robynsseasonalkitchen

Borough Market – London

1 · Sep 16, 2018 · 2 Comments

I’ve had great intentions to visit the Borough Market, unsuccessfully until my last trip to London. An added bonus was to catch up with 2 London based friends who adore food as much as I do. My first failed attempt 14 years ago I was staying in Windsor experiencing horrendous weather including snow and felt I would rather sit by the log fire in the local pub then venture out.

At last, I have remedied my previous oversights and I was not disappointed, by either the destination or the company.

Dutifully doing some research I was intrigued to find that there has been a market on the site of today’s Borough Market for over 1000 years. There has been ups and downs along the way, but a solid performance since the 1990’s with the rise of artisan producers.

The markets area is smaller than anticipated, but a great use of space, no matter where you turn there is something to catch your eye, great satisfaction for all of us who love food and fresh produce.

Some stalls carry only one or two products such as the Mont d’Or and Comte stall. All my Mont d’Or dreams had come true.

Who knew Porcini mushrooms could be found fresh and at such a reasonable price? Porcini are not native to Australia, supply is limited and generally rather expensive.

You can purchase your more regular favourites of fruit and vegetables, there is definitely a flair for displaying produce by all stall holders making everything incredibly inviting.

Whether you’re looking for specialist truffle, quail, fish, sea urchins perhaps, you are sure to find it at the Borough Markets.

Take your time and wander around, there are plenty of places to rest and enjoy a cup of tea, coffee or a spot of lunch. I do recommend you allow 2-3 hours just to meander and enjoy.

There are a number of speciality stores in the precinct well-established favourites, such as Neal’s Yard. If the weather is on your side why not take a stroll along the banks of the Thames to round out a fabulous day.

For additional information, details on the best way to get there, rather interesting history along with a list of stall holders.

Visit https://boroughmarket.org.uk

Just a hint, if arriving by train or tube, London Bridge station is well signposted but there are a great many exits. I made the error of suggesting to my friends ‘let’s meet at the tube exit’ I was quite dismayed as to the number of exits I discovered on arrival.

Borough Market, 8 Southwark St, London, SE1 1TL

Open Days: Mon, Tues (Limited Market)

Wed-Sat (Full market)

Sun (Closed)

I highly recommend a visit, personally, I will not let a little thing such as a snowstorm get in my way again.

Nigella’s Chocolate Fudge Cake

14 · Apr 5, 2018 · 5 Comments

Whilst I find cooking very relaxing, I’m not quite as confident when it comes to baking. I blame my oven, although it may be as I’m a little impatient with the exactness required that tends to lead to failures from time to time, then I give up.

I do however have my go-to fail proof (so far) recipe that I have been making with success for 14 years. It is Nigella’s Chocolate Fudge Cake, from ‘Nigella Bites’ cookbook. Not surprisingly once you taste this cake you will understand why it is listed under ‘comfort food’.

This is most definitely one of the richest cakes I’ve tasted, be warned only a small piece required. As it is so moist it keeps really well for a few days. It is a little more complicated than your basic chocolate cake, but I believe definitely worth the effort for those special occassions.

Nigella’s Chocolate Fudge Cake

Totally decadent chocolate cake for special occassions

Author: Nigella Lawson- Nigella Bites
Prep Time: 20 minutes
Cook Time: 50-55 minute
Total Time: 80 minutes plus cooling
Yield: 10 serves
Category: Cakes
Method: Baking

Ingredients

For the Cake

400g plain flour
250g golden castor sugar
100g light muscovado sugar
50g good quality cocoa powder
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
3 eggs
145 ml sour cream
1 tablespoon vanilla extract
175g unsalted butter, melted and cooled
125ml corn oil- I use grapeseed or vegetable
300 ml chilled water

For the Fudge Icing

175g dark chocolate min 70% cocoa solids
250g unsalted butter softened
275g icing sugar, sifted
1 tablespoon vanilla extract

Instructions

Preheat the oven to 180 degrees C./ Gas Mark 4

Butter and line 2 x 20cm sandwich tins

In a large bowl, mix together the flour, cocoa, baking powder, bicarb, salt and sugars.

In another bowl whisk together the eggs, sour cream and vanilla, until blended.

In another bowl (large bowl) beat together the melted butter and oil- until blended, then add the water. Add the dry ingredients all at once and beat on a low speed.

Add the egg mixture and ensure everything is well blended.

Divide the mixture between your two prepared tins and place in the oven for 50-55 minutes. Until a cake tester comes out clean.

Place on a wire rack in the tins for 15 minutes, then turn out and cool completely before icing.

To make the icing

Melt the chocolate- in the microwave, 2-3 minutes. Or in a bowl sitting over a pan of boiling water.

In another bowl beat the butter until soft and creamy add the sieved icing sugar until well blended and light and fluffy. Add the vanilla and slightly cooled melted chocolate. Blend well.

Putting it together

If your cakes rise unevenly when baked, you may want to slice off any ‘bumps’ on one of the cakes this will be used for the bottom part of the sandwich.

Put about a quarter of the icing mixture on top of one cake and sandwich together. Ice the top and sides of the joined cakes spreading smoothly.

Notes

Cake keeps well for a couple of days, cover well and store a cool place, or the refrigerator if the weather is hot.

It will remain moist.

Himalayan Salt Block.

0 · Jan 14, 2018 · 4 Comments

I am certainly a collector of kitchen ware, OK to be fair I have heard the word hoarder mentioned when it comes to my kitchen collectables, I dispute this rather strongly. Everything has a use, some items are just used rather less frequently then others. So we come to my Himalayan salt block.

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Spring is Here

0 · Sep 19, 2017 · Leave a Comment

Spring has arrived in Melbourne, I love any change in seasons with the anticipation of new menus as produce choice shifts with the seasons. Spring is a time of anticipation for any food lover, we leave behind the heavier winter menus and start to see the young spring vegetables and anticipate berries and stone fruit in abundance in the coming weeks.

I really enjoy eating seasonally and trying to buy local, although in a large country as Australia we are quite lucky with the varying climates we can pretty much buy items year round – this fulfills my cravings but for the most part enjoying local produce at its peak, chatting to the farmer, and the anticipation of what is to come for me is part of the enjoyment. I know there is a saying, “you can never get enough of a good thing” but I think you can when it comes to food. I cannot wait to taste apricots when they come in December if I had availability all year round I doubt I would be as excited, using the jam I make each summer and the jars f preserves provides me with enough of the taste to keep me going through winter. That first bite of that luscious ripe fruit come December always tastes absolutely amazing and never disappoints.

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Pasta with Broccoli and Pine Nuts

0 · May 9, 2017 · 2 Comments

For some reason on a Tuesday evening I seem to lack motivation with preparing my meal I tend towards a quick, easy but comforting dinner. Tonight was a pasta with broccoli and pine nuts, a combination I haven’t had in ages and had forgotten how enjoyable it is.

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Chocolate Mousse with Bailey’s Cream

0 · Apr 25, 2017 · 2 Comments

I believe everyone needs a good chocolate mousse recipe in their repertoire. An uncomplicated dessert that you can prepare ahead and never disappoints in my experience.

This recipe includes a very decadent Baileys cream, incredibly rich a small dollop goes along way, the cream is a wonderful addition on those special occasions.

I prefer to use dark chocolate although I have made this recipe with milk chocolate, it just doesn’t give the same punch in my view.

Serves: 4 Preparation time: 30 minutes

Ingredients:

Mousse:

2 eggs
50 grams castor sugar
150 grams dark chocolate
60 grams butter
250 mls cream, lightly whipped

Cream:

100 grams mascapone
35 mls Baileys
15 grams castor sugar

Method:

Beat the eggs and sugar (50 grams) until light and fluffy.
Melt the chocolate and butter together in a bowl sitting above boiling water (or in the microwave) until fully melted and combined, stir constantly. Ensure the water does not meet the bowl and this can overheat the chocolate.