Monthly Archives: September 2010

Blueberry & Lime Cupcakes

Yes, I’ve used the C word. Cupcakes, as these are what I think of as cupcakes due to the prolific swirls of buttercream on the top, though they are more of fairy cake proportions.There has been a slight delay on posting these as they were made for a secret 30th Birthday Party. The person in question reads my blog and follows me on twitter so I had to keep these under wraps. For the party I also made Nigella’s Chocolate Cloud Cake that I topped with fresh strawberries.

For a while I’ve been meaning to buy a “Mr Whippy” style tip for piping icing with and the lovely Julie from Vintage & Cake recommended me the Wilton 1M open star tip along with the disposable piping bags. She also gave me tips on how to make certain patterns with the icing. Usually I’m not a huge fan of throw away things, but these bags I can highly recommend. Not only are they bigger than conventional piping bags but you don’t have the faff of cleaning them afterwards. So much easier to use and you don’t need to worry about a coupler.

These cakes were a bit of an experiment that worked surprisingly well. I used blueberries because I had some blue edible glitter that I decided HAD to be used on the birthday boy’s cake so blueberry was the natural choice. Icing wise I really liked using the 1M tip and the swirls it produces. For fantastic advice on how to pipe buttercream see Ruth’s guest post on A Thrifty Mrs. I need a bit more practice to get the swirls uniform but overall I was pleased with them.

Blueberry & Lime Cupcakes
makes 12 fairycake sized cakes

100g self-raising flour

100g caster sugar

100g butter

2 eggs

1 tsp vanilla extract

75g (1/2 punnet) of blueberries

zest of 1 lime

Buttercream icing

90g unsalted butter

180g icing sugar

1 tbsp lime juice

75g (1/2 punnet) of blueberries for decoration

blue edible glitter

1) Preheat oven to 180°c and line a bun tin with fairy cake liners.

2) In a bowl beat together the butter and caster sugar until it is light and fluffy then one at a time stir in the eggs. Don’t worry if it begins to look curdled. Mix in the vanilla extract.

3) Carefully fold in the flour then lime zest and blueberries.

4) Fill each liner 2/3 with cake mix.

5) Bake for 15-20 min until risen and golden. Allow to cool before icing.

6) In a bowl beat together the butter, icing sugar and lime juice until light and fluffy. Pipe icing onto cakes.

7) Place the blueberries and a small pinch of edible glitter into a bowl then roll the blueberries around to coat them in the glitter. Then decorate the cakes with the glittered up blueberries.

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A Glamping Staycation – the food

previous: A Glamping Staycation – the yurt

Campsites that openly encourage open fires, BBQs and have even built a clay pizza oven for you are quite a rarity and it was the pizza oven that sold this campsite to us.

We cooked pizzas in a clay oven at River Cottage last year so roughly knew what to do. First attempt at pizza wasn’t the best. We rolled the dough too big for the peel and ended up making a kind of calzone. Second attempt with a better heat from the fire and smaller pizzas did the trick. The men took the whole pizza cooking very seriously and managed to make some cracking pizzas. While they didn’t pass the official Napoli pizza rule of cooking in 90 seconds nothing beats a pizza cooked this way.  The dough was just the basic dough from River Cottage: Bread with cherry tomatoes boiled down with a splash of olive oil, garlic and herbs for the tomato sauce then topped with mozzerella, mushrooms and salami.

Once the pizza oven was mastered we then went on to the newly purchased Dutch Oven along with the tripod that allowed us to suspend it over the fire. First thing to be cooked – popcorn. A slightly mad idea of mine but I couldn’t see why it wouldn’t work. It did work…kind of. Due to the pot being a bit too close to the fire once all the corn had popped the majority of the corn had burnt to a cinder. However the Dutch Oven proved a perfect method to make a sausage and lentil casserole. First browned the sausages, took them out then browned some onions threw in some tomatoes, lentils, beef stock some mushrooms, returned the sausages to the pan then simmered until the sausages were cooked and lentils beginning to break down. Very tasty and perfect after a long day. I had intended to try and bake some bread inside the Dutch Oven, but never got around to it.

Of course cooking on a campfire means 3 essential things: toasted marshmallows, chocolate stuffed bananas and dampers. Cooking these took me straight back to Guide camp 15 odd years ago. Hubs took his role of Grr Caveman very seriously and whittled some sticks to allow us to cook the bread on. All those years of worshiping Ray Mears paid off. Rather than traditional damper dough we made normal bread dough, gently roasted over the fire then ate some with our main meal and the rest slathered in jam for our pudding. Delicious.

Foraging wise we picked lots of blackberries, which naturally ended up in a rather large jug of Pimms, plus at one point nearly picked what looked like some chanterelle mushrooms but we weren’t 100% they were so left them well alone.

As well as the food we made on site Hereford is known for its apples and cider. Something we were determined to try. There is an offical Cider Trail you can follow but the first place we visited, Carey Organic Cider , was an experience. When we turned up to the farm shop, situated in a barn in the middle of the farm, we were greeted by lots of beautiful produce that had been grown there along with an old  looking cider press and barrels of cider. Unsure as to what type of cider we wanted the gentleman let us try the cider as dry as it comes. I will say I have never tasted such a great cider. The general consensus in the group was to sweeten the cider very slightly to make it medium dry and the gentleman sweetened it with sugar there and then. It was very much like a traditional scrumpy and was rather strong stuff. The 5 litre box we bought didn’t last long. I think I’ve been converted to traditional non-fizzy cider now. Along with the cider they also sold amazing pink-fleshed apples from there. I can’t remember the variety but I think they are old variety. As stupid as this sounds they were the strongest tasting apples I’d had in a long time. Beautifully sweet and tart at the same time. We also visited Stowford Press as Carey Organics is only open on Fridays & Saturdays. The bottles be bought from here have very much been the drink of choice since we returned.

We ate breakfast and dinner on site, but for the majority of days ate Lunch off site usually at the places we we’re visiting. Best lunch was the Hampton Court Cold Platter at Hampton Court Castle (more on this spectacular place on the next post) and worst was an awful sandwich at a historic farm that has been on various BBC series recently. How can I put it, it tasted of the farm.

A Glamping Staycation – the yurt

I’m a big fan of the beautiful, diverse and lush UK. Yes we can go abroad, but with the strikes, volcanic ash etc. I was very glad we decided to stay at home even if we were taking a huge gamble with the weather. But then we are usually the lucky so-and-sos as we managed to have 2 weeks of glorious weather during our 2 week Honeymoon tour of Scotland’s Islands & Highlands and even came back with a tan.

It was Fairy Feltmaker who told us about Woodland Tipi & Yurts back at the beginning of the year and we booked it straight away before the press had cottoned on to the Glamping trend. I has also been featured in Cool Camping.

Glam + Camping = Glamping; but don’t expect it to be like a 5* hotel in the field. Your sleeping under canvas, you share the facilities, and you may see/hear nature around you; It’s still camping. Hubs & I plus friends love camping no matter what style it is. Between us we’ve wildcamped & night hiked in Snowdonia, camped under traditional A-frame tents while Scouts/Guides, slept on a site with just a cold water tap for company and celebrated birthdays under the stars in shadow of a mystical landmark. This was just another camping experience to add to our bow. A particular Trip Advisor review made me chuckle complaining about some aspects of this site, but what to you expect when camping?!

When booking, the site was already significantly full so we didn’t have much choice with weeks or yurts, but we we’re prepared to test my theory that weather is always great the week the kids return to school. I wasn’t wrong. We managed to possibly pick the sunniest and warmest week of the summer. We also managed to pick the yurt, Valley yurt, that appeared to be a bit of a sun spot and with a bit of privacy. It was lovely being able to eat breakfast outside every morning along with spending hours swinging in the hammock and catching up with some books while basking in the sun.

Inside the yurt we had a multitude of lanterns, a kingsized bed, various throws and rugs plus a wood burning stove to keep us warm. Hubs & I had bagged the proper bed while our friends slept on the foam mattresses when they joined us for a few days.

What was refreshing to see was the children on the site being what children should be. Have fun, climbing trees, making friends, going on bug hunts and playing games without TVs and games consoles to distract them.

A Glamping Staycation – food

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