Apologies for the long silence... I've been hard at work, writing and analyzing what little data I have for my dissertation.
Contrary to what any calendar I've seen says, the British summer begins after Easter, not on 21st June. With the spring forward and longer days, it seems that a great gloom lifts and even the rainy days aren't so bad because sunshine is not far behind. I got my first sunburn of the season - as did many others - yesterday. It was 21C (68F) and beautifully sunny out. Red tulips have replaced the white narcissus that blanket the strips of grass that lie on either side of the Avenue, the road that leads west, from Trinity back gate to the Backs. There seem to be more tourists than ever, many of whom don't seem to think twice about treading on the delicate blooms in order to get a picture of themselves with the Wren Library in the background.
I have not been outdoors, much. My only time outside is when I have the chance to go out for a row in my single. The boat seems to like the Cam, and I've gotten used to the twists and turns. There are many ducks on the river and a few swans. The ducks are smart enough to get out of the way, but the swans can be very aggressive. One in particular has become notorious with scullers, as it will watch a boat approach and then fluff up its wings and chase the boat. It has nipped at my blades a couple of times, and I'm hoping it recognises that I usually give it a really wide berth whenever possible.
My other guilty pleasure is cooking things. I've never been really fond of baking because of the measuring that is required, but like to tinker around the kitchen. I'm no Julia Child, but I can get things on a plate, well enough. I'm not planning to quit my day job anytime soon, but I can hope that we'll always have something tasty to eat. I am thankful for the relaxing aspect that comes with preparing a meal, as it is an outlet I've used to de-stress when the writing isn't quite happening for me. Tonight, we had a spinach, leek and seafood risotto for dinner. I splurged the last time I was at the market and bought some crayfish tails, shrimp and mussels. The other night, I made a seafood chowder with a beautiful piece of trout, the crayfish and shrimp. I saved the mussels for a dish I'll make tomorrow... I think mussels a la mariniere (mussels cooked in a garlicky white wine and tomato reduction). There is this riesling I use for cooking - pretty much the cheapest wine on the shelves, but it tastes fine (on my fairly inexperienced pallette). I get carded every once in a while, as the purchasing age for alcohol is 18 in this country. The last time I bought wine the woman at the checkout asked me, 'now how old shall I say you are?' When I told her I was 31 and showed her my identification, she still didn't seem to believe me and said, 'now you're having me on!' But she let me buy the wine anyway. I'm wondering whether she thought she'd catch me later, sitting in a back alleyway, guzzling it out of the bottle. Not so much my idea of fun.
But the baking. So much measuring and having to mix things in order and no improvising. Or so I thought. I figured out there is actually wiggle room when I started to bake bread more regularly. It's more about the texture and baking conditions than getting the measurements exactly right. So, I started to become a little more interested in baking and moved on to cookies, substituting grated apple for oil - that kind of thing. Part of the problem was that sometimes I'd end up with something great, but had no idea how I got there. I've begun to pay more attention to my little forays away from the recipe and remember most of them.
Today, after weeks of craving a dense yet moist chocolate cake, I decided to bake one because the ones in the shops just didn't look like they'd taste very good. I really meant to follow the directions, but didn't and it turned out very well anyway. This is my revised recipe:
Chocolate Torte
1/2 cup margarine or butter
1 cup sugar
2 eggs
3/4 teaspoon vanilla extract
Wet:
1 cup boiling water
1/2 cup baking cocoa
1 Tablespoon instant decaf coffee granules
50 grammes belgian plain chocolate (8 squares of a regular-sized bar?)
Dry:
1 1/3 cup + 1 Tablespoon flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350F/175C (use an oven thermometer if you have one). Cream together fat and sugar. Beat in eggs, one at a time. Add vanilla and mix well.
Combine 'wet' ingredients well (the chocolate melts more easily if broken up first). In a separate bowl, combine 'dry' ingredients. Add wet and dry ingredients alternately to the creamed mixture and blend all well.
Pour the batter into muffin tin/cake pan/whatever. Bake for 20 minutes if cupcakes, 25 if cake. DO NOT OPEN THE OVEN FOR THE FIRST 15 MINUTES. If you're like me and forget what time it was when you first looked at your watch, set a timer.
The result is a moist, non-oily (I don't like oily cakes), chocolate cake that is just sweet enough but not over-the-top sweet/chocolatey. I reduced the amount of sugar from the original recipe, but then I think I cancelled it out by adding the chocolate later on. Oh well. Tasty, anyway.
Updated: Sunday, 27 April 2008 8:38 PM BST
Post Comment | Permalink | Share This Post