Rhubarb love

Hurrah - forced rhubarb is back on our shelves! It's delicately pink, full of flavour and delicious for cooking and eating. I picked up a bunch at a farm shop in Buckinghamshire today and will prepare it in my usual way - braised slowly in the oven its own juices (and a sprinkling of sugar).

I used to always boil rhubarb with water and sugar and often ended up with a slimy mess that looked like phlegm. It tasted ok, but nothing like when its baked in the oven. I discovered this little secret from Dan Lepard who shared the method in his column in The Guardian. It's not rocket science but when measured and cooked correctly - you will never go back. So, hat's off to Mr Lepard here for the measurements.

800 g chopped rhubarb
100 g of caster sugar

Set oven to 170 degrees C or 150 degrees C (fan forced oven). Chop the rhubarb stalks into lengths about 3-4 cms long. Place the chopped rhubarb in a shallow baking dish so that it is about one layer deep and sprinkle evenly with sugar. Cover the dish with foil. Bake in a warmed over for about 20-25 minutes. Remove from the oven and allow to cool with the foil on (to retain the colour and moisture).

I have shared this method with family and friends and it is what helped me on my winning way preparing the Rhubarb Pie on Baking Mad with Eric Lanlard. When I was in New Zealand I shared it with my friend Gwyneth and her Mum who have been baking the stalks in the same way. They took some of their homecooked stalks into Sugar Juice Cafe recently and the final result ended up on sale - The Rhubarb and Apple Shortcake and Rhubarb Dream Slice look to die for! Take a look at the pictures below.

Try this method and you will never boil rhubarb ever again.

Ode to the ripped out recipe

Ripped out recipe - I love you so. But sadly can't remember where you came from. I adore this recipe for a Coffee Cake that is someone's Grandma's Coffee Cake. I can't attribute it as I have no idea where I ripped it out of. Even the magazine doesn't have a foot note or name on the bottom. It could be Woman and Home or Waitrose Magazine - but then again, I rip recipes out of all sorts of magazines, even when I'm not supposed to. So if anyone can recognise it. Here is is. It is truly spectacular and I highly recommend trying it. But I didn't want to retype or copy out as I have no idea where it came from.

Here is a picture of my version - authentically created and of course - DEVOURED. 

Storm in a cupcake

Situated in the sweetest little shop that looks like it's out of a fairy tale or kids storybook is Storm in a Cupcake. Specialising in cupcakes (it's all in the name) it features themed and seasonal cupcakes to eat (what else would you do with them). I particularly like the Christmas cupcakes and the Candyman collection that sees vanilla cupcakes topped with fabulous retro sweets. X Factor, Paris Fashion Week and Universal Music are all said to be fans and I am sure you will be too. They offer a bespoke service or the ready to eat ranges. I like ready to eat - as they can be scoffed as soon as you see them - preferably in large quantities.


Storm in a Cupcake Bakery,
The Toll House, 42 Cremorne Rd,
Chelsea, London SW10 0PE

www.storminacupcake.com

National Baking Week

Every week seems to be a national week for this and that. Most go by with a side ways glance - maybe a laugh or two. But National Baking Week - now that speaks volumes to me. And it is no accident that it's taking place in the week of all weeks - the final of the Great British Bake Off. I had Brendan down to be the winner. He was more technically consistent throughout the show, but the judges decision is final and who can argue with Mary and Paul.

So, National Baking Week - it runs 15th - 21st October and was established to encourage Britain to get baking. Now I don't think there is much trouble with that. Every where you look there's a new baking book, baking class or recipe in a magazine. But is it simply a case of food porn - you look but don't touch? What you really need to do is don the apron and get your hands in. I was working in an office the other day and most people claimed they were no good at baking. I was taken aback. Isn't everyone good at it? Perhaps they haven't tried lately. Or perhaps they haven't followed the recipe. That's all there is to it. It ain't hard - it just requires a little discipline. So in the spirit of National Baking Week. Get to it.