In my job I get to do a lot of travelling which can sometimes mean long, tiring days. Today however it meant a relaxing trip down to Peebles for a good chat and some even better food.
The view from my brother’s house just outside Peebles
Cappuccino mousse cake at Cocoa Black
A wee something to take home: chocolate from Cocoa Black
Supplies for Sunday dinner for the next few weeks from Whitmuir, The Organic Place
Not bad for an afternoon’s work!
Look what arrived in the post today!
Now all I need is the word dance and I’ll have a complete description of everything that happens in my kitchen!
Leaving the dreich and gloomy skies of Edinburgh behind me this afternoon, I headed over to the Kingdom of Fife for the 2nd annual Crail Food Festival. The festival has been in full swing since Friday and I was specifically keen to pop by on Sunday to sample some of the spectacular local seafood: crab, lobster, smoked salmon, Arbroath smokies…the list goes on and leaves me salivating as I write!
Boats in Crail Harbour
The smokin’ smokies
Devouring Arbroath smokies on the harbour wall
The “fish” I took home for my other half from Sucre Coeur
A masterpiece: lighthouse cake by Sucre Coeur in the window of Crail Gallery
Looking back through the endless photos of cakes, bread and other baked treats on my camera I realised recently that I’d completely forgotten about my mini cake adventure in Belfast in April this year. When my other half got one of his academic papers accepted to the Political Studies Association Conference in Belfast at the beginning of the year, I took the opportunity to book myself a seat on the plane next to him. I had no idea what to expect from the capital of Northern Ireland but having been to university with many northern Irish students (all those years ago!), I had heard plenty about the culinary delights that these friends had to forgo when living over here.
Tulips at the Ulster Museum
On the day that my husband was presenting at the conference, I was left to my own devices in a very sunny but very cold Belfast. After discovering that the brand new Titanic exhibition was sold out, the only option left was to take a wander and find some cake.
Lunch: a take away bagel from the French Village Bakery in the student heart of Belfast. One of the many delicious home baked delights on offer.
Pudding: an aero cupcake from the Little Cupcake Cafe
A break from cakes for something slightly more savoury at the spectacular Avoca. If you are ever in Belfast, Avoca is not to be missed!
A tomato scone with homemade relish from Avoca
I left the best for last: a visit to the delightful cakesbyjames
Look at all those brownies!
My choice: a wonderfully decadent chocolate and lavender cake. It was actually to die for!
After discovering that I can actually make pastry thanks to the Edinburgh Cake Ladies Getting Tarty event, I’ve written a recipe for asparagus and smoked salmon tartlets for the Broughton Spurtle. Check out the full recipe here.
Pouring out the milk chocolate
I have never hidden the fact that I absolutely adore Coco Chocolate’s 72% chocolate. I have used it in brownies, cakes and just for nibbling and it has never disappointed. It is the perfect mix of intense chocolatey flavour without bitterness and manages to maintain a wonderfully smooth texture. So when a deal for a reduced price chocolate making class at Coco’s kitchens popped into my inbox a couple of weeks ago, I jumped at the chance.
Tempering chocolate on marble
Crammed into the two hour class was a wealth of information and enough chocolate to sink a battleship! The proceedings started with a tutorial in something I have always wanted to experience: tempering chocolate by hand on a cold marble slab. Tempering chocolate means that the chocolate not only maintains a wonderful shine when it sets but also ensures a simple, clean snap when the chocolate breaks.
Tempered chocolate
Tempering involves heating the chocolate then cooling it to around 28C before heating it again to a certain temperature, between 27C – 32C depending on the type of chocolate. Pouring the chocolate onto a marble slab cools it quickly and generally looks divine. I must admit that had I not been wearing rather unattractive kitchen whites it would have felt almost like I was indulging in a scene from the film Chocolat!
Making hazelnut chocolates
With the tempered milk chocolate we made hazelnut chocolates and chocolate lollies before moving onto tempering dark chocolate for rose fondants and hot chocolate.
Making Rose Fondants
As you can see, I had a whale of a time playing with and eating some of my favourite chocolate. I would definitely recommend the class to anyone interested in chocolate or anything to do with chocolate. I promise you’ll learn more about chocolate than you ever thought possible and even if you don’t look at what you get to take home with you!
Chocolate, chocolate and more chocolate
I’m not sharing mine with anyone. Sorry to disappoint!
I’ve written a recipe for cranberry & orange muffins for the Broughton Spurtle. Check out the full recipe here.
