baking
summer 2011
Simply
Delicious recipes - Strawberry shortcake - Broccolli quiche - Lemon cupcakes
10 top
food blogs
start your own cupcake business
AINSLEY
exclusive interview Plus
picnics
food festivals
intolerances
lust have items
baking Simply
We hope you enjoy this first ever edition of Simply Baking! Well what better time to hold our exciting launch than summer? We’ve packed this issue full of perfect picnic recipes and baking tips to ensure you have a delicious summer... without a sand-infused picnic sandwich in sight! Why not pack some hearty home-made Cornish Pasties and a slice of chic Brocolli and Stilton Quiche (p.9), and some luscious Lemon Cupcakes (p.14) for afters? And if the weather isn’t all that (and how often is it?), why not curl up with our exclusive Ainsley Harriott interview (p.6-7), have a browse at the top food blogs online (p.5), or, if you’re feeling adventurous, expand your horizons with your own cupcake business (p.15).
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Have a great summer, and happy baking!
Kadie Dobson, Editor
Inside this issue... 4 Lust have kitchen-related items to swoon over 5 Blog on be inspired by our top 10 food blogs for recipes 6 Ainsley Harriott exclusive interview with the former Ready
Steady Cook star 8 Picnic treats recipes to bake your way to a delicious summer’s lunch 11 Strawberry shortcake ideal for impressing friends after a barbeque 12 Foodie days out there’s no excuse to be bored this summer 14 Lemon cupcakes summery and delicious recipe 15 How to start a cupcake business. Why not use our lemon cupcake recipe to get you started? 16 Pippa Kendrick simple tips when cooking for food intolerances Summer 2011
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inspire Cake tins, £24.95; and stand, £24.95 Dotcomgiftshop at Amazon
Union Jack pinny, £15. Funkymuffin.co.uk.
Summer brights
Lotta Kuhlhorn Apple Mugs, £8.99 each. Utility.
Sunny Days Tea Towel, £10. ToDryFor.com. 4 simplybaking.com
KitchenAid Food Mixer, £419. Debenhams. Summer 2011
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Blog on...!
With foodie blogs springing up all over the internet, the majority of these are just personal food journeys of bloggers. We have compiled our top ten inspirational blogs for baking ideas, recipes and advice:
By Kadie Dobson
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Ex pastry chef David Lebovitz’s foodie blog (www. davidlebovitz.com) sees up to 25,000 visitors a day. Under the recipe tab dishes are categorised for easy navigation, with a focus on sweet treats. These vary from the delicious, such as the Chocolate and Dulce le Leche Brownies; to the bizarre, with Ketchup Macaroons!
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Delicious Days (www.deliciousdays.com) blog by home-cook Nicky Stich has been awarded many accolades, including a place in Time magazine’s 50 coolest websites in 2006. It features beautiful photography for a wide selection of recipes, and even has a news feed to keep up with the latest foodie news. The recipe for a home-made version of 80s classic Party Mix crackers is a must try, however fiddly.
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The ‘Baking with Dorie’ area of Serious Eats (www.seriouseats. com) offers simple-to-follow baking recipes, along with Dorie Greenspan’s personal tips and notes on each recipe. The website also has more general cooking advice, how-to’s, and reviews, including a review of the best chocolate chips for cookies.
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The Matt Bites blog (www.mattbites.com) has won countless accolades. Featuring inspired recipes and beautiful photography, author Matt Armendariz is a former art director and graphic designer within the food industry, and even teaches classes on food photography.
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Self-proclaimed amateur baker Jennifer McHenry’s blog Bake or Break (www.bakeorbreak.com) specialises in mouth-watering close-up photographs of deliciously simple baked goods. The recipes are handily available in a printer-friendly format, ideal to save deciphering scribbly notes halfway through a baking session.
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Acknowledged by both The Times and The Telegraph as one of the best food blogs is Silverbrow on Food (http://www. silverbrowonfood.com/), by Anthony ‘Silverbrow’, not his real surname. Although not inspirational in the sense of offering recipes, this blog is inspirational in the thought-provoking coverage of food issues and news, and the intelligent writing is a pleasure to read.
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Whisk (www.whiskblog.com) has a wide enough range of recipes to keep the baking-obsessed busy for some time. The Ottawa based restaurant-reviews may be of less use, but the talented photography causes an urge to reproduce almost every single recipe on this delicious blog. Patricia Scarpin’s Technicolour Kitchen (www. technicolorkitcheninenglish.blogspot.com) is a must-see for home bakers, offering not only irresistible recipes like the Brown Sugar Cake with Mixed Toffee Nuts, but a whole page of handy baking tips and advice.
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King Arthur’s Flour brand’s website (www.kingarthurflour.com) has an expansive range of recipes, if you can learn to look past the obvious brand name-dropping in the ingredients lists. They offer recipes categorised by occasion, and claim their aim is to “build communities worldwide through the creative joy of baking”. For all things cupcake look no further than Cupcakes Take The Cake (www.cupcakestakethecake.blogspot.com). The format might not be the best and there are few actual recipes, but this blog contains some great photographs of wacky and original cupcakes. After all, who doesn’t want to try a cupcake with a whole Cadbury’s Creme Egg baked inside?
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Ainsley:
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“End of an era” Britain’s longest running cookery show Ready Steady Cook was given the chop at the end of last year, after 15 years of green peppers and red tomatoes. Simply Baking chats to the programme’s presenter and celebrity chef Ainsley Harriott to discuss what he’s been up to since shouting “stop cooking” for the last time. Is the smiliest man on television still smiling?
By Kadie Dobson
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insley Harriott differs from many other TV chef personalities. He gets no kick out of shouting and swearing, parading macho feathers and swaggering around on a power trip. Nor does he employ the false friend and family settings in an attempt to appear homely and loving. A man with no gimmicks, it’s clear that Ainsley’s passion lies purely in cooking; not the fame or fortune which comes with it. He says: “I’ve always had a passion for food. My grandfather was a wonderful chef who was invited to cook at the White House in the 1930's. He taught all his nine children to cook and my mother, being the eldest, took full advantage and was able to pass on those skills and passion to her three children”. This passion grew into a skill at Westminster School of Catering, leading to chef positions at some of London’s most prestigious restaurants. Having worked on BBC 2’s Ready Steady Cook since the very beginning, as a chef until 2000 and as a presenter for the following decade, the cookery game show understandably holds a special place in Ainsley’s heart. “Ready Steady Cook was without doubt the end of an era. It was the longest running cook show ever, with nearly
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2000 shows since it began in 1994. I was thrilled to be part of it”. With the programme changing format multiple times during its stretch Ainsley accepts that it will never be known if it could have been saved by further changes. He said: “We are just proud that we were able to inspire many people to cook and gain knowledge of food over a very long period of time”. Ainsley isn’t showing any signs of slowing down yet however, and has been busy this year. He has just finished filming an episode of The Great British Food Revival, where he discusses his love for honey. He adds: “I’m also still filming my regular cooking slots on Titchmarsh, and I have some great new food products about to be released through Symingtons. Oh and I have a new book called ‘100 meals in minutes’ which is part of the My Kitchen Table range”, a website where celebrity chefs share their recipes. He explains that he will also release another book later in the year, to add to the twelve books which he has already released independently of his television shows. Phew! Ainsley still manages to fit in time to a patron for a charity which aims to feed children in Uganda. He said: “The Kasiisi Porridge Project is important to me because it gives children the chance to be educated on full tummies. Some of them have to walk for hours to and from school each day and it’s often the one meal they eat. Check out the web site and please do give what you can”. Despite being busier than ever since Ready Steady Cook ended, Ainsley’s top tip for home bakers is simple. A keen baker himself, he says: “Don't put it off, just do it. The smell and satisfaction of baking is just fabulous”. And if he can find the time to bake, anyone can. The enthusiastic chef said: “I love to bake biscuits and especially cakes. Carrot and walnut, lemon drizzle or a heavenly chocolate squiggy brownies, yum! They all make me feel wonderfully homely and cosy, and afterwards sometimes fat!”
We were able to inspire many people to cook and gain knowledge of food over a very time.
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Perfectpicnic Tired of soggy sandwiches and a packet of crisps? Impress your friends and family with these simple picnic recipes. The Cornish pasty shortcrust pastry recipe can be used for the quiche, just half the quantity.
sausage bars Serves 6-8 368 g (13 oz) packet frozen or fresh puff pastry (thawed if frozen) 225 g (8 oz) sausagemeat 175 g (6 oz) English Cheddar cheese (grated) 1 large onion skinned and finely chopped 30 ml (2 tbsp) tomato purée 30 ml (2 tbsp) fresh breadcrumbs 1 egg, beaten Salt and freshly ground pepper Milk to glaze 1 Roll out the pastry into an oblong approximately 35.5 x 25.5 cm (14 x 10 inches). Place on a dampened baking tray.
3 Dampen the edges of the pastry and seal together. Turn pastry over so that the join is underneath. Make diagonal cuts in the pastry with a sharp knife; brush with milk.
2 Combine the onion, sausagemeat, cheese, tomato purée, breadcrumbs, egg, salt and freshly ground pepper, then place in a strip down the centre of the pastry.
4 Bake in the oven at 200º C (400º F) gas mark 6 for 35-40 minutes. Serve the sausage bars hot or cold, cut into slices.
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cornish pasties Serves 6-8 Shortcrust pastry 500 g plain flour 125 g butter 125 g Lard Pinch of salt 6 tbsp water to mix 1 beaten egg 1 Rub butter, lard and salt into flour using fingertips or food processor. Blend in 6 tbsp cold water to make a firm dough. Roll out the short crust pastry onto a floured surface and then cut into 6-8 small circles (a saucer will do as a guide). Place on a greased baking tray. 2 Fry the minced meat and onion in a little oil until lightly browned and add the finely diced potato and carrot (cook for 4 minutes in the microwave if you prefer them softer in the pasty). Add a beef stock cube or if preferred a tbsp of
The filling 500 g of lean minced beef 1 large onion finely chopped 1 large carrot cut into small cubes 1 large potato cut into small cubes 1 beef stock cube Water
gravy granules to the mixture and then combine all ingredients thoroughly. Add 6 tbsp of water, season to taste and cook for 5 minutes on a low heat. 3 Dampen the edges of the pastry rounds and put a few tbsp of minced meat into the centre of each. Fold the edges together and seal securely. Make a small diagonal cut in each pasty then glaze with beaten egg and bake in the centre of the oven at 180º C (350 F) gas mark 4 for 40 minutes until golden brown.
broccolli and stilton quiche Serves 6 300g of short crust pastry 175g of stilton 3 eggs 200ml of double cream 400g of broccoli Salt and black pepper 1 Line a flan ring (10 inch) with short crust pastry and bake blind for 15 minutes. 2 While cooking blanch the broccoli and refresh in cold water. 3 Beat the eggs and double cream together in a bowl. Summer 2011
4 Season with salt and pepper. 5 Place the drained broccoli evenly in the pastry base then cover with the stilton. 6 Pour over the egg and cream mixture. 7 Cook in a pre-heated oven (200°C/425°F/ Gas Mark 6) for around 2030 minutes until golden brown.
An ideal finale to any barbeque, basically this is summer in a cake. 1 Reserve six whole strawberries and mash the rest (with a little sugar if liked) in a bowl. Leave to stand for 1 hour. 2 Grease two 20 cm (8 in) sandwich tins. 3 Sift the flour, baking powder and salt into a bowl. Stir in the caster sugar and rub in 75 g (3 oz) butter to give a course oatmeal consistency. Stir in the milk and mix until just blended.
Serves 6
strawberry shortcake
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450-700 g (1-1½ lb) strawberries 225 g (8 oz) plain flour 15 ml (3 level tsp) baking powder 4 Divide the dough between the two tins, spread level then ½ tsp salt dot with the remaining butter. 50 g (2 oz) caster sugar 125 g (4 oz) English butter 5 Bake in the oven at 230ºC (450ºF) gas mark 8 for 225 ml (7½ fl oz) milk about 12 minutes, until well-risen, golden and firm to touch. Turn out and cool on a cake rack. 150 ml (5 fl oz) fresh double cream Icing sugar 6 Whip the fresh cream until stiff. Place one shortcake upside down on a serving plate; cover with a thick layer of whipped fresh cream then the crushed strawberries. Top with the other layer of shortcake, the right side up. 7 Dust top with icing sugar and pipe or carefully spoon 6 rosettes with remaining whipped fresh cream. Decorate each with a strawberry. Summer 2011
Why not try gluten free flour like Pippa suggests? (See page 14) simplybaking.com 11
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Make the most of summer with a delicious day out.
Look no further than our list of the top food festivals.
June 15th – 19th
BBC Good Food Show NEC, Birmingham With a packed schedule, this show has something for everyone. From live cookery demonstrations with celebrity chefs to the MasterChef Live Challenge, which gives you the opportunity to try out your own culinary skills and present a signature dish to the two judges from the show. BBC Gardeners’ World Live will be taking place the same time, and is free of charge when a BBCGood Food Show ticket is purchased. Here you can get expert advice from gardeners such as Alan Titchmarsh and Monty Don and watch demonstrations on how to grow your own vegetables successfully. Tickets start at £19 for adults but extra costs are incurred for various theatre experiences.
16th - 19th
Taste of London Regent’s Park, London. Some of the city’s finest restaurants will be serving an alfresco feast, with over 200 producers offering fine foods and beverages for all to sample in the boutique food market. Special menus have been created by restaurant chefs for the occasion, allowing visitors to sample each restaurant’s speciality food for a reasonable price. Standard tickets are £23.50 for adults, or £26 on the door.
17th – 19th
Cheltenham Food and Drink Festival Montpellier Gardens, Cheltenham This event sees live music, street theatre and regional food, real ales, cider and champagne. Entertainment goes on into the evening on Saturday, and adult tickets cost just £3 for Friday or £6 for Saturday or Sunday.
24th – 26th
Foodie Festival Harbourside, Brighton This huge festival will be touring the UK with other dates including London, Manchester and Edinburgh. Visitors are given the chance to sample and buy a range of fine foods and drinks, food masterclasses will be led by experts in the industry and some of the area’s finest chefs will be demonstrating how to cook some their restaurants’ signature dishes. Kids Cookery Theatres are guaranteed to keep the little ones entertained too.
25th - 3rd July
Over700 beers are available at the Great British Beer Festival 12 simplybaking.com
Pembrokeshire Fish Week Various venues, Pembrokeshire, Wales A celebration of local fresh fish sees more than 250 events at various locations in the area. Amongst them there will be opportunities for cooks to learn how to get the best out of their fish and shellfish, with masterclasses, workshops and speciality cookery classes, as well as guided island and beach walks, eco-fishing adventures, and even the chance to learn to windsurf. Summer 2011
July 1st - 3rd
Taste of Edinburgh The Meadows, Edinburgh Like its London counterpart, Taste of Edinburgh offers taster sample menus by the area’s top chefs which are purchased with ‘crowns’, the festival’s currency. It also has wine tasting and a Taste Theatre, where culinary greats share their secret tips with audiences. Standard adult tickets start at £12, or £16 on the door.
1st – 31st
August 2nd – 6th
Great British Beer Festival Earls Court, London Over 700 beers from around the world will be showcased at this event. The 4th of August sees the return of the bizarre ‘Hat Day’, where attendees are encouraged to wear wacky and homemade hats, with a trophy available for the most outlandish. An adult ticket for any day costs £10 on the door, with reduced rates if booked in advance.
Hampshire Food Festival Various locations A month-long extravaganza of local produce which sees events spanning from farm open days and walks, vineyard tours, butchery and fish filleting demos, cookery classes, jam, chocolate and cheesemaking and baking, foraging, beekeeping and cookery competitions. A highlight of the festival will be Antony Worrall Thompson’s demonstration using Hampshire produce at The Festival Place Food Event in Basingstoke on the 16th and 17th July.
13th - 14th
8th - 10th
20th - 21st
Cardiff International Food and Drink Festival Cardiff Bay, Cardiff This festival will see chef demonstrations and local produce stalls filling the picturesque Cardiff Bay. General admission is free, meaning plenty of change for buying a little something to take home.
10th - 11th
Dorset Seafood Festival Weymouth Harbour, Dorset This festival hosts a huge number of fish filleting, cooking and wine tasting demonstrations, as well as samples of food from local restaurants, including Thai, paella and oysters.
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The Lakes Chilli Fest Levens Hall, Cumbria A must-see for lovers of all things spicy, this event is set in the picturesque grounds of Levens Hall country home. Stalls will offer chilli-related goods, including jams, jellies, chocolate and sweets, ice-cream, breads and even clothing, and cookery demonstrations and talks will provide entertainment. Entry for adults is £10, which includes entry into the hall’s world-famous topiary gardens. Isle of Wight Garlic Festival Fighting Cocks Crossroad, Newchurch, Isle of Wight This is the island’s biggest summer show. Although the focus of the event is on garlic the event promises to feature a wide range of other local produce and live music. Previous acts include The Wurzels!
21st - 24th
Flavour of Shetland Lerwick, The Shetland Islands Over four days locals and visitors will have the opportunity to sample Shetland’s culture within the intimate setting of Lerwick harbour. A festival of music, culture and crafts as well as food and drink, this coincides with the port’s Tall Ships Races. Definitely worth a look for an alternative weekend away.
23rd - 29th
Whitstable Oyster Festival Various locations, Whitstable, Kent Celebrating the local oysters is the theme at this festival, with the shelled fish even being blessed and delivered through the town as part of an oyster parade. A must for lovers of our mollusc friend.
27th
Nantwich International Cheese Show Dorfold Hall Park, Nantwich This show has been running for more than 100 years and is now the biggest cheese show in the world. The International Cheese Award attracts exhibitors from all over the world and you can discuss the skill of cheese making with them and sample some of the world’s finest cheeses. An adult ticket costs £13.
29th - 31st
The Big Cheese Festival Caerphilly Playing Fields, Caerphilly Another big cheese festival, the focus here is less on the yellow stuff and more on entertainment. Organisers expect crowds of 80,000 this year, with a programme including a race around Caerphilly castle’s grounds, street entertainers and historical reenactments. And to top it all off it’s free. Summer 2011
Crowds flocked to Kent’s oyster festival last year to sample the food. simplybaking.com 13
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lemon cupcakes
The perfect treat in any picnic basket. 1 Preheat oven to 180ºC / 350ºF / gas mark 4 and then line a 12 hole muffin tray with cupcake cases 2 Cream butter and sugar together until pale and smooth (an electric hand mixer can be used) Add the eggs, one at a time, mixing well after each addition 3 Combine the two flours in a separate bowl and combine the milk, lemon juice and sour cream in a jug. Add onethird of the flours to the creamed mixture and beat well. Repeat these steps until all the flour has been added adding the lemon zest with final third of flour. 4 Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown.
Makes 12 cupcakes 110g unsalted butter, at room temperature 225g caster sugar, preferably golden 2 large eggs, free range or organic 150g self-raising flour, sifted 125g plain flour, sifted 90ml semi-skimmed milk, at room temperature 2 tbsp freshly squeezed lemon juice 1 tbsp sour cream Lemon buttercream icing: 110g of unsalted butter, at room temperature 2 tbsp freshly squeezed lemon juice Grated zest of 1-2 unwaxed lemons 500g icing sugar, sifted
5 Remove from the oven and leave the cakes in the tin for about 10 minutes before placing on a wire rack to cool. 6 Once cool ice the cupcakes with lemon buttercream. 7 For the lemon buttercream icing: In a large bowl beat the butter, lemon, lemon zest and half the icing sugar until smooth – this can take several minutes with an electric hand mixer. Gradually add the remainder of the icing sugar and beat again until smooth and creamy.
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Purchase your ith a ingredients and recession in full swing, equipment. If you want to earn many avid bakers are turning to their hobby in a living out of this it is important to evaluate costs very an attempt to top up their income, or even change career closely from the start. You will need to calculate the cost path completely. But how do you go about setting up your of a single cupcake by adding up the cost of ingredients in own cupcake business? a typical batch and dividing it by the number of cupcakes Obviously, before beginning anything you need nearit produces. Once you know how much each cake costs perfect cupcake baking skills. Then turn near-perfect you can begin to think about how much you are going into perfect by joining night classes at a college, an to charge. The average cupcake price for small retailers independent cupcake course, or by practicing every day. is £1-£1.50 per cake, but this can be a lot higher for Try different recipes until you have a reliable one which particularly artistic and fancy cakes. Think about how big works well every single time, even when it is multiplied or of a batch you can manage at a time. Will you be getting divided to fit different batch sizes. any help? Then, as Eloise from The Gourmet Cupcake Company Market your product not only through word-of-mouth says, it is essential to research the but by attending foodie market. She says: “There’s It’s not enough to match events and setting up a stall. a lot of competition in the Speak to people in local your competition cake making business”. office buildings to try and or copy them. You As with any business, it is establish a deal, and make important to find out what have to do something yourself known at county is already available in your fairs and food festivals. different! area and then adapt your Find a brand identity plans accordingly. She and get leaflets or business adds: “Find your own unique selling point. It’s not enough cards printed to give out and open a Twitter, a Facebook to match your competition, or worse, copy them. You have fan page and a blog, and make sure to update them to do something more...something different!”. Eloise runs regularly. Eloise adds that it is also key to “invest in a cupcake baking classes and workshops on how to set up good website”. She says: “Websites are of paramount a cupcake business in Essex, so she knows a thing or two importance in such digital days”. about the industry. Thinking it sounds difficult? Eloise warns: “Be prepared Once you have your market and your idea you will need for some seriously hard work. It’s one thing baking for to organise your baking space and ensure you have a a hobby but to make a living from it can be more high steady supply of business. As well as practicalities in pressured than people realise!”. But rest assured, more terms of your kitchen, the environmental health service of and more cupcake businesses are opening up all of the your local food standards agency need to be informed at time, many of which are thriving. Follow the steps in this least 28 days before opening. This is free but it is more list and there is no reason why your cupcake business than likely you will need to adapt your workspace to suit shouldn’t be a success. legal food requirements. Good luck and enjoy!
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10 minutes with... Writer and food blogger Pippa Kendrick is known as The Intolerant Gourmet. She set up a blog eight years ago to prove that cooking for intolerants doesn’t have to be a chore and that adapted recipes can be just as delicious as regular recipes, and perhaps even more so. Her Bakewell tart even featured on ITV’s Britain’s Best Dish, so who are we to argue? Pippa, who lives in Norfolk, has also written for The Times and has been invited by Sainsbury’s to contribute to their allergyfriendly range.
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hat intolerances do you have? I suffer from intolerances to wheat, dairy, soya, eggs and yeast – the whole spectrum! What difficulties did this lead to when choosing baked products? Initially I was entirely lost as to what I could and couldn’t eat. It seemed that nearly every product available contained at least one of my intolerance foods and this remains true for most ready-made breads, cakes and other baked products. It was only on further inspection, and with a lot of trial and error I might add, that I found specific products that allowed me to cook my own delicious baked goodies. Fortunately, as both the awareness and number of food intolerance sufferers increases, so does the range of small, artisan companies producing delicious breads and cakes for multiple food intolerances. How did you overcome these difficulties? I began by experimenting in my own kitchen, baking with ingredients that varied from specific free-from products (such as sunflower spread or egg replacer) to naturally allergen-free grains and flours (such as quinoa, potato and 16 simplybaking.com
rice). I found that, with a simple understanding of how ingredients need to work together, it was more than possible to cook gorgeous cakes, breads, pastries and biscuits that tasted just as good as the ‘real’ thing. If you have recently been diagnosed with food intolerances, then I would recommend buying a pre-mixed gluten free flour (Doves Farm makes a brilliant one), a butter substitute of your choice and to experiment by adapting recipes that you already know and love. That way, you will be familiar with the method of making them, learn how your new ingredients react and be able to tell from experience when you have got the consistency just right. What tips would you give to people with similar allergies to help them convert regular recipes to make them more suitable? There are a whole host of tricks and tips that I have learnt along the way, but one of my favourites is this: If you need to replace eggs in your baking there are a number of methods: you can use a more ‘conventional’ egg replacer available in health food stores or unsweetened apple puree works well in fruity puddings, but my personal favourite is to use ground flax seeds. The flax binds your baking together just as an egg would (although it cannot help it rise) while adding a lovely, subtle malty flavour and nutritional content to your food. Proportions are key when using ground flax: my rule of thumb for baking with it is to use 2 tablespoons of ground flax seed plus 1/8 of a teaspoon of gluten free baking powder, blended with 3 tablespoons of water for each egg that you want to replace. Mix the three things together until you have a liquid paste and then leave for a moment or two. In that time the flax will suck up most of the moisture and become very thick and dense, it is now ready to use. Finally, my best tip would be to feel confident about experimenting with new foods and products. Often cooking for food intolerances can seem daunting, but with a little bit of experience and help from those in the know, you can create a whole host of lovely dishes that both taste delicious and are better for you. For recipe ideas see Pippa’s blog at www.theintolerantgourmet.com. Summer 2011