I know it’s known as the short month, but sometimes February simply feels too long. I often find it more gloomy than the dark days of November. Perhaps it’s the closeness of the much anticipated spring compared to the everyday reality of more grey, depressing drizzle. So I thought I’d consider some uplifting, diversions and a culinary treat!
Blue flowers – no fresh ones in the garden yet, but these saved and dried from last year.
Photos – capturing the delicate winter light at the waterfront,
or, that brief moment of low February sun at home.
Cake. Making a naughty, but nice treat. . . . and naturally eating it!
Memories. A moment of sentimental recollection on finding long forgotten toys during an otherwise fruitless search of all those boxes in the attic.
Do we need an excuse to bake rich, indulgent treats? Sometimes it is easy to believe all the hype in the media that everybody is the same the planet over. But that is plainly not true as we can see in the ‘Blogging World’. Not everyone celebrates Christmas and of those that do not everybody celebrates in the same fashion. We don’t all have turkey, Christmas pudding and mince pies.
Living in East Anglia there are plenty of Christmas traditions, however the traditional mid-winter celebration and feast predates Christianity. Our weather may not be as harsh as the northern regions, but a mid-winter treat certainly brings a glow of pleasure in the midst of all the grey and gloom.
The New Year was my excuse for an indulgent treat and I baked a white chocolate and stem ginger cheesecake (the Mary Berry version).
Firstly I made the cheesecake base with melted dark chocolate and butter mixed into some crushed digestive biscuits. Then, I finely diced four bulbs of stem ginger (that is ginger preserved in syrup).
Then I beat together two tubs of cream cheese with half a pot of sour cream and two beaten eggs in the whizzy machine.
Finally I mixed in a couple of bars of white chocolate that had been gently melted over hot water along with the prepared stem ginger and a teaspoon of vanilla extract. After pouring all the mixture onto the biscuit base the cheesecake was baked for about 45 minutes.
Delightfully easy to make and delightfully easy to eat!
What was I thinking when I made a tin full of gingerbread Christmas cookies over a week ago – that they would last until Christmas! More fool me and, of course they’ve already all been eaten and now a second batch are required. Just as well I enjoy a Sunday afternoon bake.
It’s quite an easy recipe. After melting together butter, muscovado sugar and golden syrup you mix in the dried ingredients flour, spices and a little bicarbonate of soda.
Following a light kneading the gingerbread dough is given a 30 minutes chill in the fridge before rolling out and cutting into shapes. The recipe I use says 12-15 minutes in a moderately hot oven, but I’ve found if you like a crispy snap then 20 minutes is needed.
Finally, pipe a few swirls of royal icing decoration. My piping skills are minimal and made worse for this batch as I cut the hole on the icing bag too big, but by then I’d filled it with the icing and wasn’t going to start again. Sometimes near enough will just have to be good enough.