tag:blogger.com,1999:blog-53648388682847883712024-03-13T17:47:22.245+00:00Afternoon Tea TotalNataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.comBlogger102125tag:blogger.com,1999:blog-5364838868284788371.post-1439348188737469332017-05-19T16:31:00.000+01:002017-12-01T10:50:58.907+00:00Sugar and Grain-Free Banana Bread Recipe<div class="separator" style="clear: both; text-align: center;">
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It's been eighteen months now since I gave up sugar. Yeah, you heard it right; this previously cake-obsessed afternoon tea addict gave up sugar. Actually, that's slightly misleading. I gave up eating all sugar except for a couple of small bits of fruit a day. I had realised I was just eating far too much of the sweet stuff, either in cakes, biscuits or desserts, but also, more insidiously, in the supposedly healthy things I was eating: dried fruit, maple syrup, honey and even an abundance of fruit. It's shocking how many equivalent teaspoons of sugar you're eating when you tot up a few day's worth. Many of us are busting the <a href="http://www.who.int/mediacentre/news/releases/2015/sugar-guideline/en/" target="_blank">WHO's guidelines</a> on daily sugar consumption by the end of breakfast time without even realising it. The time came when I didn't feel happy ignoring my spiking and crashing blood-sugar levels so I just cut my sugar-eating right down.<br />
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Nowadays I'm a little less spartan. I will have a piece of cake now and then and I look forward to a dessert when I'm out to dinner with friends (although I do find many of the things I previously enjoyed far too sweet nowadays). The main thing is that on a day-to-day basis I don't really eat sweet things and my body feels a lot happier for it. I certainly haven't lost any weight in the course of the last eighteen months but I feel healthier in all sorts of ways.<br />
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Breakfast is the meal that most people tend to struggle with as for many of us cereals, jam and the like, are the norm. My previous staple of yoghurt, fresh fruit and granola (which I had always thought was supremely healthy) was dumped when I realised I was having the equivalent of a good four or five teaspoons of sugar each morning. Nowadays I still have natural yoghurt with a few berries and some nuts and seeds, or porridge with a few blueberries but some days I fancy something else, and with toast and marmalade no longer an option (slightly sad about that if I'm honest...) I decided to make a banana bread. Having a loaf around also helps if I get those (now thankfully occasional, and almost entirely cycle-related) cravings for something a bit sweet around tea time.<br />
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Now, full disclosure: bananas are pretty high in the sugar stakes. I wouldn't tend to eat a whole banana as a snack as they send my blood sugar spiking, but a loaf that uses three bananas and gives me around 12-15 slices is no problem. I made a few different loaves before I found a recipe I liked and it had the bonus of being grain free (which I also find helpful, especially in the mornings). If you look around, there are hundreds of banana bread recipes online, but I was drawn to <a href="http://www.preheatto350.com/best-low-carb-gluten-free-banana-bread-sugar-free/" target="_blank">Preheat to 350</a>'s recipe because she said she had already tried 7 different recipes and this was the best. I have modified it somewhat as I most definitely do not feel the need for any additional sweeteners (and I avoid artificial sweeteners anyway) but I think it's delicious. The way I tend to eat it is by leaving it pretty moist at the end of the baking process (although I like it very well cooked - some people might say slightly burnt - on the crust) and then I toast each slice under the grill just before spreading it with butter and eating it. Even my sugar and grain eating colleague says it's one of her favourite banana breads. Please excuse the mixture of cups and metric measurements in the recipe - this reflects how I cook!<br />
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<b style="font-family: inherit; line-height: 18px;">Sugar and Grain-free Banana Bread </b><span style="font-family: inherit; line-height: 18px;">(makes 1 loaf)</span><br />
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<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">3 ripe bananas</span></div>
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<span style="font-family: inherit;">3 eggs (medium - although I find size doesn't matter too much)</span><br />
<span style="font-family: inherit;">90 mls melted butter</span><br />
<span style="font-family: inherit;">60 mls (1/4 cup) full-fat natural yoghurt</span><br />
<span style="font-family: inherit;">1 tsp vanilla extract</span><br />
<span style="font-family: inherit;">2 cups ground almonds</span><br />
<span style="font-family: inherit;">1 tbsp baking powder*</span><br />
<span style="font-family: inherit;">1 tsp bicarbonate of soda*</span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Preheat the oven to 170º fan/180ºC/350ºF/gas mark 4</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Line a 2 lb loaf tin with parchment paper (you could just grease the tin but I find using paper much easier)</span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">In a large bowl mash your ripe banana - really black bananas work well here</span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Add the eggs, melted butter, yoghurt and vanilla extract and mix until well combined</span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Add the ground almonds, baking soda and bicarb, and stir well</span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Pour the mixture into the loaf tin</span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Bake in the middle of the oven for 55-60 minutes. The top of the loaf should be golden and an inserted skewer or knife should come out cleanly. As I said I tend to leave it slightly on the moist side, just bake it longer if you'd like it drier</span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">After 5-10 minutes remove the loaf from the tin and let it cool completely on a rack</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Once the loaf is fully cooled, store in cling film or an airtight container in the fridge for up to a week</span></li>
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<span style="font-family: inherit;">* I recently made this loaf in Germany where bicarb and baking powder are different to the ones we have in the UK and the US, or not available at all. I used a scant 2 1/2 tbsps of Back Pulver (instead of the baking powder and bicarbonate of soda), left the mixture to sit for 20-30 minutes before pouring it into the loaf tin (I have not idea whatsoever if this was helpful or even necessary) and it turned out really well. Possibly even slightly better than my previous loaves</span><br />
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Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com2tag:blogger.com,1999:blog-5364838868284788371.post-40954496755597227992016-03-13T20:04:00.000+00:002016-03-16T10:11:51.968+00:00Sugar and Grain-free Blueberry and Banana Muffin Recipe<br />
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Well hello there. This poor old blog has been languishing for quite some time (but thank you to the people that have continued to stop by). Partly this can be explained by the blog fatigue that seems to have affected me, like so many of my favourite bloggers, in recent times; but also by something of a lack of afternoon tea in my life. In September I gave up eating refined - and many natural - sugars. I was becoming increasingly concerned that eating sweet things was becoming the norm rather than a treat for me and I wanted to reverse that.<br />
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After becoming slightly obsessed with <a href="https://www.youtube.com/watch?v=dBnniua6-oM" target="_blank">Robert Lustig's work</a> on the connection between fructose and metabolic syndrome I bought Sarah Wilson's <a href="http://www.amazon.co.uk/Quit-Sugar-Complete-Program-Cookbook/dp/1447264282" target="_blank">I Quit Sugar</a> book and haven't looked back. There were 6 weeks when I ate very little sugar at all, apart from the naturally occurring stuff in dairy and vegetables. Now I limit myself to one or two portions of (mainly low-fructose) fruit a day, and only eat a pudding or cake on a special occasion - once a month or so. I still enjoy cooking but one thing has led to another and I now find myself eating mainly grain-free during the week; not through any great plan but just because I feel so much better without my blood-sugar spiking and dipping throughout the day. I do though treat myself to a really good loaf of sourdough at the weekend.<br />
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This way of eating may not be for everybody and I don't see myself becoming a hardcore paleo blogger just yet (especially as I'm a pescatarian!) but I thought I'd share my first sugar and grain-free recipe with you. I took my inspiration from <a href="http://stiritup.me/?p=4793" target="_blank">another recipe</a> but changed it up to eliminate all the added sugar. I was really pleased with how they turned out and they make a great breakfast or afternoon snack. Because each muffin contains about three-quarters of an egg I find them pretty sustaining (two makes a perfect breakfast for me). I was also thrilled that despite being eggy, which is a bit of a issue with a lot of paleo baking, the taste was reminiscent of french toast which feels appropriate in a sweet muffin. Of course these are not <i>that</i> sweet but nowadays it doesn't take much to feel like a sweet treat!<br />
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Even if you have no interest in giving up sugar or grains I can really recommend giving these a go: especially if you like the idea of a muffin but don't want to be hungry again two hours later. My friend was visiting on the day I made them (and the day after) - a real foodie who eliminates nothing from her diet except papaya (!) - and she loved them. In fact we both agreed they tasted better on the second day. I kept them in an airtight container on the counter which seemed to suit them just fine. Please note that I have started using cup measurements in my cooking far more in recent months. I tend to prefer the precision of weighing ingredients but so many of the recipes I read use cup measurements I sometimes find myself just going with the flow.<br />
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ETA: Although these kept fine on the counter for a day, they would probably be better stored in a fridge, and certainly if you want to keep them longer than that I would fridge them. They also freeze well.<br />
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<span style="font-family: inherit;"><b style="line-height: 18px;">Sugar & Grain-free Blueberry & Banana Muffins </b><span style="line-height: 18px;">(makes 8)</span></span><br />
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<span style="font-family: inherit;">1 ripe banana</span></div>
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<span style="font-family: inherit;">6 eggs (I use Burford Browns which are the best eggs in the world IMHO. They are usually medium in size but sometimes a bit larger)</span><br />
<span style="font-family: inherit;">1/3 cup of melted butter</span><br />
<span style="font-family: inherit;">2 tsp vanilla extract</span><br />
<span style="font-family: inherit;">1/2 cup of coconut flour</span><br />
<span style="font-family: inherit;">1/2 tsp malvern sea salt</span><br />
<span style="font-family: inherit;">1/2 tsp bicarbonate of soda</span><br />
<span style="font-family: inherit;">1 cup of fresh blueberries</span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Preheat the oven to 170º fan/180ºC/350ºF/gas mark 4</span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">In a large bowl mash your ripe banana - really black bananas work well here</span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Add the eggs, melted butter and vanilla extract and mix until well combined</span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">In a separate bowl blend the coconut flour, salt and bicarb</span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Combine the wet and dry ingredients and stir well (coconut flour is magic stuff that just drinks up moisture so you're left with quite a stiff dough despite the tiny amount of dry ingredients)</span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Add the blueberries and stir through</span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Spoon the mixture into a muffin tin lined with paper cases so they are about three-quarters full</span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Bake in the oven for 20-25 minutes. They are ready when they look golden</span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">After a few minutes remove the muffins from the tray</span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Place them on a rack and let them cool thoroughly - they tend to stick to the paper cases while they're warm </span></li>
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Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com3tag:blogger.com,1999:blog-5364838868284788371.post-69114731570703036132014-08-06T13:01:00.001+01:002014-08-06T13:03:15.366+01:00East Frisia: Tea Drinking Capital of the World<div class="separator" style="clear: both; text-align: center;">
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On our way to Berlin, where we have been spending the summer, we decided to take a little detour for a few days. After some consideration we chose a place that can quite rightly call itself the tea capital of the world. No, we didn't detour via Turkey or Morroco, but East Frisia. Where, I hear you ask? If like me the most you knew about Frisia was that it was somewhere that produced a lot of black and white cows, prepared to be amazed.</div>
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On the North Sea coast of Germany - in fact Germany's most north-westerly point - just next to Holland, lies East Frisia, or in German, Ostfriesland. It's a rural area that does indeed have lots of those black and white Frisian cows and flat rich soil perfect for farming. The interior landscape reminded me of the fens of East Anglia but with more trees; and the coast has wide sandy beaches and miles and miles of mudflats that are home to a whole host of wildlife. </div>
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All very nice you might think but not <i>amazing</i>. What came as a genuine surprise to me though was the incredibly rich and vibrant tea culture of the area. If East Frisia were a country (rather than a region) it would be the world's biggest consumer of tea per capita - ahead of the UK, Ireland and Kuwait, who sit just behind them in the tea-drinking hit parade. If you consider that Germany as a whole is 44th in the world tea-drinking stakes you can imagine what a defining feature of this region tea is.</div>
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Needless to say that in our four-day trip we drank a lot of of the amber stuff. There are a few things that define East Frisian tea culture: the first is the tea itself, a blend of around 80% Assam mixed with Ceylon or other brighter leaves. There are a few local large-scale tea producers such at <a href="http://www.buenting-tee.de/" target="_blank">Bünting</a> or <a href="http://www.thiele-tee.de/index.php" target="_blank">Thiele</a> and lots of smaller artisanal blenders including cafés that make their own blends specially for their customers. That included the first place we experienced East Frisian tea. </div>
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It was located in the pretty little town of Greetsiel (probably the prettiest place we visited during our trip). We spotted <a href="http://www.isteetied-greetsiel.de/restaurant-cafe.php" target="_blank">Is Teetied</a> almost as soon as we arrived and after exploring and eating a light lunch we made our way there for afternoon tea. As well as a couple of slices of delicious apple cake we were brought the paraphernalia to enjoy a genuine East Frisian teatime. The teapot comes sitting upon a Stövchen or a little hotplate that contains a candle to keep the tea warm so there's no need for a cosy. At first I felt all British and anti this candle nonsense but now I have to admit it's a pretty great way to keep the tea warm right up until the last cup. </div>
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The really distinctive thing about the tea ceremony though is how you serve the cup itself. In the bottom of a small china tea cup you place a Kluntje or really large sugar crystal. You then pour over the tea enjoying the crack you hear as the tea hits the Kluntje. When the cup is half full, using a special spoon you pour double (heavy) cream around the inside edge of the cup creating clouds in the tea. But wait: don't stir it! It's meant to look like that. That spoon on your saucer is for something else.<br />
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Then you begin to drink. The idea is that with your first mouthful you experience the creaminess at the top of the cup; then you have a bitter, refreshing mouthful; and you finish with a sweet hit from the tea containing the sugar crystal which has by now largely dissolved. Then you start all over again. It's considered bad form to have anything less than three cups which suited me just fine. Your host will continue to fill your cup (one shouldn't really fill one's own cup) until you place that little spoon from your saucer into to your teacup to signify you've had enough.</div>
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It all sounds quite involved but I've got to tell you, it becomes pretty blooming addictive. Given that I'm someone who doesn't take sugar in hot drinks, that sweet hit at the end is fantastic! After our first taste of this tea-ambrosia we decided we wouldn't let a day in East Frisia pass without experiencing at least one little tea ceremony, so we managed to enjoy a pot (obviously with accompanying cakes) at <a href="http://www.rodenbaeck.de/" target="_blank">Hotel Rodenbäck</a> in Neuharlingersiel; at <a href="http://www.cafe-ten-cate.de/" target="_blank">Café ten Cate</a> in Norden; and at <a href="http://www.teehaus-jever.de/" target="_blank">Leidenschaften</a> in Jever. It wasn't until we visited the interesting (but currently in temporary accommodation until their new building is finished) <a href="http://www.teemuseum.de/home/" target="_blank">Ostfriesichen Teemuseum</a> in Norden that we found out we had been doing things wrong by overfilling our cups and plonking the cream in any old where (as you can see in some of the photos) as opposed to in a circle round the edge of the cup. All of our afternoon teas were good but I think my favourite was probably our first at Is Teetied where the tea was bold and refreshing, the cakes were incredibly tasty and the Strandkorb (which is a beach chair that looks like a big basket) we sat in in the little courtyard garden was just perfect.</div>
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Obviously we bought some tea and Kluntjes home with us and we've since gone and bought a Stövchen to keep our pot warm; we've been enjoying our own little East Frisian tea ceremonies ever since. Of course locals there will tell you that even with the right tea and all the paraphernalia you can't enjoy East Frisian tea anywhere else because nowhere else has East Frisian water, but we're doing our best!</div>
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We really enjoyed our trip to East Frisia. There are some lovely little towns that are really nice to wander around whilst building up an appetite for your next tea break: Greetsiel, Carolinensiel (where we stayed) and Jever were probably our favourites. The area is most well known for Wattwanderung - walking barefoot over the aforementioned mudflats looking at the crabs and other interesting local fauna - but with our pups in tow we only did a little bit of mud-squelching whilst playing ball. Most of the coastal areas are a bit disappointing with ugly caravan parks and unattractive ferry terminals and car parks blighting them. But our tea adventures more than made up for that. Plus we listened to Edwardian spy story <a href="http://www.amazon.co.uk/Riddle-Sands-Vintage-Classics/dp/0099582791/ref=sr_1_1?s=books&ie=UTF8&qid=1407326462&sr=1-1&keywords=riddle+of+the+sands" target="_blank">The Riddle of the Sands</a> - which is set in the area - whilst driving around, which kept us amused. We didn't make it across to any of the islands (which can be reached from the aforementioned ferry terminals) but I certainly wouldn't rule out a return visit to the area. Now I know the world tea capital lies between my two homes I think it's highly likely I'll be popping by and drinking that genuine East Frisian tea again in the not-too-distant future.</div>
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Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com16tag:blogger.com,1999:blog-5364838868284788371.post-69737199862810370102014-06-20T18:53:00.000+01:002014-06-21T09:55:38.635+01:00Taste test: Premium Everyday Teas<div class="separator" style="clear: both; text-align: center;">
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I've been struggling with what to call or how to classify this blog post. In truth these teas don't necessarily have a lot in common (price per cup ranges from 3.2p to a whopping 27.7p) but none of them are the standard big four - <a href="http://www.afternoonteatotal.com/2014/05/taste-test-everyday-teas.html" target="_blank">recently reviewed by me</a> - and all of them are well-known and readily available in supermarkets and the like. Similarly none of them are loose-leaf choosing instead to offer their tea in convenient bags. These are the teas you might choose when you want the convenience of a teabag but think you'd like something with a bit more finesse than the average cuppa.<br />
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It's been interesting hearing people's feedback on <a href="http://www.afternoonteatotal.com/2014/05/taste-test-everyday-teas.html#more" target="_blank">my previous review</a>, whether on my <a href="https://www.facebook.com/AfternoonTeaTotal" target="_blank">Facebook page</a>, in the comments section or in person, and realising how much marketing and branding plays into our choice of tea (and many other things I'm sure). Whether it's about the packaging, the name, or an association we have with a certain brand, it's pretty difficult to be objective. After all, how many of us go to the bother and expense of testing food and drink side-by-side to do a direct comparison? Every time I conduct a taste test I am surprised by the results. Of course objectivity when it comes to taste is a pointless concept - my cup of tea might not be yours - but it's amazing what a side-by-side comparison can reveal.<br />
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I find it particularly interesting in the case of these teas, which all list different varieties of leaf in their composition, and all recommend different brewing times. I really had no strong pre-conceived ideas about any of them which made the test quite the adventure. So, in no particular order, here are my thoughts on premium everyday teabags.<br />
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<b><a href="http://www.yorkshiretea.co.uk/products/tea/yorkshire-tea-gold.php" target="_blank">Yorkshire Gold</a></b> - 4p per square bag. Recommended brewing time 4-5 minutes (I brewed for 4 and a half minutes precisely!). After my underwhelming response to Yorkshire Tea last time I didn't have particularly high hopes for the Gold variety. Unlike the other three teas on trial here I had fairly recently drunk a few cups of this after buying a box as a standby for visitors who don't want to fuss with leaves. On its own I'd thought it was pretty good; in a taste-test situation I thought it was, at best, okay. Nothing to write home about. It had the most orangey colour which led me to believe it would have the most striking flavour but actually I found it to lack any strong personality: not that malty, not that bright. Inoffensive but not exciting.<br />
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<a href="http://www.clipperteashop.com/collections/everyday-tea/products/clipper-fairtrade-everyday-80-bag" target="_blank"><b>Clipper</b> </a><b><a href="http://www.clipperteashop.com/collections/everyday-tea/products/clipper-fairtrade-everyday-80-bag" target="_blank">Fairtrade Everyday Tea</a> </b>- 3.2p per square bag. Recommended brewing time 2-4 minutes (I brewed for 3). This may have been the cheapest of the teas tested today but I found it to be a nice balanced cuppa: a fairly distinctive strong malty Assam base note but with a brightness that I found pleasing. It hit me on the side of the tongue and the flavour, especially for the price (less than half a pence per cup more than the big four), was quite complex. The old hippie in me also appreciated the compostable box, the unbleached teabags and the fair-trade policies of this tea. A really pleasant surprise.<br />
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<b><a href="http://twinings.co.uk/everyday-teas" target="_blank">Twinings Everday Tea</a></b> - 4.4p per square bag. Recommended brewing time 1-3 minutes (I brewed for 2). I really liked this tea. Although I've drunk a fair few Twinings in the past I have never (knowingly) tried their Everyday Tea and I have to say I was impressed. The Assam leaves provided a robust base to the cup but there was plenty of brightness to satisfy my needs (I didn't actually realise those were my needs until the last taste test...). I found this to be joint-top in its complexity: particularly surprising as it had the shortest brewing time of the four. It did particularly well to win me over as it had the darkest colour of the teas which made me think it was going to be too strong for my taste. It wasn't. In fact I really liked it.<br />
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<b><a href="http://www.teapigs.co.uk/tea/shop_by_category/all_tea/english_breakfast.htm" target="_blank">Teapigs Everyday Brew</a></b> - 27.7p per pyramid bag (or Tea Temple as the company like to call them). Recommended brewing time at least 3 minutes (I brewed for 4). It seems unfair to compare this tea to the others as price-wise it's up there with a premium loose-leaf tea. But Teapigs have, rather brilliantly, carved out a niche all of their own: widely available but with the styling and quality of a premium product. Teapigs is the brand that cafes stock when they don't want to mess about with leaves but they still want customers to know that they are serious about the quality of their drinks. I am quite a fan of their herbal teas (particularly the peppermint and liquorice) but I had never tried this particular brew. Like the Twinings the tea was complex: some maltiness, a bright note and a robust earthy mouthfeel (I almost want to say a bit metallic but that's not quite right - earthy is more fitting). It was a good quality cuppa but not as much to my taste as some of the others. And at around seven times the cost I doubt I'd repurchase.<br />
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It was really interesting comparing these four brews. Whereas before I felt that some of the cups just lacked any personality, that wasn't the case this time. With the exception of the Yorkshire Gold which was a bit on the meh side, they all had a distinctive taste and (much more than last time) I really felt that which tea you liked best would depend on your particular preferences. I definitely like a bright cup of tea: not necessarily a straight Darjeeling which would lack a bit of strength and low-down grunt (okay I'm running out of descriptors here and grasping at car analogies), but something that's refreshing. So my favourite was definitely the Twinings.<br />
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Coffee Boy tends to like a malty Assam and when I dragged him in to offer a second opinion he liked the Clipper best. I must admit I was really impressed with the quality of the Clipper too (the fact it was the cheapest was a bonus) but it didn't have enough of the bright, refreshing quality I find I need.<br />
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If you're the kind of person who likes a really rich cuppa with an earthiness and discernible tannins, then the Teapigs would be for you. I thought the complexity and quality of the tea stood out but it just wasn't as much to my taste. Coffee Boy really didn't like it describing it as "a bit vegetal". Also, when discussing everyday tea, price has to be a factor. In that regard the Clipper and Twinings Everyday offered fantastic value-for-money: hardly more than the big four but offering way more in terms of taste.<br />
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To double check that was really the case I brewed a cup of <a href="http://www.tetley.co.uk/" target="_blank">Tetley</a> (<a href="http://www.afternoonteatotal.com/2014/05/taste-test-everyday-teas.html#more" target="_blank">my previous everyday favourite</a>) to try alongside these four. The Tetley was still good (and more to my taste than some) but it couldn't compete with the Twinings, Teapigs and Clipper for complexity.<br />
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So there we have it. All things considered (price, brewing time, flavour, complexity), Twinings Everyday Tea gets the Afternoon Tea Total award for best everyday brew. I've really enjoyed these taste tests and plan to do more in the future. Maybe an Earl Grey comparison? But maybe not immediately. Having drunk ten cups of tea today (I did the test twice to be sure) I am feeling a little wired. If you have any teas that you'd like me compare and contrast down the line let me know. Now, excuse me while I pop to the loo...Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com14tag:blogger.com,1999:blog-5364838868284788371.post-37777888988486847792014-05-27T19:03:00.000+01:002014-05-27T19:07:55.620+01:00Taste Test: Everyday Teas<div class="separator" style="clear: both; text-align: center;">
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I realise I am in a fairly small minority in that I always drink premium loose-leaf tea. Despite loving a cup of splosh I only tend to drink one or two cups a day so I figure that it's worth spending a bit extra to ensure they're of a really good quality. But for many people the supermarket is where they do their tea-shopping and I can't deny that for a famously tea-loving country like Britain, teabags are where it's at.<br />
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When I have visitors and people doing work on the house they often look with suspicion at my overflowing cupboard of tins of loose-leaf tea so I decided I should buy a box of regular old teabags for just such an occasion. Who knows, maybe a super-speedy cuppa will appeal to me now and then. But if I'm going to drink regular everyday tea I want to know which one is the best. Of course my "best" might not be everyone else's so I should say that this taste test is highly subjective and based on my own personal preferences; but I will try to give a sense of what each tea offered.<br />
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I decided to begin with the big four of British teas: <a href="http://www.pgtips.co.uk/" target="_blank">PG tips</a>; <a href="http://www.tetley.co.uk/" target="_blank">Tetley</a>; <a href="http://www.typhootea.com/" target="_blank">Typhoo</a> and <a href="http://www.yorkshiretea.co.uk/" target="_blank">Yorkshire Tea</a>. All are readily available pretty much everywhere; all are cheap - around 3p per cup; and each of them have their champions. I decided to be quite scientific(ish) in my preparation as I didn't want factors such as strength to impact on my tasting. I brewed each cup for 2 mins and added 10ml of milk. These are the results.<br />
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<b>PG tips</b> - 2.9p per pyramid bag. I've always thought that I don't really like PG Tips and it turns out I was right. My first thought was "wow, that's bitter". A really malty brew - like an Assam but without any brightness - I just didn't find this cup in any way thirst quenching. There is a rounded quality to the taste that hits the side of the tongue, but it's totally lacking in any refreshing bright notes. I'm sorry to say that this is one cuppa I would never choose.<br />
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<b>Typhoo</b> - 2.7p per round bag. This was the brand I had always thought was my everyday favourite. Certainly it's a brighter tea than PG but lacking any strong personality. I found that my whole tongue was more involved when I drank it but I struggled to find anything to write in my notes. An inoffensive cuppa that I'd be happy enough to drink but I wouldn't get too excited about.<br />
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<b>Yorkshire Tea </b>- 3.1p per square bag. One of those teas that (in the south anyway) has come to dominate shelf-space in supermarkets in a way that I don't remember from days gone by. This is the most expensive of the teas and unlike the others they suggest you brew for between 3-5 minutes. That is clearly necessary as two minutes definitely wasn't enough and I had to put the bag back in for another couple of minutes. Once brewed I found it not dissimilar to Typhoo: it hit me more on the side of the tongue but I found its flavour quite like Typhoo and for an extra couple of minutes brewing time I'm not sure I would bother to make the effort. I was once told by a master tea-blender that although most teas need to be brewed for between 3-5 minutes, the big bag companies know that very few people will give it longer than 90 seconds and they blend accordingly. Obviously not at Taylor's of Harrogate who make Yorkshire Tea. That's not a bad thing of course but for the extra brew-time I'd go for a good loose-leaf tea.<br />
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<b>Tetley </b>- 2.9p per round bag. Wow, what a surprise. I really liked this cuppa. It was bright and refreshing with that Darjeeling quality and hit me right on the back of the tongue. I found it really thirst-quenching and compared to the other three it stood out. In fact I liked it so much I actually finished the cup with a slice of cake. Praise indeed when you consider I have hundreds of others to choose from!<br />
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Just for comparison I then did a blind taste test for Coffee Boy and interestingly he ranked them exactly the same as I had with Tetley at the top, PG at the bottom and Yorkshire and Typhoo pretty evenly rated in the middle. Of course this may speak more about our tea-tasting compatibility than anything else but it was interesting nonetheless.<br />
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So there we are: for me Tetley was a clear winner. I've read that in recent years Tetley has been the top seller in Britain and on the evidence of this taste test I can see why. If you have a strong preference I'd love to hear about it and if you're thinking of trying something new I'd say, give Tetley a go. I was genuinely surprised by how enjoyable this cup was and if I was in a rush I'd certainly be happy to drink a quick cup. After feeling pretty disappointed by the other three it was quite heartening to find that at least one of the brands that sell by the millions has a really enjoyable taste.<br />
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Coming soon: Premium everyday teas compared.Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com21tag:blogger.com,1999:blog-5364838868284788371.post-61350795896898602122014-04-10T19:54:00.000+01:002014-04-12T12:56:07.004+01:00Review: Butter, Prenzlauer Berg<div class="separator" style="clear: both; text-align: center;">
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There was a time when Berlin was full of cafés like <a href="http://www.cafe-butter.de/index.htm" target="_blank">Butter</a>: large, airy, bright, lots of wood and great lighting. At some point those cafés started to disappear and get replaced by trendy coffee shops and fancy restaurants. Now, it's not like I'm not a fan of those too but sometimes when I'm in Berlin I just want to go to an old-fashioned corner café that serves good coffee and great cakes.<br />
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Luckily for me there is Butter. I have been going there for years, ever since it was Eckstein and although the name has changed the vibe is very much the same. There's a typical Berlin menu that's more impressive at breakfast time than any other - although of course breakfast time lasts until 15:00... They also have a regularly changing menu that caters for veggies like me. It's also the kind of place where you can just pop in for a drink at any time, whether you fancy a coffee, a herbal tea, or something a little stronger.<br />
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Despite being a long-term customer it was only recently that I first tried their cake. Well let me tell you, I've really been missing out. On first glance the vitrine doesn't look that inspiring: a regularly changing selection of classic looking German cakes; very little chocolate on show; and only three or so to choose from. Fear not though, the quality of those cakes mean that this is a café worth seeking out when you find yourself in need of a bit of Kaffee und Kuchen.<br />
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On yesterday's visit I spied an interesting looking carrot and poppy seed cake, a cheesecake, and the one I couldn't resist, a Rhubarb Baiser. These Baiser cakes are something that are well-known in Germany but I hadn't really come across them before. Baiser refers to a soft meringue topping - sometimes quite thin and always very light. I am not usually someone who would choose a meringue pie for a dessert or for afternoon tea but I have discovered that a little layer of meringue can lend a cake a certain light moistness that I love.<br />
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This cake, which Coffee Boy also couldn't pass up, had a base of firm, but in no way dry, sponge topped with a layer of rhubarb and finished with the most delicious soft meringue which had just a whisper of a crunchy top. It was absolutely delicious: sweet without being cloying and light without being insubstantial. It's making my mouth water to remember it! We accompanied it with a latte - with caffeine for CB and without for me - which were good solid regular coffees. Not the kind of thing you're going to get in a third-wave coffee house (obviously, because they never have decaf...) but perfectly serviceable. But that cake. Seriously. It was so good.<br />
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Butter is the kind of café I want Berlin to hang on to. I notice that they also do a classic Berlin weekend brunch buffet which used to be my favourite thing in the world. Until I discovered Kaffee and Kuchen. Thank goodness they've got that base so well covered too.Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com4tag:blogger.com,1999:blog-5364838868284788371.post-15240129877277790472013-12-11T21:02:00.000+00:002013-12-11T21:04:42.796+00:00Coffee: Going Over to the Dark Side<div class="separator" style="clear: both; text-align: center;">
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I have an admission to make: just lately I have been drinking more coffee than tea. This came about for a variety of reasons, the most important of which was our summer trip to the midwest of the United States. I have always drunk coffee (albeit decaf for some years due to boring health reasons) but have generally favoured an espresso with various milk options: a latte; a cappuccino; a Milchkaffee; whatever the local variety happens to be. I drink one of these most mornings but at other times of the day it just feels like too much milk.<br />
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Then, in the States, I rediscovered filter coffee, taken with that most fantastic of American inventions, Half and Half. Oh filter coffee, why had I forsaken you for so long? Probably because in my mind it is associated with that cooked-on-the-hotplate-for-too-long muck you get in most offices. But the cooking, I discovered, is not necessary. And that's where the <a href="http://www.chemexcoffeemaker.com/" target="_blank">Chemex</a> came in. I had seen these beautiful coffee makers before and admired their simple design aesthetic but I had never tried a coffee made in one. I have to say that when I did it was a revelation.<br />
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Rich, complex but clean with none of that sludge or burnt taste that the filter coffee of my memories had. Of course the quality of the beans is crucial but I really like the way that the Chemex delivers the coffee.<br />
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Since then my beverage-life has been a whirlwind of grinders, filter papers, different coffee suppliers and beans. After starting small ("we can just buy the coffee ready-ground, that'll keep the costs down") we soon purchased a <a href="https://www.baratza.com/conical-burr-grinders/encore-grinder/" target="_blank">Baratza Encore</a> grinder. The truth is that the quality of fresh-ground coffee is pretty difficult to argue with. After much research I went for the Encore as it seemed to be the most rated grinder that didn't cost silly-money (although it was still £120). We're also now making our own Half and Half which works out to be more-or-less half single cream, half semi-skimmed milk (or use the Rahmsahne you can buy in German supermarkets which has about the same fat content).<br />
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But what of the most important thing? The coffee itself. There is, as you might imagine, some fantastic coffee out there. I'd always been a fan of <a href="http://www.monmouthcoffee.co.uk/coffee" target="_blank">Monmouth</a>'s espresso-based coffees so it was no surprise that they also have some great beans suitable for filter. But my real discovery has been <a href="http://www.hasbean.co.uk/" target="_blank">Has Bean Coffee</a>. A small, independently-run mail-order company based in Staffordshire. They stock a fantastic selection of coffees, mainly purchased directly from small independent producers. And the great news is that they also have some truly delicious decafs. All of their coffee is very reasonably priced and is delivered in a day or two.<br />
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I think the biggest revelation about my new coffee-obsession though, has been the difference between the online tea and coffee world. Being an avid blog-reader I inevitably turned to blogs to learn about brewing methods and to read coffee reviews. For all of you out there who have come to this blog as part of the tea-world I've got to tell you that we inhabit a rather lovely, supportive and friendly place. The coffee blogosphere is aggressive, macho and critical. If you fancy a smile go to pretty much any coffee review and look at the comments: these people are not messing around.<br />
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There are accusations, name calling, and unhealthy doses of one-upmanship. Seriously, I was amazed. And that got me to thinking. Where the tea-world is communal and contemplative and somehow soft, the coffee-world is individualistic, competitive and bursting with machismo. Maybe it's a reflection of the drinks themselves - coffee's adrenaline rush that hits with the caffeine - or maybe it's about how it's enjoyed. Coffee often seems to be a tool to keep going, work harder, move faster whereas tea (certainly for me) is about taking a few minutes out of your day to relax. Whatever, it's certainly been quite an eye-opener.<br />
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I have really enjoyed my foray into coffee and although I don't claim to be any kind of expert (she says quickly before twenty coffee fans abuse me for expressing an opinion) I will talk about particularly great coffees I've enjoyed from time to time: after all I know that for some of my readers Kaffee und Kuchen is more normal than afternoon tea. When all is said and done though I am definitely a tea-drinker at heart and I'm very happy to be part of such a warm and supportive online community. Who knows, maybe we can inject a bit of that kindness into conversations about coffee.<br />
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<br />Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com5tag:blogger.com,1999:blog-5364838868284788371.post-45509194987683520782013-10-19T11:25:00.000+01:002013-10-19T11:25:06.508+01:00Review: Kensington Palace Orangery<div class="separator" style="clear: both; text-align: center;">
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Before heading off on my summer break to the Midwest of the US of A (where I had a wonderful time but drank very little tea worth writing about) I was lucky enough to be invited to sample the relaunched afternoon tea at Kensington Palace's Orangery. Now, the Orangery is somewhere I've always intended to visit but being located in a part of town I don't venture to very often, I have somehow never quite managed it. To make even more of a treat of it, I took my sister H along.<br />
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The day started somewhat inauspiciously with pouring rain and a slight, shall we say, detour. (Despite the fact I used to cycle past the Palace everyday on my way to work, I still managed to turn the wrong way out of the tube station. "I've never got the tube here, if we'd have cycled I'd have been fine" was my somewhat unconvincing excuse.) Anyway, we arrived but a few minutes late for our booking and made our way through the lovely, if damp, gardens to the Orangery itself. Wow, what a room. I had seen it from the outside but somehow I was unprepared for the gorgeous light-filled space within. Of course, it was an orangery, designed for growing plants but the huge windows coupled with the bright white paint-scheme and simple wrought-iron furnishings just made it wonderfully light and airy, even on this dark and miserable day.<br />
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We were shown to our table, right by one of those lovely large windows, and awaited our afternoon tea eagerly. We kicked off with a little glass of champagne - well it'd be rude not to - and perused the tea menu. I chose the Royal London Blend, a nice robust mixture of Yunnan and Ceylon and as it arrived so too did our cake stand filled with delights. At the bottom were some delicate but delicious sandwiches, smoked salmon and cream cheese, egg mayonnaise with cress, and cucumber and mint (with extras to make up for the lack of ham as neither of us are meat-eaters). They were fresh, tasty and had their crusts cut off, so were all round pretty prefect.<br />
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Then it was onto the sweet-stuff. Well, what a selection. Two slices of Victoria Sponge which managed to be light yet firm enough to slice perfectly: this wasn't the Victoria Sponge your nan used to make, there was less buttercream and it was somehow a little more refined. Then there was the most intense chocolate ganache cake; a salted caramel chocolate almond torte; a dense sponge with a slightly crunchy exterior topped with an apricot preserve (can anyone help me out with what they're called? It's the one at the front on the left - I've only ever seen them called "Yummys" (sic) in Berlin but I'm sure they have a more elegant proper name); and a sharp little passionfruit tart. Every single cake was distinctive and delicious. We shared them all as neither one of us wanted to miss out on the taste sensation.<br />
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The scones served, of course, with clotted cream and strawberry jam were absolutely perfect: a little bit of crumble, neither too soft nor dry, and really delicious. Of course most things slathered in clotted cream tend to be pretty delicious but these scones with their slight scent of orange or juicy currants were more than a match for their toppings.<br />
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What a very lovely afternoon we had at the Orangery. It's no longer possible to pop in for just a scone or a piece of cake, as afternoons are reserved for a full-on afternoon tea. You can either have the Royal Afternoon Tea (as we did) served with a choice of champers, Pimms or pink fizz for between £28.50 and £32.50, or a booze-free version for £22.65 - they even have a gluten-free option at the same price which would have been a dream come true back in the days when wheat didn't agree with me (I really don't miss those four years I have to say).<br />
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At those prices the Orangery is not the kind of place you'd pop to on any old afternoon, but given that visiting there means you'll be partaking in a full-on afternoon tea you wouldn't necessarily want to be going too often anyway! But if, like me, you sometimes like to treat yourself to an afternoon tea instead of lunch then I think the Orangery is a pretty perfect place to indulge. Light, airy but in no way overly-starched or stuffy (as some posh hotel teas can be) it really is the kind of place you could go to catch-up with a friend you haven't seen for a while. On my next visit I will be sure to book again as the queue, even on a rainy midweek afternoon, was quite sizeable - and looking at their website it's also clear that, unsurprisingly, it's a place that regularly gets booked for private functions so check before you go.<br />
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I'm really pleased to have finally made it to the Orangery and it definitely exceeded my expectations. I want it all when I go for a posh afternoon tea: nice table linen; lovely bone china; a pleasant environment; good service; but a relaxed, friendly and casual vibe. I thought the Orangery delivered on every count. And anywhere that you can leave on a rainy Wednesday afternoon with a spring in your step and a pleasantly full tummy has got to be somewhere worth returning to on a fairly regular basis.<br />
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<br />Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com4tag:blogger.com,1999:blog-5364838868284788371.post-60834552520172520282013-07-04T12:56:00.000+01:002013-07-04T12:57:47.436+01:00Very Easy Oaty Biscuit Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-KCLq8njnZoA/UdVfuSb-lwI/AAAAAAAABF8/N7OyxvogSPQ/s1600/IMG_2741.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Plate of chocolate drizzled oat biscuits" border="0" height="300" src="http://1.bp.blogspot.com/-KCLq8njnZoA/UdVfuSb-lwI/AAAAAAAABF8/N7OyxvogSPQ/s400/IMG_2741.jpg" title="Very easy oaty biscuits" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I'm not sure what's going on but just lately I've been craving food with crunch. It's not the flavour of things I've been thinking about but the texture. I'm sure this has some deep psychological reason but there seemed only one thing to do: bake some biscuits. I'm not talking about soft crumbly cookies or biscuits containing a buttercream centre but an old-fashioned, honest-to-goodness crunchy biscuit.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I had a look in my various cookbooks but all of the recipes seemed a bit fancy schmancy (I toyed with a biscotti for some full-on crunch but didn't have enough nuts to make them worthwhile) so I looked around on the internet. I found this recipe on the <a href="http://www.goodhousekeeping.co.uk/" target="_blank">Good Housekeeping</a> site (<a href="http://www.goodhousekeeping.co.uk/food/recipes/15-of-the-best-biscuit-recipes-1?click=main_sr#slide-1" target="_blank">lots of other scrummy sounding biscuits on there too</a>), messed around with it a little bit and this is what I made.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b style="background-color: white; line-height: 18px;">Very Easy Oaty Biscuits - with optional chocolate drizzle </b><span style="background-color: white; line-height: 18px;">(makes about 16)</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; line-height: 18px;">125g self-raising flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif; line-height: 18px;">125g porridge (rolled) oats</span></div>
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<span style="background-color: white; font-family: Trebuchet MS, sans-serif; line-height: 18px;">125g light brown soft sugar</span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif; line-height: 18px;">1/2 tsp bicarbonate of soda</span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif; line-height: 18px;">125g butter</span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif; line-height: 18px;">1 tbsp golden syrup</span><br />
<span style="background-color: white; font-family: Trebuchet MS, sans-serif; line-height: 18px;">50g milk or plain chocolate (optional but delicious)</span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Preheat the oven to 160ºC fan/180ºC/350ºF/gas mark 4</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">In a large bowl mix together all the dry ingredients (flour, oats, sugar and bicarb)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">In a small saucepan melt the butter and golden syrup </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Add the butter mixture to the dry mixture and stir until well combined</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Using your hands form the mixture into about 16 balls and place on two greased or lined baking sheets. Make sure not to overcrowd them</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Use the back of your spoon to flatten the balls slightly (you will probably need to use your hands a bit here too as the mixture is quite crumbly)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Bake for 16-18 minutes or until golden brown</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Leave the biscuits to cool in the tin for at least 3 minutes before transferring them to a wire rack</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">If you want to add the chocolate drizzle (and why wouldn't you?), wait until the biscuits are completely cooled then melt the chocolate either in a bowl over a pan of simmering water or make it even easier by slowly melting in the microwave. I'd never actually done this before but in an attempt to save washing up I just broke the chocolate into a bowl and microwaved in 20 sec bursts until it was melted. Then using your spoon just drizzle the chocolate over the biscuits (remember to put something underneath the cooling rack to save your counter top)</span></li>
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<span style="font-family: 'Trebuchet MS', sans-serif;">And that's it! These really are incredibly easy and have suddenly become one of my favourite biscuits ever. They have a great crunch and are much more full of flavour than their humble ingredients would suggest; they're even delicious without the chocolate.</span></div>
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<span style="line-height: 18px;"><span style="font-family: Trebuchet MS, sans-serif;">If kept in an airtight container the biscuits will keep for around a week. Yeah right.</span><br />
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Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com2tag:blogger.com,1999:blog-5364838868284788371.post-21481359625041216492013-06-18T09:49:00.000+01:002013-06-18T09:49:39.723+01:00Review: Café am Waldsee, Zehlendorf<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Tuy9Az6HW2A/Ub8NBiMeFmI/AAAAAAAABCU/14eax8vTu04/s1600/IMG_2582.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cafe am Waldsee homemade cakes cherry streusel pear cake" border="0" height="300" src="http://3.bp.blogspot.com/-Tuy9Az6HW2A/Ub8NBiMeFmI/AAAAAAAABCU/14eax8vTu04/s400/IMG_2582.JPG" title="Cafe am Waldsee homemade cakes" width="400" /></a></div>
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As I have mentioned before, <a href="http://www.afternoonteatotal.com/2009/07/tearannosaurus-rex.html" target="_blank">I love going to museums and galleries with good cafés</a>. Obviously I love going to museums and galleries generally but it's so much more enjoyable when there's somewhere nice to have a spot of lunch or afternoon tea while you're there.<br />
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<a href="http://4.bp.blogspot.com/-k5qTLDmtmPU/Ub8PXf9i0oI/AAAAAAAABDo/qnBvS8n--Lo/s1600/Haus+am+Waldsee.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Haus am Waldsee Werner Aisslinger's Home of the Future" border="0" height="300" src="http://4.bp.blogspot.com/-k5qTLDmtmPU/Ub8PXf9i0oI/AAAAAAAABDo/qnBvS8n--Lo/s400/Haus+am+Waldsee.JPG" title="Haus am Waldsee" width="400" /></a></div>
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That was definitely the case recently when I took a little trip to the <a href="http://www.hausamwaldsee.de/index.php?lang=en" target="_blank">Haus am Waldsee</a> down in the deep southwest of Berlin. Somehow this lovely exhibition space had hitherto passed me by but when I read about Werner Aisslinger's <a href="http://www.hausamwaldsee.de/index.php?option=com_content&view=article&id=444&Itemid=291&lang=de" target="_blank">Home of the Future</a> show I thought I might pop over there sometime; once I read that there was an in-house café I decided to go that day.<br />
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In a rather wet and dreary week I didn't have any great expectations for the weather, and it was pretty grey and miserable on the way there; but suddenly, as Coffee Boy and I made our way into the house, the sun peeped out. The cafe itself has a nice simple interior painted and papered in lovely <a href="http://www.farrow-ball.com/" target="_blank">Farrow and Ball</a> colours (a little bit of English home away from home) with a black and white checkerboard tiled floor. But with the sun making an all-too-rare appearance we decided we'd sit outside.<br />
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There was homemade soup on offer and five different homemade cakes, so after much deliberating and chatting to the friendly woman behind the counter, we decided to skip lunch and plunge straight into the sweet stuff.<br />
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<a href="http://4.bp.blogspot.com/-wxCD-wsMZdw/Ub8NBH_RktI/AAAAAAAABCQ/R-Z-BOGkTjk/s1600/IMG_2581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cafe am Waldsee interior Farrow and Ball paint" border="0" height="300" src="http://4.bp.blogspot.com/-wxCD-wsMZdw/Ub8NBH_RktI/AAAAAAAABCQ/R-Z-BOGkTjk/s400/IMG_2581.JPG" title="Cafe am Waldsee interior" width="400" /></a></div>
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I chose a pear cake, which looked like a cheesecake but was actually just lots of fresh delicious pear on a pastry base held together with a stiff crème patissière; CB, not for the first time, went for a Cherry Streusel (I've mentioned the German delight that is streusel <a href="http://www.afternoonteatotal.com/2010/03/expedition-to-west.html" target="_blank">elsewhere</a>) that was equally tasty. I realise I'm running the risk of having to change my name here but I again went for a latte to go with my slice. But you know, when in Rome and all that.<br />
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<a href="http://1.bp.blogspot.com/-V1zJTK0km6c/Ub8NE_eNstI/AAAAAAAABCo/6muHZFOotm4/s1600/IMG_2584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cafe am Waldsee homemade pear cake" border="0" height="300" src="http://1.bp.blogspot.com/-V1zJTK0km6c/Ub8NE_eNstI/AAAAAAAABCo/6muHZFOotm4/s400/IMG_2584.JPG" title="Homemade pear cake" width="400" /></a></div>
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Goods in hand we made our way down the steps and into the beautiful sculpture garden. There are tables on the terrace at the back of the house but we chose a lovely spot on the lawn in the garden itself. Sitting there under the warm sun, surrounded by interesting sculptures (including <a href="http://www.hausamwaldsee.de/index.php?option=com_content&view=article&id=246&Itemid=212&lang=en" target="_blank">one by Thomas Rentmeister</a> made of a number of slowly rusting washing machines, which was a little too reminiscent of the scene in many a British lay-by to be what I would call beautiful...), looking down on the lake, eating really good homemade cake - well, it was of those perfect summer moments that you want never to end.<br />
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<a href="http://1.bp.blogspot.com/-kzKnDwNwC-8/Ub8NHQEAVwI/AAAAAAAABC4/kgmNjHJE6BE/s1600/IMG_2587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Karl Hartung Flügelsäule Haus am Waldsee" border="0" height="300" src="http://1.bp.blogspot.com/-kzKnDwNwC-8/Ub8NHQEAVwI/AAAAAAAABC4/kgmNjHJE6BE/s400/IMG_2587.JPG" title="Haus am Waldsee Karl Hartung Flügelsäule" width="400" /></a></div>
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Just as we finished up though the spell was broken. Big drops of rain started to come down and by the time we'd walked to the lake's edge it was time to make a dash back to the house to avoid a soaking. Luckily the exhibition was really interesting and we had the place virtually to ourselves. Being able to pause by the open windows and look out on the summer rain on the lush garden made it all the more enjoyable.<br />
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<a href="http://3.bp.blogspot.com/-PgJofF4fU1k/Ub8NJwlCOUI/AAAAAAAABDI/EsLfG6_XU2o/s1600/IMG_2589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Haus am Waldsee sculpture garden " border="0" height="300" src="http://3.bp.blogspot.com/-PgJofF4fU1k/Ub8NJwlCOUI/AAAAAAAABDI/EsLfG6_XU2o/s400/IMG_2589.JPG" title="Sculpture garden" width="400" /></a></div>
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Having discovered Haus am Waldsee I'll definitely be heading back again soon. Whatever the exhibition I'll be tempted to give it a go as the space is really lovely and the opportunity to eat homemade cake in either the sculpture garden or the cute little cafe is not to be missed. Another triumph for the museum café!<br />
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<a href="http://4.bp.blogspot.com/-MHnzioRcnzw/Ub8NLxdUh5I/AAAAAAAABDU/rEILvINtINg/s1600/IMG_2596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Haus am Waldsee Rhododendrons in full bloom " border="0" height="300" src="http://4.bp.blogspot.com/-MHnzioRcnzw/Ub8NLxdUh5I/AAAAAAAABDU/rEILvINtINg/s400/IMG_2596.JPG" title="Rhododendrons at Haus am Waldsee" width="400" /></a></div>
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Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com1tag:blogger.com,1999:blog-5364838868284788371.post-50600895397920701662013-06-10T22:53:00.000+01:002013-06-10T22:53:52.235+01:00A Kettle For The Perfect Cuppa<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-hN1ilLLqgoY/UbXXWw-60SI/AAAAAAAABB4/jluWexiLzN0/s1600/IMG_2630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Morphy Richards Accents kettle green tea" border="0" height="300" src="http://4.bp.blogspot.com/-hN1ilLLqgoY/UbXXWw-60SI/AAAAAAAABB4/jluWexiLzN0/s400/IMG_2630.JPG" title="Morphy Richards Accents kettle with cup of green tea" width="400" /></a></div>
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Right back when I started this blog I wrote about <a href="http://www.afternoonteatotal.com/2009/06/i-was-enjoying-cup-of-white-tea.html" target="_blank">water temperature</a> and how important it is to get it right when making different cups of tea. Ever had a really bitter tasting cup of green tea? Chances are you've scalded the leaves. It's one of those things that sounds like it's just for people who are a little too serious about their tea-making (really, moi?) but it's actually something that anyone who drinks anything other than good old black tea needs to remember.<br />
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Another thing I feel pretty strongly about is the quality of the water. Living in a hard-water area (as many of us do) I always use a water filter - both for drinking cold and for making tea. This is not just to avoid de-scaling the kettle on a monthly basis but also because the tea just tastes much better with filtered water. So when I was contacted recently to ask if I'd be interested in trying a Morphy Richards water-filtering kettle, I was really excited to give it a try; especially as, due to the hot and cold water pipes being too close together somewhere in my house, I've a rather complicated system involving my filter jug and various glass bottles that ensures I don't have to run the tap for 2 minutes before I can pour myself a drink of cold water. Anything to simplify my water-processing/tea-making situation sounded like a good idea.<br />
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<a href="http://3.bp.blogspot.com/-aU6zy6HVcko/UbXXR-AQtNI/AAAAAAAABBI/j-iOurj8rIM/s1600/IMG_2611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Morphy Richards Accents kettle Brita" border="0" height="306" src="http://3.bp.blogspot.com/-aU6zy6HVcko/UbXXR-AQtNI/AAAAAAAABBI/j-iOurj8rIM/s400/IMG_2611.JPG" title="Morphy Richards Accents kettle" width="400" /></a></div>
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Having used the kettle for a few days now, I can confirm it's not just a good idea, it's a great idea. My main concern about the kettle was that it was going to be some big old ugly plastic jug but I was thrilled to see that the <a href="http://www.morphyrichards.co.uk/products/kettles/water-filter-kettles/43961-Brita-Accents-Filter-Kettle-Stainless-Steel-Polished.html" target="_blank">Accents</a> filter kettle I was sent was a nice polished stainless steel which fits perfectly in my kitchen (they do also come in various colours and brushed stainless steel for the fingerprint averse). The kettle is a collaboration between <a href="http://www.morphyrichards.co.uk/" target="_blank">Morphy Richards</a> and <a href="http://www.brita.co.uk/brita/en-gb/cms/cpd.grid" target="_blank">Brita</a> and uses the <a href="http://www.brita.co.uk/brita/en-gb/shop/cartridge/maxtra.grid?id=100486&category=cartridges" target="_blank">Maxtra</a> filters that I was already familiar with from my water jug. So after plunging the filter into water to expel any air bubbles and running it through a couple of times, it was ready to use.<br />
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<a href="http://4.bp.blogspot.com/-Kb_13vqM4Jw/UbXXRr08PrI/AAAAAAAABBE/4CT_N37djfw/s1600/IMG_2614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Morphy Richards Accents kettle lid opening" border="0" height="300" src="http://4.bp.blogspot.com/-Kb_13vqM4Jw/UbXXRr08PrI/AAAAAAAABBE/4CT_N37djfw/s400/IMG_2614.jpg" title="Morphy Richards Accents kettle lid" width="400" /></a></div>
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Inside the kettle is a "hopper" into which you pour the water and I had assumed that you would have to wait for it to filter through before turning on the kettle. But no: you can switch it on straight away and it starts heating the water immediately. I didn't actually time how long it took to boil, but to my non-scientific mind it felt pretty quick and certainly a bit faster than my ordinary kettle. All good so far, but what of the taste of the tea?<br />
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<a href="http://4.bp.blogspot.com/-WlrfaMVAPXY/UbXXUYrKeNI/AAAAAAAABBc/3gnvivvxIik/s1600/IMG_2616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Morphy Richards Accents kettle water hopper" border="0" height="300" src="http://4.bp.blogspot.com/-WlrfaMVAPXY/UbXXUYrKeNI/AAAAAAAABBc/3gnvivvxIik/s400/IMG_2616.JPG" title="Pouring water into the hopper" width="400" /></a></div>
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I have to say I was pretty stunned by how good my <a href="http://www.afternoonteatotal.com/2011/01/ultimate-green-tea.html" target="_blank">Laoshan</a> green tea tasted. I mean it's always good but this was even better than usual. Given that I always filter my water before boiling it I hadn't expected the taste to be any different but somehow it was. I can only assume that although I tend to be pretty good about descaling my kettle, somewhere in there there's still some of the nasty white stuff hanging around. This cuppa was like the purest cup of tea I had ever made. Obviously, for the sake of thorough research, I made another cup; and then a cup or two of black tea, and then an oolong: they were all great. Every brew was so clear I could see straight to the bottom of my cup.<br />
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<a href="http://4.bp.blogspot.com/-usjaeQD-81w/UbXXWiqGr7I/AAAAAAAABB0/p9tPWT6hTUc/s1600/IMG_2625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Green tea garden glass cup" border="0" height="300" src="http://4.bp.blogspot.com/-usjaeQD-81w/UbXXWiqGr7I/AAAAAAAABB0/p9tPWT6hTUc/s400/IMG_2625.JPG" title="A lovely pure cup of green tea" width="400" /></a></div>
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There are a few little niggles: I like an old-fashioned looking kettle and this is a modern-looking jug; and it's certainly a big old unit (inevitable given it's like the size of a normal kettle with a water filter on top). You also need to be careful not to fill up beyond the "max" line or else unfiltered water will tip over into your kettle. Another issue is that one fill of the hopper provides enough water for just over two mugs - or enough to fill my little teapot - but if you wanted to make a big pot or a number of mugs you would either have to add some more water during the boiling process or get into the habit of filling it up after you've emptied it so that it's good to go next time. Of course the upside of this is that it uses far less energy to heat a small amount of water and if you're only making a couple of mugs this is a good way to be reminded not to over-fill the kettle - but if, unlike me, you're someone who regularly makes lots of cups of tea (or coffee) at once then it's worth bearing in mind that you'll need to change the way you do things a bit.<br />
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<a href="http://3.bp.blogspot.com/-en27d_X5DiU/UbXXUxLhCdI/AAAAAAAABBg/QqaEV3DrU7g/s1600/IMG_2619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Morphy Richards Accents kettle illuminated blue" border="0" height="300" src="http://3.bp.blogspot.com/-en27d_X5DiU/UbXXUxLhCdI/AAAAAAAABBg/QqaEV3DrU7g/s400/IMG_2619.JPG" title="Illuminated water boiling" width="400" /></a></div>
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Personally, I really like the kettle. It's been a week since I opened it and today I carried my lovely old-fashioned kettle up to the loft: it might look pretty but from a practical point of view it just can't compete with the Accents kettle. The simplicity of pouring tap water (even slightly warm tap water as comes out of my cold tap) into the kettle, switching it on and getting a perfectly clear, great-tasting cup of tea a couple of minutes later is hard to resist. And costing just under £50, the price is also in line with most other branded kettles and won't break the bank. So if you find yourself in the market for a new kettle, especially if you live in a hard-water area, I can really recommend you try one of these. I've only been using it a week and already I can't imagine going back to my complicated old system. It's a winner.<br />
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<a href="http://3.bp.blogspot.com/-ucDHsBX6dzk/UbXXVAna9kI/AAAAAAAABBo/I_pcNAwKD2A/s1600/IMG_2621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Morphy Richards Accents kettle glass cup green tea" border="0" height="300" src="http://3.bp.blogspot.com/-ucDHsBX6dzk/UbXXVAna9kI/AAAAAAAABBo/I_pcNAwKD2A/s400/IMG_2621.JPG" title="Kettle and cuppa" width="400" /></a></div>
<br />Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com2tag:blogger.com,1999:blog-5364838868284788371.post-23763367906115625962013-04-30T17:06:00.001+01:002013-05-28T19:28:40.687+01:00Review: Anderson & Co, Peckham<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-0DMAIuSuGXU/UX_hYGRJhKI/AAAAAAAAA-w/2kPP3noKaUc/s1600/IMG_2496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Red Velvet cake and coffee" border="0" height="300" src="http://4.bp.blogspot.com/-0DMAIuSuGXU/UX_hYGRJhKI/AAAAAAAAA-w/2kPP3noKaUc/s400/IMG_2496.JPG" title="Anderson and Co Red Velvet" width="400" /></a></div>
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I've <a href="http://www.afternoonteatotal.com/2010/02/global-communitea.html" target="_blank">written before</a> about how one of the nicest things about having a blog is the opportunities it creates for meeting like-minded people. So when Jess of <a href="http://www.knittingontrains.com/" target="_blank">Knitting on Trains</a> mentioned that she lived in my neck-of-the-woods and wondered whether I'd like to meet up for afternoon tea I jumped at the chance. I was really keen to re-visit a café I'd had lunch at a few months ago - especially as I'd spent much of the meal looking longingly at their rather good-looking cake selection.<br />
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<a href="http://4.bp.blogspot.com/-bdqkGZBZA38/UX_hcONT5DI/AAAAAAAAA_Y/xiMOE7vg9ag/s1600/IMG_2501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Anderson and Co Peckham" border="0" height="300" src="http://4.bp.blogspot.com/-bdqkGZBZA38/UX_hcONT5DI/AAAAAAAAA_Y/xiMOE7vg9ag/s400/IMG_2501.JPG" title="Anderson and Co cafe" width="400" /></a></div>
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<a href="http://andersonandcompany.wordpress.com/" target="_blank">Anderson & Co</a> is on the increasingly posh Bellenden Road in Peckham. Yes, I realise this might come as a surprise to some of you but Peckham has a posh bit. Every time I cycle there some chi-chi new shop has opened. It really is very nice (and in typical London fashion already ruinously expensive). Anderson & Co is one of those places that lets you know that you're a long way from Morrisons and the ubiquitous hair salons and nail bars of the high street.<br />
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<a href="http://3.bp.blogspot.com/-wpoxnkKgTuI/UX_hbR4512I/AAAAAAAAA_Q/ZhFuQwn3OJE/s1600/IMG_2499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Anderson and Co cafe interior" border="0" height="300" src="http://3.bp.blogspot.com/-wpoxnkKgTuI/UX_hbR4512I/AAAAAAAAA_Q/ZhFuQwn3OJE/s400/IMG_2499.JPG" title="Interior Anderson and Co" width="400" /></a></div>
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It looks very light and bright and, I think, has a rather Scandinavian feel with its white and pale grey colour scheme and its counter clad in rough-hewn bits of tree branches. They offer a selection of all-day breakfast items like scrambled eggs served in various ways and a really delicious creamy mushroom dish served on sourdough toast, along with lots of other really good looking lunch options. They've even started opening for dinner a couple of days a week. But this visit was all about the cake.<br />
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<a href="http://2.bp.blogspot.com/-5hzyY2e1bIo/UX_haEGnW7I/AAAAAAAAA_I/1p1VDxM4Fc4/s1600/IMG_2498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cake slate with Red Velvet" border="0" height="300" src="http://2.bp.blogspot.com/-5hzyY2e1bIo/UX_haEGnW7I/AAAAAAAAA_I/1p1VDxM4Fc4/s400/IMG_2498.JPG" title="Red Velvet cake on slate" width="400" /></a></div>
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Jess chose the intriguing sounding Courgette Cake and I couldn't resist the absolutely beautiful looking Red Velvet layer cake. In all honesty it was a slightly odd choice for me as they are not usually one of my favourites but I really am a sucker for a pretty-looking cake. Anyhow, Jess had chosen what would have been my other choice and I was secretly banking on her allowing me to try a bite (forward for a first meeting I know but we've known each other online for years...). To drink I took the extremely controversial step of having a coffee. I know, I know, what is the name of this bloomin' blog? But in my defence I spotted the Square Mile coffee and I hadn't had one so far that day so it felt reasonable. I did notice they had Tea Pigs tea which it a good thing in my book (not quite as good as top-quality loose leaves but way better than most soggy old teabags).<br />
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Firstly, let me say that the decaf latte I ordered was a very good choice. Perfectly made with tiny bubbles of air distributed throughout the milk and none of that airy foam that does nothing except sit there when you've finished the rest of the drink. Jess confirmed that, unsurprisingly, her "proper" latte was equally good.<br />
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<a href="http://4.bp.blogspot.com/-RLgJRVVkFFM/UX_hYU_bQNI/AAAAAAAAA-4/FPzkPT4qV9E/s1600/IMG_2491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Courgette Zucchini cake at Anderson and Co" border="0" height="300" src="http://4.bp.blogspot.com/-RLgJRVVkFFM/UX_hYU_bQNI/AAAAAAAAA-4/FPzkPT4qV9E/s400/IMG_2491.JPG" title="Courgette Cake" width="400" /></a></div>
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And the cakes didn't disappoint either. The Red Velvet had that lovely subtle cream cheese taste and just the merest hint of vanilla. Nice as it was though, I confirmed to myself that they really aren't one of my favourite cakes and I should stop ordering them based on how pretty they look. I'm not sure what it is but they somehow just aren't quite enough of anything for my taste. The Courgette cake on the other hand was the thing I should have ordered. Similar in texture to a carrot cake with a tart lime-flavoured cream cheese frosting and chopped pistachios on top: it really was delicious. (As you have probably gathered Jess was kind enough to offer me a taste!) The cakes are all homemade and it shows. Pretty, but not in a mass-produced way and properly tasty these were like the kind of treats you would make at home if you had the time, inclination and baking skills.<br />
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<a href="http://2.bp.blogspot.com/-lTR4-MYrPWc/UX_hYasObnI/AAAAAAAAA-8/_VVCpKWSmpQ/s1600/IMG_2493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Slice of Red Velvet cake" border="0" height="300" src="http://2.bp.blogspot.com/-lTR4-MYrPWc/UX_hYasObnI/AAAAAAAAA-8/_VVCpKWSmpQ/s400/IMG_2493.JPG" title="Red Velvet cake at Anderson and Co" width="400" /></a></div>
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It's hard to put my finger on it but there's just something I really like about Anderson & Co. It could be the laid back vibe or the bright and airy interior; but most likely it's the locally-sourced and delicious food. It sort of offers a lot of what I look for in a café and it's a ten minute bike ride from home. As many of you know I really love a place that feels like an old-fashioned afternoon tea spot and that's certainly not the vibe here. But the simple, uncomplicated atmosphere and quality cakes are something I can see myself heading back for again and again.Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com11tag:blogger.com,1999:blog-5364838868284788371.post-78482949491600477422013-04-06T13:59:00.000+01:002013-05-30T14:20:47.079+01:00Review: Sowohlalsauch, Prenzlauer Berg<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-PSOsZtV85WM/UWAPZfx4kPI/AAAAAAAAA-Q/6EtNicezeOE/s1600/IMG_2433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sowohl Alsauch Berlin" border="0" height="300" src="http://1.bp.blogspot.com/-PSOsZtV85WM/UWAPZfx4kPI/AAAAAAAAA-Q/6EtNicezeOE/s400/IMG_2433.JPG" title="Sowohl Alsauch Berlin" width="400" /></a></div>
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I'm not quite sure why I have never written about what is probably my favourite cake place in Berlin. It isn't a reluctance to share the love for fear of never getting a table: the place is always rammed anyway. I think it might have something to do with the fact that my feelings are pretty conflicted about the place. <a href="http://www.tortenundkuchen.de/" target="_blank">Sowohlalsauch</a> occupies a large corner plot in the prettiest bit of Prenzlauer Berg and is always, day and night, really busy. During the summer the enormous terrace is full of locals, tourists, dogs, sparrows, and anyone else who is quick enough to reserve a coveted sunny spot. Even in the autumn everyone huddles under blankets beneath the huge awning that keeps off the rain and the worst of the wind.<br />
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<a href="http://2.bp.blogspot.com/-VyQlG_T6XnA/UWAPA7iBz0I/AAAAAAAAA-A/rqdfbtC6l1A/s1600/IMG_2426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sowohl Als Auch Berlin Klimt mural" border="0" height="400" src="http://2.bp.blogspot.com/-VyQlG_T6XnA/UWAPA7iBz0I/AAAAAAAAA-A/rqdfbtC6l1A/s400/IMG_2426.jpg" title="Sowohl Als Auch Berlin interior" width="300" /></a></div>
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In the winter - or the sorry excuse for a spring that we're currently experiencing - getting inside the cafe is an altogether more competitive affair. The decor is loosely styled on a Viennese coffee house: ochre walls; a large mural depicting Klimt's The Kiss; and a vitrine full of amazing-looking cakes. Yesterday we were lucky enough to snag the last free table - right by the door but hey, beggars can't be choosers - and I headed straight for the vitrine. I was disappointed to see that my favourite cake, the richest chocolate ganache layer cake you could possibly imagine, wasn't there. In truth that was probably a good thing because if it's there I can't resist it and I really ought to branch out more in my cake choices.<br />
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Coffee Boy & I decided to go for two different cakes (we often share one between us as the pieces are huge but having had no lunch we went for one each) and split them between us. We chose a chocolate praline layer cake and a gooseberry torte.<br />
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<a href="http://3.bp.blogspot.com/-kYtcRbCTZFc/UWAO3mXSaHI/AAAAAAAAA94/5SCnJkBMq-Y/s1600/IMG_2428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sowohl Als Auch Berlin gooseberry cake" border="0" height="300" src="http://3.bp.blogspot.com/-kYtcRbCTZFc/UWAO3mXSaHI/AAAAAAAAA94/5SCnJkBMq-Y/s400/IMG_2428.JPG" title="Sowohl Als Auch Berlin cake" width="400" /></a></div>
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I've written before about how much I love the <a href="http://www.afternoonteatotal.com/2009/09/from-disappointment-to-delight.html" target="_blank">German willingness to embrace gooseberries</a> in their cakes and desserts and this confection was just the kind of fruit cake I love. Thin but dense layers of firm sponge sandwiching a huge pile of gooseberries held together with a gooseberry jelly - and all topped of with a thin layer of soft meringue. It was really fantastic: sweet yet sharp; soft but held together; just really tasty. The chocolate praline cake was no slouch either: alternating layers of chocolate sponge and a chocolate praline cream it managed to be both light and rich at the same time. I really hate cakes that look chocolately and taste of nothing much: the cakes at Sowohl Als Auch are never like that.<br />
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As far as the hot drinks go they have a really rather good selection of teas, including my favourite Russian Tea served in a lovely little pot and accompanied by a cherry preserve (I never use) to sweeten it. They use loose leaves but inside those large fill-it-yourself teabags that are popular here. The coffees and hot chocolate are pretty good - nothing to write home about but not at all bad either (I realise you're probably looking at the photo above thinking this hot chocolate looks pretty amazing but really it was fine rather than awesome).<br />
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<a href="http://1.bp.blogspot.com/-qRn4dxS-QrM/UWAPhoKfB8I/AAAAAAAAA-g/B2rz4cswc14/s1600/IMG_2439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sowohl Als Auch Berlin cafe interior" border="0" height="300" src="http://1.bp.blogspot.com/-qRn4dxS-QrM/UWAPhoKfB8I/AAAAAAAAA-g/B2rz4cswc14/s400/IMG_2439.JPG" title="Sowohl Als Auch Berlin cafe" width="400" /></a></div>
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I'm aware that I'm not sounding that enthusiastic given I'm claiming Sowohlalsauch as my favourite cake spot in Berlin. The hot drinks are pretty good; the decor is nice enough but not really the kind I get excited about (and the music they were playing yesterday was terrible!); the service is at worst indifferent and at best Berlin average (more brusque than brisk); but the cake, THE CAKE, is never less than fantastic. That coupled with the fact that it has a great location that really comes into its own in the warmer months is enough to have me returning there on pretty much every stay in the city. And in a place where the cake options are legion that is a serious recommendation.<br />
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<br />Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com5tag:blogger.com,1999:blog-5364838868284788371.post-84345689456960680472013-03-12T16:25:00.000+00:002013-05-28T19:44:43.630+01:00Clementine Cupcake Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Hn4yTIXiwMc/UT9ThtQ24LI/AAAAAAAAA8g/W-774cq-eRE/s1600/IMG_2358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Clementine orange cupcake" border="0" height="300" src="http://3.bp.blogspot.com/-Hn4yTIXiwMc/UT9ThtQ24LI/AAAAAAAAA8g/W-774cq-eRE/s400/IMG_2358.JPG" title="Clementine cupcake" width="400" /></a></div>
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Yesterday I made some pretty amazing cupcakes. Okay you're thinking, calm down with the arrogant claims; but I'm telling you, I can hardly stop myself stuffing my face with the lot of them. Lovely and moist, with a distinct but subtle - almost marmalade - flavour they are pretty much everything I like in a cake.</div>
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<span style="background-color: white;">The inspiration for them came via a rather circuitous route. I noticed a picture of a lovely looking bundt cake on </span><a href="http://instagram.com/" target="_blank">Instagram</a><span style="background-color: white;"> and the baker </span><a href="http://instagram.com/modernhaus" target="_blank">@modernhaus</a><span style="background-color: white;"> was raving about it. She said that the recipe had been for an orange cake but she'd used satsumas instead. Suddenly mindful of the glut of clementines sitting in my fruit bowl I went on the hunt for the recipe but to know avail. And then, a couple of hours later, under another photo of this temptingly good-looking cake, some kind soul posted a link to the recipe. Don't you just love the interwebs?</span><br />
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Anyway, as usual I was reluctant to stick to the recipe as written and decided to mix the ingredients up a bit and make cupcakes instead. For me cupcakes are pretty much the ideal sweet snack. I couldn't care less how fashionable they are or whether I'm meant to have thrown them over for cake-pops or whoopee pies. To my mind a cupcake is the perfect size for an afternoon treat that leaves you satisfied but not stuffed. I also like the fact that they can be taken into work and distributed without the need for knives and plates. Although I warn you, you may not be minded to take these cupcakes anywhere as they're so bloomin' delicious!</div>
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<span style="background-color: white;">You may notice, by the way, that I have opted for neither a buttercream nor a fondant topping. The original recipe called for drizzled icing so I did my own, rather thicker, version of that. It turned out to be fairly perfect for me as I tend to get a bit overwhelmed by a lot of sweet topping on my cakes. I've always steered-clear of a drizzle for cupcakes but having tried it once I will definitely be doing it again. And using blood orange juice gives it this fantastic pink colour without the need for any nasty artificial ingredients. Worth bearing in mind for all sorts of recipes.</span><br />
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Finally, although I find it's entirely possible to do most things without the aid of expensive kitchen gadgets, I think it'd be pretty difficult to prepare the clementines for this recipe without a food processor or good stick blender. </div>
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<span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">115g butter or margarine (room temperature)</span></div>
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<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">100g granulated sugar</span></div>
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<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">150g plain flour</span></div>
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<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">1/8 tsp bicarbonate of soda (a pinch if you don't have measuring spoons small enough)</span></div>
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<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">1/4 tsp baking powder</span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">Preheat the oven to 170º fan/180ºC/350ºF/gas mark 4</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">In a large bowl beat together the butter and sugar until light and fluffy (I use a handheld electric whisk)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Add the egg and beat until combined</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Place clementines in a food processor (or covered bowl if using a stick blender) and blitz until nearly smooth but still with some texture. Add to the mixture</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Add the flour, bicarbonate of soda, baking powder and salt to the mixture and beat until well-combined</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Pipe or spoon the mixture into a muffin tin lined with paper cases so they are about two-thirds full</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Bake in the oven for 20-25 minutes - I turn my tray 180º after 15 minutes to compensate for hot-spots in my oven. They are ready when a skewer inserted into the cakes comes out clean</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">After a few minutes remove the cupcakes from the tray</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Place them on a rack and let them cool thoroughly. Do not attempt to ice until fully cooled</li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">Combine the orange juice and icing sugar together with a spoon until smooth</li>
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Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com0tag:blogger.com,1999:blog-5364838868284788371.post-19950011777268127012013-01-17T13:06:00.000+00:002013-05-28T19:36:23.446+01:00In Praise of Black Forest Gâteaux<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-_Ul64t8cnwM/UPfq2M_ujFI/AAAAAAAAA6o/eMKQ6DH_OkY/s1600/IMG_2240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Black Forest Gateaux" border="0" height="300" src="http://3.bp.blogspot.com/-_Ul64t8cnwM/UPfq2M_ujFI/AAAAAAAAA6o/eMKQ6DH_OkY/s400/IMG_2240.JPG" title="Black Forest Gateaux" width="400" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: center;">I have been absent from this blog for some time. A combination of work and lack of inspiration has kept me away - apologies for that. But finally I have been driven to write by a truly awesome cake experience.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I've always been a fan of unfashionable food: fondue - one of my favourites; cheese and pineapple hedgehogs - a party nibble of choice; and now Black Forest Gâteaux. I have to admit I've always been a fan in theory. The combination of chocolate, cherry and cream - I mean, what's not to like? But more often than not they're of the light and tasteless variety and never offer enough of a chocolate or cherry hit to be really satisfying. But recently I enjoyed a Black Forest Gâteau - or Schwarzwälder Kirschtorte as they're known in German-speaking countries - so delicious I'm ready to spearhead a one-woman revival.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Having spent the last eight or nine New Year's Eves in Berlin, this year Coffee Boy and I decided to head off to pastures new and avoid the firework-related war zone that the Hauptstadt becomes on December 31st. We caught the train to Strasbourg via Paris (where we enjoyed a lovely crepe and cider for lunch), and after a couple of very Christmassy days (according to the town's own literature Strasbourg is the Capital of Christmas - which was the first we knew about it!), we headed to Baden-Baden to see in the new year.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">As well as "taking the waters" by drinking the warm salty spa water, swimming in it at the town's <a href="http://www.baden-baden.de/en/spahealthbeauty/c/content/content/00573/indexen.html&nav=361" target="_blank">Therme</a> and bathing in it in our hotel room; we visited the beautiful <a href="http://www.casino-baden-baden.de/" target="_blank">casino</a> (only for a drink mind, I really don't get gambling, and especially Roulette which were the most popular tables. As I watch the croupiers raking in the chips after every spin of the wheel the words "mug's game" spring to the forefront of my mind); and had the most delicious vegetarian feast on New Year's Eve itself. But there was no way I was going to visit the heart of the Black Forest and not try its famed gâteau.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">On New Year's Day we were pretty much overjoyed to discover that <a href="http://www.chocolatier.de/kh_koenig.php" target="_blank">Café König</a>, the grande dame of Baden-Baden's cafés was open for business. We both went for a slice of the BFG and I, unusually, went for a coffee while Coffee Boy, bucking his moniker, had a hot chocolate. Whilst waiting for our goods to arrive we drank in the old-fashioned ambience of the place: all eighteenth-century-style sofas and armchairs, decorated chandeliers and the most important thing when searching for great cake in Germany, lots of smartly-dressed old people. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Despite the café being incredibly busy our food and drink arrived in a flash. My coffee was good and the hot chocolate was totally scrummy, but the Black Forest Gâteau - oh my god, it was fantastic. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">It was immediately clear that the previous BFGs I'd tried were as nothing compared to the genuine article. This cake was breathtaking. Just so you don't think me over-the-top I'm going to give you a layer-by-layer breakdown of the gâteau (okay, maybe that won't help to dispel those thoughts but anyway). This might sound like overkill, but there was so much going on in this little slice of heaven it took me virtually until I'd finished it to work out what its constituent parts were.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">It all began with a biscuit base: and I'm not talking about some namby-pamby vaguely hard sponge, this was a proper thin biscuity bottom, kind of like a Graham Cracker consistency. That was attached to the bottom of the cake by a fine but tasty spread of cherry conserve. Next up came a thin layer of chocolate sponge - light but properly chocolatey - and this was followed by the most delicious chocolate ganache that had flavoursome morello cherries scattered within. Next came a layer of plain sponge topped with cream whipped with Kirsch liqueur, not too much but just enough for a little kick, and then a thicker layer of chocolate sponge. As we approached the top of the cake there was another layer of whipped cream - without the Kirsch this time, and the whole thing was finished off with morello cherries and tissue-paper-thin flakes of chocolate.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Do you see what I mean? This delight bore no relation to the Black Forest Gâteaux you might find in the freezer cabinet at the supermarket. This was amazing. But given the dominance of those supermarket-style slices I suppose it's no wonder that it's fallen out of fashion. Rather than a sensational combination of flavours delivered in a rich-but-not-too-heavy slice, we've instead come to associate Black Forest Gâteaux with the bland, over-processed, generic "afters" that you might eat at a seventies bad-taste party.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Well I say that stops now. Let's have a revival of Black Forest Gâteaux, but let's make it the good stuff. I may even try to make one myself if I ever find myself with a full day to spare. But if you can't be bothered I can heartily recommend Café König as a place to try it if you happen to be passing - and given the complexity of the cake it might be easier to make the trip than attempt the recipe. Anyway, one always needs an excuse for a little trip doesn't one? And there can be few better excuses than this.</span></div>
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Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com12tag:blogger.com,1999:blog-5364838868284788371.post-59032985527623525472012-07-20T13:33:00.000+01:002013-05-28T19:49:36.696+01:00Review: Princess Cheesecake, Mitte<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-T-Su-a4ITlo/UAk57JMbcGI/AAAAAAAAA5Q/1x4JE_eXruo/s1600/IMG_1561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Kaffee und Kuchen at Princess Cheesecake" border="0" height="300" src="http://3.bp.blogspot.com/-T-Su-a4ITlo/UAk57JMbcGI/AAAAAAAAA5Q/1x4JE_eXruo/s400/IMG_1561.JPG" title="Kaffee und Kuchen at Princess Cheesecake" width="400" /></a></div>
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Berlin is a city that is constantly changing. From the squat bars that I so loved in the early nineties to the coffee bars of today, it's the kind of place where you can never be sure that that little restaurant/bar/café that you loved visiting on your last trip is still going to be there on your next. Although that can be sad it's also what makes the city vibrant and exciting.<br />
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<a href="http://3.bp.blogspot.com/-nQEv4TtdTOQ/UAk8Y1gBpfI/AAAAAAAAA50/rDl-YDTNz1Y/s1600/IMG_1566.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Princess Cheesecake Berlin " border="0" height="400" src="http://3.bp.blogspot.com/-nQEv4TtdTOQ/UAk8Y1gBpfI/AAAAAAAAA50/rDl-YDTNz1Y/s400/IMG_1566.jpg" title="Princess Cheesecake Berlin exterior" width="300" /></a></div>
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One of the things I could do without though is the glut of places that seem to open up nowadays with English names. I know it shouldn't make any difference as it's the place not the name that counts, but I can't help it: it just puts me off. An English name makes me think that it's either an ex-pat hangout (that probably wouldn't be a problem if I lived here full-time but as a part-timer I like to have some German in my Berlin time), or a place aimed squarely at tourists. Either way I tend to avoid the English-monikered joints. But recently I decided to make an exception. I say "I" but actually this was a Coffee Boy inspired visit. He put aside his even-more-vehement-than-me dislike of English café names and demanded that we visit <a href="http://princess-cheesecake.de/" target="_blank">Princess Cheesecake</a>. I would say I was surprised but I have long-known that the word cheesecake is enough to make him go miles out of his way whatever country we are in. In fact, I still hear (on at least a monthly basis) about the time we were in Memphis and spotted a place called Cheesecake Corner and vowed to return the next day, when it reopened, to partake. Despite the fact we were heading down into the Mississippi delta that morning we took our planned detour only to discover that it was shut for the day. He still dreams of the thousands (that might be an exaggeration) of varieties he would have been able to choose from and the taste-sensation that could have been his.<br />
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<a href="http://4.bp.blogspot.com/-UAqw3RPOWMY/UAk5RAtBPsI/AAAAAAAAA4s/CuX1E7S5ETw/s1600/IMG_1548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Princess Cheesecake interior" border="0" height="300" src="http://4.bp.blogspot.com/-UAqw3RPOWMY/UAk5RAtBPsI/AAAAAAAAA4s/CuX1E7S5ETw/s400/IMG_1548.JPG" title="Princess Cheesecake interior" width="400" /></a></div>
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Anyhoo, so Princess Cheesecake: we decided to go. Situated just off art-filled August Straße we checked out a few galleries on our way - just to make it seem like we had other interests than cake - and when we arrived picked a spot by the window. It's a fairly small place with only about five tables inside and a few more out on the pavement. Everything is painted the most beautiful shade of grey (my favourite) and the place is very much just-so. Not your typical Berlin hang-out at all. The counter is one long vitrine full of the most delicious looking cakes - and not just cheesecakes but everything from fruit baiser to chocolate gateaux. CB decided to try Zupfkuchen - a heady mixture of cheesecake and chocolate cake - and I had the most amazing salted caramel tart. My goodness it was gorgeous. In fact it was so good I completely forgot to take any pictures on that visit. I was so busy enjoying the cake I totally forgot I had a blog about afternoon tea at all.<br />
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<a href="http://4.bp.blogspot.com/-450ziGFQPyo/UAk5mYlTrqI/AAAAAAAAA48/zRpLF3WAkHc/s1600/IMG_1555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Princess Cheesecake pear chocolate mousse cake" border="0" height="300" src="http://4.bp.blogspot.com/-450ziGFQPyo/UAk5mYlTrqI/AAAAAAAAA48/zRpLF3WAkHc/s400/IMG_1555.JPG" title="Pear and Chocolate mousse cake" width="400" /></a></div>
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So, there was nothing for it but a return visit. This time CB had a rhubarb baiser (a fruit tart with a light meringue topping) and I tried a pear and chocolate mousse cake. Wow, all four cakes we tried over our two visits were delicious. The fact that they're all hand made from natural ingredients without colours and preservatives just makes them all the better. Added to this direct-trade coffee and a truly fantastic selection of teas from Hamburg-based <a href="http://www.samova.net/" target="_blank">Samova</a> and this place is definitely a winner.<br />
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<a href="http://4.bp.blogspot.com/-yCENwlQymyo/UAk5wEo8B-I/AAAAAAAAA5E/r-kqoLjIQ9k/s1600/IMG_1556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Princess Cheesecake rhubarb baiser cake" border="0" height="300" src="http://4.bp.blogspot.com/-yCENwlQymyo/UAk5wEo8B-I/AAAAAAAAA5E/r-kqoLjIQ9k/s400/IMG_1556.JPG" title="Rhubarb baiser cake" width="400" /></a></div>
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I guess I should really learn from this experience and stop being so negative about places with English names. Certainly if Princess Cheesecake is anything to go by I really could be missing out. But I am still left wondering why places pick English names. Is it to appeal to tourists? I'd have thought most people who make the journey to Berlin want to experience something German. Is it to attract ex-pats? Surely there's not enough of them to sustain a business. Or is it just that people think that it sounds exotic, the way that places back home sometimes take a French or Italian name? (Hard to believe I know!) I'm not sure of the reason but after this experience I'm certainly going to do my best to put my prejudices aside. And if you share them I suggest you do the same. The cake here is just too good to be missed.<br />
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<a href="http://3.bp.blogspot.com/-IpAtBrSjfME/UAk6SdBEu5I/AAAAAAAAA5g/o11rmoLeNa4/s1600/IMG_1563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Princess Cheesecake Berlin Mitte" border="0" height="300" src="http://3.bp.blogspot.com/-IpAtBrSjfME/UAk6SdBEu5I/AAAAAAAAA5g/o11rmoLeNa4/s400/IMG_1563.JPG" title="Princess Cheesecake outdoor table" width="400" /></a></div>
Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com22tag:blogger.com,1999:blog-5364838868284788371.post-88619466723588728742012-06-07T12:03:00.001+01:002017-04-15T12:07:09.966+01:00Review: Bond & Brook, Mayfair<div class="separator" style="clear: both; text-align: center;">
BOND AND BROOK HAS NOW CLOSED</div>
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From time to time I get asked to go along and check out a new tea venture. It's always very nice to be asked but between work, trips abroad and life in general it rarely seems to work out. So I was pretty pleased to be invited to visit the <a href="http://www.rhubarb.net/Venues/Bond-Brook" target="_blank">Bond & Brook</a> restaurant in <a href="https://www.fenwick.co.uk/bond-street" target="_blank">Fenwick</a> on Bond Street recently, and on a day that I was in London, not working and, joy of joys, already in the area. The fact that they had a new pairing with <a href="http://www.teapalace.co.uk/" target="_blank">Tea Palace</a> - whose cafe closure I have <a href="http://www.afternoonteatotal.com/2009/12/purple-palace.html" target="_blank">lamented previously</a> - just made it all the more interesting.<br />
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<a href="http://4.bp.blogspot.com/-x4BLtjhSUGE/T9B7lywRQpI/AAAAAAAAA3E/m0ZfSn2890g/s1600/IMG_1528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bond and Brook afternoon tea" border="0" height="300" src="https://4.bp.blogspot.com/-x4BLtjhSUGE/T9B7lywRQpI/AAAAAAAAA3E/m0ZfSn2890g/s400/IMG_1528.JPG" title="Bond and Brook bar" width="400" /></a></div>
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I was the first to arrive which, as pretty much anyone who knows me will confirm, is not the norm. I realised I hadn't been upstairs in Fenwick for years and that since I was last there a major makeover had taken place. Gone was the 1950s department store feel: now the space is white, light, airy and ever so slightly intimidating - but considering that I hate clothes shopping and do at least ninety percent of it online it is probably unsurprising that this temple to fashion was a bit overwhelming for me. The chic white vibe is also very much in evidence in Bond & Brook. The space is dominated by a rather beautiful elliptical pewter bar, behind which is a white bookcase filled with tomes devoted to fashion. There is a selection of mid-century-modern furniture and everything looks crisp and glamorous. I was glad I'd made the effort to put on a dress as my usual jeans and trainers would have felt very out of place. Clearly this wasn't going to be somewhere you'd come to slob out and drink a quick cuppa.<br />
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<a href="http://1.bp.blogspot.com/-lTb7vzE2EzE/T9B7utFRjUI/AAAAAAAAA3M/NWB2nxfGzIc/s1600/IMG_1529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bond and Brook afternoon tea mirrors" border="0" height="300" src="https://1.bp.blogspot.com/-lTb7vzE2EzE/T9B7utFRjUI/AAAAAAAAA3M/NWB2nxfGzIc/s400/IMG_1529.JPG" title="Bond and Brook mirrors" width="400" /></a></div>
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I needn't have worried about being the first there as Gavin from Rhubarb, the top-end caterers who run the restaurant, chatted with me and soon made sure I had a glass of champagne in hand. Once the other tea enthusiasts had arrived we all sat down to a rather delicious afternoon tea accompanied by a selection of five of Tea Palace's offerings. As we sampled the sandwiches, cakes and scones, Tara, Tea Palace's founder, guided us through a fantastic selection of their wares. We sampled a Darjeeling, a Keemun, an Iron Goddess of Mercy Oolong, a Sencha and a Jasmine Silver Needle white tea. Each one was absolutely lovely: clean, crisp, perfectly brewed and full of flavour. These teas were a world away from the kind of dust-filled teabags you find in supermarkets. I don't want to get too fancy but there is something about tasting a series of really good teas that is enough to make you swear off the kind of rubbish that most Brits drink for life - if you haven't already of course. Once we had sampled each tea we got to choose a brew to savour throughout the rest of our visit: I opted for the Jasmine Silver Needle as, although I usually prefer a black tea with cake, the delicate taste of the white tea was just fantastic.<br />
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The food was more than a match for the tea with dainty finger sandwiches, French Fancies, a lovely moist brownie, delicious fruited scones with jam and clotted cream and one of the best Battenbergs I have ever tasted. The afternoon was made all the more enjoyable by sharing my table-for-two with Leanne from <a href="http://teatalkmagazine.co.uk/" target="_blank">Tea Talk Magazine</a>. It was so nice to find a kindred spirit who, like me, loved tea but would rather go without than drink a cup of bog-standard splosh.<br />
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<a href="http://4.bp.blogspot.com/-e1CZcUiakQY/T9B8JyCQ6UI/AAAAAAAAA3o/osfKh0-4dIs/s1600/IMG_1532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bond and Brook afternoon tea" border="0" height="400" src="https://4.bp.blogspot.com/-e1CZcUiakQY/T9B8JyCQ6UI/AAAAAAAAA3o/osfKh0-4dIs/s400/IMG_1532.jpg" title="Afternoon tea" width="300" /></a></div>
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All in all it was a very enjoyable afternoon sampling some really excellent tea and food. Bond & Brook certainly doesn't fall into the category of everyday tearoom - at £17.50 a head for their afternoon tea it's probably more of a treat for everyone except the wealthy ladies-that-lunch that I suspect make up a good portion of their clientele (please note that we had a taster afternoon tea rather than the whole kit and caboodle). But to go here it wouldn't have to be the ultra-special kind of occasion that results in a trip to one of the posh hotels either. Bond & Brook falls somewhere in the middle. In many ways it reminds me of Tea Palace's own cafe that used to be in Notting Hill - and I was certainly disappointed when they closed. Aside from the quality of the goods on offer my favourite thing was the feeling of serenity - especially given its location just off Oxford Street - and I can well imagine heading there with a friend I hadn't seen for a while or when I think that afternoon tea can act as a substitute for the restaurant dinner I can't be bothered to hang around for. Either way, I will definitely be returning. And with such a central location there's every likelihood that you Londoners will be passing that way too. If you're in the mood for a glamorous and delicious afternoon treat look no further.<br />
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Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com5tag:blogger.com,1999:blog-5364838868284788371.post-6159219954303148712012-04-21T20:20:00.000+01:002020-04-13T15:06:40.717+01:00The Perfect Scone Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-B0MPaWA17VM/T5MGzz3wQeI/AAAAAAAAA2c/ea47iYtZUMc/s1600/P4210768.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Perfect scones" border="0" height="300" src="https://2.bp.blogspot.com/-B0MPaWA17VM/T5MGzz3wQeI/AAAAAAAAA2c/ea47iYtZUMc/s400/P4210768.JPG" title="Pile of perfect scones" width="400" /></a></div>
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Much as I love baking there has always been one sizable chink in my armour: the ability to make good scones. On the occasions when I have decided that nothing but a homemade cream tea will do I have attempted to make scones, but something always goes wrong. They're either too small; too hard; or too biscuity - always edible but just not right. More often than not I just throw in the towel before I even begin and opt for <a href="http://www.afternoonteatotal.com/2009/07/rock-bun-recipe.html" target="_blank">rock buns</a> instead. Yesterday though I had the most delicious homemade cream tea and this time the scones were perfect. OK, I need to fess up. I didn't make them. It was actually my supremely talented sister but I have been given step-by-step instructions and I'm pretty sure I could replicate their deliciousness all on my own.<br />
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Of course the brilliant thing about scones is that you can whip them up in less than half an hour and if you've got some clotted cream and good jam to hand (who doesn't?) you are absolutely golden. The key to making great scones, I now discover, is to not handle the mixture too much. But don't worry, I'll be reminding you about that until you're ready to scream "OK I get it". But you'll thank me for it when you're stuffing your face with light pillows of deliciousness.<br />
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This is a recipe for fruit scones (anyone who reads this blog even occasionally knows that my perfect scone is fruited) but if you're the kind of crazy person who likes them plain just omit the fruit and sugar. But really, why would you?<br />
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<span style="font-weight: bold;">To make 6-8 Scones</span><br />
225g (8oz) self raising flour<br />
1 tsp baking powder<br />
pinch salt<br />
50g (2oz) butter at room temperature<br />
25g (1oz) caster sugar<br />
50g (2oz) currants/sultanas<br />
1 egg beaten with enough milk to make 150ml (1/4 pint) liquid - the closer these are to room temperature the better <br />
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<li>Heat oven to 220ºC/200ºC fan/425ºF/gas mark 7 </li>
<li>Grease a baking tray with a little butter.</li>
<li>Sift the flour, salt and baking powder into the largest bowl you have and rub in the butter until the mixture resembles fine breadcrumbs. It is a good idea to do this with your palms facing upwards as this incorporates more air into the mixture. You could try this with a food processor but again, the lack of air could be a problem (going by my previous attempts...)</li>
<li>Stir in the sugar and fruit but take care not to overwork the mixture</li>
<li>Add the milk and egg mixture all in one go, reserving a little to brush the tops with. Stir with a spoon or palette knife until well incorporated but again DO NOT OVERWORK THE MIXTURE</li>
<li>Turn out onto a well-floured surface and very lightly roll to 2cm (1in) thick (remember you are not overworking that mixture...)</li>
<li>Cut into 6-7cm (2-3in) rounds</li>
<li>Brush the tops with the remaining egg and milk </li>
<li>Bake for about 10 minutes</li>
<li>Leave to cool on the tray for 5 minutes before transferring to a wire rack - but not for too long, these babies are best eaten warm</li>
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Serve with your favourite jam, I went for <a href="http://www.tiptree.com/" target="_blank">Tiptree</a> raspberry, and lashings of clotted cream. Forget whipped cream: its light airy texture is all wrong with scones (I still have nightmares about a cream tea I was once served with whipped cream). If you are unfortunate enough to live in a place where clotted cream is not available, go for the kind of extra thick double cream that requires spooning not pouring.<br />
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I find that all that richness is best accompanied with a fairly robust black tea so yesterday I blended a Yunnan & Keemun to create a Russian Caravan. Even if I do say so myself it was damn good. And for the perfect finishing touch I served it all up on my lovely new (old) <a href="http://www.thepotteries.org/allpotters/722.htm" target="_blank">Alfred Meakin</a> tea set. Isn't it gorgeous? Only problem is there are a few scones left so it looks like I'll have to do it all again today. Oh well. No one can say I'm not a trooper for the cause.Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com8tag:blogger.com,1999:blog-5364838868284788371.post-53319385540692001482012-02-18T08:56:00.000+00:002013-05-28T19:56:31.298+01:00Review: Tea Pod, London Bridge<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-sh5poleOwHA/Tz4vVy4dZMI/AAAAAAAAA10/WqoZDHBTGe0/s1600/IMG_1207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tea Pod teapot tea" border="0" height="356" src="http://4.bp.blogspot.com/-sh5poleOwHA/Tz4vVy4dZMI/AAAAAAAAA10/WqoZDHBTGe0/s400/IMG_1207.JPG" title="Tea Pod tea" width="400" /></a></div>
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There's no doubt that going out for afternoon tea is a special treat: the cakes; the scones; the little sandwiches. But tea-drinking is not just about leisurely afternoons spent overdosing on sugar: sometimes you just fancy a good cuppa. At home this is no problem - I need only open my overflowing tea cupboard and take my pick from the forty or so teas (!) therein. But what to do when I'm out and about?<br />
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I know lots of coffee shops have supposedly "good" tea but I've never found any worth stopping for. A limp teabag on a string floating in a huge heavy mug of scalding water just doesn't do it for me. No, if I'm out of the house and fancy a hot beverage I'll usually just make do with a coffee. But the other day I found it - the holy grail of the casual tea drinker: a cafe that specialises in tea but manages to make it feel like an everyday treat. I had spotted Tea Pod at Butler's Wharf when visiting the Design Museum but each time it's been too busy or I've been in too much of a rush to stop for a cuppa. But the other day, after my sister and I failed to meet a friend for lunch (an epic modern communication error), we spotted another branch in the Fashion & Textile Museum just behind London Bridge station. Sadly, the museum itself was shut as it was a Monday (must remember to go back there) but with the cafe open and lots of seats free we decided it would be churlish to walk on by.<br />
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Well, I'm so glad we didn't. Tea Pod was great. Kind of like a Starbucks for tea. But I don't mean that as a criticism. I know we all like to bash Starbucks and talk about how they're putting independent cafes out of business but I just don't remember that many places serving good coffee before Starbucks and the other chains came along. Sure there were always your Bar Italia's and the like but if you were in a small town in England or even outside of the very centre of London you were as likely to be served up cup of Mellow Birds as a good espresso a few years ago. Anyway, I digress. Tea Pod was a revelation: bright colours; large tins of proper tea leaves (black, green, oolong, white, infusions - the lot), specially made cakes and scones - in case you do need a sugar fix with your cuppa, and simple but clean tables and chairs on which to enjoy your tea and the free wifi.<br />
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I chose the House Blend to drink, which was an Assam, Sri Lankan Uva mix and a scone with clotted cream to munch on. My sister gave the tea a miss (are we really related?) but went for a chocolate brownie with raspberries and white chocolate. We took a seat and waited for our order to arrive a couple of minutes later. I was especially pleased to see that the tea was served in a little Japan Zero beehouse teapot which gives enough room for the leaves to move around but won't stew them, and a proper cup and saucer. No big fuss was made but a little card came with the tea explaining the suggested brewing time for whichever type you've ordered. It was just what I had been looking for: an unpretentious place that takes tea seriously but doesn't make too big a deal about it. <br />
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As for the sweet goods accompanying the brew, they were pretty darned good too. I was given a choice of fruited or plain scone (woot!) and a generous portion of jam and clotted cream to accompany it. And my sister's brownie was pretty spectacular too: rich and chocolatey with tart raspberries cutting through. Yum. In fact it was so good I actually forgot to take a picture before it was nearly all gone!<br />
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I think Tea Pod is a real find. It's not a destination tea spot - not somewhere you'd make a big plan to go to - but if you're near London or Tower Bridge and fancy a well-made cuppa at a reasonable price I can't imagine you'll find many places that do it quite as well. Luckily for me London Bridge is my main transport hub (I won't be saying that when the Olympics roll around...) so I can imagine I might well be making a few trips down Bermondsey Street when I'm out and about. And for the rest of you, get lobbying the Tea Pod people to open some more branches. More quality tea served the way it should be can only be a good thing.Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com2tag:blogger.com,1999:blog-5364838868284788371.post-3516768721020221042012-01-15T17:29:00.000+00:002013-05-28T19:57:02.102+01:00An Art Deco Delight<div class="separator" style="clear: both; text-align: center;">
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I really love the idea of pop-up restaurants. The chance to visit someone's home and have them cook for you is exciting and definitely satisfies the nosey-parker in me. Although I'd only been to one <a href="http://www.afternoonteatotal.com/2009/10/secret-pleasures.html">pop-up afternoon tea</a> before I have been keeping my eyes open for any others that looked appealing. Then, out of the blue, I got an email from my lovely friend B who told me about an Art Deco inspired tea party that her and her partner S were going to. Frankly, the words Art Deco and tea put together in a sentence are enough to make me go just about anywhere but when she told me it was in Peckham - just up the road from me - I was beyond excited.<br />
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When I first requested a couple of places for myself and Coffee Boy I was told we were too late; but I kept the date free in my diary just in case of any drop-outs. And in the final week I was rewarded! We were sent the address and told to dress up if we wanted to (we didn't as I don't really have anything appropriate) and I awaited the tea party with baited breath.<br />
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When Sunday afternoon rolled around we battled the idiosyncrasies of the London transport system (it was the weekend: of course the train that would have taken us there in 6 minutes wasn't working; so much more enjoyable to catch a bus that gets stuck in traffic and then walk for 20 minutes) and made our way to the splendid 1930s <a href="http://www.thephf.org/building.html">Pioneer Centre</a> in Peckham. It's a really unusual set of apartment buildings that looks more like an office complex than a series of homes and during the course of our tea we found out why.<br />
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Our glamorous host Helena showed us the most fantastic film made in the 1940s about the centre, and <a href="http://www.thephf.org/index.html">The Peckham Experiment</a> that took place there. It explained, in the most hilarious way, how it was designed as a health centre for "ordinary working people" in an attempt to study and improve their health. It had a faint whiff of eugenics about it but at its heart it was actually a fairly modern idea: exercise, happiness and illness prevention as a means to long-term health. As such the centre had various classes, clubs and a rather wonderful swimming pool which is still available for residents to use today: serious flat-envy alert!!<br />
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The tea party that we were at certainly didn't have too much to do with health or exercise (although we were offered a swim in vintage swimming costumes) but it had plenty to do with happiness. We started the afternoon with a glass of champagne mixed with a violet liqueur that I'd never had before. As I think I may have mentioned, violet creams are my absolute favourites (even the roll of <a href="http://en.wikipedia.org/wiki/Parma_Violets">Parma Violets</a> my mum put in my Christmas stocking brought joy to my heart) so you can imagine how thrilled I was to discover this little tipple. Let's just say it won't be the last time it passes my lips... And then, the avalanche of deliciousness began.<br />
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We started with lovely little triangle sandwiches - all the faves were there, smoked salmon, cucumber, and some sort of meat for the meat-eating folk (sorry wasn't paying attention). And then, after our stomachs were prepared, the sweet-fest began. And what a sweet-fest it was. The cakes that Helena makes are absolutely divine. There was everything from chocolate loaves to a rich Dundee cake; the most divine meringues I think I've ever had; and a beautiful lemon gateaux. And on top of all of that were scones with jam and clotted cream and even more cakes and biscuits. It was completely overwhelming and delicious. There wasn't a single thing I ate that didn't make me want to go back for more.<br />
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The delicious food was only one aspect of what made the afternoon so enjoyable, though. I loved the way the room was set out with one larger dining table, a small table for two, and a couple of seating areas for two or three. It was so relaxed and although we had friends there it wouldn't have been the least bit stiff or intimidating if we hadn't. There were "waitresses" decked out in vintage clothes who were always on hand to make sure we had enough tea or cake, and Helena's partner played their wonderful grand piano for us. It all just felt so decadent and glorious and the fact that everything was served on beautiful vintage china certainly didn't hurt. But if you're thinking this sounds a bit too grand you couldn't be more wrong. Some people dressed up, and some didn't; some (like me) had loose leaf tea in a beautiful teapot, and some chose a nice strong cup of builder's; some people mingled and chatted with other people and some didn't. It was all so laid-back and fun. <br />
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In fact, everyone had such a smile of their face a few hours later when it was time to leave; no one was even moaning about the fact that they were going to have to face that very worst that London transport could throw as them - even our friends who had to make their way right across town to Chiswick. Of course, it could have been the fact we were all carrying away a little goody bag full of cakes that Helena had forced on us (okay, there was no real forcing involved) but I think it was largely because it had just been the most wonderful afternoon. And all for only £20: surely a bargain in any tea-aficionado's book.<br />
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Helena runs these <a href="http://www.maisonmari.com/events">tea parties</a> regularly, each with a different theme and with the proceeds going to different charities. But on top of that she has her own <a href="http://www.maisonmari.com/">cake making business</a>; so if you need something for a special occasion that both tastes delicious and looks absolutely beautiful you should definitely check out her website.<br />
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<span style="font-size: xx-small;">First image <a href="http://www.thephf.org/building.html" target="_blank">The Peckham Experiment</a></span>Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com0tag:blogger.com,1999:blog-5364838868284788371.post-72444592731459824262011-12-30T18:08:00.001+00:002013-05-28T19:57:20.658+01:00Tea on the Go<div class="separator" style="clear: both; text-align: center;">
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For many of us, Christmas means a lot of time spent driving between relatives delivering Christmas cheer and indulging in one-too-many mince pies. One of the worst things about being on the road is drinking horrid machine coffee from a paper cup; I mean, I don't even consider drinking takeaway tea in those circumstances as, although I love a good cuppa, I'd rather avoid tea altogether than drink an underwhelming cup. I guess I'm just not one of those "can't live without tea types"; I find it relatively easy to give it a miss if there's only a disappointing bog-standard tea on offer.<br />
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So it was with some interest and curiosity that I found an email in my inbox from <a href="http://www.littlechef.co.uk/">Little Chef</a> asking if I'd like to test-run their new tea offering. I decided to take them up to satisfy my curiosity if nothing else. I have to admit that it's been some years since I went into a Little Chef for anything other than a sneaky use of their facilities; and in my mind's eye tea there would consist of one of those metal teapots with an uninspiring tea bag floating inside. But apparently all that has changed. Nowadays they are moving into the world of loose-leaf tea which, as many of you will know, is definitely a positive step as far as I'm concerned. I received a tin of Taylor's of Harrogate English Breakfast Tea which was tasty, full-bodied and the kind of tea that is going to hit the right notes for most people. But almost as exciting as the tea was the fantastic teapot I received to brew my cuppa in.<br />
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I don't know about you but I am a serious fan of teapots that allow you to remove the leaves once the tea has reached its required strength. The benefit of these kind of pots is that not only do you avoid a horrid stewed cup of tea, but you can also pop the leaves back in for a second infusion later on. The pot I received from Little Chef was one of the most ingenious I've come across. You put your tea leaves inside a little metal caddy that attaches to the lid of the pot; this caddy then dangles down to infuse and when the tea has reached the strength you like you just lift up the metal arm on top of the lid which elevates the caddy up out of the water. Not only is this a very nifty idea, it makes perfect sense for a café; after all, not everyone likes their tea the same way. I know many people like a good strong cuppa but I'm filled with disappointment when I get a teapot filled with tea that is already dark brown in colour. <br />
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Now I'm not entirely sure if all Little Chefs will be featuring these teapots - but I certainly hope so. For me a well thought out set of tea accessories suggests a place that thinks about the drinking experience; and loose leaves served in a clever pot can only be good. I notice on their <a href="http://littlechef.co.uk/promo/tea">website</a> that some branches are even serving Rare Tea's RAF blend, which I have been enjoying at home lately, and green tea too. All this seems like a very good thing to me.<br />
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In all honesty Little Chef is not somewhere I would ordinarily venture into, but finding out that they are starting to take tea seriously has made me think again. The thought of a well-brewed cuppa to break up monotonous journeys is very appealing. But perhaps even more heart-warming than that is the thought that Britain might just be starting to change from a country that loves tea, to a country that loves <i>good</i> tea. Now that would really be something to smile about.Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com3tag:blogger.com,1999:blog-5364838868284788371.post-63183444080278128752011-10-29T13:17:00.000+01:002013-05-28T20:04:32.506+01:00Review: Napoljonska, Mitte<div class="separator" style="clear: both; text-align: center;">
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Do you sometimes get stuck in a rut afternoon tea-wise? No? Well maybe it's just me. Really good tea and cake experiences are just not that thick on the ground, so when I have the chance to indulge I find it very difficult to pass up on one of my old favourites where I know I'm going to get exactly what I want. But sometimes you have to branch out and try something new.<br />
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The other day was one of those days: it was sunny but cold and a little bike ride before settling down for an afternoon read seemed like a good idea. Unusually CB and I decided to have a mooch up Kastanienallee - a supposedly very hip street in Berlin for those that don't know; I'm always reading it's known as Casting Alley as it's so full of models, photographers and other hipsters but I've never actually heard it called that by anyone other than a guidebook writer. Anyway, I digress. We spotted a cute looking little place called Napoljonska which seemed fairly quiet and decided to give it a whirl.<br />
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On entering I was struck by just how un-Berlin the cafe was. A riot of pink and pale grey with matching chairs and tablecloths it just didn't fit the identikit bare concrete and secondhand furniture mould I've come to love and expect in the Hauptstadt. No, this looked like some serious time and effort had been put into achieving an actual coordinated look. Normally that might put me off but in this instance I rather liked what I saw. Something about being in there made me feel like I was inside one of the huge old-fashioned sweetie jars behind the counter: pink walls, pink gingham tablecloths, cute sweetie-style lampshades - I know it all sounds a bit much but it was actually perfectly balanced with grey chairs, a couple of grey walls and a grey floor.<br />
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The specialities of the place are homemade waffles and crepes with a huge choice of fillings. They looked great but given that we had dinner plans later that night they seemed a bit excessive. We decided instead to go for the intriguingly - and not altogether pleasantly - monikered Kalter Hund, or Cold Dog. Despite conjuring up images of an old limp frankfurter in a soggy bun this was actually a rather delicious chocolate and biscuit layered fridge cake. I have since found out that it's a staple of celebration tables in Germany. Who knew?<br />
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Anyway, to accompany our sweet but delicious Kalter Hund we were fairly spoilt for choice. There were a good selection of teas - both green and black, and the usual collection of coffees. I went for a vanilla rooibos as I had already had about 8 cups of tea that morning and CB went for a flat white, because he likes to think he can blend in with the hipsters. Both were fab. My rooibos came in a really lovely little teapot and consisted of leaves rather than a bag. But the star of the drink-show was the flat white - wow, it was fantastic: strong and full of flavour without being bitter. Despite my quality tea I actually had just a little bit of envy for the coffee.<br />
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Although the place was pretty quiet when we arrived it soon filled up. Unsurprisingly, given the whole look and vibe of the place, it filled up with parents and young kids. In and of itself that wouldn't be a problem but many of the Prenzlauer Berg mums and dads fall into the "let your kids screech at the top of their voices otherwise you are an authoritarian tyrant" category. Honestly whenever I spend half an hour in a place in P'berg that's full of little ones I understand why the staff are so grumpy! But the symphony of screeching didn't reach its crescendo until we were about ready to leave anyway so it didn't spoil our enjoyment too much.<br />
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Napoljonska really is a nice place: the cakes and waffles look great - and if the Kalter Hund is anything to go by they taste great too; the drinks are of a really good quality; and it looks super-cute. There was something amazingly refreshing about being in a place that had totally gone to town with the decor - right down to the fifties-style font on the sign for the toilets. It may be a little too styled for many Berliners' tastes but in truth the bare walls and concrete floors thing is a carefully-studied style too. I for one applaud Napoljonska for trying something a bit different - and succeeding.<br />
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(p.s. Sorry for the recent lack of posts - difficult times in the ATT house have pushed blogging to one side. I'll try my best to do better!)Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com5tag:blogger.com,1999:blog-5364838868284788371.post-47807424083974503972011-08-27T12:54:00.001+01:002013-05-28T20:10:08.424+01:00Review: Jade Vital, Kreuzberg<div class="separator" style="clear: both; text-align: center;">
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The promise of a nice cup of tea is enough to encourage me to do pretty much anything. So when a friend told me about a place near her Berlin flat that served up a massage accompanied by a cup of tea I was intrigued. I am not the world's greatest massage fan but the thought of being pummelled whilst trying to sip a scorching brew sounded exciting if not a little dangerous. I decided I'd give it a try.<br />
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Having got 32 mosquito bites the night before (I don't want to make a big fuss but I had repellent on all exposed skin; that didn't deter these little bloodsuckers who just bit me THROUGH MY CLOTHES!) I was a bit worried about spreading the poison that my allergic reaction had brought forth around my body. No worries, my friend told me, you keep your clothes on - this is a mechanical bed massage. Suddenly, I was feeling far more enthusiastic about the whole thing.<br />
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Arriving at <a href="http://jadevital-berlin.de/">Jade Vital</a> I was pretty blown away. I had expected a massage place which served up a nice cup of tea - kind of like you get at the hairdressers; but no, this was a proper tea shop stacked full of tins containing everything from top-grade Sencha to a rich black Ceylon. I was seriously impressed by the selection and all of the lovely cups and teapots that stood alongside but there was no time to ogle just yet as it was massage time. We were shown through to the adjoining room and I was put on a bed alongside the huge window. As I wiggled myself into the correct position, the woman - who I assume was the owner - told me (in helpful English) that the massage would take around forty minutes and that I should place the thermal jade-ball thing on my "organ area". I guessed that was my upper abdomen, popped it there and I was away.<br />
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The massage was pleasingly vigorous. A set of rollers within the bed travelled up and down my spine and two other sets concentrated on my lower legs. The spinal rollers were so strong as to actually lift my whole body up, which felt strangely satisfying. I discovered later, when I had had time to read and translate the leaflet, that the rollers were full of jade balls believed to have a mystical power in eastern medicine. I have no idea if anything mystical was going on but it certainly felt good. The bed and the thermal thing on my abdomen got lovely and warm and the sun streaming in the large window did a wonderful job of making me fully relaxed. The massage was a little too rigorous to fall asleep to but I definitely finished my forty minutes feeling relaxed and tingly.<br />
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Now, as if all that pleasure wasn't enough, it was tea time. There was a fairly overwhelming choice of tea but my eyes alighted on the sign for "new <a href="http://www.afternoonteatotal.com/2009/06/bubble-teatastic.html">bubble tea</a>". As it was such a warm evening my friend and I decided that was what was required. We both went for a green-tea based, mango juice tea with traditional black tapioca pearls. It was actually really delicious and I found that this non-milk variety was actually much nicer than the last one I'd tried.<br />
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What a fantastic place Jade Vital is; it's one of those curious combinations that sounds odd but makes perfect sense once you are there. Of course it would be perfectly possible to pop in for a cup of tea with some homemade cake or just go along for a massage but the real pleasure is surely in treating yourself and enjoying both.<br />
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And best of all this pampering visit is something of a bargain: just €7 for the massage and around €3 for a tea. If you can think of a better treat for around a tenner I want to hear about it. In fact, at that price I see no reason why it can't become a regular thing. And that's my very favourite kind of treat - the one you can indulge in as often as you like.<br />
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Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com3tag:blogger.com,1999:blog-5364838868284788371.post-278998244437675032011-07-13T15:56:00.000+01:002017-04-15T12:15:17.888+01:00Review: Soho's Secret Tearoom<div class="separator" style="clear: both; text-align: center;">
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Do you ever find yourself in that situation where you discover something and wonder how you hadn't known about it before? That's what happened to me a couple of weeks ago when my friend M had a stopover in town on her way from Tokyo to Düsseldorf. I was wracking my brains trying to think of somewhere to take her when I decided to do a bit of Googling for inspiration. Narrowing my parameters to Soho, Covent Garden and Piccadilly (nobody wants to spend a stopover trekking around town) I saw a couple of references to <a href="http://www.sohossecrettearoom.co.uk/">Soho's Secret Tea Room.</a> At first I ignored them not realising this was the actual name of the place and then I did a little bit more digging. Here, apparently, was an old-fashioned tearoom in a hidden room above one of Soho's <a href="http://en.wikipedia.org/wiki/Coach_and_Horses,_Soho">most traditional pubs</a>. Why had I not heard of it before? How long had it been there? Was it any good?<br />
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With so many questions there was only one thing to do: book a table and bloomin' well go and do some hands-on research. My hope before arriving was that I could show my friend a proper English afternoon tea. Not the kind of thing you get in big fancy hotels and department stores where she was more likely to be surrounded by her fellow Japanese countrywomen than ordinary London folk, but the kind of afternoon tea that real Brits enjoy; the kind of repast you remember having at your grandma's or your great-aunt's when you were a kid. In short, my holy grail of afternoon teas.<br />
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At first I wasn't sure I'd made the right choice. As we went into the old boozer with its selection of colourful Soho drinkers I was a little worried this may be a slightly-too-authentic experience for her. My feelings weren't assuaged as we were shown behind the bar and up the stairs. Having grown up in pubs this brought back all sorts of memories for me but I could tell that M was wondering where exactly I had brought her. But as we entered the tearoom all my worries evaporated. A beautiful old room with bare floorboards, dark wooden tables covered with lace tablecloths, cream walls with chimney-breasts painted a rich inky green, old fireplaces and sash windows with billowing lace curtains - it was just perfect. It really felt like sitting in your aunt Nellie's parlour - but not a posh aunt Nellie; this would have been the kind of room that was kept for best and used only on an occasional Sunday. It was exactly what I was hoping for. The abundance of cakes set out in the room and the languid 1930s jazz playing over the stereo only helped to give the place a truly lovely atmosphere.<br />
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We both decided to plump for the Traditional Afternoon Tea for £14 which included sandwiches, scones, a slice of cake and cupcake of our choice, accompanied by a pot of tea made with proper leaves. It was all choices, choices, choices so we decided to spread our bets and go for different things so we could try as much as possible. The sandwiches were egg mayonnaise, smoked salmon and cream cheese and, of course, cucumber. I have to admit to being a little bit disappointed by them. We were the first people there, having to have our afternoon tea at lunchtime as M wasn't in town for long, but already some of the sandwiches were feeling a bit soggy. The fillings were tasty but really quite meagre and in the case of the egg mayonnaise seemed scarcely thicker than a good spread of butter. I know these kind of very delicate sandwiches are in keeping with the "austerity Britain" feeling of the tearoom but I do think you can take these themes a bit too far. Having said that the smoked salmon sandwiches were really delicious and at the very least these savouries served as a bed on which to lay the linen of the sweet-stuff to come.<br />
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From here on in the meal took a decided turn for the better. In keeping with the vibe of the place. the sweet stuff on offer wasn't of the fancy and dainty kind; no, these were proper, full-size treats. We were given a choice of plain or fruit scones (hallelujah!) and there was really good strawberry or blackcurrant jam to put on them - along with a little pot of clotted cream. The scones were great - the kind I never seem to be able to make myself: firm yet crumbly and a perfect basis for the loveliness on top. Then it was time for the cakes. I chose a Bakewell tart, which was more of a Bakewell cake, and M went for the carrot cake. The carrot cake was good with plenty of sweet cream-cheese frosting on top, but the Bakewell tart? Wow. It was truly delicious. Just the right amount of cherry and a fantastic almond icing on top. By now we were feeling pretty stuffed but we still had a full size cupcake to get through. We considered taking them home with us but what with M's flight and me remembering that Coffee Boy was out and I therefore probably wouldn't bother to make dinner, we just decided to go for it. I chose a chocolate cupcake with chocolate frosting, after all there had been no chocolate so far... And M lightened it up (ahem) with chocolate with vanilla frosting. They were both really good. That lovely moist texture with enough but not an excess of buttercream.<br />
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<a href="http://2.bp.blogspot.com/-TLaml_9pHpI/Th2e2HI37LI/AAAAAAAAAuo/1ZDKcxSRjTA/s1600/P6210262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Soho's Secret Tearoom London scone and sandwiches" border="0" height="300" src="https://2.bp.blogspot.com/-TLaml_9pHpI/Th2e2HI37LI/AAAAAAAAAuo/1ZDKcxSRjTA/s400/P6210262.JPG" title="Soho's Secret Tearoom scone and sandwiches" width="400" /></a></div>
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By this stage we were really reaching sugar saturation point. Thank goodness we had a big pot of tea each to help wash it all down. I went for a Russian Caravan, as is my wont, and M went for the more traditional English Breakfast tea. Both were excellent and our friendly, white-aproned waitress was very forthcoming in her offers to top up our pots with hot water. I managed to drink the contents of two large teapots which might sound like a lot but we spent a good three hours gorging ourselves that afternoon and in the scheme of things that felt entirely reasonable.<br />
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<a href="http://4.bp.blogspot.com/-8oqyG83UUT4/Th2e4C4U1eI/AAAAAAAAAus/8D0FfNWRQis/s1600/P6210263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Soho's Secret Tearoom teapot tea" border="0" height="300" src="https://4.bp.blogspot.com/-8oqyG83UUT4/Th2e4C4U1eI/AAAAAAAAAus/8D0FfNWRQis/s400/P6210263.JPG" title="Soho's Secret Tearoom tea" width="400" /></a></div>
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What a wonderful afternoon we had. A truly lovely space, which I discovered is also the setting for Private Eye's infamous long-lunches, and some really great cakes, scones and tea. I'm not entirely sure I would opt for sandwiches again but for tea and cake I honestly can't think of a nicer place. It's taken me a while to write this review because I almost don't want it to become swamped and impossible to get into. But in the spirit of Afternoon Tea sisterhood I realised I couldn't hold back any longer. If you find yourself in central London and want to be transported to a little piece of tea heaven, head across to Greek Street and wallow in the loveliness of Soho's Secret Tea Room.<br />
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Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com6tag:blogger.com,1999:blog-5364838868284788371.post-58779932333589411992011-06-03T11:44:00.001+01:002013-05-28T20:20:50.712+01:00A Perfect Sunday<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-gzGiERD7B5w/TeiuQkVd2NI/AAAAAAAAAuA/5F6NHWBI1ng/s1600/P5290045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Anderl Kammermeier garden Berlin" border="0" height="300" src="http://2.bp.blogspot.com/-gzGiERD7B5w/TeiuQkVd2NI/AAAAAAAAAuA/5F6NHWBI1ng/s400/P5290045.JPG" title="Anderl Kammermeier garden" width="400" /></a></div>
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There are few things I like better on a sunny day than poking around gardens that aren't usually open to the public: whether it's a workplace garden or an someone's own little oasis, I love seeing places that are usually reserved for private down-time. Actually I like nosing around pretty much anywhere but that's by the by. So I was pretty excited when I read about <a href="http://www.anderl-kammermeier.com/cms/front_content.php">Anderl Kammermeier</a> on one of the <a href="http://www.berlinreified.com/">Berlin blogs</a> I follow. He's an artist who opens the garden of his studio once a month in the summer. Not only does he welcome the public to peek into his private world, but he provides a space for a series of performances and a cafe in which to purchase cake. Clearly, I needed no more encouragement.<br />
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<a href="http://2.bp.blogspot.com/-yHY5nR9_n5Q/TeiubmECUII/AAAAAAAAAuE/q_EtlX6F8Mk/s1600/P5290047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Anderl Kammermeier garden Berlin sculpture" border="0" height="300" src="http://2.bp.blogspot.com/-yHY5nR9_n5Q/TeiubmECUII/AAAAAAAAAuE/q_EtlX6F8Mk/s400/P5290047.JPG" title="Anderl Kammermeier garden sculpture" width="400" /></a></div>
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I set off to Berlin's Moabit area with Coffee Boy and Rebecca from <a href="http://www.the-field-office.com/">The Field Office</a>. It was a glorious day so we took our bikes and headed through what we'd imagined would be an industrial wasteland but which actually turned out to be a surprisingly attractive neighbourhood. I've just bought a <a href="http://fabricatedtaleslondon.blogspot.com/2011/05/new-camera-fun.html">new camera</a> so we stopped to take a few pics on the way. As soon as we arrived at the studio it was clear that we'd made absolutely the right decision in coming. The garden was truly lovely: dappled sunlight and lush grass and foliage all surrounding a brick workshop where the artist creates his metal pieces.<br />
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<a href="http://2.bp.blogspot.com/-i2rTDE2GSUE/Teiulu-1cZI/AAAAAAAAAuI/Sq4RjJAB_2w/s1600/P5290048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Anderl Kammermeier Berlin workshop" border="0" height="300" src="http://2.bp.blogspot.com/-i2rTDE2GSUE/Teiulu-1cZI/AAAAAAAAAuI/Sq4RjJAB_2w/s400/P5290048.JPG" title="Anderl Kammermeier workshop" width="400" /></a></div>
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We first checked out the performance area but as we were a bit early we thought we'd make the most of a free table we'd spotted and grab a drink and some cake. My hopes weren't amazingly high but yet again the German knack for having quality food in the most unlikely of places took me by surprise. There were at least five cakes to choose from including a chocolate torte, and a cheesecake but I found myself drawn to a rather lovely looking peach cake, with a cup of fresh mint tea to wash it down. Coffee Boy went for the strawberry cake and, naturlich, a milky coffee.<br />
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<a href="http://4.bp.blogspot.com/-kqkbjubsEAw/Teit0lZPxnI/AAAAAAAAAt0/Wz0t0Sdz0S4/s1600/P5290036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Anderl Kammermeier garden strawberry cake" border="0" height="300" src="http://4.bp.blogspot.com/-kqkbjubsEAw/Teit0lZPxnI/AAAAAAAAAt0/Wz0t0Sdz0S4/s400/P5290036.JPG" title="Anderl Kammermeier strawberry cake" width="400" /></a></div>
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Well, what a treat everything turned out to be. My cake had fairly dense sponge on the bottom with a thick topping of sweet vanilla cream filled with chunks of fresh peach and topped with crushed nuts. My tea was strong and refreshing and CB reported that his coffee was top notch. Obviously I had a little sample of his cake for research purposes and can report that it was bursting with a proper fresh-strawberry taste and was nearly as delicious as mine, but not quite. Yet again I win the cake-choosing contest (that I haven't actually told CB about).<br />
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<a href="http://1.bp.blogspot.com/-z2nGu-qdrbU/Teit8qZOynI/AAAAAAAAAt4/iEyIeuv9Ljs/s1600/P5290039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Anderl Kammermeier garden Berlin peach cake" border="0" height="300" src="http://1.bp.blogspot.com/-z2nGu-qdrbU/Teit8qZOynI/AAAAAAAAAt4/iEyIeuv9Ljs/s400/P5290039.JPG" title="Anderl Kammermeier garden peach cake" width="400" /></a></div>
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Once the performance started CB went over to check it out whilst Rebecca and I guarded our table and continued to chat and enjoy the laid-back vibe of the place.We were a little perplexed by the shouting we could hear coming from the performance area until CB enlightened us. The performance was not flamenco music as I'd thought, but an actor declaiming a poem with sometime accompaniment by flamenco guitar. It sounded interesting but not quite what I was expecting so we decided to forego the crush around the little stage and have a beer instead.<br />
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What a gorgeous afternoon it was. We managed to stay at our table under the floating parasol for some hours and then pootled back to Prenzlauer Berg for more drinks and dim sum. Just pretty much a perfect Sunday. And I'm reminded yet again why I love this place so much. The fact that you can buy really good cake almost anywhere makes it just that little bit more special.<br />
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Nataliehttp://www.blogger.com/profile/06878795083881920595noreply@blogger.com7