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Victorian tea today with Lavender Bakery

May 3, 2009 12 Comments Filed Under: Food, Recipes, Uncategorized

Savoury tartlets: anchovy, tomato, roasted peppers and capers; blue cheese and creme fraiche; artichoke, mozzarella and pesto. Victorian couple hard at work in the kitchen.
Cocktail of violet liqueur, vodka and cava. Victoria Sponge. 
Lavender and green tea shortbread. Pistachio & rosewater meringues
Madeleines
Holy crumpet! Making clarified butter to oil the rings means it’s less likely to burn
Blending unsalted butter and Marmite for the sandwiches, a Nigella trick that works…

Aperitif
Coupe au violet
Les salés
Marmite and cucumber Sandwiches
Savoury tarts
Home-made crumpets
Les sucrés
Madeleines au miel
Carrot cake with cream cheese frosting
Victoria sponge
Raspberry cake
Lemon cake
Chocolate cupcakes
Mini lemon and lime tarts
Rosewater and Pistachio meringues
Lavender shortbread
Green tea matcha shortbread
Tea and Coffee

Aga meringues

I used Martha Stewart’s easy recipe for my pate brisé for the tartlets and the vintage tins I bought on various trips to France. The blue cheese and creme fraiche filling is dead easy, takes minutes in fact: just blend blue cheese, creme fraiche, an egg or two. I blind baked the pastry casings, then filled with a variety of toppings. I used stuff I had to hand like anchovies, curled in a cross like starfish, pine nuts (which I hate roasted and keep in the fridge to prevent them going stale), roast cherry tomatoes dowsed in olive oil, quarters of artichoke hearts in oil, basil leaves, roast red and yellow peppers, capers, mozzarella…almost like tiny pizzette.
These were fiddly but enjoyable to make. As I worked my mum told me about her friend Joy, who, fresh from a cooking course, then made a meal in which the canapes were miniature versions of full-size dinners. There were tiny peas, tiny roast potatoes, tiny carrots on a little plate. All the women didn’t know whether to eat them or laquer the canapé and wear it as a broach. The men, of course, she said, just slung these tiny works of art into their mouths with nary a thought, Shrek-like.
The crumpets were, of course a triumph. @porridgelady from Twitter talked of the fact that they came ready-buttered, with my best Brittany sea salt butter, so piping hot they almost burnt the roof of your mouth. Are there any places in London where they serve hot home-made crumpets? Not heard of one.

@porridgelady was a finalist in The Golden Spurtle World Porridge making championship. She’s obsessed with porridge. Apparently there are others with this fetish!
Lavender bakery’s scones were light and fudgy, just as a scone should be, served with clotted cream and organic jams. My favourite was her lavender shortbread and her carrot cake, which didn’t have too much carrot in it and was dotted liberally with walnuts.
It was interesting cooking with someone who has such a different style; her tiny pistachio and rose-water meringues against my enormous golden-pink Aga-baked meringues. She is precise. I throw a handful of this, a handful of that into dishes. And that’s why she is a baker and I am a cook. Although my baking is improving…

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Comments

  1. Jules

    May 3, 2009 at 9:29 am

    Absolutely stunning menu. Just wish I could be there. Hope it goes well.

    Reply
  2. Ceebs

    May 3, 2009 at 10:31 am

    Looks Mouthwatering.

    Reply
  3. Helen

    May 3, 2009 at 2:06 pm

    YES! Marmite and cucumber sandwiches! One of my all time favourite sangers.

    Reply
  4. Ceebs

    May 3, 2009 at 10:12 pm

    The lightest scones I’ve ever tasted, and crumpets I could eat till I die.

    Too many things that melted in the mouth

    Reply
  5. Kavey

    May 4, 2009 at 2:48 pm

    Truly, it all looks soooo superb!

    Reply
  6. thora

    May 4, 2009 at 7:22 pm

    Congratulations, this must have been a wonderful afternoon and all of those goodies look simply great.

    Reply
  7. The Curious Cat

    May 5, 2009 at 10:45 am

    Okay, that does it, I have to come to your underground restaurant – I simply have to. Not only to sample this delicious food but also just to chat with you about cooking and stuff. I want out of the office and into the kitchen! Need to get stuck into cooking properly…!

    Reply
  8. RICK TERROR

    May 6, 2009 at 1:36 pm

    Wow! what a surprise!
    I thought that being a friend or commentatot to Stewart your blog would be another theme…
    Well, I’ve collceted recipes from magazines over the years, mostly from magazines, just for the pictures.
    My country is more sophisticated that you were able to seen back in 90, the problem is (for me) that good food is a field mostly visited by the richies here, but since the economic growth for the middle classes (after you were here), fancy restaurants and careers related are abundant.
    About resources, I think we have a lot of delicious things. Unfortunately, in the average home, lack of time to cook is a problem, due to everyone going out to work a lot to earn a lot of money to taste delicious things from restaurants.
    Now , ecological issues are endangering our resources, as seafood precisely. We have 2000+ kms of shore and this is a new and worrying situation.
    But land is not expensive and that european dream of living freely and autonomously working the land is still very possible, but you won’t have a big fancy plasma at your shack.
    I tasted marmite in England and they told me that you people divided in two bands; those who hate it and those who love it. I tasted a commercial brand, though. I guess is something you have to get from more home made sources.

    Reply
  9. MsMarmitelover

    May 6, 2009 at 2:49 pm

    Hi there Rick,
    Wow your comment is almost longer than the post!
    I am a friend of Stewart Home. I also have another blog travelswithmyteenager.blogspot.com which is slightly more connected with his world I guess.
    I imagine things have changed considerably in Chile since I was there in ’89/90. People were still quite cowed at that time. The average wage was $50 a month and yet prices were quite expensive.
    There was an amazing range of sea food that I have not seen elsewhere.
    But many of the restaurants were fast food outlets, fried chicken etc. I saw less unAmerican indigenous foods than in other South American countries.
    Glad to hear things have changed.

    Reply
  10. Lennie Nash

    May 6, 2009 at 4:49 pm

    Great post as always! Very envious of your stunning photos as well.

    Lennie

    Reply
  11. Alex

    May 7, 2009 at 4:21 pm

    Wish I could have come for the cocktail alone…

    Loving the authentic Victorian scullery maids and matching washing up liquid. Totally sets the scene.

    Reply
  12. Anonymous

    May 9, 2009 at 2:07 pm

    I keep on coming back to your blog to check out your latest intricate creations! Very impressive! 🙂
    Can you beam over some of those green tea stars? 😀
    Btw I’ve just tried out a ‘scones’ recipe from the American Southwest. Maybe you could expand on that and have an ‘Arizonan Tea’ or ‘Desert Tea’ one day 😉

    Reply

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

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msmarmitelover

Kerstin Rodgers/MsMarmiteLover
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Galette des Rois, made yesterday in 12th night. Mi Galette des Rois, made yesterday in 12th night. Minus Crown and king as I cannot find either. This one is made with Tonka bean. Plus homemade puff pastry (well worth the effort). According to ike delorenzo at The Atlantic:  The tonka bean, a flat, wrinkled legume from South America with an outsize flavor that the US government has declared illegal. Nonetheless, it proliferates on elite American menus. The tiniest shavings erupt in a Broceliande of transporting, mystical aromas.
The taste of the tonka bean is linked strongly to its scent. "Scents," I should say, as the tonka bean has many at once. I register the aromas of vanilla, cherry, almond, and something spicy—a bit like cinnamon. When served cold—say, in tonka bean ice cream—the taste is like a vanilla caramel with dark honey. When warm, perhaps shaved over scallops, it moves toward spiced vanilla. Additionally, the aroma of the tonka bean shavings (it's almost always shaved) is so affecting that it seems like an actual taste in the way that opium, which has no taste in the traditional sense, "tastes" like its rich, flowery smoke.  Here is the recipe: 

Tonka bean galette des rois

Serves 8
Ingredients
* 140 g caster sugar
* 125 g salted butter, softened
* 100 g ground almonds
* 2 eggs, medium
* 1 tonka bean, grated
* 2 packs ready made butter puff pastry on a roll
* 1 yolk for brushing the pastry
Instructions
* Preheat your oven to 200c.

* Blend the butter with the sugar then add the almonds. Make sure it’s well mixed. Add in the 2 eggs one at a time, then add the tonka bean.

* If using a block: divide the puff pastry into two and roll out to 5mm thick. 
* Make two circles about 15 cm’s each in diameter. Lay one circle on a silicone mat/parchment paper on a baking tray and fill with the almond cream leaving a 3 cm border around the edge. 
* Paint the border with the egg yolk. Then lay the other circle on top, sealing the edges with a fork. 
* You could then carve designs into the top. Make a little slit in the middle to let steam escape then brush the top with the egg yolk
Mapo tofu is probably my favourite Sichuan dish. T Mapo tofu is probably my favourite Sichuan dish. This is a vegan version. ***

Ingredients:
- 400 g box of soft tofu not silken
- 5 soaked dried shiitake mushrooms, diced, keep water
- 1 red bell pepper, finely sliced
- 400 g fresh shiitake mushroom, sliced thinly
- 400 ml vegetable stock
- 1 thumb fresh ginger, minced
- 3 cloves garlic, crushed
- 4 tbsps groundnut or vegetable oil
- 3 tbsp fermented bean paste
- 1 or 2 small red chillies, minced or a spoonful of Chinese chilli paste
- 1 tsp heaped sichuan peppercorns, finely ground
- 2 tbsps soy or tamari sauce
- 2 tbsp cornflour in 3 tbsps water, mixed into a slurry
- 4 spring onions, finely sliced
- large pinch fresh coriander leaves

Prepare the tofu by cutting it into one inch cubes and soaking it in hot but not boiling salted water. Drain after 15 minutes.
Soak the dried shiitake mushrooms, covering them in boiling water. Leave until soft, then dice the mushrooms. Retain the mushroom soaking water and add to the vegetable stock water.
Prepare the other ingredients so they are ready to stir-fry: red bell pepper, fresh mushrooms, ginger, garlic.

Using a wok or deep frying pan, add the oil and heat to frying temperature. Add the bell peppers,fry for a couple of minutes, then add fermented bean paste, chilli paste or chillies, ginger, garlic, soy sauce, sichuan pepper.
Add the mushroom/vegetable broth and simmer on high for a couple of minutes.
Carefully add the cubes of tofu, taking care not to break them too much.
Add the cornflour slurry, stirring for a couple of minutes.
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Done some doorscaping, the latest trend in Christm Done some doorscaping, the latest trend in Christmas decorating. It might also cheer up passersby. #christmas #christmasdecor #doorscaping #doorsofinstagram #londonchristmas #doorwreath #doordecor #doorsoftheworld #doordecoration #exteriors #london #supperclub #covidchristmas
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