tag:blogger.com,1999:blog-36698298762736759302024-02-22T16:47:25.293+00:00Sugar Moon Brownies....beautiful hand-baked brownies with big flavours, direct to your door!Rachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.comBlogger136125tag:blogger.com,1999:blog-3669829876273675930.post-25159566544902888112018-11-22T19:11:00.000+00:002018-11-22T19:23:37.959+00:00Blame Nancy Silverton...<div class="separator" style="clear: both; text-align: center;">
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Next Friday, 30th November, the Sugar Moon kitchen & website will close for good - or at least for the time being!<br />
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It's something I've thought very hard about and planned over the last few months...it wasn't a decision I've taken lightly and it's been very emotional telling my incredibly loyal customers - many of whom have ordered 5, 10, 20 or more times!<br />
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Whether you've bought multiple or just one box over the almost 5 years of Sugar Moon, you've contributed to the success of my small business and for that I'm so grateful. It's grown and grown and is now the busiest it's ever been.<br />
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So - why am I closing?! Well, that success is the main reason. Not everybody knows, but Sugar Moon is me alone. I literally do everything from the shopping to the baking to the wrapping and packing, handwriting the gift messages on the postcards (and taking the photos for the postcards and tags too) before finally seeing the boxes off at the post office. Not to mention the admin associated. I wanted it this way, and it's been brilliant - but it's all snowballed! I am extremely fussy about attention to detail and customer service (as I hope you've noticed!) and I would hate to ever have to compromise on any of that.<br />
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Why not hire someone...or several...to help? Well, here's where Nancy Silverton comes in. It was while watching her episode of the Netflix series 'Chef's Table' (third volume, if you're interested!) that I realised I felt about Sugar Moon the way she did about her La Brea bakery. She got so busy that she had to start making the bread - previously totally handmade - by machine. And when she saw the machines kneading and stirring, she knew it wasn't her business any more. I love every aspect of the Sugar Moon brownie process, and would hate to give any of it up! Plus, like many small business owners, I'm a control freak and I know (having employed people in a different past business) that no one would care the way I do about it...because it's like a baby to me!<br />
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I also decided not to sell, for a quite similar reason. The brand identity and whole ethos behind Sugar Moon are so ME...it's very special to me and I would hate to give it over to someone else and see them change anything about it (as they undoubtably would...and have every right to!)<br />
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There are other reasons. I'm currently in training to be a psychotherapist...this is hard work and will take up more and more time. And also the platform that hosts the website is shutting down soon, which would mean a complete (and expensive) rebuild. It just seemed to be the right time.<br />
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I'm stopping now, rather than at the end of the year, because Christmas is - as you can imagine - a very challenging time!! I only just managed it last year, and this one would be busier. I would hate to ever let anyone down or compromise on standards - so...<br />
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I am keeping the kitchen on, and also the wholesale side of the business (which is more easy to predict and flexible) If you're ever in the Aylesbury area, then you will find my brownies at several places - including <a href="http://www.eatattheworks.co.uk/">The Works</a> (in High Wycombe too!)<br />
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So - THANK YOU, THANK YOU, THANK YOU!! For making Sugar Moon the joy it's been. For letting me be a small part of so many joyous (and sometimes sad) occasions in your lives and those of your friends and family. I have made so many friends through the years.<br />
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If I decide to come back - and the brand (and recipes!) are mine, so I can do that - I'll be sure and let you know.<br />
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I wish you love, luck and everything good xx<br />
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Rachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com3tag:blogger.com,1999:blog-3669829876273675930.post-45189536254006603192018-07-04T16:07:00.000+01:002018-07-04T16:07:16.021+01:00A different rhythm ...<div class="separator" style="clear: both; text-align: center;">
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Oooh, it's hot! We've had high temperatures (for us!) for a good ten days now, and no end in sight. It's beautiful to be out in...</div>
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no jacket required, just a pair of sunglasses in the pocket, a bottle of water and you're good to go. It's wonderful for all the festivals, outdoor concerts, fairs and fetes that proliferate in summer but...<br />
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It's not so great when you're in a kitchen unit with the oven on and the sun beating through the transparent roof panels!! The chocolate holds up better than I do...it's well insulated with opaque lids which keep the sun off...<br />
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I do have a fan, but it's in the packing area and really just pushes warm air around. And I have to wear protective clothing to bake in - a full coverage apron and anti-slip clogs. Not ideal!<br />
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Something has to give! So...I've changed my workday routine for the duration of the hot spell. I get up early anyway so an extra hour makes no difference - and I get to the kitchen by 6.30am. It's a beautiful time of day...still and clear and full of birdsong. Coffee, Radio 4 and oven on ...and it's all systems go! I try and bake everything so that I can switch the oven off by 11am. Then cooling and packing. And the ideal (which I've managed so far) is to leave by 2pm, just when it's really heating up! Post office run on the way home and then I get the afternoon to do admin and hopefully spend time in the garden too!<br />
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There's no point worrying about things I can't change, like the weather - I just have to adapt. And it's actually a lovely way to work while it's so beautiful outside!<br />
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Enjoy your summer xxRachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com3tag:blogger.com,1999:blog-3669829876273675930.post-62502483213087398082018-01-22T17:08:00.000+00:002018-01-22T17:18:52.913+00:00Behind the brownies....<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;"><b> I don't normally write personal posts on this blog - I'm not sure anyone wants to read them! You can see a bit 'behind the scenes' on the <a href="http://www.instagram.com/SugarMoonBrownies">Sugar Moon Instagram account</a> most days...but I thought I'd write a little bit more personally in this one post for those that ARE interested!</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b> This is the little 'inspiration display' above my brownie packing table in the kitchen. The slogan postcards are from the <a href="http://www.iwm.org.uk/">Imperial War Museum</a> - reproductions of actual public information and propaganda messages during WW2. Still words to live by today (although I find that Mondays are the <i>perfect</i> time to take an alcoholic drink myself!!) There are other cards from small, independent business like <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon Brownies</a> too...I try and buy from them as much as possible and there are some great ones out there! <a href="http://www.oubasknitwear.co.uk/">Oubas Knitwear</a> and <a href="http://www.bramleyproducts.co.uk/">Bramley</a> (handmade natural cleansing products) are two in the picture and both recommended!</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b> I'm a little bit melancholy at the moment...the past couple of months have been difficult on a personal level. The home I was lucky enough to grow up in was sold just before Christmas - it was the right thing to do but after almost 40 years in the family, it was a wrench for us all...</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>And then, just over a week ago, my darling sister and her three children went back to their home in Australia after living a few doors from me for over a year. The best thing about them going is the peace and quiet. The worst thing is...the peace and quiet! They all brought such joy and fun to our lives and the last few weeks trying to cram in the things we hadn't done (going up The Shard and on the London Eye...the all important trip to the Harry Potter Studios....) as well as packing up a years worth of...LIFE...was incredibly draining. Little things are the hardest. Taking redundant school uniforms to the school office to be re-used...looking up at the clock at 'school run time' (we had the routine down to a fine art!!), our Friday night curry ritual and not buying The Beano every Wednesday...but it will get better.</b></span><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;">These three and their Mum have left a big hole behind! So I'm taking a few days off to visit somewhere that always makes me feel better. The house/dog sitter is arranged (thank you Aunty Mary!) and Salzburg and - most importantly - Mozart beckon. </span></b><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;">The kitchen is closed until 30th January - details on our <a href="http://www.facebook.com/SugarMoonBrownies">Facebook page</a> and, of course, our <a href="http://www.sugarmoonbrownies.co.uk/">homepage</a>. I will return...refreshed, revitalised and excited by all that 2018 has to offer!!</span></b><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Thank you for reading and - as always - for choosing <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon Brownies</a> . xx</span></b>Rachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com6tag:blogger.com,1999:blog-3669829876273675930.post-54979842257246062062017-11-19T12:58:00.000+00:002017-11-19T12:58:46.252+00:00All the Sugar Moon Christmas Ordering Details...and some other stuff!!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "courier new" , "courier" , monospace;"><b> November 19th 2017...and I'm horribly aware that I haven't updated this blog for very nearly a whole year! Well, here I am to rectify that! </b></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><b>This has been an incredibly busy and different year for me and for <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon Brownies</a> . On a personal level, life has been turned wonderfully upside down by the fact that my beloved middle sister and her three children arrived from Australia last December. They have been living very close to us and our lives have become beautifully linked in all sorts of ways. The joy of having Esther popping in on a Sunday morning for a cup of tea is one that only those with dear relatives that have emigrated will understand. Such a simple pleasure, but one that is so precious when for so long it's been impossible. Unfortunately, they will be going back in January (which I can't now bear to think about) but it's been so amazing....</b></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><b>And already it's Thanksgiving in the U.S on Thursday - we shared an early celebration with our dear American friends last year before they sailed home...this was my attempt at a seasonal table!</b></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><b>The year turns...the days shorten...the morning mists descend...the leaves turn all shades of red, brown and gold before they fall...</b></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><b>..and thoughts turn to cosy 'hygge' evenings...comfort foods...plates of warmed <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> brownies by the fire..</b></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><b> perhaps planning early for Christmas which will be upon us in little more than a month now...</b></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><b><a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> has had quite a year too! As well as sending out literally hundreds and hundreds of boxes to addresses all over the UK, we moved to our new unit kitchen in early May. If you follow our <a href="http://www.instagram.com/SugarMoonBrownies">Instagram</a> or <a href="http://www.facebook.com/SugarMoonBrownies">Facebook</a> accounts (thanks so much to all of you who do!) you will have seen more details of this...we used to share a commercial kitchen with another company which worked brilliantly at first. But as <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> has grown, it became impractical and so we have moved to a small industrial area very close to where I started baking commercially almost 14 years ago (as The Blue Angel Bakery in those days!) I used to be at Unit 7, and am now at Unit 11...so it feels like coming home in many ways! If you are ever in the Aylesbury area and would like to visit us then please do let me know - via the social media accounts linked above or through <a href="http://www.twitter.com/@SugarMoonUK">Twitter</a> or give us a call on the number on the contact page of our <a href="http://www.sugarmoonbrownies.co.uk/">website</a> - just to check I'm around. The kettle will be on and you may even get a warm brownie to go with your mug of coffee!</b></span><br />
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<b><span style="font-family: "courier new" , "courier" , monospace;">Another innovation this year has been our hand drawn and painted seasonal recipe gift cards...a snippet of the Autumn version above! The Christmas ones will be ready soon. Just a little extra from us to you...because we really do value our customers above everything else at <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> ...</span></b><br />
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<b><span style="font-family: "courier new" , "courier" , monospace;">And now to those Christmas ordering details...(deep breath!!)</span></b><br />
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<span style="-webkit-font-kerning: none; font-size: 24px; font-stretch: normal; line-height: normal;"><b>PLEASE, PLEASE</b></span><span style="-webkit-font-kerning: none; font-size: 14px; font-stretch: normal; line-height: normal;"><b> </b></span><span style="font-kerning: none;"><b>be aware that the post is</b></span><span style="-webkit-font-kerning: none; font-size: 14px; font-stretch: normal; line-height: normal;"><b> </b></span><span style="-webkit-font-kerning: none; font-size: 24px; font-stretch: normal; line-height: normal; text-decoration: underline;"><b><i>incredibly busy</i></b></span><span style="-webkit-font-kerning: none; font-size: 14px; font-stretch: normal; line-height: normal;"><b> </b></span><span style="font-kerning: none;"><b>throughout the whole of December - I know that sounds obvious, but packages that usually arrive next day can often be 4-5 days at this time of year. </b></span><span style="-webkit-font-kerning: none; font-size: 24px; font-stretch: normal; line-height: normal;"><b>IF YOU NEED THE BROWNIES TO BE THERE ON A CERTAIN DAY...or even just WANT them to be...PLEASE consider using our 'Guaranteed</b></span><span style="font-kerning: none;"><b> </b></span><span style="-webkit-font-kerning: none; font-size: 24px; font-stretch: normal; line-height: normal;"><b>Date' post option.</b></span><span style="font-kerning: none;"><b> Yes, it does cost more this way. But we don't make any money from it at all...we just pass on the actual cost. And it's the </b></span><span style="-webkit-font-kerning: none; font-size: 24px; font-stretch: normal; line-height: normal;"><b>ONLY WAY</b></span><span style="font-kerning: none;"><b> to make sure that the brownies are where you want them when you need them to be! </b></span><span style="-webkit-font-kerning: none; font-size: 24px; font-stretch: normal; line-height: normal;"><b>You can select this option when you check out - just click on the drop down and select the delivery date you'd like (from the box to the right) and the postage will be added on automatically. </b></span><span style="font-kerning: none;"><b>We HATE anyone to be disappointed and we'll do our very best to get the brownies to you or your recipient as quickly as we can - but we need your help to do this!!</b></span></div>
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<span style="-webkit-font-kerning: none; font-size: 16px;"><b>For Christmas delivery :</b></span><span style="-webkit-font-kerning: none; font-size: 24px; font-stretch: normal; line-height: normal;"><b> LAST ORDERS ARE AT 10AM on MONDAY 18th DECEMBER.</b></span><span style="-webkit-font-kerning: none;"><b> All orders will then be baked and sent out in time for Christmas. Don't forget to include a gift message for your lucky recipient if they're for someone else! </b></span></div>
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<span style="-webkit-font-kerning: none;"><b>REMEMBER - <u>YOU CAN ORDER AT <span style="font-size: large;">ANY TIME</span></u> FOR DELIVERY IN CHRISTMAS WEEK - JUST LEAVE US A NOTE IN THE 'SHIPPING INSTRUCTIONS' BOX AT CHECKOUT (OR EMAIL US) TO LET US KNOW THAT THEY ARE FOR CHRISTMAS AND IT WILL BE DONE! YOU CAN THEN TICK SOMETHING ELSE OFF YOUR 'TO DO' LIST!</b></span></div>
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<span style="font-kerning: none;"><b>Throughout December - if your order is NOT for Christmas, then PLEASE DO LET US KNOW by emailing or leaving a note to us in the gift message box. Otherwise your brownies will be packaged in festive wrapping which may not be appropriate if they are for a birthday or other occasion! We'll check with you anyway in our acknowledgement email, but the more information you can give us the better!PLEASE ALSO BE AWARE THAT IN DECEMBER ONLY, <i style="text-decoration: underline;">IT MAY NOT BE POSSIBLE TO BAKE AND SEND ORDERS THE SAME DAY AS WE USUALLY DO IF ORDERED BY 10AM</i> - WE WILL, OF COURSE, DO OUR VERY BEST AND IF POSSIBLE WE CERTAINLY WILL - BUT IT CAN'T BE GUARANTEED ABSOLUTELY AT THIS EXCEPTIONAL TIME OF YEAR!!</b></span></div>
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<span style="font-kerning: none;"><b>I hope that all makes sense - if you have any more questions or anything at all, then please do let us know. You can email us at : hello@sugarmoonbrownies.co.uk </b></span></div>
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<span style="font-kerning: none;"><b>You can find us on Facebook <a href="http://www.facebook.com/SugarMoonBrownies">HERE</a></b><b> </b></span></div>
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<span style="font-kerning: none;"><b>and we are on <a href="http://www.twitter.com/@SugarMoonUK">Twitter @SugarMoonUK</a> and <a href="http://www.instagram.com/SugarMoonBrownies">Instagram @SugarMoonBrownies</a> ....</b></span></div>
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<span style="font-kerning: none;"><b>As always...thanks to EVERYONE who has ordered from <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon Brownies</a> during 2017. We truly wouldn't be here without you, and we are more grateful than you will ever know for your support and, in many cases, friendship. The world of a small independent business can be a difficult and sometimes lonely one. But the pleasure of supplying and interacting with so very many wonderful people truly makes it a very special experience!</b></span></div>
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<span style="font-kerning: none;"><b>Enjoy what remains of the Autumn and 2017 xx</b></span></div>
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Rachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com4tag:blogger.com,1999:blog-3669829876273675930.post-88097848960491241832016-11-21T11:07:00.000+00:002017-11-19T11:41:16.683+00:00It's the most wonderful....<span style="font-family: "courier new" , "courier" , monospace;">...time of the year. And it's almost here!! ....</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">...time to update you on this years <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon Brownies</a> Christmas ordering & delivery details!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtrrco9Orl3JCj_jy8WyoWBf_uIKIWE4_nD-9X1cTyawBR_-ixnO_eR-5pVrc6d0lGD_Z3tQQWsZOFUy8kf5wEntuw69GHYG6zblef1nNdyR6qSpJxGDWZHLZAcO9wS96Bygtqv14FwkAB/s1600/2016-03-27+09.44.16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtrrco9Orl3JCj_jy8WyoWBf_uIKIWE4_nD-9X1cTyawBR_-ixnO_eR-5pVrc6d0lGD_Z3tQQWsZOFUy8kf5wEntuw69GHYG6zblef1nNdyR6qSpJxGDWZHLZAcO9wS96Bygtqv14FwkAB/s320/2016-03-27+09.44.16.jpg" width="320" /></a></div>
<span style="font-family: "courier new" , "courier" , monospace;"> Curl up with a mug of tea...or a big glass of red.... by a roaring fire...and read on..</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><b> <span style="color: #1d2129;"><span style="font-size: large;">PLEASE, PLEASE</span></span><span style="color: #1d2129;"><span style="font-size: 14px;"> </span>be aware that the post is<span style="font-size: 14px;"> </span><u><i><span style="font-size: large;">incredibly busy</span></i></u><span style="font-size: 14px;"> </span>throughout the whole of December - I know that sounds obvious, but packages that usually arrive next day can often be 4-5 days at this time of year. <span style="font-size: large;">IF YOU NEED THE BROWNIES TO BE THERE ON A CERTAIN DAY...or even just WANT them to be...PLEASE consider using our 'Guaranteed</span> <span style="font-size: large;">Date' post option.</span> Yes, it does cost more this way. But we don't make any money from it at all...we just pass on the actual cost. And it's the <span style="font-size: large;">ONLY WAY</span> to make sure that the brownies are where you want them when you need them to be! <span style="font-size: large;">You can select this option when you check out - just click on the drop down and select the delivery date you'd like and the postage will be added on automatically. </span>We HATE anyone to be disappointed and we'll do our very best to get the brownies to you or your recipient as quickly as we can - but we need your help to do this!!</span></b></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"> <span style="color: #1d2129;"><b>For Christmas delivery :<span style="font-size: large;"> LAST ORDERS ARE AT 10AM on MONDAY 19th DECEMBER.</span> All orders will then be baked and sent out in time for Christmas. Don't forget to include a gift message for your lucky recipient!</b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTdx5aLdvRSke6mIfd2PKPpYkFSOJoDWRWQvjNCpFGcYv37eXYzAXxLEMXXpE1FPG3-AWSvHxsXXmtYD4lkjSbbC3aTFsyq1LhxX8EPCduk9dIZNDjOiGQliBtmnKZCV2wpfGf7Kxdd8D0/s1600/2014-10-05+14.31.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTdx5aLdvRSke6mIfd2PKPpYkFSOJoDWRWQvjNCpFGcYv37eXYzAXxLEMXXpE1FPG3-AWSvHxsXXmtYD4lkjSbbC3aTFsyq1LhxX8EPCduk9dIZNDjOiGQliBtmnKZCV2wpfGf7Kxdd8D0/s320/2014-10-05+14.31.33.jpg" width="320" /></a></div>
<b><span style="font-family: "courier new" , "courier" , monospace;"> <span style="color: #1d2129;">Throughout December - if your order is NOT for Christmas, then PLEASE DO LET US KNOW by emailing or leaving a note to us in the gift message box. Otherwise your brownies will be packaged in festive wrapping which may not be appropriate if they are for a birthday or other occasion! We'll check with you anyway in our acknowledgement email, but the more information you can give us the better!</span></span></b><br />
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t<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSoCdC2R0LJNKbJbAjEz7FZg0jliuXzszwUlqPFvxCPuZQ7lT5ZoYiEYcJbXe6UV5SFSJpNEUkYcGbbKoEktJumlphMQuk1W9mtAiST6c8ud9TMiYjlecpjIdx3xl5-ZIShHvGo3CorMrV/s1600/2016-02-24+23.12.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSoCdC2R0LJNKbJbAjEz7FZg0jliuXzszwUlqPFvxCPuZQ7lT5ZoYiEYcJbXe6UV5SFSJpNEUkYcGbbKoEktJumlphMQuk1W9mtAiST6c8ud9TMiYjlecpjIdx3xl5-ZIShHvGo3CorMrV/s320/2016-02-24+23.12.41.jpg" width="213" /></a></div>
<b><span style="font-family: "courier new" , "courier" , monospace;">I hope that all makes sense - if you have any more questions or anything at all, then please do let us know. You can email us at : hello@sugarmoonbrownies.co.uk </span></b><br />
<b><span style="font-family: "courier new" , "courier" , monospace;">You can find us on Facebook <a href="http://www.facebook.com/sugarmoonbrownies">HERE</a> </span></b><br />
<b><span style="font-family: "courier new" , "courier" , monospace;">& we are on Twitter @SugarMoonUK & Instagram @SugarMoonBrownies ....</span></b><br />
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<b><span style="font-family: "courier new" , "courier" , monospace;">We'll be in touch again just before Christmas with a festive recipe...until then, thanks so much for your great support & have a great few weeks (we'll be in the kitchen if you need us!!)</span></b>Rachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com4tag:blogger.com,1999:blog-3669829876273675930.post-8184723350594091832016-10-09T19:02:00.000+01:002016-10-09T19:27:08.774+01:00Fifty years of cake!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw2hO2GyvWvwfgPhIL-yK8EyH4fuLQLaS2bgHnbcAUKXZLlgo5U0u-ietCDkcC8lLidZ9OL8j74a1rszm70mhlqD8KuTcpIbaos_Mj6nYtkOqruVWFiP1bv6TIZImiHla6s_RxwsNWC2fZ/s1600/IMG_1613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw2hO2GyvWvwfgPhIL-yK8EyH4fuLQLaS2bgHnbcAUKXZLlgo5U0u-ietCDkcC8lLidZ9OL8j74a1rszm70mhlqD8KuTcpIbaos_Mj6nYtkOqruVWFiP1bv6TIZImiHla6s_RxwsNWC2fZ/s320/IMG_1613.JPG" width="240" /></a></div>
Almost mid-October and the evenings are drawing in so quickly...where has the year gone? I sat in our kitchen at home yesterday afternoon, thinking up the recipe for a suitably autumnal cake to post here...but my mind kept wandering as I looked out of the glazed doors that lead to the garden and watched as the first little yellow leaves from the silver birch next door swirled before they landed on the deck. Although often it's still bright and sunny, the wind carries a real chill now and the shadows fall differently in the garden...it's a time of year I adore. New beginnings, new possibilities. Abundance. Harvest. Spices. All good things.<br />
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I devised this recipe for a <b>Plum & Walnut Cake</b> - at least, that's what I used here. But it is easy to adapt to what you have, or prefer. Perhaps apples and hazelnuts? Or pears and almonds? As long as the properties are the same, it should work...so do experiment.<br />
I adore walnuts. Of all the gorgeous <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon brownies flavours</a>,theWalnut Fudge are my absolute favourite. We make sure there are lots of them inside and out, as I can't bear alleged 'walnut cakes' that just have a measly few nuts inside them...or, worse, sprinkled only on top!<br />
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So, for this cake you'll need:<br />
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200g butter - slightly softened if possible, but don't worry too much<br />
200g light soft brown sugar <b>or</b> golden caster sugar (or just regular sugar if that's all you have - the golden versions add more caramelly undertones which are delicious, but all sugars will sweeten the same!)<br />
3 free-range eggs<br />
100g shelled walnuts<br />
150g self-raising flour<br />
50g wholewheat rye flour (if you have none, <b>don't</b> buy it specially....make up the difference in weight with an extra 50g self-raising flour instead. I just love the nuttiness of rye, so it's lovely if you have some handy!)<br />
1 tsp baking powder<br />
1 tsp ground allspice (or cinnamon if you prefer)<br />
good pinch of sea salt<br />
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About 4 firm but ripe plums, de-stoned, quartered and then very thinly sliced to make crescents<br />
About 1 dessertspoon of unrefined demerara sugar, for sprinkling.<br />
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Grease and line a 23cm/10" cake tin (I used a loose-bottomed one for ease of removal)<br />
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Preheat oven to 175c/350f<br />
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Put all the ingredients except the plums & demerara sugar into the bowl of a food processor and process until smooth...there will, of course, be little lumps of walnut visible...but otherwise the mixture should look silky...<br />
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...like this!<br />
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Scrape into the prepared tin...<br />
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...and arrange the crescents of plum in concentric circles, filling in any gaps as artistically as you can! It's important to <b>lay</b> the slices on the batter, rather than pushing them in...otherwise they may sink during baking.<br />
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Sprinkle with the demerara sugar and then bake for around 1& 1/4 hours until well risen and golden brown...you can test for doneness with a metal skewer or special cake tester if you like. There should be a few crumbs clinging to it, but no obvious 'wetness' or sign of uncooked dough.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzu6Cd41RKaM5sFLwETwXFQ7F2QC1oVYV6sHZaPvdSuMuCBounDeNdhsgGGKwm4hC9bfVuW8ajGTATlP-lO5BWwyrkuI1nLRO77bZ5l-X_zvuiQRs3R0xqeFketld_quAdl67IE72rM2HY/s1600/2016-10-08+16.36.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzu6Cd41RKaM5sFLwETwXFQ7F2QC1oVYV6sHZaPvdSuMuCBounDeNdhsgGGKwm4hC9bfVuW8ajGTATlP-lO5BWwyrkuI1nLRO77bZ5l-X_zvuiQRs3R0xqeFketld_quAdl67IE72rM2HY/s320/2016-10-08+16.36.12.jpg" width="320" /></a></div>
Remove from the oven and allow to cool in the pan on a wire rack for 10 minutes before turning out and cooling properly....<br />
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...or you could, of course, serve it with cream or ice-cream for pudding while still a bit warm.<br />
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It's a delicious cake...not too sweet, a tender crumb and full of Autumn!<br />
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There's another reason I love October so much - it's my birthday month. And this year is a big one. I can hardly believe it, but I'll be 50 in a few days. I've just been going through photos on the computer, and it's a bit like whizzing through my life! Lots of fabulous memories of people and places and times...some long gone. My grandparents...my Dad....schoolfriends whose names I can't quite remember now...boyfriends...pets...houses we've lived in. Such a journey!<br />
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And now, time to reflect, to take stock and also to look ahead and make plans.<br />
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<a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> will be taking a short break to celebrate and re-calibrate from <b>Monday 17th -Sunday 23rd October</b>. Last orders will be <b>10am</b> on <b>Friday 13th </b>through the website and normal service will resume on <b>Monday</b> <b>24th</b>. You can still order while the kitchen is closed - but please do be aware that <b>no orders</b> will be baked and sent until <b>Monday 24th</b>.<br />
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Here I am (on the left in the white socks and the stylish plaid mini dress) about 45 years ago playing tug-of-war with my little sister, cousins and two uncles...it's all gone so fast! Here's to the next half century!<br />
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Thanks so much for your continued support and great custom xx<br />
<br />Rachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com3tag:blogger.com,1999:blog-3669829876273675930.post-38950586969916971402016-09-05T16:00:00.002+01:002016-09-05T16:00:40.892+01:00Uniform...<div class="separator" style="clear: both; text-align: center;">
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September.....already! How did that happen? It's been an incredibly busy summer here at <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> ...brownies parcels flying all over the country plus lots of wholesale orders to cope with the school holiday rush. We've enjoyed every minute - and managed to grab a few days away too, which you can read about soon on my <a href="http://www.mozartsgirl.blogspot.com/">personal blog</a>. </div>
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As most of the UK schools went back today (I know that Scottish ones have been back for a while already), I thought that it might be fun to reflect on <i>my </i>uniform. </div>
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Now, I must confess that in the unit kitchen my outfit is strictly practical and neither fun nor photogenic! It consists of an all encompassing white coat and closed toe heavy duty clogs. Nothing to see there!</div>
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But as I do a lot of cooking and recipe testing and experimenting at home, I thought I'd show you what I wear there. I'm quite fussy about aprons. I really don't like cutesy, fussy ones with frills and furbelows. I like a nice functional shape with a big deep pocket - or pockets- at the front. And it has to look good, because I spend so much time in it, as well as being hard wearing and easy to wash at high temperatures. In short, it has to withstand a bit of bashing!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRVvTGB9Ve518SNpLCYWScR86LHsBJhnS5a5ueKbGMkpDGPoTL7sggow1hqQ6GbD7tLg2s_8pwlVFJ9_uJoaV7-iF6XoZIPfRLANL5OCTCACxQaFC6nF7juv-QtD6-kEKhonlJkXKZbfDw/s1600/Apron.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRVvTGB9Ve518SNpLCYWScR86LHsBJhnS5a5ueKbGMkpDGPoTL7sggow1hqQ6GbD7tLg2s_8pwlVFJ9_uJoaV7-iF6XoZIPfRLANL5OCTCACxQaFC6nF7juv-QtD6-kEKhonlJkXKZbfDw/s320/Apron.jpg" width="239" /></a></div>
If you have been to <a href="http://www.sugarmoonbrownies.co.uk/">our website</a>, you may recognise this apron. Unfortunately, I think it's been discontinued in this form. It's from <a href="http://www.simonjohnson.com/">Simon Johnson</a> in Sydney - a fab small chain of high-end delicatessen and kitchen supply shops. I've always loved it as it's more like a pinafore dress...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9gabSguwi5QlZGkwAaLEiU1soDcC_hDN-wCb68jRqUimb-03BxZYOzxbfXGyLLTaCIWhXQSevjBD-9hIlCwd-GoVzjeKO3hwkFxakVXFCZea7v5Xe1orOJw5JFS6on77Ke2FkGYzLr0N-/s1600/2016-09-05+13.55.37.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9gabSguwi5QlZGkwAaLEiU1soDcC_hDN-wCb68jRqUimb-03BxZYOzxbfXGyLLTaCIWhXQSevjBD-9hIlCwd-GoVzjeKO3hwkFxakVXFCZea7v5Xe1orOJw5JFS6on77Ke2FkGYzLr0N-/s320/2016-09-05+13.55.37.jpg" width="239" /></a></div>
...with really easy ways to adjust the waist and shoulders. They do sell another colourway (dark grey & pink) on their website, but it's hard to see from the photos whether the fastenings are the same as these ones. The next one is my absolute favourite apron of the moment!<br />
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It's handmade by Victoria Whitfield of <a href="http://www.fieldandfound.com/">Field & Found</a>. I think this denim version was a special edition for the Hay Festival (Field & Found has a retail outlet at The Old Electric Company in the town of Hay-on-Wye), but she has some beautiful similar ones on her website.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDHi1gQp354OEc62y81VrCtos1-vocH0vbRPnPoj9cWnOIJ4lRupBHZbqkL0pwKUrjWCH-4_NbxE3hA8LKG8fmCszcLIReKj5JRaXETZu6MiNIeBiUvNJd2xtZ6PwkH6983OHJAU46gt0h/s1600/2016-09-05+13.59.45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDHi1gQp354OEc62y81VrCtos1-vocH0vbRPnPoj9cWnOIJ4lRupBHZbqkL0pwKUrjWCH-4_NbxE3hA8LKG8fmCszcLIReKj5JRaXETZu6MiNIeBiUvNJd2xtZ6PwkH6983OHJAU46gt0h/s320/2016-09-05+13.59.45.jpg" width="239" /></a></div>
They aren't cheap - but they are handmade and quality utilitarian garments. This one washes brilliantly too and is easily adjustable - the pocket at the front is perfect for tucking recipes or tea towels into. I wear it so often and love the heaviness of the gorgeous denim. If you wear aprons a lot, I'd really recommend having a look at the site.<br />
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This one is an indulgence, pure and simple. But I adore it. It's by <a href="http://www.toa.st/">Toast</a> and comes in several colours...I have almost bought the orange one too, but I'm trying to be good! It's more like a dress really - made from heavy linen, and it feels luxurious and special.<br />
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I must confess that I don't wear it that much though - it looks fabulous, but I'm a bit scared of making it dirty and greasy! When I cook, I <i>cook. </i>And I'm just nervous to really <i>let go</i> in this apron! So I really reserve it for presentation and finishing off.<br />
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This one is bearing a few marks I'm afraid, as I wore it all weekend and it's just about to go into the wash. But I probably wear it as often as the Field & Found one, I alternate them really. It's just a normal 'butcher's apron' from a catering supplier. Nothing special about it BUT there's a reason that these are so ubiquitous. So practical - plenty of material to wrap around, plenty of tie to secure the waist, plenty of length to cover.<br />
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Not particularly pretty, but it WORKS!<br />
And talking of pretty - there's this...<br />
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You can see that I favour the cross-back apron. I think it's because they are so easy to take on and off without using hands - I also love the look of them (influenced too, I think, by my love of Ma in the '70s tv show 'Little House on the Prairie' who always seemed to wear one!)<br />
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This one is lovely, although more lightweight - good for summer days. It's pure cotton and made by <a href="http://www.ulsterweavers.com/">Ulster Weavers</a> who carry a huge range of home and kitchen textiles. I bought it at the wonderful <a href="http://www.thefoodiebugle.com/">Foodie Bugle shop</a> in Bath. They are currently situated in Margarets Buildings, right by the Royal Crescent but will be moving next week further into the centre of the city, right near the Abbey (Abbey Green to be exact!)<br />
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This is how the shop looks now from outside...<br />
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...and I'm sure that the new one will be equally, if not more, beautiful! Full of treasures, vintage and new - and a great place to stop for coffee or a pot of tea together with a slice of cake or a light lunch.<br />
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So...a brief look into my working wardrobe. And now, back into that un-beautiful white coat!!<br />
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Hope you all had a brilliant summer...I love the warmer months, but I must admit that I think there's something very special about the autumn. Excitement and new beginnings - anything and everything is possible!<br />
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Brownie love from <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> and me! xRachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com3tag:blogger.com,1999:blog-3669829876273675930.post-39840030760525466112016-06-16T19:28:00.000+01:002016-06-16T19:28:09.388+01:00The Great Cream Cheese Mystery...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MqhkuuNvI_qBqT-YOWd47WQuCm7ueFDmOI2Pq72JDPRcb0mlInRCVY6z3rJyGI74jvHefavS9yT7Q0aT4tweNY8Lrs17ylJHXj6sGXy7a1Jz9T93BBkY1GAHW0s70P9kWG-x_5_27PMH/s1600/2016-06-10+16.00.39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MqhkuuNvI_qBqT-YOWd47WQuCm7ueFDmOI2Pq72JDPRcb0mlInRCVY6z3rJyGI74jvHefavS9yT7Q0aT4tweNY8Lrs17ylJHXj6sGXy7a1Jz9T93BBkY1GAHW0s70P9kWG-x_5_27PMH/s320/2016-06-10+16.00.39.jpg" width="320" /></a></div>
My friend and <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon customer</a> Deborah - you can read her beautiful blog <a href="http://www.deborahcelticheart.wordpress.com/">here</a> , where she writes about her life in West Wales (and takes fabulous photos!) - recently set me a challenge. She wondered why she (and several of her friends and neighbours) could no longer obtain good results when using Philadelphia cream cheese to make cream cheese frosting and recipes from U.S cookbooks, such as cheesecake. There was no problem with U.K recipes, just American ones. She wondered whether there was a different formula to the British product (and suspects it has changed recently, although she had no answer from Kraft when she contacted them to ask!) This really intrigued me, as I have never had a problem. At <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> , we don't use cream cheese in general...but I do when baking for friends and family and I almost exclusively bake from U.S cookbooks too. So I decided to experiment!<br />
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I made my usual cream cheese frosting - a staple of the Blue Angel Bakery repertoire, essential for Carrot Cake, Mango & Coconut Cake and many others. I used full fat Philadelphia ('light' versions just will not work as there is too much water and other ingredients in there...you need the fat!)<br />
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I always make the frosting in my trusty Magimix Pro food processor. I started with softened unsalted butter...<br />
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...added icing sugar....<br />
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...then I processed the two together to mix thoroughly before adding the cheese...<br />
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...now, it does tend to go a little runny to start with. But I just left the motor running and pretty soon (within a minute or two), it all came together to make a thick, smooth and shiny frosting...<br />
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Voila! As a balance, I also made exactly the same recipe but used a tub of Sainsbury's own-brand full fat soft cheese. Although this actually had a slightly higher fat content (25% as opposed to 21.5% in the Philadelphia) it didn't work nearly as well...<br />
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As you can see from the photo above, it 'split' slightly and had a grainy unpleasant texture.<br />
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Back to the Philly version. I wanted to check that it would pipe well and stand up as a proper frosting, so I filled a disposable bag and...<br />
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...it did the job perfectly. So I hope that helps, Deb? It kept well and was just as good texture-wise three days later (kept in a lidded plastic container in the fridge). I would say that several things definitely help; use a food processor if at all possible, because it works so quickly and seems to help with the mixing and texture of the finished frosting. Also, I think mixing the butter and sugar together first helps too. And lastly, perhaps, the proportions? The temptation when it's a bit runny is to add more icing sugar to stiffen it up, as this works so well with fondant or glace icings. But more sugar just makes cream cheese frosting runnier. It's the fat content that keeps everything firm...<br />
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The proportions I use are:<br />
<br />
butter - 50g<br />
icing sugar - 125g &<br />
cream cheese - 1 family size tub which is 280g (and yes, Philadelphia, I have noticed that it used to be 300g for the same price....!)<br />
Scale up as necessary depending on how much frosting you need!<br />
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I will test a US cheesecake recipe next and post it on our <a href="http://www.facebook.com/sugarmoonbrownies">Facebook page</a> for all those that are interested!<br />
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And after my last post ended with my lunchtime sourdough & tomato bruschetta, I thought I'd end this one with my Saturday (and many other) breakfast! More toasted sourdough - I really adore it - with homemade hummus (chickpeas soaked and boiled,plenty of flat leaf parsley, tahini, garlic and lemon juice) sprinkled with a little <a href="http://www.maldonsalt.co.uk/">Maldon seasalt</a> , lots of black pepper and a glug of olive oil. My favourite summery way to start the day (preferably eaten outside!)<br />
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We baked, packed and sent a LOT of Father's Day brownie boxes today...so their should be many smiling and chocolate-filled Dads on Sunday! If your Dad is still with you, or your children have a lovely one, or you have someone you <i>think </i>of as a Dad - make sure to give him a VERY big hug on Sunday. They are precious things!<br />
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Have a great weekend! xxRachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com3tag:blogger.com,1999:blog-3669829876273675930.post-80202369507768385802016-06-05T11:32:00.000+01:002016-06-05T11:32:49.201+01:00Summer Treats...<div class="separator" style="clear: both; text-align: center;">
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To celebrate the real start of Summer (and as I write this, the sun has just broken through the clouds at last!) I thought you might appreciate a new recipe. <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> has just taken a week off to rest and recuperate...you can read more about where we went <a href="http://www.mozartsgirl.blogspot.com/">here</a>....and, as usual I came home itching to get into the kitchen straight away! Work doesn't begin properly until tomorrow, so these were made at home, and use the best of the current fruits - you can easily adapt this recipe to use whatever you like best. Raspberries, blackcurrants, gooseberries will all work well here - perhaps adjusting the sugar levels in the topping if the berries are very tart.<br />
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<u><b>Apricot & Blueberry Bars</b></u><br />
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<b>Base:</b><br />
<u><br /></u>
150g wholemeal spelt flour (you can use regular plain flour or even gluten-free if you prefer)<br />
1 (preferably free-range) egg yolk<br />
150g butter<br />
100g ground almonds<br />
20g whole hazelnuts (or whole almonds if you prefer them)<br />
75g light soft brown sugar<br />
pinch Maldon or other sea salt flakes (optional, but so good!)<br />
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<b>Additional ingredients for topping:</b><br />
<b><br /></b>
50g wholemeal spelt flour (or other flour as above)<br />
50g whole hazelnuts (or almonds as above)<br />
1 tbsp light olive oil (or other vegetable oil if you don't like the taste!)<br />
50g soft light brown sugar (optional, depending on tartness of your chosen fruit)<br />
1/2 tsp ground cinnamon<br />
<br />
Preheat oven to 180c<br />
Line a 23cm square foil tray (or equivalent tin) with baking parchment<br />
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For the base: pulse ground almonds and whole hazelnuts for a few moments in a food processor until whole nuts are in small pieces...<br />
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Add the rest of the base ingredients to the processor...<br />
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( This is the spelt flour we usually use...I love its nutty flavour and great texture...but do feel free to substitute as it won't make much difference to the finished bars!)<br />
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Pulse until the ingredients form clumps....then press around 3/4 of the mixture into the prepared baking tray (leaving the remaining mixture in the processor bowl)...<br />
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...bake the base for about 10 minutes, until it turns a light golden brown....<br />
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...this will help prevent a soggy bottom! Then cover the base with your chosen fruit. As a guide, I used 5 apricots (stoned and roughly pulled apart) and 150g fresh blueberries...<br />
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Add remaining topping ingredients to the rest of the mixture left in the processor and pulse to combine. It won't clump together as much, but will start to stick together if squeezed between your fingers. Scatter over the fruit...<br />
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...you want it to just about cover, but I always like to see a little of the berries peeping through the crumb! That's just personal preference though. Flatten the top slightly with your palms to help it stick together a little. Then bake for around 30 minutes, turning the tray halfway through the baking time to ensure an even colour...<br />
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Cool thoroughly (preferably overnight in the fridge) before lifting from the tin using the edges of the baking paper and slicing into bars. They will crumble a little at the top, but just scoop these up with your fingers and enjoy!<br />
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Apricots are one of the only fruits that I think are better cooked than raw...I just adore them in season.<br />
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These bars would actually be gorgeous eaten slightly warm as a dessert, with cream or ice cream, too! Feel free to experiment and enjoy them. I thought I'd finish with one of my absolute favourite Summer lunches - this is usually what I would eat during the week, on a baking break (probably listening to The Archers!)<br />
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A toasted slice of good sourdough (I love Richard Bertinet's loaves available from Waitrose, if I can't find any handmade) rubbed with a raw garlic clove and topped with fresh, ripe tomatoes...here I added fresh marjoram from the garden and a sprinkle of nutritional yeast flakes. And always, lots of freshly ground black pepper. Heaven on a plate! Enjoy the summer and all it offers food-wise....it won't be here for long! <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> is now back in full production...so do visit our lovely website if you haven't already.<br />
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Happy June xxRachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com4tag:blogger.com,1999:blog-3669829876273675930.post-84975507681902939852016-03-21T12:48:00.000+00:002016-03-21T12:48:41.324+00:00Almost Spring.....<div class="separator" style="clear: both; text-align: center;">
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It's Easter on Sunday...I can't believe that even as I'm writing it! The clocks will be springing forward by an hour and we'll start to see those wonderful long days again. It seems like yesterday that we got back from Australia...the <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon website</a> was updated and is now more beautiful than ever...then this happened:<br />
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Valentine's Day! These were our limited edition Dark Chocolate & Raspberry Brownies, that flew out of the oven and off the shelves that week. We sent out lots of beautiful boxes, with the most romantic messages inside. It's one of the aspects of <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> that we enjoy most. Handwriting YOUR messages onto one of our specially printed postcards. Each one tells a story and they are almost always happy ones! So don't forget to let us know your message, if the brownies are for a gift. You'll find our 'gift message' box when you are checking out. <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon brownies</a> make a lovely present to tell someone you love them, you're thinking about them...to congratulate and welcome a new baby, a new house...or just because you feel like it!<br />
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These are our brownie of the moment - Easter Mini Egg Double Chocolate. Strictly limited edition (last orders with free delivery are 10am on Wednesday 23rd March!) and absolutely gorgeous!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0-AGxihv6sKkxJR6RLRhNJLEEexkLKUoKzixBul1BY_Yx3Qac1KTlm4A1tbRMM3Rcy32trjiupudTyvP3A3_rMnfPdhnMMfINs2pKXdHWRHCtiC0dBJjp2obiU-QcUXq0QSAkJAHqfFS/s1600/IMG_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0-AGxihv6sKkxJR6RLRhNJLEEexkLKUoKzixBul1BY_Yx3Qac1KTlm4A1tbRMM3Rcy32trjiupudTyvP3A3_rMnfPdhnMMfINs2pKXdHWRHCtiC0dBJjp2obiU-QcUXq0QSAkJAHqfFS/s320/IMG_0015.JPG" width="320" /></a></div>
To order, just go to <a href="http://www.sugarmoonbrownies.co.uk/">our website</a> and choose the Taster Menu option. Then just drop us a line (or leave a note in the Gift Message box) to let us know you'd like the Easter Specials! We'll do the rest....<br />
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We are always devising new flavours for our retail outlets too. This was last week's Almond Amaretto Brownie for <a href="http://www.lauriescorner.com/">Laurie's Corner</a> . A beautiful brownie, full of ground and flaked almonds with amaretto biscuits soaked in French Brandy too...<br />
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But, as ever, our very bestseller at the moment is the Salted Caramel....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi24uhdm_A6nGK3GlopUgkrfoymYsZwxipOweySq3WOcc5episUHh_qqVTPAsdl8nnS83jO9MzzLW8H3l86g3pp2aOIaHKEXNte_Oy9ng0E7Xt55z4nSYLJ3ZXs_Gp4XWOIbamuqJ7YKK0A/s1600/IMG_4399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi24uhdm_A6nGK3GlopUgkrfoymYsZwxipOweySq3WOcc5episUHh_qqVTPAsdl8nnS83jO9MzzLW8H3l86g3pp2aOIaHKEXNte_Oy9ng0E7Xt55z4nSYLJ3ZXs_Gp4XWOIbamuqJ7YKK0A/s320/IMG_4399.JPG" width="320" /></a></div>
...seen above while in production! A layer of our handmade salted caramel goes through the middle of the brownies and caramelises around the edges....they are fudgey and irresistible!<br />
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We do love to have an experiment now and then...<br />
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Peanut Butter Swirl are beloved by many! But not much can beat a warm Salted Caramel or Double Chocolate Brownie with a cup of something hot on a chilly Spring day...<br />
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If you haven't already do visit & like our <a href="http://www.facebook.com/sugarmoonbrownies">Facebook page</a> ,where we post new flavours and special offers as and when they are available....as well as all the latest news from <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon!</a><br />
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See you soon and have a great Easter xRachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com4tag:blogger.com,1999:blog-3669829876273675930.post-65865815279072676482016-01-31T15:55:00.000+00:002016-01-31T15:56:48.207+00:00Welcome to 2016!<div class="separator" style="clear: both; text-align: center;">
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Happy 2016! How has January been for you? We started very differently this year. Took a longish break to visit family in Australia, which was incredible. A great way to see in the New Year...hot, sunny and surrounded by amazing food. Australia has some really exciting restaurants and food destinations...fabulous produce...and influences from near-neighbours in the Far East as well as so much that is grown in the vast country itself. I always leave feeling inspired and excited to get back to the <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> kitchen for some experimentation!</div>
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One of our brilliant wholesale customers, <a href="http://www.egghousecharcuterie.co.uk/">the Egg House Butchery</a> likes to be surprised from time to time...so we introduced this Peanut Butter Swirl Brownies to them recently and it's flying off the shelves. Full of roasted peanuts, with a peanut butter and dark chocolate chip swirl to finish, it's one that I have to bake and get OUT of the kitchen as the temptation is so great!</div>
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If you love this combination, then you can find it there currently...but for how long?! Another surprise flavour may replace it before too much time has passed....</div>
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While you are visiting this really special shop in Haddenham, pick up some of the free-range meats on offer too. I bought this beautiful spare-rib joint for a family lunch last week...</div>
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and everybody raved about it. Ricky and his team make their own amazing sausages too...with guest flavours including the really popular MyMate version (guess what they contain?!) A highly recommended 'proper' butcher...some of the guys even sport handlebar moustaches (although sadly not straw boaters yet...I wouldn't put it past them soon though!)<br />
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Another of our wholesale customers is the independent and hugely popular ice-cream/waffle & crepe land of dreams that is <a href="http://www.eatattheworks.co.uk/">The Works</a>. They make all their Italian-style ice cream on-site, as well as the waffles and crepes (sweet and savoury) of course. Their sundaes have to be seen to be believed...my 7 year old nephew's eyes were literally popping when he saw his! They are launching a new Brunch menu in early February, and Sugar Moon has developed a couple of cakes to add to their list..the first is a Sour Cream Espresso Cake...<br />
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It has a swirl of espresso & cinnamon sugar running through it....<br />
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...and is finished with chocolate espresso beans....</div>
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Just the smell wafting through our kitchen is addictive!<br />
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As for the other cake, watch this space for the recipe in the next blog post.....</div>
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Over the NewYear period, while the kitchen was closed, we took the opportunity to update our beautiful <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon website</a> . You'll find that it's now been redesigned to be completely compatible with your phone and tablet, making ordering a much better experience. You can also now choose a guaranteed delivery date....although we still retain our non-guaranteed free postage option as well. And there will be some exciting new additions throughout the year as well.</div>
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Don't forget that Valentine's Day is creeping up on us now too...and <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon Brownies</a> are the perfect way to say 'I love you'...either to someone else, or to yourself!</div>
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Thanks for visiting <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> !</div>
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Rachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com5tag:blogger.com,1999:blog-3669829876273675930.post-64201729978344392882015-11-25T12:24:00.002+00:002015-11-25T12:47:01.949+00:00Christmas at Sugar Moon...<div class="separator" style="clear: both; text-align: center;">
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So...four weeks to go! How are YOU doing? Here at Sugar Moon, our Christmas preparations are in full swing...and we wanted to post the ordering arrangements for December and the holiday period so that everything runs as smoothly as possible!<br />
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so....THE CUT-OFF TIME FOR ORDERING BROWNIES FOR CHRISTMAS IS <b>12 NOON ON</b> <b>FRIDAY 18TH DECEMBER</b>! All brownies will then be baked and sent <b>USING ROYAL MAIL'S 'FIRST CLASS SIGNED FOR' SERVICE</b> on <b>MONDAY 21ST DECEMBER</b> (this is the <b>last day </b>for First Class post).<br />
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Brownies have a good shelf-life of <u>at least</u> a week to ten days (full storage and ingredients lists are enclosed with each order) so they will be fine throughout the important days! They also freeze brilliantly for up to a month.<br />
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You can <b>ORDER</b> at <b>ANYTIME</b> that's convenient for you from now on....just please <b>DROP US AN</b> <b>EMAIL</b> to hello@sugarmoonbrownies.co.uk to let us know that the order is for <b>CHRISTMAS</b> and we will<b> HOLD IT BACK</b> until the right time! Equally, if you'd like your brownies sent for another occasion (or just for you!) and they are <b>NOT FOR CHRISTMAS</b>, then please <u><b>let us know that too</b></u>!<br />
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If you have any questions, requests or specific instructions then please <b>DO ASK</b>!! You can leave a comment on this post....or email us....or tweet us(@SugarMoonUK)...or use our Facebook page (www.facebook.com/sugarmoonbrownies) whichever you prefer! We are here to help at any time! If you would like to order a mix of flavours then the TASTER MENU box is the best option. YOU CAN REQUEST THAT SPECIFIC FLAVOURS BE INCLUDED OR OMITTED!! Again, just let us know...<br />
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<b>After 18th December, the WEBSITE WILL BE UNAVAILABLE FOR ORDERS until 14TH JANUARY 2016...as the site is having a little facelift and essential maintenance and updates will be carried out.</b><br />
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We'd like to wish <b>ALL </b>our wonderful customers and friends a really fabulous holiday season and everything good for the New Year! <b>Thank you for your support throughout 2015</b>...and we hope to bring you much more chocolate happiness in 2016! xx<br />
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<br />Rachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com5tag:blogger.com,1999:blog-3669829876273675930.post-45915341990103051652015-10-13T09:52:00.000+01:002015-10-13T09:52:20.478+01:00A weekend in the Tarn...<div class="separator" style="clear: both; text-align: center;">
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This post is a little different from my normal ( baking related) one...because I wanted to tell you about a wonderful long weekend we went on recently, to South West France on the edge of the Pyrenees...a break with a difference because it included a wonderful cooking course....<br />
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I've followed <a href="http://www.robinellis.net/">Robin Ellis' blog</a> for a few years now. He is an actor, most famous for playing Ross Poldark...the lead in the original 1970's series 'Poldark', based on the addictive series of books by Winston Graham. He and his wife, Meredith, moved permanently to France about 15 years ago and they live in an idyllic former presbytery in a tiny hamlet just outside the ancient hilltop village of Lautrec. As well as continuing to act (he has a part in the current Poldark series, although he is a crusty and cold-hearted judge this time around...leaving the dashing Captain Poldark role to Aidan Turner) he also writes delicious cookbooks and runs these lovely courses in healthy Mediterranean cookery for small groups a few times a year...<br />
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I have to confess here that I wasn't the one taking this course...I do quite enough cooking, as you can appreciate! But Paul loves to cook and was really looking forward to expanding his repertoire! I just went along for some relaxation, the French countryside and to make new friends...<br />
The weekend started well (we were so lucky with the weather, too...) We met everyone else on the course under this vine arbour, drank tea, ate cake and got to know a little about everyone. The courses are deliberately small and manageable..8 cooks on ours, with 3 of us along as spectators...so everyone can participate easily.<br />
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The venue for the course...and our home for the weekend...was the idyllic <a href="http://www.laterrassedelautrec.com/">La Terrasse de Lautrec</a> (do visit their website...English translation at the top...you will see just how gorgeous it really is!)<br />
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The attached 'gite' was where all the cooking tuition - and much of the eating - happened. Although I had initially imagined lounging around for the weekend, it was actually much more fun to be around the 'Bravehearts' (as Robin dubs his band of cooks) ...laying the table for our communal lunches and dinners...chatting with Meredith (a beautiful, serene woman whom it is a joy to know) and smelling the delicious fragrances of garlic and olive oil drifting from the kitchen...<br />
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The classes are very 'hands-on' with everyone contributing to the meal...<br />
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...the aprons are given out at the start of the weekend, and taken home as a lovely reminder (Paul's was stained with tomatoes and peppers..but this just makes it more special!)<br />
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The food is simple, but created from the finest local ingredients cooked 'just so' to bring out the beauty of them...<br />
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As many of you will know, eggs are my nemesis (in a recognisably 'eggy' form) but I loved this frittata because it was so full of sweet red onions and fresh garden herbs...delicious!<br />
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We also visited markets....the little one in Lautrec on the Friday morning...<br />
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and the much larger one in nearby Castres on Saturday morning. I love any food markets...great for people watching as well as produce..and these were no exception! Plus we had time for a wander around Castres too...visiting the magnificent cathedral and having a coffee in a cafe overlooking the market, soaking up the brilliant Autumn sunshine...<br />
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All the meals were memorable...stuffed mackerel fillets with fennel and cucumber salads...full of dill and lemon...<br />
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...a starter of french beans, olives and tiny tomatoes with a beautiful garlicky dressing...<br />
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In fact, garlic was a recurring theme of the weekend...Lautrec is the home of pink garlic (l'ail rose de Lautrec) which is renowned for the strength of its flavour...although it's not at all harsh, and strangely doesn't seem to cause the dreaded 'garlic breath' (although I may just have thought this because we all ate so much of it!) As part of the course, we visited a nearby garlic farm...<br />
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These are the bulbs drying off before being planted for next year's crop...hanging up for the air to circulate, in time-honoured tradition!<br />
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The garlic is everywhere here...tied into intricate trusses, which help to preserve the bulbs (and look lovely too!) The farm was a real working one...a hotchpotch of contented animals stared at us interlopers as we wandered around...beautiful cattle (Blonde Aquitaines) an inquisitive donkey, many chickens and this 'on guard' gentleman...<br />
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who reminded me very much of the goose from 'War Horse',if you have seen the play, as he shepherded us around!<br />
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Our favourite times, I think, were spent as a group...we all got on particularly well, with none of the tension you can sometimes find within a gathering of very different people. We were either American or British and I like to think that we made some new friends for life during the weekend...<br />
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Shared meals were a joy - this was the fantastic spread created by the Bravehearts for our last lunch on the Sunday. We were lucky to be able to eat outside, with wine and laughter as accompaniments..<br />
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All the food was paraded out proudly by the cooks, from the blue doors of the gite...<br />
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I loved standing under the little kitchen window, hearing the murmur of Robin's melodious voice as he gently guided and instructed...<br />
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One of the students, a lovely American lady who was celebrating a significant birthday with us, persuaded me to join her for a swim...how could I resist this gorgeous pool?!<br />
And the village of Lautrec itself...with the influences of the Romans who were once here still visible...was captivating...<br />
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Traces of the past everywhere...so unmistakably French, too!<br />
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On clear days, you can see across to the Pyrenees from here, but those are the Black Mountains on the horizon...<br />
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The medieval market place is very special...and the church has a breathtaking interior...<br />
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I found it much less intimidating than many Catholic churches...much lighter and less forbidding, somehow!<br />
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We loved these little clasps that held the wooden shutters back on many of the houses...tiny details make a place so special...<br />
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And views...breathtaking and captivating wherever you turned!<br />
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This is France, seen from our plane on the way home....au revoir, ma cherie!<br />
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And the white cliffs of Dover...that have meant 'home' to so many returning to England (we were no exception!)<br />
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Our abiding memories of the weekend are of warmth and happiness...of the sun, of new tastes, of friends made, and of the welcome of our hosts Robin, Meredith, Simone and Dominique...it all added up to a very special time!<br />
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** More information on Robin's books and courses on his blog <a href="http://www.robinellis.net/">here</a>....I believe the courses are already fully booked for next year, but there are sometimes cancellations so you may be lucky! And the books (a third will be published early in 2016) are highly recommended as a source of simple, tasty and healthy lunches and suppers...I use them both a lot! The courses are very friendly, informal and inclusive...even if you are a novice, you won't feel out of place!**Rachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com4tag:blogger.com,1999:blog-3669829876273675930.post-67701834712063197442015-08-24T18:47:00.000+01:002015-08-24T18:47:21.571+01:00And the winner is...<div class="separator" style="clear: both; text-align: center;">
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....after a later surge of entries (thanks to all of you, I truly wish you could all have won!) I have just pulled a name from all the comments...not very scientific, I put them all into a bowl and picked one with my eyes shut! The winner of the fabulous <a href="http://www.honeyandco.co.uk/">Honey & Co - The Baking Book</a> is:<br />
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GEORGIE!!!! Many congratulations, Georgie. I must admit that my heart did a little loop of joy when I opened the scrap of paper to find your name, as I know after recent events and traumas you are definitely due a piece of good luck! I will get it sent off to you and I really hope you enjoy it. Let us all know when it arrives!<br />
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Thanks to everyone who entered. Georgie, along with everyone else who owns this beautiful book, will now be able to recreate the cake above...which is a larger version (I doubled the quantities) of the Peach, Fennel Seed & Vanilla Mini Loaf Cakes in the book. This, along with many other delights, will be on the stall tomorrow at Aylesbury Farmer's Market. The forecast isn't great from lunchtime on, but the morning looks ok...so if you are in the vicinity, do pop down to see me and my fellow stallholders! We really love to see you! 9am - 2pm in the lower Market Square.<br />
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Hoping you have a wonderful week....xRachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com6tag:blogger.com,1999:blog-3669829876273675930.post-4930915828134578982015-08-10T15:50:00.000+01:002015-08-10T20:02:01.756+01:00Recipe for an August afternoon...& a giveaway!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEamueMaWgWSy5408VJ6OJiSWJGCY6qm6ttkogKA8HVfD5ZpnAjo3_Hd1FikDE0rWZCoMciQ58l_SE5_FmmJ4c9PWAgaX3kGFipFOZkseT_XtKFE0pgilRyQLOEq_gSXumLnWEqx91yDc/s1600/2015-08-09+14.54.13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEamueMaWgWSy5408VJ6OJiSWJGCY6qm6ttkogKA8HVfD5ZpnAjo3_Hd1FikDE0rWZCoMciQ58l_SE5_FmmJ4c9PWAgaX3kGFipFOZkseT_XtKFE0pgilRyQLOEq_gSXumLnWEqx91yDc/s320/2015-08-09+14.54.13.jpg" width="320" /></a></div>
My newest acquisition in the vast library of cookbooks that threaten to take over our home is 'The Baking Book' from the fabulous <a href="http://www.honeyandco.co.uk/">Honey & Co</a> . You may remember that I wrote about their first book 'Food from the Middle East'...and gave a copy away here too! Well, this one is just as good...it contains some wonderful recipes - not all sweet - and I've been having such fun with it in my (not too copious) free time! I wanted to share the cake I made yesterday with you. As usual, I tweaked the original recipe. NOT because there was anything at all wrong with it - but just because I was giving it away to my family, and I know what they like! The 'real' recipe for Coffee, Cardamom & Walnut Cake has a rich coffee cream icing as a filling and on top. Delightful as that sounds, I knew that this wouldn't go down too well with 'my lot' as they prefer things less creamy and more fruity. So I followed the recipe for the cake, but added fresh apricots and finished it simply with the syrup from the original and a sprinkle of toasted walnuts after baking. The perfect marriage of flavours for a sultry August afternoon.<br />
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The cake itself is not difficult to make and has no weird ingredients...the only technique that may be new to you is making the 'burnt butter' that adds a deep, nutty note to the batter. This isn't difficult either...you simply melt the butter over a low heat and then increase it slightly, 'cooking' the butter until it turns a rich brown. It will smell delicious...sort of caramelly & hazelnutty...and you'll notice little brown specks at the bottom of the pan. These are good! Don't leave it, though...or it WILL burn, and black is not the colour you need....<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQJ86WXXwcIFAXIuI30i9QQgghvb_nnToADs9EQLtwVfdkJYfca-YCT7x3gd_1Y6IbzRF13fNtMSfWrH9KYYw0lLTQ5L-e-jyzJDOai2neiWKvkR7BHozHRJF7rvG-6cc6lxDuPjypmAok/s1600/2015-08-09+12.32.01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQJ86WXXwcIFAXIuI30i9QQgghvb_nnToADs9EQLtwVfdkJYfca-YCT7x3gd_1Y6IbzRF13fNtMSfWrH9KYYw0lLTQ5L-e-jyzJDOai2neiWKvkR7BHozHRJF7rvG-6cc6lxDuPjypmAok/s320/2015-08-09+12.32.01.jpg" width="320" /></a><br />
...it should look like the photo above, in fact! It will be really hot to start with, so it may help to make it first and then set it aside while you get the rest of the ingredients together.<br />
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<u><b>Coffee, Cardamom & Walnut Cake with Fresh Apricots</b></u><br />
<b>Inspired by an original recipe from Itamar Srulovich & Sarit Packer from their book <a href="http://www.honeyandco.co.uk/">Honey & Co - The Baking Book</a> </b><br />
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<b>For the cake batter:</b><br />
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<b>330g icing sugar</b><br />
<b>120g ground almonds</b><br />
<b>130g self-raising flour</b><br />
<b>80g roasted walnuts (plus a few extra to garnish)</b><br />
<b>1 tsp ground coffee (I used ground espresso beans)</b><br />
<b>1/2 tsp freshly ground cardamom</b><br />
<b>3 whole eggs</b><br />
<b>150g egg whites (from about 4 eggs)</b><br />
<b>140g burnt butter (see above!)</b><br />
<b>Approx 4-5 ripe apricots </b><br />
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<b>For the syrup:</b><br />
<b>2 tbsp honey (I used runny orange flower honey)</b><br />
<b>60g/ml water</b><br />
<b>50g caster sugar</b><br />
<b>a double espresso (or 60g/ml strong black coffee)</b><br />
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<b>Preheat oven to 190c/170cfan/gas mark 5</b><br />
<b>Line a 9"/23cm square pan with baking parchment (or circular if you prefer!)</b><br />
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<b>Stir the dry ingredients and nuts together in a large bowl, </b><br />
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<b>then add the eggs and egg whites and mix really well until smooth (I used my Kitchenaid for this) Pour in the warm melted butter (scrape in all the nutty brown bits too!) and stir carefully, then transfer to the prepared tin...</b><br />
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<b>...break the apricots apart gently using your fingers, remove the stones and arrange in rough pieces lightly over the surface of the cake batter. Don't push them down, just lay them on top...</b></div>
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<b> Let the batter rest in the tin for about 10 minutes, then bake for about 35 minutes until set and golden brown...this may take a little longer depending on your oven. Meanwhile, bring the syrup ingredients to a boil in a small saucepan and remove from the heat. Once the cake comes out of the oven, brush the top generously with the syrup while still hot and let it absorb...</b><br />
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<b> ...sprinkle with the remaining toasted walnuts and allow to cool in the tin...</b><br />
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<b>...before you dive in...(although it's lovely slightly warm, too...I'd eat it like that, with a big spoonful of labneh or creme fraiche...)</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnoQnFXbpT8XjRlRf39dZ27oCg5LMFAQcOZ_iIzJ2beDXZounevERgHutl3C4APpAJNn3TSOXAGpViIx6dFMc09HTe7xaJTHzKUttfGcalJgjmHtCPyqkDcnSnG_lAIz0TLzZmosCDzk3/s1600/2015-08-09+14.56.57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnoQnFXbpT8XjRlRf39dZ27oCg5LMFAQcOZ_iIzJ2beDXZounevERgHutl3C4APpAJNn3TSOXAGpViIx6dFMc09HTe7xaJTHzKUttfGcalJgjmHtCPyqkDcnSnG_lAIz0TLzZmosCDzk3/s320/2015-08-09+14.56.57.jpg" width="320" /></a></div>
<b> Totally divine!</b><br />
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<b>To celebrate this beautiful book, I'm giving away a copy to one of you loyal readers of this blog! </b><br />
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<b>All you need to do is leave me a comment on this post to qualify. I'll send it anywhere in the world, so don't worry that you'll miss out if you don't live in the UK. I'll make the draw two weeks from today, on Monday 24th August...good luck...and thanks for reading! Have a great week x</b><br />
<br />Rachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com20tag:blogger.com,1999:blog-3669829876273675930.post-5481769605969752612015-07-13T11:28:00.001+01:002015-07-13T11:28:13.744+01:00All-New Granola Bars<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;"><b>Firstly, my apologies for the lack of posts recently. My father died recently...expected, but very sudden at the end...and I found that amongst other things, the immediate grief really sapped my creativity. I've been ok just keeping things together...baking brownies as usual...keeping up with orders and even the Farmer's Market. But any new ideas just didn't seem to flow at all. Happily, this was a temporary state and I now feel more myself a couple of months on - so expect to see plenty of updates !</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Granola/energy bars are one of those troublesome things to bake, I find. Not because they're difficult to make at all....throw a load of ingredients into a bowl, mix, bake and they <i>always</i> taste delicious! But cooking professionally is different. At home, no one minds if their cake disintegrates on the plate into a heap of crumbs...as long as it can still be scooped up and eaten, it's all good. But if you're <i>buying </i>that piece of cake, you expect it to look perfect all the way through - quite rightly, when you're spending good money on it. And here is where the problem lies. Flapjacks and granola-type bars are notorious for falling apart when cut and crumbling into an oaty heap. It's something I've battled and puzzled over for years!</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Well, at last, I think I've found the way forward. I have done so much research on this topic and found useful information in posts by Heidi Swanson on her fabulous blog <a href="http://www.101cookbooks.com/">101 Cookbooks</a> & Deb Perelman on hers, <a href="http://www.smittenkitchen.com/">Smitten Kitchen</a> (both are wonderful for so much more too...if you love cooking in general and have a few hours to spare, visit either or both and get lost in them!) These, together with my original and much tweaked recipe has given me All-New Granola Bars that are luscious, chewy, fresh-tasting and - most importantly - <i>stay together</i> when cut!! The secret is that I made the mistake of increasing the fat content, believing that this would stick the ingredients together. This is, in fact, what makes them crumble, so too much is fatal! Water is the magic ingredient...</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>The measurements are a bit of a combination at the moment...when they are standardised for the book I'm planning, they will be one or the other...but at the moment they are a combination of cups and metric (I have a plain metal set of US cups, which I'd really recommend you invest in if you love baking...they open up a whole new world, literally!) so do forgive me.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><u>All-New Sugar Moon Granola Bars</u></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>1 & 2/3 cups porridge oats</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>1/3 cup oat flour (just whizz porridge oats in a food processor until they become a powder)</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>1/2 cup bran cereal (I use All Bran)</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>1/2 tsp sea salt flakes</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>1 tsp ground cinnamon</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>50g pumpkin seeds</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>50g sunflower seeds</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>1/4 cup broken pecan pieces</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>3/4 cup whole almonds, roughly chopped (skin-on or blanched are both fine)</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>3/4 cup pitted dates, soaked in boiling water (I just use enough to cover them)</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>50g flaked coconut (you can use desiccated if that's all you can find, but the unsweetened flakes are in many supermarkets and give a more interesting texture)</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>1/2 cup rice malt syrup OR honey</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>1/4 cup soft brown sugar (you can omit this if you like...I find they are sweet enough without)</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>1 tbsp pure organic coconut oil</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>60g unsalted butter</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>2 tbsp water (I use the soaking water from the dates)</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>1 tsp pure vanilla powder, or natural extract</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Line a 23cm/9"square baking tin with parchment paper.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Preheat oven to 170c/325f</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>In a large bowl, combine the oats, oatflour, bran cereal, salt and cinnamon.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Put the seeds, nuts and coconut flakes onto a large flat baking sheet and toast in the preheating oven for 10-15 minutes until starting to turn golden brown.You need to keep an eye on them to check they don't burn, and stir a few times to distribute the heat. Remove from the oven and add to the dry ingredients in the bowl.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Gently melt together the butter, coconut oil, syrup or honey & sugar - if using - either in a small saucepan over low heat or in a microwave. When the fat has melted, remove from the heat and pour over the dry ingredients. Add the drained dates and the water and mix really well.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkSkC8TQcgE4Igdwz34vW6r0OxR6fHfZV0i5itV4tEkpbTgeZNjGMNyQX_MqSbIB_VaCHHuBx9yEr0V03pPxe3p03IN7jlqNXVzBGLOWL4JGswtv6EiXviz4Evb3nvDrLDunWO36KY9Ae/s1600/2015-07-07+13.37.30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkSkC8TQcgE4Igdwz34vW6r0OxR6fHfZV0i5itV4tEkpbTgeZNjGMNyQX_MqSbIB_VaCHHuBx9yEr0V03pPxe3p03IN7jlqNXVzBGLOWL4JGswtv6EiXviz4Evb3nvDrLDunWO36KY9Ae/s320/2015-07-07+13.37.30.jpg" width="320" /></a></div>
<span style="font-family: Courier New, Courier, monospace;"><b> It should look something like this.....you can add another tablespoon of water if you don't feel it's damp enough...</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRA4pOkl_5Tx8WddOPFmQVjpYOWD_YSV3NuJ8bRQ4aPTRAiRzLk6K1Kot4jT2vYLt3Vg-Xa3_kv-9OkRaoBi8FsIYl8Aa2fs4LfW_yhxCaCqvrTQ11ANeLo5C5OU6gzxZmH-NLukhEN_Rp/s1600/2015-07-07+13.37.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRA4pOkl_5Tx8WddOPFmQVjpYOWD_YSV3NuJ8bRQ4aPTRAiRzLk6K1Kot4jT2vYLt3Vg-Xa3_kv-9OkRaoBi8FsIYl8Aa2fs4LfW_yhxCaCqvrTQ11ANeLo5C5OU6gzxZmH-NLukhEN_Rp/s320/2015-07-07+13.37.41.jpg" width="320" /></a></div>
<span style="font-family: Courier New, Courier, monospace;"><b>Tip into the prepared tin...</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgCUgRgi3LO9JfhrcchE3t1-YECb7o49X93XAV3JUQnCMphvPpBOo_i5mW2JRJW5zpetTpTuUfHz037lLX2k2iIM8o2X6Ruqu0R8L9MHMA1yv0Wl_Bk8T7PLXCcsBC19Ow53H_wvXd6Dx/s1600/2015-07-07+13.45.25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgCUgRgi3LO9JfhrcchE3t1-YECb7o49X93XAV3JUQnCMphvPpBOo_i5mW2JRJW5zpetTpTuUfHz037lLX2k2iIM8o2X6Ruqu0R8L9MHMA1yv0Wl_Bk8T7PLXCcsBC19Ow53H_wvXd6Dx/s320/2015-07-07+13.45.25.jpg" width="239" /></a></div>
<span style="font-family: Courier New, Courier, monospace;"><b>Pack down well using a flexible spatula...</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgor4JopfzGzmYc0l_QDNEll7Zs_Sd9V_0rxHpoYSWuNzXZH-uvqhAWcJzsfgAs2QntFvgtCVj1BBo7UdEF4dazdE4KaKZK21khDCh-ypRO5Xb08FuWEep1nLxXS2LE_0A6bcGXta9vKfXp/s1600/2015-07-07+13.45.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgor4JopfzGzmYc0l_QDNEll7Zs_Sd9V_0rxHpoYSWuNzXZH-uvqhAWcJzsfgAs2QntFvgtCVj1BBo7UdEF4dazdE4KaKZK21khDCh-ypRO5Xb08FuWEep1nLxXS2LE_0A6bcGXta9vKfXp/s320/2015-07-07+13.45.33.jpg" width="239" /></a></div>
<span style="font-family: Courier New, Courier, monospace;"><b> and smooth the surface...</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhunF45pREEnEYSd64Nfm_ckeYcjJF0dj6_GeARyK4MAAwvSOxBw4PQGxBirb2hPuI66QRu724NqEPQcVKoigExdCDPm3B2bhO5x9HO199sKWyW895XtWkeC9IF08C2J8Mo9YPHVw3BxETB/s1600/2015-07-07+13.49.04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhunF45pREEnEYSd64Nfm_ckeYcjJF0dj6_GeARyK4MAAwvSOxBw4PQGxBirb2hPuI66QRu724NqEPQcVKoigExdCDPm3B2bhO5x9HO199sKWyW895XtWkeC9IF08C2J8Mo9YPHVw3BxETB/s320/2015-07-07+13.49.04.jpg" width="320" /></a></div>
<span style="font-family: Courier New, Courier, monospace;"><b> Bake for approximately 30 minutes. The top should be golden brown and fairly firm to touch, but not have a 'dried out' feeling. Remove from the oven and leave to cool thoroughly in the tin. You can refrigerate once cool, to really firm them up. Remove from the tin using the parchment paper to help you and,with a sharp knife, cut into approximately 12 bars (or as many as you like!)</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuS9JVqdPUvCuGK5Xy9mOCtzSXiOndZdQE_twHtjfF1eLPGdXh8QKxxgEwMBSl3IhnSBAzvgir_gD7Khs1YxqqC2-e-jWDXyqiwgTNQitQrhik1fjvMzIxZ-HG87FYoGzpCyy39Jdsy_uE/s1600/2015-07-07+15.55.46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><b><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuS9JVqdPUvCuGK5Xy9mOCtzSXiOndZdQE_twHtjfF1eLPGdXh8QKxxgEwMBSl3IhnSBAzvgir_gD7Khs1YxqqC2-e-jWDXyqiwgTNQitQrhik1fjvMzIxZ-HG87FYoGzpCyy39Jdsy_uE/s320/2015-07-07+15.55.46.jpg" width="320" /></b></span></a></div>
<span style="font-family: Courier New, Courier, monospace;"><b>Store in an airtight box in the fridge for best results...but anywhere cool will do. They'll keep for at least a week like this.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMm6BzVQruUDuoLLSGqZnKRJc_995owXTN8Nwh-6HR9cl9c915fLVmW-dSG9sBRHfmhRLGp0MT54-BsYjaHUs9gVjxxbROWD_fun9xlftb9olLmW1X2HcQbPOLGk-fc70Iy-hsjcdA1IUI/s1600/2015-07-07+16.02.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMm6BzVQruUDuoLLSGqZnKRJc_995owXTN8Nwh-6HR9cl9c915fLVmW-dSG9sBRHfmhRLGp0MT54-BsYjaHUs9gVjxxbROWD_fun9xlftb9olLmW1X2HcQbPOLGk-fc70Iy-hsjcdA1IUI/s320/2015-07-07+16.02.33.jpg" width="320" /></a></div>
<span style="font-family: Courier New, Courier, monospace;"><b>Brilliant for lunch boxes, picnics or - as my great friend Charlie does - as the ultimate running fuel!</b></span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Hope you enjoy them....thanks so much for reading, and visit again soon for more <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> magic!</b></span>Rachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com6tag:blogger.com,1999:blog-3669829876273675930.post-77972343675032719242015-04-16T22:16:00.000+01:002015-04-16T22:16:54.853+01:00One big catch-up!<div class="separator" style="clear: both; text-align: center;">
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I haven't posted in way too long...my apologies for that...life has been very hectic in all sorts of ways ...mostly work but others which I won't go into here (there's more personal stuff on my <a href="http://www.mozartsgirl.blogspot.com/">other blog</a> should you so wish!) Anyway, back to the cake!<br />
As you know, <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> has a stall on our monthly Farmer's Market and I thought you might like an updated look at that? I posted about it a few years ago but due a fresh look I think!<br />
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The market takes place on the last Tuesday of the month, between 9-2...although in practise we all get there much earlier to arrange our wares and we often have customers from at least 8.30am, on their way to work. the actual stalls are supplied and put up by the council...we just have to bring tables and produce!<br />
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I have been on the market for almost 9 years now and have built up a lovely group of regulars. It takes time and patience to do this. And much standing about in the freezing cold of winter. But it reaps rewards and friends. I have a core of cakes that I MUST bring to avoid disappointment - these always include 3 types of brownie (Double Chocolate, Walnut Fudge & Salted Caramel), Dark Sticky Gingerbread and Almond Bakewell Slice as well as a mountain of Cheddar Scones...<br />
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But it's also a great opportunity to try out new recipes and ideas. The feedback is immediate (I provide generous bowls of samples!) and I love this aspect of it. I also have a Brownie of the Month...below you will see the divine Hazelnutella!<br />
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Preparing for the market is hard, hard work. Of course, there is other baking to fit in too. And due to the nature of the beast (cake) it's impossible to make too much in advance. I like everything to be fresh so that the customer can freeze if they wish...which means a couple of 18 hour days in the kitchen to fit everything in. Presentation is also really important I find....I try and make my stall pretty and seasonal...daffodils and easter chicks in April, carved pumpkins in October, bunches of garden flowers in the summer months and oh-my-goodness lights and tinsel trees at Christmas!! But it's all worth it in the end. And I've made many good friends in my years here (mostly I know only their first names!)<br />
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This is Chris from New Creation Farm...who brings beautiful home-made apple juice and gorgeous English apples in season....<br />
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And my favourite of all stallholders is one of the newest! One of my very best friends...Charlie Massey...the Coffee Man but also one half of the fab <a href="http://www.twitter.com/@GrumpyBakers">Grumpy Bakers</a> who bake probably the best sourdough loaves I have ever tasted...<br />
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...as well as stunning viennoiserie...french baguettes...rye bread...<br />
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...and focaccias topped with seasalt & rosemary or caramelised red onion...<br />
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He is a breath of cheerful fresh air and we've known each other and our products for so long that we can look after each other's stalls with no problem at all (important if you want a loo break!) I'm lucky to have a similar relationship with the lovely Barry...<br />
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King of Honey from <a href="http://www.artisanvalley.co.uk/blog/producer-parslow-apiaries">Parslow Apiaries</a> . He is a second generation honey man (his Dad, John, mans the stall in the busy summer months while Barry tends the hives) and keeps 6 hives on my parents farm, so it's personal too!<br />
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His beeswax polish and hand cream are brilliant, as well as the home-made candles and the honey, of course...<br />
My friend <a href="http://www.debbiesfood.co.uk/">Debbie Grant</a> makes wonderful ready-meals which are particularly popular with older customers...<br />
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...as well as cracking sausage rolls, scotch eggs, savoury mini quiches and bread puddings!<br />
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My brother-in-law David has just stopped coming to Aylesbury market, sadly...but here he is on his last one!<br />
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He and my youngest sister, Lucy, raise home-bred rose veal calves (do think about buying rose veal if you don't already...very different from the continental milk-fed crated calves which have rightly attracted so much protest. These are free to roam the fields and have lovely lives full of sunshine and grass!) as well as beef and lamb...<br />
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They live at my Mum and Dad's farm....you can read about them <a href="http://www.nortonsfarm.co.uk/">here</a> and see where to buy their amazing meat...and Lucy also makes a range of ready meals and gorgeous pasties too!<br />
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Caroline sells vegetables, eggs and fruit from her family's farm...<br />
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...and beautiful jams and preserves that she makes herself...<br />
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...there are other stalls too...some of them come and go quite quickly. It's proved important - certainly for me - to plug away and stick it out, through cold, rain, wind and - sometimes - snow! It can be difficult to stand there, watching people stream past with not even a glance at us and our hard work...it's easy to be cheerful on the ancient cobbles when the sun shines and the breezes gently ruffle your apron! But the tenacity builds loyalty and it's the only way I've found to guarantee that the takings increase each time. And that, in the end, is why we're all there!<br />
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These Valentine brownies were bestsellers in February....<br />
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...and <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> bakes and sends five delicious flavours all week long...direct to your door with free first-class UK postage! But you are also more than welcome to come and see the other delights on offer on the market on April 28th.....!<br />
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Keep watching the blog because the next post will contain a brilliant giveaway as well as a recipe to try...until then, have a wonderful weekend!Rachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com6tag:blogger.com,1999:blog-3669829876273675930.post-75977743467347655072015-01-15T16:03:00.001+00:002015-01-15T16:03:57.469+00:00Giveaway results and exciting news!<div class="separator" style="clear: both; text-align: center;">
Winter moves on...it has many of us in an icy grip right now, I know. But not here, thankfully! It's cold, blustery...but bright and not a hint of snow at the moment. Still, it's chilly enough, and it's the perfect time of year to be huddled in the kitchen with the ovens on, baking up a storm! As well as <a href="http://www.sugarmoonbrownies.co.uk/">brownies</a> , I've been making a few birthday cakes for friends and family (LOTS of birthdays here in January!)</div>
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This was a simple one that we took to a supper party last week. I made it a plain vanilla victoria sponge, as I thought everyone would have had enough richness over Christmas...and although it was a 'significant' birthday the recipient didn't want any fuss...<br />
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..so i just made it simple and celebratory! And it was delicious I'm thrilled to say...<br />
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Now, before the giveaway results...some exciting news! <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> has been nominated in the 'Best Newcomer' category of the...<br />
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Yay! Even though I've been baking and cooking professionally for years and years, <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> is a new business, and we're absolutely thrilled to have been put forward for this award.<br />
If you'd like to, I'd be so grateful if you'd vote for me! Voting is open until March...and it's so easy. You can vote from anywhere, too...lots of you have tried our brownies, I know...even some in Australia!! So if you want to, please click <a href="http://www.bfda.co.uk/">here</a> ! Under 'categories' you will find 'Best Newcomer' and from there you can select <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> from the dropdown menu. Thanks so much! It would be fabulous to at least make the final round of nominations...<br />
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Ok, down to the most important business of this post...the winner of our giveaway!<br />
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CONGRATULATIONS to...............mcammuso2000! I'm sorry that I don't know your actual name! If you can send an email to the address at the top of the blog, telling me who and where you are I'll make sure that your fabulous copy of <a href="http://www.honeyandco.co.uk/">Honey & Co</a> begins winging its way to you!<br />
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Thanks so much to everyone who entered. I love reading your thoughts and comments...<br />
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Hoping that 2015 is being good to you so far. I'll post a recipe next time...perhaps you'd like to leave a comment requesting a particular type? Biscuit, cake, pudding? It's in your hands!<br />
<br />Rachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com8tag:blogger.com,1999:blog-3669829876273675930.post-71741220346628402822014-12-31T17:17:00.000+00:002014-12-31T17:17:34.292+00:00The End of our first Sugar Moon Year - and a Giveaway for 2015!<div class="separator" style="clear: both; text-align: center;">
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Christmas in the world of commercial baking needs time. Time to plan...time to bake...time to mature! These Christmas cakes were made in September...the fruit macerated in brandy, rum & port for 10 days....<br />
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...and after baking, were fed with more rum for the months leading up to the celebrations. The decorations were completed in late November, when many of them were sold at the last Farmer's Market of the year. Others were packaged up as gifts to be bought nearer to the time...they are all, hopefully, merely crumbs and happy memories by now! Festive brownie packaging takes a bit of thought and planning too...<br />
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At <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> we like things to look beautiful and inviting...<br />
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...with a few quirky touches! I think we succeeded. Love these stickers from <a href="http://www.moo.com/">Moo</a>, a company I highly recommend for their quality and service.<br />
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Mince pies were baked and consumed in quantity also...we receive orders from family and friends for these, usually all delivered on Christmas Eve...so it's a hectic time. But we wouldn't want it any other way...<br />
In early December, I went up to Nottingham with my great friend Charlie Massey (one half of the fabulous Grumpy Bakers, who bake a brilliant range of 'real' breads from their base at Twyford Community Stores near Buckingham) to the <a href="http://www.schoolofartisanfood.org/">School of Artisan Food</a> ....<br />
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...where we took a two-day intensive course in baking laminated breads and pastries with french master baker extraordinaire <a href="http://www.mickaels-bakehouse.com/">Mickael Jahan</a>.<br />
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Here I am, glazing some of our beauteous baguettes...<br />
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..and pointing out (helpfully) a special decoration!<br />
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The sense of achievement was amazing...this is a field in which I was fairly inexperienced, although I used to bake croissants and viennoiserie many years ago...<br />
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Michael's teaching was brilliant - and the course was great fun too....we shaped and baked all manner of breakfast goods - croissants, of course...<br />
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danish pastries ( these were pains aux raisins mainly, but some with chocolate creme patissiere too...)<br />
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and pains aux chocolate too. The dough needed much resting and folding and an initial overnight prove..<br />
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But the results were stunning and definitely worth the wait!<br />
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We also made much brioche in different forms...orange & lemon plaits...<br />
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traditional brioche loaves...<br />
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and some containing hazelnuts and chocolate chips, or rum-soaked fruits....<br />
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...these had a macaronade topping, made from ground almonds, egg white and sugar...which gives a beautiful cracked appearance and extra texture.<br />
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We got to pack up and take home all our produce at the end, too...over 300 items managed to squeeze into Charlie's little white Skoda...<br />
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...the fragrance on our long drive home was fabulous!<br />
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There are many courses available at the school...for professionals or novices...and we'd highly recommend them!<br />
<br />
So...a new year is almost upon us. I thought you might like a beautiful cake recipe to brighten these dark winter days (or add a deeper glow to your summer ones, if you're in the southern hemisphere!)<br />
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Probably my favourite new cookbook of 2014 has been <a href="http://www.honeyandco.co.uk/">Honey & Co</a> by Itamar Srulovich and Sarit Packer. I've written about it in greater depth in a previous post, but this cake is a fabulously easy and delicious one...<br />
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In the book (and this recipe) Sarit uses only lemons...but in mine (and the pictures) I often use oranges too...or a mixture!<br />
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<b><u>Saffron & Lemon Syrup Cake </u></b><br />
<b><u><br /></u></b>
For the cake:<br />
<br />
200g butter<br />
270g sugar (I use golden caster)<br />
4 eggs<br />
200g ground almonds<br />
a pinch of turmeric<br />
140g semolina (I use polenta to make the cake gluten-free...either is fine!)<br />
2 tbsp plain flour (or GF flour)<br />
1 lemon, juice & zest<br />
1/2 tsp baking powder (GF if applicable)<br />
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For the syrup & topping:<br />
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2 lemons, really thinly sliced<br />
enough water to cover x 2, plus 400ml<br />
250g caster sugar<br />
a pinch each of turmeric & saffron (or just use turmeric if saffron is unavailable or too pricey for you)<br />
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Grease & line a 23cm cake tin with baking parchment (I use a loose-bottomed one)<br />
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Place the lemon slices for the syrup & topping in a small saucepan, cover with water and bring to the boil over a high heat.<br />
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Drain the slices, re-cover with water and bring to the boil again. Drain for a second time (this process removes any bitterness), then cover with the 400ml water. Add the saffron, turmeric and sugar & bring to the boil, then reduce the heat to low and simmer for 6-8 minutes until the peel is soft & the syrup has thickened.<br />
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Remove from the heat.<br />
Use a fork to lift the lemon slices out of the syrup and layer them, just slightly overlapping, all over the base and a little up the sides of the lined baking tin....<br />
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Pour over 2 tbsp of the syrup and reserve the rest for later.<br />
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Preheat the oven to 180c/160c fan/Gas Mark 4<br />
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Cream the butter and sugar together (I use a stand mixer)....<br />
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...until they are well combined but not fluffy, as you don't want to aerate this mixture. Stir in the eggs, ground almonds and turmeric, then fold in the semolina, flour, lemon juice & zest, salt & baking powder. Mix well and scrape into the cake tin.<br />
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Bake in the centre of the oven for 15-20 minutes, then turn the cake tin round to ensure even baking and bake for a further 10-15 minutes (I find that my oven needs a little more time...up to 30 sometimes!) The cake should be golden and firm. Remove from the oven and pour over the remaining syrup to soak in. Allow to rest for 20 minutes before turning out. Place a plate over the top of the tin and invert, then gently remove the tin and paper....<br />
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As Sarit says..."Now,turn off the lights and watch it glow...."<br />
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Stunning! And so, to celebrate the beginning of a sparkly New Year...we're giving away a copy of this fabulous book to one lucky reader!<br />
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We'll send a copy anywhere in the world. To enter, just leave a comment on this post. That's it!<br />
Good luck....the winning name will be drawn on January 15th.<br />
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Until then....thanks so much for reading, and for supporting <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> this year. Hoping that 2015 is filled with good things for all of us! xRachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com13tag:blogger.com,1999:blog-3669829876273675930.post-79418602203252580042014-10-11T16:34:00.000+01:002014-10-12T11:02:24.072+01:00Catching up with Apples, Plums...& Ernest!<div class="separator" style="clear: both; text-align: center;">
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Such a busy few weeks, so apologies for the lack of posts...but it's lovely to have so much to do! October now, and Autumn is really here. This afternoon, I baked this Apple Cinnamon Shortcake. It's perfect for now. Warm from the oven...it looks deceptively plain....<br />
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...but when you cut into it, a cinnamon-y apple compote is revealed! Because it's fully enclosed by the shortcake, it doesn't ooze out...and the shortbread is light with a slight crunch on the top and sides.<br />
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It's based on a recipe from one of my very favourite bakers, <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a> , whose new book 'Baking Chez Moi' is out very soon and already on pre-order! Her huge and beautiful tome 'Baking, From my Home to Yours' is a constant source of inspiration and comfort...she thinks like me (and we have the same haircut, which is entirely coincidental but somewhat reinforces my secret belief that we are kindred spirits!)<br />
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I used my all-time favourite apple, the Egremont Russet for the recipe...because it's so British and so in season right now! Make the compote by coring and thinly slicing around 3 medium apples...no need to peel (yay!) and simmering gently with a tbsp or two of water, 1/2 tsp ground cinnamon and a tbsp of brown sugar until they are a thick puree, although with a few lumps of apple still visible..not too smooth!<br />
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Set aside to cool a little. Then...get baking!<br />
<br />
<u style="font-weight: bold;">Cinnamon Apple Shortcake</u> - with love to <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a> !<br />
<br />
200g/ 13 tbsp unsalted butter, at room temperature<br />
150g + 2tsp / 1 cup + 2 tsp light soft brown sugar<br />
1 large egg + 1 extra egg yolk<br />
100g/ 1/2 cup polenta/cornmeal<br />
300g/ 2 cups plain/all purpose flour<br />
1 tsp baking powder<br />
2 tsp cinnamon<br />
<br />
Preheat oven to 180c/350f<br />
Grease & line a 23cm/10" round loose-bottomed or spring form tin with baking parchment<br />
<br />
In a stand mixer, using the beater attachment, cream the butter and larger amount of sugar until pale. Add the whole egg and yolk & beat well. Scrape down the bowl, then add in all the remaining dry ingredients (still reserving the 2 extra tsp sugar, though!) Mix until just combined. The dough will be very soft. Roughly divide into two halves and press the first half lightly into the base of the prepared tin - it's easiest with clean fingers. Try and get it as even as you can, and push the dough a little way up the sides of the tin too, if you can (this just helps to really enclose the apple filling.)<br />
Now spread the compote over the base - I used the back of a spoon for this - trying to leave about 2cm/ 1/2" space all around the edge. On a lightly floured board, use your fingers again to start pushing the remaining dough into a rough circle. Try and get it so that it looks about right for the tin size (it will be easy to adjust later) and then carefully lift it and place over the layer of compote. Pat into shape, making sure that the apple is completely covered...you can even 'tuck it in' a little if you have room! Brush the top with a little water and scatter over the saved 2 tsp brown sugar. Bake for a total of around 40 minutes - I rotate the pan halfway through to ensure even browning. It will be golden brown and firm on top when cooked through. Cool slightly on a wire rack in the tin, before releasing the sides. Lovely cold, of course...but really delightful still slightly warm. Perhaps with a big spoonful of creme fraiche or clotted cream on the side?! Why not...<br />
<br />
Another thing I am in love with is this handmade jug-bowl. It came from a wonderful website created by a fabulous woman...Silvana de Soissons. <a href="http://www.thefoodiebugleshop.com/">The Foodie Bugle Shop</a> is full of beautiful, practical food-related gifts...it also has a brilliant vintage section, perfect for one-of-a-kind presents. Every parcel comes wrapped beautifully and tied with real, old-fashioned string...the way all good parcels should be but never are!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirs73nRi2viabRba-YD4tFZpreJRPEYEcEUkkvv8Ci0AjKoj8erXOvsvFRykBwSJhGAAH0Ydi8D5INLtVtgK8-1sc0EoBy3cOFlXxBlR7KWoLryCszijmWyu247BWVWiexBPzII6sk5G2z/s1600/IMG_2985.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirs73nRi2viabRba-YD4tFZpreJRPEYEcEUkkvv8Ci0AjKoj8erXOvsvFRykBwSJhGAAH0Ydi8D5INLtVtgK8-1sc0EoBy3cOFlXxBlR7KWoLryCszijmWyu247BWVWiexBPzII6sk5G2z/s1600/IMG_2985.JPG" height="239" width="320" /></a></div>
This gorgeous thing was made by <a href="http://www.barringtonpottery.com/">Paul Jessop of Barrington Pottery</a> in Somerset.<br />
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I just love looking at it and holding it...it's very heavy & tactile. But I know that it will get a lot of use (eventually) too!<br />
<br />
September's Farmer's Market was warm and sunny....which was brilliant after the rain & chill of August! People flocked to the stalls and I wasn't the only one to sell out. My good friend Charlie, one half of <a href="http://www.facebook.com/thegrumpybakers">The Grumpy Bakers</a> sold 79 loaves by 1pm....a brilliant day! Among my bestsellers were these...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgFq6KHkkC10TJLhjUW4Va5fyb-au2bz1-mrg99IyLvwZ0bXX_VXRYtmKdHSf82P_FsL7fm-mF4bXgEbfDOU3yUY2HhfvwsCMRBhx-2_KHhHPdFUODtl629_if10mmhCRDC0cUPWZduBBZ/s1600/IMG_2963.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgFq6KHkkC10TJLhjUW4Va5fyb-au2bz1-mrg99IyLvwZ0bXX_VXRYtmKdHSf82P_FsL7fm-mF4bXgEbfDOU3yUY2HhfvwsCMRBhx-2_KHhHPdFUODtl629_if10mmhCRDC0cUPWZduBBZ/s1600/IMG_2963.JPG" height="239" width="320" /></a></div>
...Fresh Plum & Almond Tarts....<br />
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...delicious! We will have more of these for sale in October.<br />
<br />
And finally....I made a vat of Salted Caramel Sauce at the beginning of the week. <a href="http://www.sugarmoonbrownies.co.uk/">The Sugar Moon kitchen</a> gets through a lot of this. Litres, in fact!<br />
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It's the main ingredient in our famous Salted Caramel Brownie, of course, which is rapidly becoming the bestselling flavour on the <a href="http://www.sugarmoonbrownies.co.uk/">website</a> ...threatening to overtake Double Chocolate any day now! Among their many fans are these two...<br />
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Christine Kavanagh and Nigel Havers who are currently starring - with a fab ensemble cast including Sian Philips, Cherie Lunghi & Martin Jarvis - in <a href="http://www.theimportanceofbeingearnest.co.uk/">The Importance of Being Earnest</a>, Oscar Wilde's legendary play. This new production cleverly incorporates an extra 'play within a play'...adding even more interest and much laughter! We enjoyed a great night's entertainment earlier this week, as the company are currently touring. And, I'm thrilled to say that the company greatly enjoyed their <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon Brownies</a> too! This photo, tweeted from the dressing room, will keep me smiling for many days to come....Encore!<br />
<br />
Have a wonderful weekend!<br />
<br />
NB: After 'sleeping on' the recipe overnight, I woke up thinking that using ground hazelnuts would be even more delicious! I think they could successfully substitute the polenta/cornmeal and would add a new depth to the cake. So I will be trying that next time! I have just eaten a slice, the 'day after'...and if anything it's even nicer than yesterday! The compote would work with many fruits...raspberries, plums, blueberries, persimmons....pears would be good, too! Experiment and let me know if you do!Rachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com13tag:blogger.com,1999:blog-3669829876273675930.post-48226268509770675222014-09-21T19:38:00.000+01:002014-09-21T21:00:42.591+01:00Courgettes & Christmas...in September!<div class="separator" style="clear: both; text-align: center;">
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This is a time of year for abundance...our tomatoes are ripening so fast, that I pick them twice a day...<br />
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I have given many away, but they keep coming! 4 types this year...marmandes, plums, golden cherry & little grape ones, like mini red lightbulbs...so sweet, we eat them straight from the vine. A neighbour has the same 'problem' with courgettes...too many ripening at once to be able to use them quickly enough! So we did a swap...and after using some in conventional recipes, I thought I would bake a courgette cake. After all, we use carrots & beetroot quite routinely in baking nowadays, so why not? I turned for the recipe to an old friend...</div>
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..as you can see, my copy of <a href="http://www.nigella.com/">Nigella's</a> brilliant book has been extremely well-used! Her version of the cake is baked in round layers and has a lime curd filling and cream cheese frosting...but I wanted a plainer cake, a loaf cake to slice for everyday tea...so a little adaptation went on (as always!) I also added lemon zest and a lemon syrup glaze to finish (I almost forgot to say that made this way it is also <b>dairy free</b> if that's important to you!)...so here is the recipe for a<br />
<br />
" <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> <b><u>via Nigella Courgette Cake"</u></b><br />
<b><u><br /></u></b>
2 medium courgettes (about 250g) grated - but not peeled<br />
2 large free-range eggs<br />
125ml sunflower oil<br />
150g caster sugar + 1 tbsp extra for the lemon syrup<br />
1 tsp vanilla extract - I use pure vanilla powder from <a href="http://www.ndali.net/">Ndali</a><br />
225g self-raising flour<br />
1/2 tsp each baking powder & bicarbonate of soda<br />
pinch of salt<br />
zest & juice of 1 unwaxed lemon<br />
<br />
Line a 2lb/1kg loaf tin with baking parchment<br />
Preheat oven to 180c/350f<br />
<br />
First place the grated courgette in a colander to drain off any excess water...(for best results, grate them by hand on the coarse side of a regular box grater)<br />
<u><br /></u>
<br />
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In a large bowl, place the oil, 150g sugar, eggs, vanilla and lemon zest and mix well together - I do this in my stand mixer using the beater attachment...<br />
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Next measure the remaining dry ingredients...<br />
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...and add to the liquid...<br />
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..mixing until well combined...<br />
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..it will be quite thick and glossy. Now mix in the grated courgette - I use my silicone spatula because it gets right down to the bottom of the bowl...<br />
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...and scrape into the prepared loaf pan.<br />
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Bake for about 45mins - 1 hour...this depends on your oven, but it should be well-risen, golden brown and spring back in the middle when pressed gently with a finger...<br />
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Remove from the tin and cool on a wire rack. Make a syrup by gently heating the lemon juice and remaining tablespoon of sugar and brush over the surface of the warm cake to glaze...<br />
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Leave to cool completely before slicing...<br />
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..it is gorgeous inside, with emerald flecks...very light and moist. It won't keep for too long because of the fresh courgette, but definitely for a couple of days if well wrapped and airtight. Or you can freeze it for up to a month...<br />
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ENJOY!!</div>
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We have also started baking Christmas cakes! These are really popular on the farmer's market stall, where some are sold undecorated to be passed off as home-made (and why not?!) and others will be glittered and glazed and gilded...</div>
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I started off by baking the really rich, alcoholic cakes as these have the best keeping qualities..<br />
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French brandy, Jamaican rum and Portuguese port goes into these babies...the fruit is soaked in all three for a whole week first....then they are 'fed' with yet more rum & brandy after baking...before being double wrapped and stored in a cool, dry place for the next 3 months. I will unwrap and feed them with alcohol a few more times. So they are really quite special!<br />
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There will be other versions too...some with no alcohol at all...but these smell absolutely divine and started me thinking about more Christmas baking. But then I looked out at the warm, golden September afternoon...and resolved to forget about it for just a few more weeks!<br />
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I hope you will try the courgette cake...and if you bake anything from the <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon Blog</a>, we'd love to hear how it turns out! It was great to get your views and comments on the blueberry brownies and other flavours...Have a great week...and if you would like to try some of our remarkable brownies, then do visit our website <a href="http://www.sugarmoonbrownies.co.uk/">here!</a>Rachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com9tag:blogger.com,1999:blog-3669829876273675930.post-57186910793299589622014-09-08T18:52:00.000+01:002014-09-08T18:52:31.786+01:00Blueberry brownies...and a question...with a prize!<div class="separator" style="clear: both; text-align: center;">
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September is a week old already...and here at <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> we're experimenting with some new brownie flavours and combinations. One of our customers, and <a href="http://www.vraiefiction.blogspot.co.uk/">fellow blogger</a> , Guillaume suggested we try fresh blueberries...<br />
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...so we did! There are dried sour cherries in there too, for extra flavour...<br />
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and milk chocolate chips on top, as well as milk & white chocolate chunks inside...<br />
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...the colour combinations are quite beautiful, I think....<br />
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...and the tray is currently cooling on the rack before being chilled overnight prior to cutting...<br />
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I think this will be a very 'juicy' brownie - and, of course, I'm really hoping it will be delicious.<br />
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Now, for a disclosure and a question. My confession is that I'm not terribly fond of 'wacky flavoured' brownies. Some I have seen for sale elsewhere seem to contain everything but the kitchen sink! I've seen Tiramisu, Black Forest, Ginger, Strawberries & Cream, Carrot Cake....in brownie form. I love anything nutty - I think every nut just goes beautifully with chocolate...and strong, single flavour notes - like Espresso or our bestselling Salted Caramel. But we don't only bake brownies for ourselves! So my question is...what are your views on this (if you have any?!) and what is your favourite brownie flavour?<br />
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I'd absolutely love to know...so if you'd like to, please leave a comment! To act as a little thanks, I will send 6 of the blueberry brownies above to the poster of my favourite UK comment (the other 6 are being sent off to Guillaume, for his great idea...) and the best comment from 'the rest of the world' will win a little something too. But these brownies won't wait too long - so, British readers, I need those comments by midday tomorrow please so I can get them in the post in great condition! Rest of the world...you have until the next post!<br />
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Thanks so much - I can't wait to read your views!Rachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com10tag:blogger.com,1999:blog-3669829876273675930.post-68547831655961918132014-08-31T18:10:00.002+01:002014-08-31T18:10:39.842+01:00A treat for the last day of August....<div class="separator" style="clear: both; text-align: center;">
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August 31st. Already. HOW did we get here so soon?! It's been a golden day....not hot, but warm with the leaves on the ripening tomatoes beginning to yellow and the other plants starting to look a little tired. I found these very ripe bananas in the fruit bowl. They spoke to me...and the words they said were 'banana bread'! How could I resist? I made 2 big loaves, but the recipe below has been written for 1...feel free to double up and freeze one, or - as I am doing - give one away to a neighbour!<br />
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<u style="font-style: italic;">Sugar Moon Banana Bread</u> - loosely based on a recipe by the inspirational <a href="http://www.barefootcontessa.com/">Ina Garten</a><br />
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3 large very ripe bananas<br />
250g/2 cups rye flour (I devised this recipe for my Mum, who is wheat-intolerant although not coeliac. If you prefer, you can use spelt, wholewheat or simply plain white flour. I just love the taste of rye!)<br />
1 tsp bicarbonate of soda/baking soda<br />
1 tsp ground cinnamon<br />
Big pinch of sea salt<br />
50g/ 1/2 cup chopped walnuts (optional but lovely, I think!)<br />
150g/ 1 & 1/2 cups light soft brown sugar - muscovado if possible<br />
2 large free-range eggs<br />
1 tsp pure vanilla powder or good vanilla extract<br />
120ml/ 1/2 cup sunflower oil<br />
120ml/ 1/2 cup full-fat Greek yoghurt....you could also use sour cream or creme fraiche of that's what you have...but don't use low-fat anything!<br />
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Preheat oven to 175c/350f<br />
Line a 1kg/2lb loaf tin with baking parchment or a liner...<br />
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...comme ca!<br />
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This is the rye flour I use, by the way...available in most supermarkets. I use it a lot because although rye does contain gluten, it has much less and is usually suitable for those with an intolerance to wheat.<br />
Peel the bananas and break into the bowl of a stand mixer. Add the brown sugar...<br />
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and mix, using the paddle attachment, until the bananas are properly broken up...they will never be fully smooth, but should be liquidy by now!<br />
Add the vanilla - I use <a href="http://www.ndali.net/">Ndali organic pure vanilla powder</a> because it's Fairtrade and also absolutely gorgeous...<br />
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but any decent extract will do, of course. Then add the oil, yoghurt and eggs to the bowl too...<br />
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Mix again until well combined, then add in the dry ingredients, except the walnuts if using, and mix on the lowest setting just until combined. Remove the bowl from the mixer, add the nuts and stir in using a spatula...<br />
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Pour into the prepared tin....<br />
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it looks and smells divine by this point, with the little specks of cinnamon & vanilla clearly visible...<br />
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Bake for approximately 1 hour...if you have a 'hot' oven, start checking after 45 minutes and rotate the pan if necessary to achieve an even bake. When done, the cake should be well-risen and golden brown...<br />
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Remove from the tin and cool on a wire rack....<br />
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... although a barely-warm slice is absolutely irresistible....<br />
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Well, I certainly found it so! It smells almost alcoholic...probably the ripeness of the bananas...just beautiful. It freezes well for up to a month, or will keep for a couple of days if wrapped well - if it's warm where you are, store in the fridge.<br />
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I hope you make it and enjoy it....see you in September!Rachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com7tag:blogger.com,1999:blog-3669829876273675930.post-81158971598255034082014-08-21T10:37:00.000+01:002014-08-21T10:37:26.770+01:00A Friendship Cake....<div class="separator" style="clear: both; text-align: center;">
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I met my longest-standing friend,Isobel, on my first day at a new primary school 42 years ago! Of course, the closeness of school years can't continue forever - those days when I would say goodbye to her on the school bus and then call her the minute I got home to continue our conversation....but we have been in each others lives in some way from that day to this. She and her husband, Brian, now run a successful & delicious <a href="http://www.yumblecrumble.co.uk/">crumble business</a> based in beautiful Somerset - so our lives aren't so very different once again (although Isobel also has two young & gorgeous children to juggle!)</div>
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When she used to come to our house for tea, there was one cake that my Mum would bake that Isobel absolutely adored...& to this day my mother still refers to this as 'that cake Izy loves'! So, as the days are somewhat autumnal right now, I thought that I would reproduce the recipe here (with a few tweaks) in honour of our friendship. This one's for you, Is! xx</div>
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<b><i><u>Blackberry Streusel Cake</u></i></b></div>
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For the streusel topping:</div>
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100g plain flour (you can use spelt/wholemeal if you have it)</div>
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80g butter</div>
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1 heaped tsp ground cinnamon</div>
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50g light brown muscovado sugar</div>
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For the cake:</div>
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200g self raising flour</div>
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100g light brown muscovado sugar</div>
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200g butter</div>
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3 free-range eggs</div>
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1 tsp baking powder</div>
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1/2 tsp ground cinnamon (optional - but I love cinnamon!)</div>
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About 250g blackberries (preferably picked from a sun-drenched bramble bush! You can use raspberries or blueberries too, if blackberries aren't in season)</div>
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Line a 23cm square pan with baking parchment.</div>
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Preheat oven to 175c</div>
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First make the topping; just place all the streusel ingredients in the bowl of a food processor and pulse until it forms large crumbs...</div>
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tip into a small bowl & set aside. Without washing the bowl of the processor, add in all the cake ingredients (except the fruit) & whizz to a smooth, silky batter..<br />
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It won't be too liquid as it needs to hold up the berries & topping! Scrape the mixture into the prepared pan and level the top roughly...<br />
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then stud with the blackberries...you don't have to be too precise, but try & make sure that there's an even covering of fruit all over the surface...<br />
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finally scatter the streusel over the berries...<br />
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distribute it fairly evenly over the top...don't pack it down, and I think it looks lovely when a few blackberries show through the crumbs too! Bake in the preheated oven for around 45 minutes...the streusel will look golden brown, the middle will be slightly domed. You can test by pushing a skewer or cocktail stick into the centre & checking that no wet dough is sticking!<br />
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Then cool in the pan on a wire rack...however, this is so delicious served slightly warm so feel free to cut it then and enjoy a slice...perhaps with cream?<br />
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Store in an airtight container, or wrap in foil securely...it will keep in a cool place for a couple of days (not longer, as the fresh fruit will deteriorate.)<br />
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I recommend eating a large square, with a big steaming cup of coffee,sitting in the August sunshine in a garden somewhere...if you are sharing with a friend, so much the better (it doesn't <i>have</i> to be Isobel, although she would be my choice....)<br />
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Enjoy! And now I'm back to the brownies...also delicious with friends! xx<br />
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<br />Rachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com8tag:blogger.com,1999:blog-3669829876273675930.post-62307554522158355152014-08-09T14:31:00.000+01:002014-08-09T14:31:41.425+01:00What....no brownies?!So, although life at <a href="http://www.sugarmoonbrownies.co.uk/">Sugar Moon</a> mostly consists of brownies...<br />
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brownies....<br />
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& yet more brownies...<br />
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I do often bake other things...for the Farmer's Market, for friends or just for fun!<br />
For instance, a good friend asked me to bake a big cake for a joint 65th birthday celebration for her parents....she wanted it to be both coffee & walnut and chocolate....be big enough to feed 30 and to have a nautical theme as her parents enjoy sailing.<br />
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I didn't want to create a tiered cake... for 30 people, I find that cutting squares is much easier. People (especially after a big meal) don't usually want a huge wedge of sweet stuff. So a rectangle fits the bill perfectly...but in two distinct flavours?<br />
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I got around it by making up the two cake mixtures at the same time (!) and pouring them into the cake tin almost simultaneously. I created a foil 'divide' to keep them separate as I poured, but took this away before baking...<br />
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this was a big cake and took almost 2 hours to bake properly (a good tip that really works when you are scaling up a recipe is to lower the oven temperature and bake for longer...so the top and sides don't cook too quickly and leave a raw middle...)<br />
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I liked the stepped effect of the finished cake....<br />
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and then the decoration. I made a whipped white chocolate icing, which takes colour very well...this only needed a tiny teaspoon of royal blue paste but gave a great effect! The 'sand' is light brown sugar...<br />
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which I adhered by brushing that portion of the cake with a sugar syrup..<br />
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only the yacht, candles and shell are inedible. I was very pleased with the result...<br />
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and luckily so was our friend! I'll hear reports of the party later...<br />
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Meanwhile, I thought you might like a recipe? This is the Hazelnut & Fresh Apricot Cake that I baked for our recent Farmer's Market.<br />
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It was absolutely gorgeous....ideal, of course, with coffee or tea as a snack...but it would also be brilliant as a dessert with some creme fraiche or even ice cream I think. It will keep well for a few days, in the fridge (as the apricots are fresh ones) and will be even nicer the day after baking, when all the flavours have melded together...<br />
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<u>Hazelnut & Fresh Apricot Cake</u><br />
<u><br /></u>
280g soft light brown sugar<br />
270g ground roasted hazelnuts (I buy the skin-on ones, cheaper & fine for this recipe...& most others too! Simply toast for about 5 mins in a hot oven until golden and smelling very nutty! Then cool before grinding in a processor to a fine crumb)<br />
50g ground almonds<br />
50g fine semolina or polenta<br />
75g self-raising flour<br />
5 eggs (medium, free-range)<br />
1 tsp ground cinnamon - optional but tastes lovely!<br />
225g unsalted butter, melted and cooled a little<br />
a punnet of apricots..(exact quantities don't matter for this but roughly 5/6 fruits. It also doesn't matter if they are slightly underripe as they are being cooked)<br />
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Preheat oven to 180c/160c fan/Gas Mark 4<br />
Grease & line a 23cm loose-bottomed cake tin with baking parchment.<br />
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Simply mix all the dry ingredients together, then add the butter and eggs and mix well. I use my stand mixer for this, as there is quite a lot of mixture...but you could do it by hand with a wooden spoon, of course! Scrape into the prepared tin. Roughly chop the apricots, removing the stones (I actually just pull them apart with my fingers...I prefer a rustic look for this cake. You could slice them and arrange them evenly in a pattern if you'd like it to look more formal) and scatter or place gently over the surface of the batter. Don't push them in, the cake will rise around them beautifully.<br />
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Bake for about an hour, until it's golden brown and slightly pulling away at the sides. Check it after 45 minutes and rotate the tin in the oven if you need to, to ensure even baking.<br />
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Cool in the tin on a wire rack, then push up the bottom and remove the lining paper from the sides and bottom before transferring to a serving plate (run a palette knife under the base to help remove the base paper.)<br />
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Enjoy it...and have a wonderful weekend!Rachel Lucashttp://www.blogger.com/profile/10294820106746562149noreply@blogger.com5