thelittleloaf 2011: A Year in Review

Garlic bread, ready to assemble

As the Christmas festivities draw to an end, the last of the crackers have been pulled, the turkey pie polished off and the bottom of the bowl of Quality Streets begins to appear, food may be the last thing anyone wants to think about. Unless, of course, they are a food blogger.

The internet is currently alight with annual reviews and round ups, top ten recipes, restaurants and trends, and predictions for foodie fads in 2012 and beyond. Rather than eschewing eating in response to the season of overindulgence, bloggers everywhere are wallowing in the delights of what has been, what they are enjoying now and what is yet to come. Continue reading →

24Dec2011

Toasted Panettone & Nutella Sandwich with Cantuccini Cream

Toasted panettone, melting Nutella & crunchy, boozy cream

‘Twas the night before Christmas, when all through the house, Not a creature was stirring, not even a mouse . . .’

Unless you happen to have left a little plate of treats out for Father Christmas, in which case said mouse is probably having a mince pie-fuelled field day as you sleep.

When I was little, we’d always leave a tray of treats out on Christmas Eve – homemade mince pies for Father Christmas, carrots for the reindeer and a snifter of brandy to help our festive friend on his way (or my Dad to sleep, the more cynical amongst you might suggest). The next morning my big brother and I would excitedly examine the crumb-specked plate, empty glass and convincingly nibbled carrots, taking them as evidence that Santa and his helpers had enjoyed our hospitality. Continue reading →

21Dec2011

White Chocolate & Peppermint Candy Cane Macarons

Shiny-shelled macarons with a hint of peppermint

Much like dreaded dinner party nemesis the soufflé, macarons have earned themselves a bit of a reputation as a difficult beast. Browse your favourite blogs or recipe sites and you’re sure to encounter strict words of warning and reams of advice; how to avoid the shell cracking, how to achieve the perfect raised ‘feet’, the importance of almonds and why ageing your egg whites is crucial. It’s enough to put off even the most intrepid of bakers.

At the end of the summer I joined Mactweets, a ‘virtual Mac Kitchen’ which sets its members a new challenge each month, allowing them to share the highs (and lows) of their attempts at macaron mastery. I’ve made a fair few batches of macarons now, and what I have learnt is this… Continue reading →

18Dec2011

Baked Alaska Mince Pies

The perfect alternative festive pud?

There’s something about Christmas that can bring out a militant side in the most relaxed of people. Those who at other times of the year will happily go with the flow suddenly become sticklers for tradition, asserting their right to enjoy the season’s festivities exactly as they’re used to them. This differs from family to family, but the same Christmas conversation seems to take place on an annual basis amongst my friends; we list the dishes we always eat, the smoked salmon starters or lack thereof, the bubbly opened at breakfast, turkeys basted, potatoes roasted and enforced enjoyment (or not) of the dreaded brussels sprout. While dishes might vary from household to household (turkey is traditional, others go for goose, etc) there seems to be one constant; people stick to what they know at Christmas. With a few exciting elements thrown in perhaps, but generally speaking, if Mum’s mince pies or Granny’s incredible gravy don’t feature, there’s going to be trouble.

Continue reading →

14Dec2011

An Introduction to Bread Making with Richard Bertinet

There are few things more delicious than the smell of freshly baked bread

‘Hold the bread close to your nose and breathe in deeply. What can you smell?’

My mum and I are standing amidst an assortment of aspiring bakers in the cosy kitchens of Richard Bertinet’s eponymous cookery school in Bath. Any grumbles about leaving London at crack of dawn have long been suppressed by rounds of toasted Bertinet bread and butter on arrival, and we’re bright- eyed and ready to learn. Having undergone a set of AA-style round-the-room introductions – ‘my name’s Kate and I’m a baking addict . . .’ – we’re now ready to address the task at hand. Bread.

We all clutch a piece close to our noses and breathe in. There’s a slightly sweet smell, the unmistakeable tang of vinegar, and vague undertones of…

‘Armpit. Your bread smells like a sweaty armpit’. Continue reading →

11Dec2011

Honey Chocolate Cake

Honey chocolate cake decorated with little chocolate bees

The only reason for being a bee that I know of is to make honey . . . And the only reason for making honey is so as I can eat it’ Winnie the Pooh

When I was a little girl, my parents were fairly sensible when it came to the consumption of anything sweet. My Mum’s a wonderful cook, and we were allowed to eat the odd pudding on special occasions, but day-to-day meals were more likely to end in a handful of grapes or a little pot of yoghurt than anything more exotic and sugar-laden. I’m not saying we were deprived – we ate the most incredible home-cooked meals – but let’s just say mine was the only mother I’ve ever known to put packets of Sunmaid raisins in the goody bags of trick-or-treaters come Halloween. Continue reading →

9Dec2011

Chestnut Meringue Cake

Crispy, chewy, creamy chestnut meringue cake

With Christmas just around the corner, thoughts are turning to festive food. Turkeys, geese and glistening hams have already been ordered, mincemeat made for perfect pies, salmon smoked, butter brandied and puddings laden with boozy fruit stored. In the last week or so there’s been a creeping chill in the air, and suddenly all this hearty winter fare feels just that little bit more tempting.

For most, a Christmas spread wouldn’t be complete without stuffing, and when I think of stuffing, chestnuts come to mind. Associated with warmth and winter, chestnuts are in their element when roasted over hot coals, the toasty smells wafting temptingly through the streets as vendors tout their treats to passers by. The Christmas Song, composed in 1946 and sung by Nat King Cole, is alternatively titled ‘Chestnuts Roasting on an Open Fire’ and conjures up all the cosily romantic images we so strongly associate with Christmas. There’s never been a better time to cook with these strong, sweet, shiny nuts.

Continue reading →

6Dec2011

Chocolate Cacao Nib Cake with Vin Santo Ice Cream

Flourless chocolate cake sprinkled with crunchy cacao nibs

Anyone with even a passing interest in food knows the importance of texture. We might use the term ‘taste’ as a general description, but we’re not just talking about the flavour of a dish; food is measured in structure, in substance, in ‘mouthfeel’. And as their skills improve, home cooks and chefs alike begin to strive for perfection in texture; I’m not talking the foams and jellies of molecular gastronomy here, but recgonisable goals – the crispiest bacon, the fluffiest scones, the lightest of soufflés.

Continue reading →

2Dec2011

Chocolate Chestnut Truffle Cake

Rich slabs of chocolate & chestnut truffle cake

‘Tis the part of a wise man to keep himself today for tomorrow, and not venture all his eggs in one basket’ – Don Quixote, Miguel de Cervantes

I’m almost ashamed to admit how many eggs our household goes through on a weekly basis. When I say ‘household’, I’m referring to my boyfriend and I – there’s just the two of us in our little flat – and when I say ‘we’, what I really mean is ‘him’. Yes, my love of all things sweet means I go through my own fair share of eggs – baked into brownies, whipped into macarons and stirred through yolk-rich custards for ice cream – but Carniverous Boyfriend takes egg-eating to the next level. You’ve heard of the government’s ‘five-a-day’ vegetable rule, right? My boyfriend applies this to eggs. Continue reading →

30Nov2011

Food Bloggers Unplugged: thelittleloaf

Three little loaves – freshly baked bread was an inspiration for this blog

I love the way that landing on someone’s food blog can transport you to a completely different world. Whether it’s the quality of writing, a stunning set of photos, an unusual recipe or a single thought, each blog has its own unique identity, providing you with a fascinating insight – however small – into the author’s life.

Some people plaster personality over their posts in spades, while others prefer to retreat behind their recipes or camera lens, but there’s no getting away from the fascination we have for blogs and their authors. Over the last few weeks, I’ve been reading posts for Food Bloggers Unplugged, an initiative intended to help us discover a bit more about the people behind the blogs we know and love. And more recently I’ve been nominated by three fellow food bloggers (Laura of How to Cook Good Food, Shu Han of MummyICanCook and Janice from Farmers Girl) to join in the fun.

So here are my answers, a bit of fun in the run up to Christmas. Continue reading →