Hula Hooping

I am on a mission to get some core stability/strength back, by doing stuff that doesn't involve leaving the house (I have two young children). I run three times a week, which is great. But not so core specific.

I've long wanted to hula hoop as I have a friend who does and raves about it. And then, after seeing  Grace Jones hula-ing at the Jubilee concert...well.  Being able to hula hoop became my summer holiday challenge. I had bought my eldest a hoop in the toy shop and neither of us could master it. This was because, someone told me on line (and I'm so sorry I can't remember who otherwise I'd credit you!), hoops sold in toy shops are...toys. Too light, too small, and virtually impossible to hula with. She said I needed a weighted hoop and one that, when held vertically, came up to approximately my belly button. (In fact you can see, when she brings it on stage, the hoop Grace Jones uses is big.)

So I bought one, from the The Hoop Dance Co. I got this one - plain, £11.99 (do you NEED flourescent? Do you NEED striped? I don't think so) in 38"/625g for me and the 30"/550g one for my eldest. The smaller the hoop, the harder it is, so go bigger if you are in doubt.

Within 24 hours my daughter was hula hooping like a pro. And I can do 30 seconds without stopping. Major CV work out...I am half tempted to post a video of us hula-ing.

But no.

Staedtler gel crayons

Staedtler Gel Crayons, £9.25 for six. Not cheap, but worth it.

I knew I was a grown up when I realised that I could buy my very own box of Caran d'Ache felt tip pens. When I was a child, the number of coloured pencils/markers you had were currency. She who had a whole box of them was top of the heap and you could pick your best friend. And Caran d'Ache was the very best you could get. I of course, never had a full set, just a disparate bunch of felt tip pens that I'd accumulated along the way (don't feel too sorry for me, I had home made pizza every Friday night). I was about 25 before I realised I could buy my very own box of crayons/markers/pencils. And I did. I still don't let anyone else use them.

I must point out here that I hate cheap crayons and felt tip pens and coloured pencils that hardly make a mark on the paper. 

The other day I got sent a package from John Lewis*. In amongst other colouring sticks - retractable coloured pencils, wax crayons - were these gel crayons. They are brilliant. There's only six, so no shades of anything, but they are thick, so easy to use (the mark of good colouring stuff, the colours are rich cos they use good pigments), slightly glittery, but don't go expecting disco balls. They're not like normal crayons, but look almost like a fat lipstick. True to greedy form, I got them and when the children said "ooh who are they for?" I said, without hesitation: "Me."




*If you think because I got sent them this is why I'm writing about them, think again. I get sent all sorts of crazy shit and I never write about it. I just don't do that. No-one tells me what to recommend. But these are great.

Chewy scoop biscuits

 These have just come out of the oven. They are crispy, salty, sugary, chocolately. But not sickly, because that would be wrong.

As I've mentioned in the past, I keep all my torn out recipes in Muji PP Portfolio books. I have about 12 of them covering different subjects like 'Everyday', 'Pasta', 'Fish' and of course one just for biscuits...

I had cut this recipe out of the Waitrose magazine some time ago and recently refound it. It was the word 'chewy' that got me, even though these biscuits aren't, actually chewy (or I have not found them to be so).

Not that that matters, because they're delicious, easy to make and - best of all, for me - you can make the dough, shape them and then freeze them so when you fancy home made biscuits you're only a quarter of an hour away from them. It also means you can cook just a few at a time (important for greedy types such as me).

Anyway, here is the recipe. I didn't have hazelnuts so I used walnuts. The three types of chocolate is really important, as is the salt (obviously all the ingredients are important. But what I mean is something that seems unimportant, like the salt, is actually crucial in my view).

I didn't use an ice cream scoop, just shaped them with  my hands into walnut sized balls. My biscuits, as you can see, aren't flat like those in the magazine.

I found 12 mins was plenty, but my oven is fierce.

If you want to freeze them - and I recommend you do as this dough makes loads, you just shape them and them freeze them spaced out on a tray or plate or something. When frozen, then you can bung them all into a freezer bag (if you bung them all in to begin with they will all freeze stuck together, and you don't really want that), to pull out and cook - from frozen - whensoever you wish. If cooking from frozen, give them 15 mins.

Dan Lepard's Almond Layer cake with crushed raspberries

All my own work.

This recipe was published in the Guardian last year. I made it on the day it came out, as you can probably see from the below the line comments (Dan linked to a picture of the cake that I tweeted, for I can no longer bake in isolation, but need to share with the world). Since then I've baked it many times. It's perfect for when you want a proper teatime cake with goo. And it's not difficult.

The recipe is here. There are a few comments I'd like to make:

I don't have 18cm cake tins so I use 8" ones (which is slightly bigger than 18cm, sorry to mix imperial and metric). It's fine.

I find 30 mins just a bit too much....so check after 25 mins.

I double up the syrup Dan uses to soak the sponges, as I find doing his amount isn't enough for my thirsty cakes.

You could easily, easily make two not-so-high-cakes out of these, by that I mean slice the cakes in half horizontally. That way you get more cream/raspberries to sponge ratio. Won't be so towering and impressive, but if you need more cakes.

Put more cream in the sandwich layer than you think you'll need. It squishes down.

Children also seem to love this. I find this is important when I just want to do one thing.

This is a really delicious cake. It's so much more than a Victoria sponge. It's so easy to make (make the cake bits ahead, assemble before you eat it) and is impressive. My friend Kate is so greedy for this cake, I can make her turn all sorts of tricks for it.

Minestrone

Minestrone with broken up spaghetti and small bits of 'pastina'

It's mid June as I write this. In Italy, where my mother is from, it's nearly 30C. Here, in Suffolk, it's 12C.

And everybody's complaining about it.

So today, I decided to make some minestrone. Minestrone is peasant food. You'd make it out of the bits 'n' bobs of vegetables you had left over. As such, there are many different versions. This is the beauty of it really, which is that you can add more or less whatever veg you have. Use bits of broken pasta that you can't use for anything else, etc.

My mother makes an amazing minestrone, but she makes it using frozen veg. Which is quite inspired really when you consider that she lives in central London now, not on the edge of a vegetable patch. And the frozen veg is really fresh and delicious. I used to hate her minestrone (sorry Mamma, although the likelihood of you reading this is as high as the Vatican ever admitting it is wrong about anything) and the one and only time I was sent to bed without my dinner was when I, one evening, refused to eat it. I thought - and still think - this was quite harsh considering that I used to eat almost everything else. Including chickens' feet and chickens' stomach and tripe and brains. I mean, come on! Give me a break.

Anyway, I love it now and this is how I make it. I'd love to say this is a recipe passed down from my Nonna, but nope, I got it from Waitrose.

2tbsp olive oil
140g pancetta, cut up; or cut up bits of bacon (entirely optional, but makes it nice)
1 onion, diced
2 carrots, diced
2 sticks of celery, you guessed it, diced
1 clove of garlic, diced or chopped, go crazy
1 medium potato, peeled and guess what? diced
2 medium courgettes, diced
400g can of chopped tomatoes
1 large sprig of basil
Parmesan rind (save them for this)
salt and pepper (but not salt if you use the parmesan rind)
410g borlotti beans, drained and rinsed (optional)
50g your chosen pasta, nothing too thick, I love broken up spaghetti

You can prepare each veg as you go along.

Put the oil in a large saucepan and then add the pancetta/bacon. Once it's beginning to colour, add the onion and cook gently until soft. Fry until soft.

Add the carrot, then the celery, then the garlic, then the potato, then the courgette. At each stage add the veg and let it cook for a minute or two.

Give the courgettes a couple of minutes, then add the chopped tomatoes. Fill the now empty tin with water, twice, and add to the minestrone. Now add the basil (if you don't have it, don't stress). Add parmesan rind and some pepper. If you don't have the parmesan rind then add salt too.

Bring to boil, lower to simmer. With lid off, simmer very gently for two hours. You can eat it after one hour but it's so much nicer after two hours. Twenty mins before the end, add the beans if you want to use them (I'm not a mad fan of the beans, and prefer it without).

If you're planning on eating the whole lot in one go, also put the pasta in now, otherwise you get a better result cooking the pasta separately and adding it when you eat the minestrone.

That's it. I find this really therapeutic to make and deliciously wholesome to eat.

An easy summer dessert

My summer dessert special. If you come to my house during berry season, this is likely what you'll get.

This is, actually, really, a dessert I invented myself. You can tell by just how imprecise everything is. It was probably borne out of that great motivator: greed.

This is what you need:

Some amaretti biscuits
Mascarpone, you need about 1-2 tablespoons per person depending on size of glass.
Some berries
Some icing sugar or agar nectar stuff
Some pretty glasses
Long spoons
Vanilla extract - not essential.

Crush the amaretti biscuits. Whip up the mascarpone with the vanilla extract. And when I say whip up, I mean just kinda loosen it with a fork. You can of course simply just spoon it from carton to glass, too.

Take some of the berries and whizz them up in a liquidiser with the icing sugar or agar nectar stuff. Just a teaspoon or so of icing sugar or a squirt of the agar nectar stuff (you can of course also use golden syrup or maple syrup if you like. Be brave!). This is for the syrupy part.

Then you just layer everything, a layer of crushed biscuits, a layer of fruit, layer of mascarpone, a bit of the syrup repeat, etc. The syrup makes things really tasty, so don't skimp on it. I like to end up with a  sprinkling of the amaretti.

You can make these in advance and bring them out at the end. With a flourish.

A white chocolate lolly 'cake'

I don't even like white chocolate, but let me tell you, these were so good I almost ate them all in 'quality control' before the actual day.

Yesterday was my eldest daughter's first holy communion. I made her a cake made entirely of white chocolate lollies. Since first experimenting with chocolate lollies last year, I've really moved on with them and by investing in a few things: proper moulds, sticks and a stand, you can really make something quite simple and easy to make (but ssssh, don't tell anyone) into something that looks spectacular.

I made these the day before, and just assembled them on the day (i.e. slotted them into the holes in the stand). Once I've had an alcoholic drink, my guests have to pretty much fend for themselves so anything that can be pre-made plays to my great organisational skills and my weakness for being a dreadful, drunk, host.

I usually make chocolate lollies in 70% cocoa chocolate. But a few months ago, my friend Lucy (who is the only person in the whole of East Anglia who possibly has more baking gadgets/biscuit cutters than I) mentioned that she had made some lollies in white chocolate using crystallized violets. I stored this bit of information away in my brain, thinking white lollies would be lovely for a holy communion, instead of a cake, say. We had some crystallized violets that my partner and the girls had made for mother's day (every aspect of that sentence sounds smug, but I don't mean it to), I used Green and  Black's white chocolate (which is, I have to say, absolutely superb). And this is what I did.

Melted the white chocolate.
Poured it into the moulds.
Put in lolly sticks.
Scattered on some crystallized violets or freeze dried strawberries (from Waitrose, they come in a tube, in the baking aisle).
Put in fridge to set.
Removed from moulds after a couple of hours.
Tasted one for quality control purposes.
Decided they were so amazingly good I had to have more.
Cycle to Waitrose to buy more white chocolate.
Repeat process.
And then, when time comes, slot the lollies into the holes in the stand and da-dar.

A note about the stand. I bought mine from Amazon. It doesn't appear to be sold anymore, but I'm looking out for other stockists as it's really lovely and minimalist and classy.