Typically, I'm cooking out of season. Then again, my entire world revolves backwards. The best working time of day for me is about 10pm until 4am. I get a lot of email done at home and it's also the quiet time for doing website work and prototyping for new silicone bakeware mould development.
Despite getting up around 7.45am, I'm practically dead to the world until just after 10am. I have a couple of quality hours with Oliver and then it's off to work again (though in the office this time rather than my desk at home) when I drop him off at nursery at noon. I collect Oliver again at 6pm, tend to the horses and chickens... get dinner ready, family fed.... sometimes doze for an hour.
It's that time of night once everyone else is in bed, that I like to get creative in the kitchen (if time allows). Am I the only one that makes marshmallows at 2am ?
I made my marshmallows in two different silicone moulds. I used a Tray Bake Swiss rectangular silicone bakeware mould and I also used this floral and fancy silicone mold - which is ideal for tiny cakelets and large filled chocolates.
Marshmallow is THE stickiest stuff ever. Lightly (but thoroughly - don't miss any bits !) oil the inside of your silicone mould before use. Alternatively, you can use cake release spray. You don't need much - just enough to give a film coating. Too much and the oil will pool on the inside. If you over do it, remove any excess with DO NOT dust the inside with cornflour / icing sugar. Trust me - for this, it's easier if you don't
RECIPE
Adapted from River Cottage
2 egg whites
500g white granulated sugar
25g gelatine granules (or 2 sachets Dr Oeteker brand)
1/3 cup of cocoa powder
1 tsp vanilla extract
cake release spray - or a tiny amount of flavourless oil
1tsp ground cinnamon
1tsp ground cinnamon
2 tablespoons each of icing sugar, cornflour and cocoa powder, sifted together
Soak the gelatine granules in 125mls of cold water.
Put the 500g of granulated sugar and 250g . Bring to the boil When temperature reaches 110deg C, put the egg whites in a stand mixer and whisk to stiff peak.
When the sugar syrup reaches 125deg C, take off the heat. Stir in gelatine granules.
With mixer set to low speed, slowly pour in the sugar syrup / gelatine mixture. Once incorporated, add the cocoa powder, vanilla and cinnamon. Turn back up to full speed and whisk until cooled and thickened (though still pourable) - approx 7 to 8 mins.
Pour into your moulds and allow to set for a few hours. DO NOT refrigerate.
On removing from the moulds, cut into pieces, roll in the cornflour / icing sugar cocoa mix and store in a tupperware box. These keep nicely for about 3 days (if they last that long !)
Serve a handful on top of piping hot chocolate with a Belgian Chocolate spoon or two !
This is a new registered mould design by Sarah-Jane Nash and will be available from the end of July.
Pour into your moulds and allow to set for a few hours. DO NOT refrigerate.
On removing from the moulds, cut into pieces, roll in the cornflour / icing sugar cocoa mix and store in a tupperware box. These keep nicely for about 3 days (if they last that long !)
Serve a handful on top of piping hot chocolate with a Belgian Chocolate spoon or two !
This is a new registered mould design by Sarah-Jane Nash and will be available from the end of July.
Sunday 17th June 2012 - Father's Day in the UK.
After visiting the Transport Museum near Lowestoft and having loads of rides on Trams, Trolley Buses and a little train, we all went a walk to Somerleyton Windmill .....
Oliver and Steve took photos and watched the sun go down. I took the photos of them on this blog entry with my mobile.
Once they were finished, we went to the pub at Reedham Ferry for a meal before heading home with a very tired but sleepy little boy.
Happy Father's Day to all the UK daddies !
