Can't Control It

Mother's Day was a big cooking and baking day for me: waking up with dad a little earlier than mum to cook breakfast and have a pot of coffee ready to go with a plate of eggs, getting a head start on a rich and freshly flavoured cheesecake for the evening's dessert quickly after breakfast was eaten and cleared, and just before sitting down for a break, and to write, a whole spread of English tea was prepared and served, including Devonshire clotted cream (although we skipped a step and went ahead with buying the store brand).

Since experimenting with gluten free pancakes and crêpes has become sort of a regular occurrence on the weekends (banana pancakes, maple almond pancakes... To name a few, and of those posted), it didn't seem quite special enough of a meal to make for Mother's Day brunch. Plus, mum's favourite has always been a colourful and flavourful plate of freshly cooked eggs, tomatoes, and mushrooms, and you can almost guarantee a good mood out of her (and if you're lucky, a big hug afterwards) by cooking up an array of flavours in complementing herbs and vegetables with one or two softly cooked eggs. So, with the addition of our own flare in the form of steamed kale, roasted asparagus, and freshly sliced avocados, dad and I cooked for mum, which she could enjoy with a large pot of coffee split between the three of us.

We sat underneath the large bouquet of flowers that my sister and I bought for mum together, the bright pinks and purples of roses and tulips, as well as the green of baby ferns, that cast a colourful glow over the table, and made the house look both bright and cheerful - a welcome contrast from outside: overcast and rainy. It also made mum so appreciative, as she loves flowers in the house, and especially loves receiving a stunning bouquet. To show her affection, she fawned over them, placing them in the perfect jar, and cooing at the colours and the shapes of each flowers petals. Later, as we sat down for dinner, she began again, exclaiming how interesting the feathering was on one particular blossom, a perfect complement to the entire arrangement.

"More wine?" I asked, as she continued. It's a mum thing. 

Now we sit as the rain continues, huddled between packed tables with customers similarly scoping out dry ground from the rain. Orders for soups and hot chillis are flying across the counter, as the lineup builds for those who need something to warm up with - we've had our hands heated by chai lattes and London fogs. It seems odd to have everyone back to bright raincoats and dripping brollies, when only last Friday I sat outside this café in shorts and a tank top. Good thing my driving test is in the next hour. I've got the thunder to keep me company; the rain will clean the road for me as well. 

People are using anything for cover from the rain; a man walks along the sidewalk with a chair over his head, the bright colours almost as apparent as the lady ahead's North Face raincoat. I suppose we weren't the only ones caught by surprise in this rain. People beside us exclaim their mixed views on thunderstorms: some eagerly watching the sky with each clap of sound, and others who look back down into steaming mugs, taking a long sip while the sound passes overhead. 

Personally, I love thunderstorms. I love the excitement of the roaring sky and soon after the bright flicker across the clouds, casting eerie shadows for a moment. However, I'm not sure how to take this storm today; there's no telling at the moment whether its a good or bad sign as I sit nervously before my driving exam. Everything has a reason when you're nervous, and everything may or may hold some clues for what's to come. What will happen in the next hour and a half? I guess I'll just have to see what happens, there's no use worrying about it because I can only do what I am able to do, and the rest is in the examiners hands. 

Oh but how I hate leaving things up to someone else's decision. I want to be the one in control, to decide whether I've done all I need to in preparation for this test. I want to skip this nervousness as well, mainly because its of no benefit to me, or the outcome. Butterflies have never left me with a feeling of confidence, and instead keep me away from caffeine which only makes their little wings flutter more excitably. 

Luckily scones can always keep me from lifting off with the wings of butterflies - and I eye the whole wheat scones in this coffee shop enviously. (I should have brought with me the leftovers from yesterday's tea: not too sweet treats for any occasion).

Orange Cranberry Scones

{Print me here}

The refreshing taste of orange, and the tartness of cranberries make the perfect blend of flavours in these scones, baked with almond meal flour for a nutty taste as well. Everybody loves scones, and scones with the sweetness of fresh orange zest make everyone reach for a second helping. And what makes that second helping more enticing: these scones contain no added sugar, oil, or butter. In fact, they're completely dairy-free. For a vegan option, replace the eggs with an egg replacement (1 tablespoon of ground flax and 2 tablespoons of warm water per egg), and use maple or agave syrup instead of honey. Delicious either way, guaranteed!

Served with a topping of fresh jam (we like ginger peach, given to us by friends, or quince jelly - both adding an alternative flavour, one not masked by the overpowering sugary taste often had by store-bought jams and jellies), and freshly whipped clotted cream, scones bring everyone together to the table for an afternoon tea. Even if that means Skyping family members from across the country - conference calls on Skype could bring everyone from England into our home for afternoon tea.

Not just a favourite for special occasions, although the nice china is required for Mother's Day tea, scones are delicious when served with a large pot of steaming black tea.

{Makes 8 scones}

{Ingredients:}

200 grams almond meal flour
115 grams potato flour
1 teaspoon baking soda
pinch of salt
1 tablespoon fresh orange zest
1/2 cup dried cranberries

2 eggs
splash of orange extract (it's really not a big deal if you don't have any of this ingredient, instead add another tablespoon of orange zest)
1 tablespoon lemon juice
2 tablespoons honey
orange juice as needed

{Directions:}

Preheat the oven to 325° Celsius, and line a baking sheet with parchment paper.

In a large bowl, combine the dry ingredients, mixing well to combine.

Making a well in the centre, add the eggs, orange extract, lemon juice, and honey. Starting in the centre, mix the wet ingredients into the dry. Stir well.

If the batter won't stick, add in a small amount of orange juice at a time, until the mixture just begins to form a large ball.

Cover with plastic wrap and set in the fridge for ten to fifteen minutes - or until cooled.

Forming palm-sized balls, press the scones down onto the palm of your hand, shaping into eight scones, and placing on the baking sheet. Bake for 18 to 20 minutes, careful not to overcook the scones as there won't be much browning on the tops.

Cool for 5 to 10 minutes, and serve.

Enjoy! xx S

A Party of Turkeys

I've tried to make blogging a consistent thing for me, especially with new goals for the upcoming year to stay focused on projects and commitments, but it turns out that stress and things going on really do get in the way. It's been test after test the last week, leaving me without time for cooking, and barely any time for just sitting on the couch to relax.

Usually, I get everything done on the weekend, however last Friday through Sunday each day was filled with jobs to do, and a birthday party one evening! I turned seventeen last week, and for my special day I invited a few of my close friends for a little afternoon tea party. I expected a small little get-together, but to my surprise when I walked in the door, the dining room table was laid with elegant little porcelain teacups and saucers, and two steaming pots of Earl Grey tea - my favourite.

There were six of us seated around the table covered with a red table cloth and a delicious array of mum's gluten-free home baking, from scones with clotted cream and jam to almond macaroons with orange icing sandwiched. There was also a small plate full of traditional English cucumber sandwiches on gluten-free bread - a must for any proper British Teatime.

I was so surprised to see so much baking, and so much delicacy put into my tea party, and it truly made it special to walk in the door to the perfect table setting. It is without a doubt that everyone enjoyed the gluten free treats, and no one hid their shock at everything being gluten free but still so tasty. Instead, the scones, macaroons, and jam filled shortbread cookies, were devoured as cups of tea were refilled continuously, and the kettle remained on for at least an hour.

Just as we thought that mum had been amazing by baking and preparing everything, one of my friends jumped up and pulled something from the fridge - my view was blocked luckily! She hung around in the kitchen for a few moments, before a large chocolate cake was brought over with brightly lit candles and everyone began singing Happy Birthday.

It definitely made it that much more special that I haven't had friends over, or really done anything, for my birthday in a number of years. In the middle of January things always seem to busy to plan a party, and it's usually much easier to pass by another birthday without creating more havoc with the stress of trying to do something. Except, it wasn't like that at all. Mum told me that she would plan the party, and do the baking, and make the tea, and clean the house - "All for me?" I asked.

"Just for you."

The cake which mum made was definitely the best cake I've ever eaten, it was made from real chocolate, and layered with a creamy chocolate coconut icing (we still had a lot of leftover chocolate from Christmas, which everyone was happy to put to good use). I remember when I was little her cakes were always decorated amazingly, one year she made a pink castle cake for a castle themed party, and another made a cake in the shape of a kid in pajamas when I had a pajama party. And this year, because I love chocolate, and asked for a gluten-free party, she made a wonderful, stacked, iced, and decorated chocolate cake that was about as good as you can get. It didn't even deflate after being cooked, and it didn't even crumble.

Everyone was so full after all the tea and baked goods, that we sat around the table chatting and laughing. Mum even said that all she could hear from upstairs at certain points when she took out her headphones was bouts of hysterical laughter, as if we were all caught in fits. We must have sat around that table for about three hours, completely enjoying being around each other and being so comfortable chatting away like gobbling turkeys. Every one of us has known each other from when were at least in preschool, and have grown up together, through elementary school, and now nearly through high school together. It was while looking through my old albums that we realised how close we all are, there are pictures of us all together at my previous birthday parties (the castle party and pyjama party included) and playing at school or at home as well. Each of my friends who came for that tea party found themselves numerously in the albums, and we just laughed more at some of the faces pulled in photographs.

I was in such bliss of being around my friends, all so close to me, and my stomach ached from laughing so hard with them that afternoon.

"Thank you mumma," I whispered after my friends had gone home, "That was the best tea party ever."

Smoked-Cranberry Turkey Balls
Print recipe here.

These were not served at the tea party, but they could be, as a perfect pairing of sweet and sour, these little turkey balls are delicious appetizer-sized meatballs with a cranberry-orange barbecue sauce. Pierce them with toothpicks, and they're perfect for sharing at a party!

Makes 12 turkey balls

Ingredients

Meatballs:

1/2 lb (8-12 oz) ground turkey or shredded turkey leftover from Christmas or Thanksgiving dinner
1/2 cup gluten-free breadcrumbs, such as Glutino brand
1/4 minced onion
2 tbsp finely chopped parsley
1 egg
Salt and pepper

Sauce:

1/3 cup cranberry sauce
2 tbsp smoky hickory or chipotle barbecue sauce
1 tbsp lemon juice
1 tsp gluten-free soy sauce
1 tsp grated orange zest

Directions

Preheat oven to 400°F.

In a food processor or large bowl, combine turkey, gluten-free bread crumbs, onion, parsley, egg, salt and pepper.

Form mixture into bite-sized balls, approximately 1 - 1 1/2 inches wide.

Lightly coat a baking sheet with cooking oil, such as grape seed, and place the meatballs about 1 inch apart.

Bake for 12-15 minutes, or until cooked through completely. Halfway through cooking time stir meatballs to brown both sides.

Meanwhile, combine cranberry sauce, barbecue sauce, lemon juice, soy sauce and orange zest in a small pot. Over medium heat, cook the sauce until the cranberry sauce has melted and the mixture begins to bubble, about 5 minutes.

Remove the meatballs from oven, and transfer to a large pot. Pour the sauce over and stir gently until the meatballs are completely coated in sauce.

Cover and summer over low heat for 5 minutes, stirring occasionally. Serve hot.

Just A Simple Thing

I just don't have enough time in the day to cook, that is, unless you count chemistry as cooking. I mean, it's combining ingredients to form something new right?

Which leads me to wonder about what actually happens when the cake is in the oven, or when the baking soda ("Not a milliliter over one teaspoon!") is added to the batter. This chemical reaction is so unknown to me when encased and hidden in a well-greased baking pan and surrounded by 350°F heat I can't venture into without my trusty mittens.

I've had many failures cooking gluten-free lately, especially with the breads when I replace eggs with flax or don't add enough liquid. My chemical reaction is imbalanced. Before the mixture goes into the oven, it seems moist enough (often, too moist), and I think,

"Yes! This is it! It will definitely work!"

But I've learned my lesson: let the batter sit for a while to see whether it is affected by the humidity of the air, and therefor whether it requires more liquid. (You may want to try this, and perhaps it won't even be necessary as the air becomes more humid this fall.)

These gluten-free attempts, not failures simply because I in fact learn from them every time, are probably the most frustrating thing when I bake with the purposes of indulging in my hard work. I crave something sweet RIGHT NOW.

I have this image in my mind of sitting down in a big lounger chair, with the sun streaming through the windows and warming me up while I hold onto a large cup of steaming hot tea. I imagine enjoying a freshly baked piece of gluten-free zucchini loaf in a few moments; expecting to see a baked-to-perfection loaf sitting well-risen in the oven when I open the door, I am disappointed to see only a depleted center. It hasn't risen. It's still crumbly. And I'm exhausted from all the effort.

A lot of my energy has gone into the kitchen recently, cooking as well as cleaning my dirty mixing bowls and sticky measuring spoons, causing me to rethink my usual approach to baking, which formerly began with,

"What's the most difficult thing I can attempt today?"

Because with regular flour it was pretty easy to pull off something gone manic even if it didn't go so well. And it always ended up tasting good.

That's so not the case anymore.

Some flours taste weird... Like vegetables. And as much as the U.S. Congress tries to fight it, pizza still isn't a vegetable, even if my dough tastes like snap peas.

So I decided today I would treat myself to something easily home-baked.

I needed to unwind from my busy days at school, and to relax a bit before sitting down and starting on the continually growing pile of homework. And I'm sure I de-stress the best with a little chocolate in my system.

So I set about finding something amongst our ingredients to make something simple and quick, containing pure enjoyment with each and every bite.

They're delicate, decadent, and desirable.

Ginger Coconut Cranberry Chocolate Clusters
Click here for printable version.

Because these are so quick, they're a perfect go-to treat for guests, family or yourself when craving chocolate!

When setting, these clusters require some space in the fridge, so if it's packed from your latest trip to the grocery, I would recommend clearing a shelf (or half) before you carry your laden tray to the open door and attempt to clear a space with one hand! (And nearly drop all of your little clusters on the floor, to the dog's delight!)

Ingredients

225g dark or milk chocolate chips (depending on your preference of sweetness)

1 c shredded coconut

3/4 c chopped dried cranberries
3/4 c chopped candied ginger

Directions

In a medium size bowl over a pan of simmering water, pour in the chocolate chips until they heat and begin to melt. As the chocolate melts, begin to stir more frequently until it is completely smooth.

While the chocolate melts, line a large baking sheet with parchment, and set aside.

Add in the coconut, mixing in before stirring in the chopped cranberries and ginger.

Once all ingredients are mixed together, drop the mixture onto the baking sheet by using a spoon.

Transfer the sheet to the fridge, and allow the chocolate to cool and harden. (Approximately 30 minutes)

Makes about 18 small clusters

 Next time, I will definitely try different flavors of chocolate. Especially the ones that come around Christmas time: Chai? Mint? Sea salt or caramel? Let me know any other combinations you try!