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Many thanks to all of you for your lovely comments to my last post. I’m touched and I really appreciate it 🙂

And I also want to say a big thank you to whoever nominated me for the Irish Blog Awards– this little corner of the blogosphere has been longlisted in the Best Food & Drink category and it’s a real honour to be considered. Cheers! 

Jen

xxx

Well, the title gives it away, doesn’t it?

I think it may be time to, er, call time on this blog. For one reason or another, I’m just not feeling very inspired these days and that doesn’t make for particularly interesting blog material.  

Thanks for reading and all your wonderful comments over the past 18 months – it’s been an absolute joy to meet so many fabulous people through this site.  You all rock 🙂

See ya later.


Haddock awaiting their turn in the smoke pit at the Edinburgh Farmers Market on Saturday morning. There’s nothing like a proper Arbroath Smokie from Spink’s.

It’s my birthday on Sunday. Woo hoo!

However, I will be away on that day, celebrating my best friend’s forthcoming nuptials. There will be much lounging around gossiping, eating of delicious food and drinking of red wine. as well as the occasional DVD with the word ‘wedding’ in the title. You know how it goes when none of you have the energy or inclination to steam around town dressed up as nuns with L-plates and deelyboppers any more.  

Consequently, there is not a lot of time for cake baking in the next few days, so I’ve decided to make something when I get back next week.

What it all boils down to is this… Dear and most wonderful blogosphere (have I mentioned how lovely you’re looking today?), I need your help to decide what cake I should bake to celebrate my 32nd year on this planet, as there are so many, many droolworthy and sugar-stuffed options – I simply can’t decide…

Click on the link below to determine my cake-based fate. Or leave a comment if you think I should make something else entirely!

  • Grannymar’s Death by Chocolate
  • Donna Hay’s Cookie Icecream Sandwich Cake
  • Dorie Greenspan’s Banana Cake with Frosting
  • Luscious Lemon Tart
  • Something else?

Do you ever stumble across a blog and think, ‘Dammit! Wish I’d thought of that!’?

Well, take a look at Cake Wrecks and be prepared to giggle. A lot.

I promise I’ll be back soon with a recipe…

Thank you Marianthe badge makes a lovely companion for my beetle 🙂

Hi folks.

If you’ve come this way looking for July’s DB post, I’m terribly sorry but there’s nothing here!

After being so pushed for time with previous challenges, I’ve decided to leave the Daring Bakers for the time being and just noodle along, posting more day-to-day stuff for a while.

Maybe at some point in the future I’ll join the fun again, but at the moment it’s just not really possible.

Have fun out there in DB-land 🙂

At the encouragement of some lovely bloggers I met up with yesterday evening,* I’ve dragged my backside out of the dark ages and signed up for Twitter.

I feel like the scales have fallen from my eyes.

So that’s where you all are during the daytime when you’re pretending to work!

It’s the social networking equivalent of crack.

If you really want to know what I’m having for dinner, look up jen_little_bird.

See you there.

*Walter – I never got your blog name or I’d link you in too!

Off to the UK for the weekend – if they’ve fixed the radar at Dublin airport, that is…

Lakeland here I come! Hopefully!

Have a good weekend everyone 🙂

strawberry tart

My kitchen smelled like strawberry jam after making this tart. Who wouldn’t like that? That’s almost as good as eating it – being surrounded by the perfume of warm, jammy summer fruit as it slowly cooks to oozy deliciousness in the oven.

The only thing that went a leetle bit wonky was the fact that the cut-up fruit leaked a lot of juice while cooking in the oven, meaning that the pieces starting swimming out of the lovely concentric circles I’d spend ages carefully putting them into.

Strawberry tart - uncooked

Still tasted great though…

Strawberry galette from Martha Stewart Living Magazine (no. 174)

Serves 6 to 8 people

You’ll need:

For the dough:

2½ cups all-purpose flour, plus more for the surface
1 1/8 teaspoon salt
1 teaspoon sugar
8 oz (1 cup) cold unsalted butter, cut into small pieces
1/3 cup plus two tablespoons ice water

For the galette:

1 pound strawberries, hulled
1/4 cup plus 1 tablespoon sugar
2 teaspoons cornstarch
1 large egg yolk
1 tablespoon water
1 tablespoon cold unsalted butter, cut into smaller pieces

1. Pulse the flour, sugar and salt in a food processor to combine. Add the butter and pulse until the mixture forms coarse crumbs. Add ice water and pulse until just combined (the dough will still be crumbly). Shape dough into a disk, wrap in cling film and refrigerate for at least one hour (or overnight).

2. Preheat the oven to 180C/ 350F/ gas Mark 4. On a floured surface, roll out the dough to a 1/4 inch thickness. Cut out a 10-inch round and transfer to a parchment-lined rimmed baking sheet. Refrigerate for 30 minutes.

3. Cut the strawberries lengthwise into 1/4-inch-thick slices. Reserve end pieces for another use.* Toss slices with 1/4 cup of sugar and the cornstarch and immediately arrange them in concentric circles on the dough. Start 1 inch from the edge, overlapping slices slightly. Fold the edge of the dough over the fruit. Refrigerate for 15 minutes.

4. Whisk together the egg yolk and water. Brush the dough with the egg wash and sprinkle with the remaining 1 tablespoon of sugar. Dot berries with the butter. Bake until the crust is golden brown – 40 to 45 minutes.

5. Transfer to a serving plate and serve warm with cream or icecream.

Cook’s notes

* Leftover strawberries ends – I snarfed some immediately and added the rest to a smoothie.

I had a lot of leftover pastry, so I’ve frozen it for another time, but you could make some mini-galettes with the strawberry ends and other summer fruits.

The dough was a little thick for me, but I guess it’s supposed to be quite a robust tart.   

Martha suggested pairing this up with a basil cream but I’ve got strong memories of a truly sick-making basil icecream I tried in a restaurant a while ago, so that was a total non-starter.

I keep wanting to write a larger piece about Martha but my brain is noodled at the moment.

Hello

I'm short of stature (a family trait) but big of appetite (also a family trait). If you're reading this then you're probably big of appetite too. Or a member of my family (hello Mum).
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