Over the past few months I have had a difficult time, there has been an ongoing saga of finding the right school for George when none of the schools we liked had spaces for children out of catchment. Now that it is settled and he starts school in September I should have more time to develop my blog and supper club. With more time to spend on my blog I want to make some changes and improvements, finding out what recipes or food stories people want me to focus on. The first stage of my improvements has been to think about updating the look of my blog. I am very pleased to say that I have had professional advise in the form of the fantastic graphic designers at Adlo Creative, which luckily for me has its’ head office in Leigh-on-Sea. They are a fantastic company specialising in web design, branding and advertising. They have designed four logos for ilovemealplans.com but I have yet to choose my favourite.
Here is the best part: I have uploaded all four Adlo logos so that you can choose my logo for me. Take a look below and please vote for your favourite in my first ever official poll. I want to know which logo you think will look best representing my blog in my header, as a logo on emails and business cards etc. Most of the logos show different colours and while I’m going to make the final colours please leave comments either here or on my facebook page about any preferences you have. Right lets get started with the voting….
This is my latest cake. It was a commission by my Aunt-in-law who, I am delighted to say, is the latest of my family and friends to make use of my love of baking. This cake was made for leaving party of the co-manager at my son’s pre-school, where my Aunt works.
I had never made a coffee and walnut cake before, but I would definitely do so again, because while I did not get to eat it myself, I did get to try the icing! Yummy!
When trying a cake for the first time I like to stick to my favourites Delia Smith or Mary Berry. This cake came from Delia’s website, but I subsituted my own icing using a classic buttercream recipe with some camp coffee.
If you would like to try it Delia’s recipe is here - I love her addition of a coffee syrup drizzled over both of the layers before icing.
For the icing I added 3tsps of instant coffee granules to 2tsp of boiling water and then added it into my basic butter icing recipe. It is important to taste the butter icing, then if you like a stronger coffee flavour you can make up more of the coffee mixture to mix into the icing.
Today the Olmypic torch came past the top of our road. It was fantastic, the street was lined with people cheering. The police came along on bikes stopping to high five with children, buses followed blaring out music and waving flags. We were all so excited. This is the moment it came past, in the pouring rain we were still dancing and cheering.
My son and I have porridge for breakfast most mornings. Oats are an excellent way to start the day; they line the stomach with good slow release carbohydrate; have soothing properties and are so much cheaper than the over processed sugar and salt loaded cereals. If you want one way to reduce your weekly shop it could be to cut out branded boxes of cereal and opt for homemade porridge.
Now, I have to tell you that my husband is not a fan of porridge (he generally thinks it is boring and bland) but I’ve converted him with this recipe and hence I’ve called it ‘The Best Ever Porridge Recipe’. Once you’ve tried it you won’t be eating it because it is healthy or inexpensive to make, but because it is delicious. It is my use of grated fruit which gives the porridge its natural healthy sweet flavour without the addition of any sugar.
In my recipe I refer to cups for measurement. I have a set of ‘American’ cups to measure with as it is quicker and easier in the morning than weighing the ingredients. If you don’t have a specific set of measuring cups try using a tea cup, just as long as you use the same cup to measure with the recipe will work. If you’d like a set of cups the set below is very cheap at Amazon.co.uk
Serves 2 adults:
1 cup of oats
1 cup of water
1 cup of milk
1 large apple or pear peeled and coarsely grated
1 tsp mixed spice
1/3 cup of raisins or sultanas
Mix all the ingredients together in a small saucepan.
Place on a hob under a low heat.
Stir the mixture until it is smooth and silky, this should take less then 5 mins.
Serve with a little extra milk and extra fruit you like (my favourite are blueberries).
Look what landed on my doormat! How lucky am I?!! I really enjoyed watching The Great British Bake Off and was always a supporter of Jo Wheatley, the winner, because just like me she is a normal Mum from Essex with a passion for baking. I eagerly awaited her book and I had high expectations that this would be a cook book that would be filled with recipes I could really use. So often recipe books are not written for the average person and have a long list of ingredients I do not have in my store cupboard, or the recipes are long and involved. I felt that Jo would give a more rounded, realistic recipe book – I was not disappointed; it was more than I expected it to be.
‘A Passion for Baking’ is thick with recipes and the food photography makes this book a real pleasure. I take a particular interest in how the food is presented as I now have to style and photograph my own recipes for my blog. The quality of this book gives me plenty of inspiration and ideas to work from. I tried Jo’s Blackcurrant and Cream Cheese Pancakes for breakfast, replacing the blackcurrants with blueberries and greedily eating them all! They were quick and easy to make, very tasty and with the use of cream cheese protein was added to my breakfast as well as fruit.
There are so many recipes I am looking forward to trying, from the Blackberry and Apple Loaf Cake to the Baby Pecan Pies and I even want to get stuck in and give macaroons a try for the first time. This book is a great addition to my recipe collection and soon every page will be stained with cake batter as I work my way through all the recipes.
Finally, I’d like to say a big thank you to Jo for showing Britain that us stay-at-home mums do have talent. There seems to be so much pressure to get out to work and leave the kids in nursery. Even if money is tight some of us choose to stay at home. We are not wasting away, bored and unaccomplished, but we are enjoying honing our skills looking after our family, feeding them healthy, good quality food and some of us are learning how to make, design and run our own website/blog too – if you’d like to read Jo’s blog it is here at Jo’s Blue Aga.
First of all I made it onto the front page of The Times supplement this Thursday with my Strawberry Jubilee Cake. Very exciting for me and especially my Mum who does the crossword and sudoku in this supplement every day.
Secondly, I’ve been selected as a member of The Sainsbury’s Bank for Family Bloggers. Recently they ran a competition for their favourite blog and I was surprised that nearly all of the finalists had very personal blogs sharing lots about themselves. I’ve always concentrated on the recipes, and food information rather than on myself and realised maybe I should give a little bit more of me.
So this weekend I thought I’d share a personal moment for me. This photo is of my husband and I going out together for the evening. This is something of a personal triumph for me and I am celebrating today because since my son was born over 3 years ago I have hardly ever been out in the evening with my husband. I have always suffered with anxiety, but once George was born it went off the scale and I had post-natal depression. I have been up and down ever since and socialising is one of the biggest problems for me. Certainly going out for the evening to a bar with music and friends would be perfect for some, but for me it is just filled with a whole host of my own phobias and can make me feel unwell for days before and after. However, this time it was my sister-in-law’s 30th birthday and she was jointly celebrating her husband’s 40th birthday. I wanted to join everyone instead of staying at home by myself and I did it! I put on a dress, makeup, did my hair and practised all of my positive thinking, all of the things I’ve learnt at counselling and I did it! We went to a place I would never choose to go in, the music was loud, it was hot and it was a long way from a tea room, vintage sale or a visit to a National Trust property, but this was one step closer to knowing that when I need to I can do it. I’ve also learnt to share my feelings so when I know I’ve tried and given it a go I can happily say it’s time to leave and my family and friends know that I’m not boring or rude but that I’ve done my best and I can’t do anymore. So if you’ve ever suffered with anxiety or depression there are others of us out there and we are just taking one day at a time.
My George designed these Jubilee cupcakes. I kid you not! When I asked him what type of cake he would make for the Queen’s party he replied he’s like to make her face on a cake. This is what we came up with and I think they are quite effective, certainly they are something the kids can get involved with making for any Jubilee parties you are having.
Here is my recipe:
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) caster sugar
3 large eggs
1 tsp pure vanilla extract
1 tbsp lemon juice
1 1/2 cups (195 grams) self raising flour
3/4 tsp baking powder
1/4 tsp salt
1/4 cup (60 ml) milk
2 cups (230 grams) icing sugar sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 tsp pure vanilla extract
2 tsp milk
Beat the butter and sugar until light and fluffy (a food mixer is good for this job).
Add the eggs, one at a time and beat well each time, mix in the vanilla extract and lemon juice.
Take a separate bowl and sift together the flour, baking powder, and salt.
Slowly beat in the flour mixture and the milk, in three additions: flour, milk, flour.
Fill the muffin cups with the mixture, bake for approx 18-20 mins or until a toothpick inserted into a cupcake comes out clean.
Remove from oven, place on a wire rack to cool.
Decorate cupcakes when they have completed cooled.
For the Icing:
Cream the butter until smooth and well blended (it is best to do this with a electric whisk or food mixer).
Add the vanilla extract and with the mixer on a low speed, gradually beat in the icing sugar.
Add the milk and beat on high speed until icing is light and fluffy approx 4 mins.
Decorate with strawberries, blueberries etc to make a face a crown on each cupcake.
Things have been busy here, my lovely Aunt has been visiting from Australia and I’ve been busy entertaining, some of those recipes will make it onto my blog. One Saturday for dessert I tested out my Jubilee Cake, which I designed for the The Times Jubilee Cake Competition. My official name for my Jubilee entry is The Sovereign Strawberry Cake. I class strawberries as the best of British fruit, they are delicious, colourful, typically British and in season in June. Strawberries can be a bit more expensive than the usual fruit you might add to a cake, it’s not like adding a handful of raisins, a ripe banana or even chopped apple. Adding plenty of delicious ripe strawberries is, to me, a luxury and something to be saved for a special occasion – nothing more special that a cake to celebrate the Queen’s Jubilee.
My recipe is easy to make and easy to decorate, but looks very regal with its strawberry crown and silver “diamond” decorations. I hope this inspires you to get baking for the Jubilee weekend.
275g unsalted butter, softened
275g golden caster sugar, sifted
1tsp vanilla extract
275g self-raising flour, sifted
150g strawberries, chopped
2-3tbsp strawberry jam
125g unsalted butter, very soft
125g cream cheese, very soft
250g icing sugar, sifted
1tsp vanilla extract
6 large strawberries
Line and grease a 20cm round cake tin and pre-heat the oven to 180°c
Beat the butter until soft and smooth, add the sifted caster sugar and cream together, adding the vanilla essence and mixing well.
Add half of the beaten eggs and half of the flour, at a time, gently folding this into the butter and sugar, until all is incorporated.
Spoon in the chopped strawberries and stir gently to distribute evenly throughout the cake batter.
Pour the batter into the prepared cake tin and place in the centre of the oven for 40mins. Check on the cake towards the end of the baking time, the golden caster sugar will give it a darker colour, but gently insert a cocktail stick into the centre, if it comes out clean, remove the cake from the oven, otherwise continue to cook for another 5 mins.
Leave the cake in the cake tin for approx 5-10 mins before removing to a cooling rack.
Wait for the cake to completely cool and then heat the strawberry jam in a saucepan over a low heat until it becomes liquid, you may need to add a couple of teaspoons of water.
If your jam is thick with strawberry fruit use a sieve to strain the jam. Take the sieved jam and using a pastry brush cover the whole cake, this adds to the delicious strawberry flavour and seals the cake of crumbs for icing later.
Leave the jam to set and dry while you make the icing.
Beat the butter until completely soft and smooth, there should be no lumps or it will not mix smoothly with the cream cheese (I prefer to do this in a food mixer).
Add the cream cheese and beat until smooth and combined.
Add a little icing sugar at a time until all is incorporated, finally adding the vanilla and mixing it thoroughly. Place in the fridge until ready to use.
Once the jam has had at least an hour to set on the cake, use a palette knife to add the first layer of icing to your cake. Gently spread on the icing, wiping the knife each time on kitchen paper so that you do not put jam or crumbs from the cake into the fresh icing.
Leave the first layer of icing to set on the cake by placing it in the fridge for 30 mins. Then add a thick second layer of icing and smooth it over by dipping the knife into hot water, wiping it on kitchen paper, and then gently gliding it over the icing.
Next slice the strawberries into half and arrange as a crown on the centre of the cake. Carefully arrange the silver dragees around the crown and the edges of the cake, a pair of kitchen tweezers are helpful for this task. To add the dragees to the top of the strawberries put a tiny dot of icing on the tip of each strawberry and then add the dragees.
Display your cake on a beautiful cake stand or a pretty plate and enjoy!
Meal planning saves time, money and space in your head; working out what is for dinner every day and having to shop for it every day is too much for me to handle. Over the last few weeks I have been very poor with my meal planning and it has not made life easy for me. When I meal plan my day flows so much better, I have the food I need and I know what is on the menu. With a 3 year old to feed it is not easy to dash out to the shops and so meal planning is a must.
When I feel I cannot get my head around thinking up another week of recipes, I turn either to my own pre-written meal plans on my blog, or I cheat and use a plan from another blogger. My blog friend Michelle at UtterlyScrummy does a weekly meal plan and with 3 children she chooses similar recipes to me which are healthy and money saving.
This week I’m following her meal plan and here it is:
Creamy Bacon & Vegetable Pasta
Bacon, Cheese & Vegetable Frittata
Michelle helpful provides all her recipes and the costings of her weekly shop. You can check it all out here.
I have been watching a lot of online recipes recently through youtube. Today I saw this delicious recipe that looked very quick and easy to do. I wonder whether people think it should make it onto my next Supper Club menu? Of course I would use free range chicken. See what you think, maybe it could go on your meal plan next week…