Afternoon Delight A luxury coffee, tea and cake magazine for Aberdeen
Winter issue
Contents One - Two: How to - Raspberry cupcakes Three - Four: Picture of the day Five-Six: Q&A with a Barista Seven: Places to go Eight: Quote of the day Nine - Ten: How to - Brownies
Readers, Welcome to the first edition of ‘Afternoon Delight’. The aim of the magazine is to produce a visual and educational piece. I hope the recipies in this edition inspire you to bake and you also learn a thing or two about coffee and the art of making it. We are lucky in Aberdeen to have many independent coffee shops and the guide on a few of these are on page 7. The two how-tos in this issue are two of my personal favourite things to bake, chocolate brownies for when you are in a chocolately mood and some raspberry cupcakes for when you want somethimg extra sweet. I hope you all enjoy the magazine and see you next issue. Megan Wiseman, Editor
One: How to
Raspberry cupcakes with white chocolate icing
Makes 12 regular cupcakes 110g unsalted butter 180g caster sugar 2 large free range eggs 125g self-raising flour, sifted 120g plain flour, sifted 125ml semi-skinned milk 1 teaspoon vanilla extract 3 tablespoons raspberry jam
Preheat the oven to 180oc and line a 12 hole muffin tray with cupcake cases In a large mixing bowl cream the butter and sugar until pale and smooth which should take 3-5 minutes using an electric beater. Add the eggs one at at time, mixing after each. In a seperate bowl, combine the two flours. Add vanilla extract into the milk. Add 1/3 of the flour into the cream mixture and then add 1/3 of milk and beat. Repeat this until everything has been added. Gently fold in the raspberry jam and make sure it has mixed well. Carefully spoon the mixture into the cupcake cases and bake in the oven for 25 minutes. Then remove the cakes from the oven and leave in their tins for 10 minutes to cool.
Icing 110g unsalted butter 60ml semi-skinned milk 1 teaspoon vanilla extract 500g icing sugar, sifted 100g white chocolate
Whilst the cakes are cooling you can make the icing. In a large mixing bowl beat the butter, milk, vanilla extract and half the icing until smooth and gradually add the remainder of the icing sugar and beat until the buttercream is smooth and creamy. Melt the white chocolate and then add to the buttercream and then mix well and ice the cupcakes once they have cooled.
Two: How to
Three: POTD
Four: POTD
Five: Q&A
Q&A with a professional Barista
Afternoon Delight talks to Tatjana Vlacihova, Barista at the newly opened Patisserie Valerie on what it is really like behind the counter.
When did you first become a Barista? I became a barista back in December 2010. I started working in Tinderbox Espresso Bar, the Scottish/Italian cafe chain. 2. How long did training take? The coffee training took about 3-4 weeks, it might not look but there is a lot to learn about the coffee! From making a perfect espresso, to steaming a milk (differences between cappuccino, latte, flat white) and preparing all sorts of coffee based beverages. The hardest for me was learning “latte art� - free pouring of steamed milk into an espresso to create a leaf pattern on a top of the latte! 3. Is there anything you hate making or what is the most challenging? Skinny lattes. You are probably wondering why is it that chal-
lenging, but in fact, steaming a skimmed milk is quite difficult due to the lack of fat content in the milk. Even worse is to try making latte art with the skimmed milk. 4. Do you ever find it stressful? I enjoy usy moments while working but sometimes it does get stressful, especially when there is a queue of drinks to be made and customers are starting complaining about a wating time. 5. Favourite thing to make? I like to make lattes as I can experiment with the latte art (trying new patterns etc.) 6. Favourite thing to drink I used to really like lattes but for past few years I only drink short black americanos as I prefer the strong taste of coffee. 7. Favourite places to have coffee or tea in Aberdeen? and
Internationally? I am a big fan of independent coffee shops! The best place for a coffee in Aberdeen is definitely Contour, little quirky cafe down on the green! Internationally I really enjoyed cafes in Athens! They are very relaxed with plenty of comfy seats and the best Freddo (frozen) cappuccinos you can imagine.
Six: Q&A
Espresso Coffee Shot
Latte Coffee shot with more milk than foam
Cappacino Coffee shot with small amount of milk then foam.
Tatijana’s simple guide to coffee
Americano Coffee shot with hot water
Machiato Espresso with foamed milk
Mocha Coffee shot with hot chocolate and topped up with milk
Flat White Coffee shot with milk
Seven: Places to go
Places to go Books and Beans 22 Belmont Street A very nice independent coffee shop which also serves lovely homemade food, such as soups and paninis. Has an extensive menu but it marketed more on that than the coffee, only real problem is that it is not open long enough. Also sells second hand books for nothing. The Breadmaker 50 Rosemount Viaduct A place with a real community feel, works closely and hires people with learning difficulties and teaches them
how to make the very amazing homemade bread. Food is great and is very homely. Would reccommed to takeaway if you prefer peace and quiet. But overall very good. Cup 9 Little Belmont Street A very charming new addition to the Aberdeen coffee and tea culture. The shop is brand new and is lovely and modern. This place is mainly for the tea coniseurs with a mountain of tea on the menu to choose from. Cakes are also very nice but i would reccommed going for the afternoon tea deal. However service can be hit or miss.
Patisserie Valerie Union Square Another new addition to Aberdeen, bringing a bit of europe with it. They use the finest illy coffee beans and suki teas. The beveridges are above par, however some of the cakes look much better then they taste.
Eight: QOTD
“You can’t get a cup of tea large enough or book big enough to suit me.” - CS Lewis
Nine: How to
Chocolate brownies
Makes 16 125g/4oz butter 175g/6oz dark chocolate 225g/8oz caster sugar 2 tablespoon vanilla extract 2 medium eggs, lightly beaten 150g/5oz plain flour
Preheat the oven to 180oc. Lightly oil and then line a 8 inch cake tin with greaseproof or baking paper. Slowly melt the butter and chocolate together in a heatproof bowl set over a saucepan of simmering water. Then transfer the mixture to a larger bowl. Stir in the sugar and vanilla essence then stir in the eggs. Sift over the flour and fold together well with a spatula. Pour into the tin. Transfer to the preheated oven and bake for 30 minutes until set. Remove from the oven and leave to cool. For the icing, start by sifting the cocoa powder and icing sugar into a bowl and make a well in the middle. Place the butter in the well and then gradually add 2 tablespoons of hot water. Mix to form a smooth and spreadable icing. Pour the icing over the cooked mixture. Allow to set before cutting into squares and then serve.
Ten: How to
Next Issue on sale 26/2/14