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A birthday treat for you

January 20, 2012 34 Comments Filed Under: Food, Recipes, Uncategorized

This Sunday it’s my birthday. How old am I? None of your sodding business. Ok I’m 72, yes a lifetime of extra olive oil, no dieting, no smoking and drinking in moderation has done wonders for my complexion. I’m also coming up to the third anniversary of creating The Underground Restaurant.
To celebrate I’m giving you dear readers a present…

One of the best cookery writers is Diana Henry and I have her reissued 2008 classic book ‘Roast Figs, Sugar Snow’ to give away. A collection of interesting and inspiring recipes drawn from Northern countries and perfect for that push through winter, Henry was ahead of her time in promoting Scandinavian cookery. The days are getting longer now…not long till Spring.
All you have to do is…leave a comment below why age doesn’t matter or what kind of birthday treat would make that special or even why birthdays are a waste of time to celebrate? Preferably with your email address so I can send the book to you!

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Comments

  1. annieL

    January 20, 2012 at 11:42 am

    My birthday is tomorrow too, 48, which could seem quite old though I'm seeing the incredible privilege to live in a time when we are allowed self-reinvention. Youthfulness is a state of mind based on open-mindedness, and keeping life full of new challenges and people. There are young people who are old and old people who are young. I have to be young because I am such an old mum to young kids. I don't know if my littlies or hubbie are going to be making me a cake, or the etiquette of making one for oneself???? But for ages I've wanted to make a Tower of Crepes, filled with apples and cream, maybe cardamum, maybe clove, and I only need to make 12 if each pancake represents 4 years? And Happy Birthday to you Ms Marmite Lover, I love your blog and your style.

    Reply
  2. theundergroundrestaurant

    January 20, 2012 at 11:47 am

    Aw thanks Annie.
    That tower of crepes sounds awesome!
    x

    Reply
  3. Linda McMullan

    January 20, 2012 at 12:13 pm

    Birthdays do NOT matter, and if you ARE 72, and that is REALLY your picture, even if it was taken in the past 10 years, I am going to just slit my throat. You CAN'T be 72 and look like that. Simply can't. See?

    I will start eating Marmite daily, if I can figure out what it is…

    Happy Birthday, Ms Marmite Lover.

    Reply
  4. Elizabeth

    January 20, 2012 at 12:18 pm

    Happy Birthday, MsMarmitelover! You are an inspiration.
    My birthday is in the summer and if there is going to be an unpleasant event such as a funeral or moving day it will inevitably fall on my birthday. Moving day has actually fallen exactly on my birthday twice now. As for cakes, I always have a Boston Cream Pie, which I buy myself at a bakery. But Annie I am interested in your tower of crepes, because for years I have wanted to make a croquembouche. I get a little bit obsessed with it at Christmas time and say "This is the year I am making a croquembouche!" but it never happens. I never thought of doing it on my birthday. If we aren't moving this year – and that's always a possibility – I am going to try and finally make my croquembouche. Building a tower of food on your birthday just seems…right.

    Reply
  5. Imogen Sherwood

    January 20, 2012 at 12:59 pm

    Your never too old especially if you are a cheese or a wine! yum. At the age of 60 my mum decided to go and jump off a cliff and try her hand at Paragliding.She is trying to persuade me to go whitewater rafting with her next!eeek
    Immy14@hotmail.com

    Reply
  6. 356 Tage

    January 20, 2012 at 1:55 pm

    I am 64, spent 25 of those years in London and moved back to Germany just in time to miss the Underground Restaurant. I deserve to win because you feel sorry for me.
    ilse
    izambonini@yahoo.com

    Reply
  7. 356 Tage

    January 20, 2012 at 1:56 pm

    and..happy birthday fellow capricorn!

    Reply
  8. theundergroundrestaurant

    January 20, 2012 at 2:27 pm

    Linda: yay, hope you start to like Marmite
    Elizabeth:I've made croquembouches…NOT easy.
    Imogen: your mum sounds great!
    365 tage: ah I'm an Aquarian but happy birthday to you too

    Reply
  9. Mojca

    January 20, 2012 at 2:44 pm

    Dear MsMarmitelover, happy birthday!

    Age is nothing but a number and you're as young as you feel you are. Birthdays are a great opportunity to celebrate the enthusiasm, ideas, optimism, creativity, things still to come, places to be discovered…

    A great cake is a must (since it's chilly outside something rich and chocolatey perhaps?), teamed up with a glass of champagne……or with some mulled wine (though that might call for a different type of cake). I'd leave the choice to you though as you're the cookery wizard and always come up with interesting, yummy recipes.

    All the best – have a great day!

    Reply
  10. Zia

    January 20, 2012 at 6:12 pm

    Age is just experience – for which there is no real substitute.

    Reply
  11. Jean Natali

    January 20, 2012 at 8:06 pm

    72 with a 17 year old daughter! Has the Daily Mail heard about you:) I have the book so just wanted to wish you a Happy Birthday!

    Reply
  12. Charlotte Pike

    January 20, 2012 at 8:08 pm

    Happy Birthday!

    I think birthdays aren't worth celebrating on the most part. It's like anything, if you build it up to be a great day in your mind, it never is. So I think keep it simple with your nearest and dearest and you can't go wrong.

    I'd love to win this book – one I have wanted for aages!

    Reply
  13. Žiupsnelisdruskos

    January 20, 2012 at 8:39 pm

    Best birthday treat? Strawberry and white chocolate cake! Need I say more?

    Reply
  14. Lex

    January 20, 2012 at 8:43 pm

    Happy Birthday! Being one of the birthdayless (otherwise known as born on Christmas day) children I like the idea of celebrating a birthday but have never really done it. On the flip side I have never had a bad birthday and look forward to the mayhem of family and friends that fill our house. Ages and dates don't matter. Making time to celebrate the good in your life should be done as often as possible.

    Reply
  15. theundergroundrestaurant

    January 20, 2012 at 11:55 pm

    Lex: argh, even worse having a christmas birthday…
    Zuips: mm sounds good
    Charlotte: it's a great book isn't it?
    Jean: thank you! Yes I've lived a virtuous life.
    Zia: experience is so worthwhile, why don't we celebrate it more?
    Mojca: The answer to everything is 42!

    Reply
  16. Anonymous

    January 21, 2012 at 9:57 pm

    I had my 60th 6 months ago. The best present was that I could retire. The next best present was a blank 'Bucket' list to be filled in with all the places I want to visit before moving to Canada this year. I've just completed the last of my journeys (with the giver of this wonderful gift) We have been all over europe, finishing in Guernsey for New Year.
    I'd say getting older equals freedom!

    Reply
  17. Louise - Comida y Vida

    January 21, 2012 at 10:08 pm

    Birhday's should be a day to indulge, whether that be in food, drink or chocolate. Or my favourite combo of all three! Spent with the nearest and dearest is the best present of all.

    Happy birthday and fab book – would love to get my hands on a copy!

    Reply
  18. Mark Willis

    January 22, 2012 at 12:00 pm

    Happy Birthday! Age can be a good thing. With it comes wisdom and maturity. People mature like fine wine.
    I would love to win that book…

    Reply
  19. Elementary Ideas

    January 22, 2012 at 2:18 pm

    Happy Birthday! 72! How wonderful!

    I recently celebrated my 50th and as a cancer survivor I relish each new day not to mention each new year! I am pondering the possibilities of starting my own underground tea room here in Texas as it has been my dream to retire from teaching and open a tea room. This "underground " concept might be the perfect way to let me begin living that dream now!!

    And so, happy birthday and make it count! (Which, from reading your blog, sounds as though you defiinitely do)

    Wishing you many happy returns!
    Mischelle

    Reply
  20. Elementary Ideas

    January 22, 2012 at 2:40 pm

    72! How Wonderful! I recently celebrated my 50th!
    As a cancer survivor, I am thrilled to get a year older and relish each new day. One of my dreams is to have a little tea room business after I retire from teaching school and I think your concept of "underground " dining might be something I will try here in Texas to give my dream early flight! I could offer events on certain weekends and school holidays now with no problem!

    And so my dear, Have a Lovely Birthday and Many Happy Returns!

    Making every day count!
    Mischelle

    Reply
  21. theundergroundrestaurant

    January 22, 2012 at 4:40 pm

    Lynne: 60 is the new 40!
    Louise: so far I've had pancakes with maple butter syrup….yum
    Mark: or a vintage champagne?
    Elementary ideas: well done you, you are an inspiration!

    Reply
  22. Joanie

    January 22, 2012 at 7:28 pm

    Getting older is definitely much more interesting. Aside from gaining the wisdom of a sage, you can start behaving really badly and get away with it!

    Champagne all the way….and first class plane tickets to somewhere hot and gorgeous!

    Reply
  23. Joanie

    January 22, 2012 at 7:28 pm

    Getting older is definitely much more interesting. Aside from gaining the wisdom of a sage, you can start behaving really badly and get away with it!

    Champagne all the way….and first class plane tickets to somewhere hot and gorgeous!

    Reply
  24. Joanie

    January 22, 2012 at 7:29 pm

    Getting older is definitely much more interesting. Aside from gaining the wisdom of a sage, you can start behaving really badly and get away with it!

    Champagne all the way….and first class plane tickets to somewhere hot and tropical!

    Happy Birthday!!

    Reply
  25. Anonymous

    January 22, 2012 at 10:57 pm

    Hello, and happy birthday! Just discovered your blog and think its great.
    I think it is far too easy to be grumpy about birthdays. I agree that the getting a year older bit is not ideal but birthdays are a fantastic excuse to get together with friends/family and spoil yourself. Everyone needs to be spoilt from time to time, and getting a homemade cake is the ultimate I think. Besides all of this we need excellent birthdays and excellent cakes so we can write all about them on our blogs!!
    Fleur.mccrone@gmail.com

    Reply
  26. theundergroundrestaurant

    January 22, 2012 at 11:28 pm

    Joanie: now you are talking…champagne and first class flights..
    Home made by Fleur: ah yes I should have done a cake.

    Reply
  27. theundergroundrestaurant

    January 23, 2012 at 10:36 am

    The Teen will pick a winner tonight!
    Thanks everyone for all your comments….xx

    Reply
  28. Sharon

    January 23, 2012 at 12:02 pm

    My birthday is today and I'm 34. I hope I'm not too late to enter the competition. I love Diana Henry and I already have one of her books.
    Age is a funny thing. My boyfriend is a lot older than I am and yet has one of the 'youngest' attitudes of anyone I know whereas I know people who are younger than me that act much older. It's all in the mind, except when your knees start to creak!
    I hope you had the happiest of birthdays and from reading your blog, I'm sure you celebrated in decadent style.
    My address is sharondingle [at] yahoo [dot] com

    Reply
  29. Anonymous

    January 23, 2012 at 3:30 pm

    If I leave my normal literary masterpiece type comment I know I would win but unfortunately my email address has closed its letterbox to parcels, so it would be best to give it to a runner up doncherknow.

    Reply
  30. theundergroundrestaurant

    January 26, 2012 at 12:12 pm

    annieL and Elizabeth, could you post your email addresses? We're choosing today! Xx

    Reply
  31. theundergroundrestaurant

    January 26, 2012 at 12:13 pm

    and Mojca!

    Reply
  32. Our House in Quercy

    January 26, 2012 at 8:14 pm

    Having just turned 40 myself, I can say with some authority you are only as old as you feel – the rest is just cladding.
    Happy Birthday Ms Marmite.

    Reply
  33. annieL

    January 26, 2012 at 11:19 pm

    Hello! Oh, glad to see i am still in the running. my email is heshwesh@nsworld.com. BTW i ended up using plum preserves i'd made in September in the cake, and it just that perfect border between sweet and tart and creamy. A friend likened the cake to tree rings. Elizabeth — I say go for the crocambouche! Just do it.
    Love to all.

    Reply
  34. annieL

    January 26, 2012 at 11:20 pm

    whoops, i don't know if that posted… heshwesh@nsworld.com

    Reply

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MsMarmiteLover aka Kerstin Rodgers.

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

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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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My new/old rise and fall light over the dining tab My new/old rise and fall light over the dining table. Found for £50 on #fbmarketplace  but originally from @thefrenchhouse.net_ one of my favourite shops. Every day, a little more progress. #supperclubrefurb #supperclub #londonflat #interiors #lighting #riseandfalllights #lightingisimportant #frenchstyle #vintagestyle #rusticstyle #turquoise #diningtabledecor
Two vegetarian meal kits, laksa and ramen, from @k Two vegetarian meal kits, laksa and ramen, from @kit.eats.uk. Took only a couple of minutes to cook(see stories) and very good. I’m trying a few meal kits of late to see how hospitality has adapted to the great reset. As a cook I’ve always thought why would I need these but now I get it: it’s like going to a restaurant- the pleasure of food prepared by someone else. Getting jolted off of your normal repertoire, so it’s teaching cooking too.  #mealkits #vegetarian #homecooked #hospitality #covid #takeawayfood #foodpackaging #laksa #ramen #supperclubchef
Still working on my glass cupboard. I’ve hung up Still working on my glass cupboard. I’ve hung up all my wine bottle openers and cork screws. My favourite is the zigzag bottom left. If you find them at a flea market in France, if you are lucky you may get it for around 35 euros.  #supperclub #londonflat #londoninteriors #corkscrews #frenchkitchenalia #zigzag #tirebouchon #oakcupboard #diy #diyprojects
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