Marble Bundt Cake

Continuing to explore the options for my new bundt tin, I had a go at making a marble bundt, basically two slightly less wet cake mixtures added spoon by spoon and vaguely stirred with a chopstick. Cake making for dummies that looks pretty expert.
The only difficulty is the need to convert from American cups (why?) to metric.

 Prepare time:

 Cook:

INGREDIENTS

  • All purpose flour – 2 cups 
  • Baking powder – 2 tsps
  • Salt – 1/2 tsp
  • Butter – 3/4 cup, unsalted, room temperature
  • Sugar – 1 1/2 cups + 3 tbsp, superfine, divided
  • Eggs – 4, large, lightly beaten in a small bowl
  • Vanilla extract – 1 tsp
  • Cocoa powder – 1/3 cup (dutch processed)
  • Hot water – 1/3 cup espresso
  • Vanilla extract – 1/4 tsp

METHOD FOR MAKING MARBLE BUNDT CAKE

Preheat oven to 175 C (350 F) and position a rack in the center of the oven. Grease the bundt pan thoroughly including the creases and flour it well and tap out the excess flour.
In a small bowl, add the hot water, instand coffee powder, cocoa powder and 3 tbsps sugar and mix till smooth with no lumps. Add almond extract and mix. Set aside to cool.
In a medium bowl, sift the flour, baking powder, and salt.
In a large bowl, add the butter and beat it till smooth for 2 mins.
Gradually add sugar and continue to beat for 3 minsmi. Add the vanilla extract and beat till light in color, approx 4 mins.
Gradually add the egg mixture and beat on low speed for a mt.
Gradually add the flour in four additons and beat on low until just combined and smooth.
Transfer a little less than half of the cake batter to the cocoa mixture and mix with a spoon until smooth.
With the help of an 2 1/2″ diameter ice cream scoop or large spoon, alternate scoops of the vanilla and chocolate batters into the pan. Take a chopstick and create a swirl all through the batters taking care not to touch the sides of the pan. Smooth the top lightly.
Bake in the preheated oven for 55 to 60 mts till a skewer inserted in the center of the cake comes out clean. Check from 50 mts onwards. Cool on a wire cake rack for 10 mts and invert the cake onto the rack to cool completely.

Bulbs re-visited

The bulbs ordered in Summer have arrived and it’s time to dig out the original plan and decide what to do with them.

The tulips will wait. The later you plant them in the year, the less chance there is of something going wrong whether that’s some kind of disease or just the squirrels digging them up to re-plant next door.

The snowdrops will need to be dug into the bed nearest the house. There’s just no point planting them further away where they won’t be seen.

I’ve also ordered three types of anemones:

  • anemone blanda blue (blue 15cm)
  • anemone blanda “white splendour” (white 15cm) and
  • anemone coronaria “the bride” (white 25cm)

The original plan was to  add them to the border up by the roses at the back but surely I’ve ordered too many? I’ll put in the blanda blue up at the back but will add the blanda whites to the front of the new rose bed. They flower early in the year and maybe I should just focus on the beds I can see from the house.

Underneath the hedge the small white muscari didn’t really work  well so maybe I planned to add in some white anemone coronaria. I’d considered planting woodruff but once it’s in, it will never be possible to get it out again, so will put off that idea for at least another year.

Then come the alliums to think about:

  • 9x Allium Mount Everest(white, 90cm) 5/4 for each of the two rose beds;
  • 10x Allium Aflatuense (purple, 80cm) 5/5 for each of the two rose beds;
  • 10x Allium Purple Sensation (purple, 70cm)
  • 25x Allium Oreophilum (pink, 25cm) planted at the front of the white rose bed; and
  • 25x Allium  Roseum (pale pink, 30cm) planted with the oreophilum

But what on earth did I plan to do with the 25x Triteleia Corrina (blue 30cm)?

 

Apple Pie

My NYTimes subscription came with a free trial of their food magazine and recipes which is about to run out, so I’m scrambling around trying to make as many of the recipes on my to-do list as possible. A good apple pie is a wonderful thing, especially at this time of year, and this is one of the best that I’ve found. Itreminds me of my grandmother’s baking.

Double Apple Pie

INGREDIENTS

FOR THE CRUST

  • 2 ½ cups/300 grams all-purpose flour
  • ½ teaspoon/2.5 grams kosher salt
  • 2 ½ sticks/20 tablespoons/285 grams unsalted butter, chilled and cubed
  • 4 tablespoons/60 milliliters vodka(optional – it helps keep the pastry flaky)
  • ¼ to ½ cup ice water

FOR THE FILLING

  • 3 pounds/1 1/3 kilograms apples, peeled, cored and thinly sliced crosswise (1/8-inch)
  • ½ cup/99 grams granulated sugar, more as needed
  • 2 tablespoons/30 grams dark brown sugar
  • 2 tablespoons/30 grams quick-cooking tapioca
  • 1 ½ teaspoons/3 grams ground cinnamon
  • 1 teaspoon/3 grams ground ginger
  • ¼ teaspoon grated nutmeg
  • Pinch ground cloves
  • 1 ½ tablespoons/22 milliliters lemon juice
  • 3 tablespoons/45 grams apple butter
  • Heavy cream or milk, as needed
  • Whipped cream, sour cream or crème fraîche, for serving

PREPARATION

  1. Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
  2. On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
  3. On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
  4. While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
  5. Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
  6. Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
  7. Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.

Disenfranchised

Voted Labour all of my life but cannot imagine myself voting for the current leadership.

I have friends (Jewish) who genuinely feel that they will be threatened if the current Labour leadership comes to power. They feel their citizenship will be questioned, violence against them will increase and be tolerated (not just the verbal kind) and that one way or another they will be encouraged to leave.

If you’re not Jewish, it can sound absurd, but then you pause and remember the Windrush scandal where British citizens, people who have lived here legally, all or most of their lives, were literally rounded up and deported within the last decade.

And then you think about the millions of EU citizens being held hostage to the current brexit negotiations and the hostile immigration policies being implemented to encourage people to leave.

And you see the rampant anti-semitism expressed on line and in the Labour Party where Jewish MPs are routinely harassed and threatened, where they require bodyguards to attend their own political conferences.

I’m not Jewish. It’s a religion with a tiny minority in the UK, and mostly people just don’t recognise the problem because they personally don’t have to deal with it. But an intolerant society doesn’t stop with just one religion, just one minority group.

And if we tolerate racism against one group, where does it ever stop.

At some level, Corbyn may or may not be anti-semitic himself. Either he is, or he is so incompetent a leader that he can’t seem to stamp it out amongst his own supporters.

Is that the choice: an anti-semite or an incompetent? Because at this moment in time, I can’t vote for either.

Caramelized Tomato Tarte Tatin

Sometimes you just want something simple for supper. This taste satin actually works either way up, as a straightforward tart or an inverted tatin – just be careful that it doesn’t get too wet.
Caramelized Tomato Tarte Tatin

INGREDIENTS

  • 1 14-ounce package all-butter puff pastry
  • 2 tablespoons unsalted butter
  • 3 red onions, halved and thinly sliced
  • ¼ cup plus a pinch of sugar
  • ½ teaspoon sherry vinegar
  • ¼ cup chopped pitted Kalamata olives
  • 1 ½ pints (about 1 pound) cherry or grape tomatoes; a mix of colours is nice
  • 1 tablespoon chopped fresh thymeleaves
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

PREPARATION

  1. Preheat oven to 425 degrees. Halve and part roast the tomatoes for 30 minutes or so to reduce water content. Unfold puff pastry sheet and cut into a 10-inch round; chill, covered, until ready to use.
  2. Melt butter in a large skillet over medium heat. Add onions and a pinch of sugar and cook, stirring, until onions are golden and caramelized, 15 to 20 minutes.  Transfer onions to a bowl.
  3. In a clean, ovenproof 9-inch skillet or tarte tatin dish, combine 1/4 cup sugar and 3 tablespoons water. Cook over medium heat, swirling pan gently (do not stir) until sugar melts and turns amber, 5 to 10 minutes to make the caramel. Add vinegar and swirl gently.
  4. Sprinkle olives over caramel. Scatter roasted tomatoes over olives, then sprinkle onions on. Season with thyme leaves, salt and pepper. Top with puff pastry round, tucking edges into pan. Cut several long vents in top of pastry to allow steam to escape.
  5. Bake tart until crust is puffed and golden, about 30 minutes. Let stand for 5 minutes, then run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter. Cut into wedges and serve immediately.

Bending the Rules

One of the key features of brexit campaigning was restricting or controlling immigration, so it’s worth reading the recent report on immigration from the UK’s Migration Advisory Committee. Many EU countries interpret the principle rather more loosely than Britain ever has and so there is considerable room for a fudge to develop.

It advises Theresa May’s government that Britain should not offer EU citizens preferential terms after it leaves. Yet it pointedly adds that “preferential access to the UK labour market would be of benefit to EU citizens”. This clearly hints that a regime favouring EU migrants could be a bargaining chip to win better access to the EU’s single market.

The principle of getting free trade in return for free movement is implicit in the single market’s rules. As a matter of economics, a single market could be built around the free movement of goods, services and capital. But the EU deliberately adds free movement of people, which most citizens outside Britain see as a benefit of the club.

Yet it also permits exceptions and other EU countries have long been amazed that, given Britain’s hostility to EU migration, its government has never applied the constraints allowed on free movement. It was one of only three countries not to limit the migration of nationals from central and eastern European countries for the first few years after they joined the EU in 2004. Even today it is more generous than it needs to be. In June Britain chose not to extend limits on free movement from Croatia, which joined the EU in 2013, for two more years.

Britain is also in a minority in having no registration system for EU migrants. Post-Brexit, it could use such a system, as Belgium does, to throw out migrants who have no job after six months. Denmark and Austria limit migrants’ ability to buy homes in some places.

Most EU countries are also tougher than Britain in insisting that welfare benefits cannot be claimed until a migrant builds up some years’ worth of contributions. Equally, the EU’s posted-workers directive is used by many to try to stop any undercutting of local labour markets.

Britain is lax in enforcing both its minimum wage and its standards for working conditions.

Non-EU countries in the European Economic Area have other options. Liechtenstein, a tiny principality, has quotas on EU migrants, despite being a full member of the single market. Article 112 of the EEA treaty allows Iceland and Norway to invoke an “emergency brake”, although they have never used it. And non-EEA Switzerland, which is in the single market for goods, not only limits property purchases but also makes most employers offer jobs to Swiss nationals first.

This particular concession was secured after the EU refused to accept a Swiss vote in 2014 to set limits on free movement. Yet a further referendum on the issue is now threatened, so Brussels may have to bend its rules yet again. All this comes as other EU countries besides Britain are looking for new ways to constrain the free movement of people.

The MAC report itself points to the irony that all this is happening as EU migration to Britain is going down fast. It notes that the country may be ending free movement just as public concern about it is falling. It is not too late for a compromise in which Britain accepts something like free movement in principle, but heavily constrains it in practice.

Though of course it might be too late.

Control works both ways and more and more EU citizens are deciding to leave the UK, finding it increasingly expensive thanks to its falling exchange rate and increasingly unwelcoming thanks to its anti-immigration rhetoric.  This is also true for non-EU immigrants.

Maybe the greatest irony will turn out to be that immigrants reject the UK.

Crisp Tofu Katsu With Lemon-Tahini Sauce

Crisp Tofu Katsu With Lemon-Tahini Sauce

INGREDIENTS

FOR THE TOFU KATSU:

  • 5 tablespoons safflower or canola oil, plus more for greasing
  • cup cornstarch, plus more as needed
  • 2 large eggs, beaten
  • 1 ½ cups panko bread crumbs
  • 2 ¼ teaspoons granulated onion
  • Kosher salt and black pepper
  • 1 pound firm tofu, cut about 1/4-inch thick, into 12 equal slices
  • 12 ounces shiitake mushrooms, stemmed and sliced 1/2-inch thick (4 packed cups)

FOR THE QUINOA:

  • ¾ cup red quinoa, rinsed well and drained
  • ¼ cup plus 2 tablespoons tahini
  • ¼ cup plus 2 tablespoons safflower or canola oil
  • ¼ cup lemon juice
  • 2 tablespoons Dijon mustard
  • 2 teaspoons low-sodium soy sauce
  • ¾ teaspoon grated garlic (about 1 large clove)
  • 8 ounces cauliflower florets, thinly sliced (2 heaping cups)
  • ½ cup chopped parsley
  • Lemon wedges, for serving (optional)

PREPARATION

  1. Make the katsu: Heat oven to 425 degrees. Grease 2 large rimmed baking sheets with the oil. Put cornstarch, eggs and bread crumbs in three separate shallow bowls, and add 3/4 teaspoon of the granulated onion to each bowl. Season all with salt and pepper and mix well. Add 3 tablespoons oil to the bread crumbs and mix well.
  2. Working with one piece at a time, dust tofu in cornstarch, then dredge in egg, shaking off excess. Press in bread crumbs to evenly coat. Arrange on one baking sheet, and transfer to oven. Bake until golden and crisp, 15 minutes.
  3. Place mushrooms on second baking sheet, season with salt and pepper and toss with the remaining 2 tablespoons oil. Bake until golden, 12 minutes.
  4. Make the quinoa: Meanwhile, in a medium saucepan, combine quinoa with enough water to cover by 2 inches. Bring to a boil and cook until the quinoa is tender, about 8 minutes. Drain, then return quinoa to the pan. Cover and let stand for 10 minutes; fluff into a large bowl.
  5. In a small bowl, combine tahini, oil, lemon juice, mustard, soy sauce, garlic and 1/2 cup plus 2 tablespoons of water. Whisk together and season with salt and pepper.
  6. To the quinoa, add mushrooms, cauliflower, parsley and 1 cup of the dressing and mix well. Season with salt and pepper.
  7. Divide quinoa in bowls and top with tofu. Serve with remaining sauce for drizzling on tofu and lemon wedges, if desired.

Iceland: South

In the south, the main attraction is the glacial lagoons. As you drive south from the east you can see the rivers of ice carving their way through the mountains, and then the road cuts across the water slipping down from the main lagoon at Jokulsarlon down to the sea.

The main lagoon measures about 7 square miles and until 1932 was covered in thick glacial ice. Then the glacier started to retreat, and nowadays more than 300 feet (100 m) of ice breaks away each year to reshape the lagoon and fill it with spectacular icebergs.

The lagoon is open to the sea and so contains a mixture of salt and freshwater, giving it a unique blue-green color.

There are hundreds of seals here in the winter and the lagoon supports many species of fish including krill, herring, trout and, occasionally, salmon.

Just metres away from the lagoon is a black sand beach, littered with brilliant shards of ice and the remnants of icebergs.

Fjallsarlon is the neighbouring glacial lagoon, quieter and with an excellent view of the ice breaking away from the lagoon.

The two lagoons have a very different feel to each other but both are worth visiting.

Like most Icelandic sites they’re free to view and enjoy. Both come with minimal facilities, a cafe and toilets, but the quieter Fjallsarlon is where you’d be best advised to schedule a break.

Mostly visitors are just attempting a full day trip from Reykavik, so it’s a luxury to stay close by and allow yourself some more time.

Vik is the central town in the south for tourists. Mýrdalur is the southernmost district of Iceland, bordered by the glacial river Jökulsá to the west and the river Blautakvísl to the east.

Just east of the outskirts of the village lies one of Europe’s biggest artic tern breeding grounds and they are mesmerising to watch against the water as you walk along a truly beautiful black sand beach.

To the south of Reynisfjall mountain a spectacular set of rock columns called Reynisdrangar rise up out of the Atlantic Ocean with some stunning basalt columns.

Dyrhólaey is a 120 meters high headland extending into the sea and forming an impressive natural arch located in the western part of the Mýrdalur district. In the summer, the peninsula is home to hosts of puffins.

The beach has a tremendous undertow so there are a number of warnings about getting too close to the water.

And of course being Iceland, there has to be a huge waterfall to visit in the village of Skógar, a popular summer-resort centre surrounded by unusual scenic beauty and with a breath-taking view of the beautiful 60-metre high Skogáfoss waterfall.



Green Shakshuka With Avocado and Lime

Green Shakshuka With Avocado and Lime

INGREDIENTS

  • 3 tablespoons olive oil
  • 1 yellow onion, peeled and thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 large bunch/1 1/2 pounds Swiss chard, stems and leaves separated and chopped (about 9 cups)
  • ½ teaspoon salt, plus more as needed
  • cup half-and-half or heavy cream
  • 8 large eggs
  • ¼ teaspoon black pepper, plus more as needed
  • 3 ounces cotija cheese or queso fresco, crumbled (about 3/4 cup)
  • 1 avocado, sliced, for serving
  • 1 small jalapeño, thinly sliced, for serving
  • Chopped cilantro, for serving
  • Smoked hot sauce, for serving
  • Corn tortillas, toasted, for serving
  • 1 lime, cut into wedges, for serving

PREPARATION

  1. Heat oil in a large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more.
  2. Raise the heat to medium-high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with 1/2 teaspoon salt, pour in the half-and-half and stir loosely together.
  3. Make eight small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid, sprinkle with salt, pepper, cotija, avocado, jalapeño and cilantro. Serve with smoked hot sauce, toasted tortillas and lime wedges.

Liberal

Liberals contend that societies can change gradually for the better and from the bottom up. They differ from revolutionaries because they reject the idea that individuals should be coerced into accepting someone else’s beliefs. They differ from conservatives because they assert that aristocracy and hierarchy, indeed all concentrations of power, tend to become sources of oppression.

Liberalism thus begins as a restless, agitating world view. Yet over the past few decades liberals have become too comfortable with power. As a result, they have lost their hunger for reform. The ruling liberal elite tell themselves that they preside over a healthy meritocracy and that they have earned their privileges. The reality is not so clear-cut.

At its best, the competitive spirit of meritocracy has created extraordinary prosperity and a wealth of new ideas. In the name of efficiency and economic freedom, governments have opened up markets to competition. Race, gender and sexuality have never been less of a barrier to advancement. Globalisation has lifted hundreds of millions of people in emerging markets out of poverty. It could be so much better, but it has also been so very much worse.

But ruling liberals have often sheltered themselves from the gales of creative destruction. Cushy professions such as law are protected by fatuous regulations. Financiers were spared the worst of the financial crisis when their employers were bailed out with taxpayers’ money. Globalisation was meant to create enough gains to help the losers, but too few of them have seen the pay-off.

In all sorts of ways, the liberal meritocracy is closed and self-sustaining. Liberal technocrats contrive endless clever policy fixes, but they remain conspicuously aloof from the people they are supposed to be helping. This creates two classes: the doers and the done-to, the thinkers and the thought-for, the policymakers and the policytakers.

The founding idea of liberals is civic respect for all, set outing the Economist centenary editorial, written in 1943 as the war against fascism raged, t in two complementary principles. The first is freedom: that it is “not only just and wise but also profitable…to let people do what they want.” The second is the common interest: that “human society…can be an association for the welfare of all.”

Today’s liberal meritocracy sits uncomfortably with that inclusive definition of freedom. We live in bubbles. Remote from power, most people are expected to be content with growing material prosperity instead. Yet, amid stagnating productivity and the fiscal austerity that followed the financial crisis of 2008, even this promise has often been broken.

That is one reason loyalty to mainstream parties is corroding. Britain’s Conservatives, perhaps the most successful party in history, now raise more money from the wills of dead people than they do from the gifts of the living..

People are retreating into group identities defined by race, religion or sexuality. As a result, that second principle, the common interest, has fragmented.  Leaders on the right, in particular, exploit the insecurity engendered by immigration as a way of whipping up support. And they use smug left-wing arguments about political correctness to feed their voters’ sense of being looked down on. The result is polarisation. Sometimes that leads to paralysis, sometimes to the tyranny of the majority.

At worst it emboldens far-right authoritarians.

Liberals are losing the argument in geopolitics, as well. Liberalism spread in the 19th and 20th centuries against the backdrop first of British naval hegemony and, later, the economic and military rise of the United States. Today, by contrast, the retreat of liberal democracy is taking place as Russia plays the saboteur and China asserts its growing global power.

This impulse to pull back is based on a misconception. As the historian Robert Kagan points out, America did not switch from interwar isolationism to post-war engagement in order to contain the Soviet Union, as is often assumed. Instead, having seen how the chaos of the 1920s and 1930s bred fascism and Bolshevism, its post-war statesmen concluded that a leaderless world was a threat. In the words of Dean Acheson, a secretary of state, America could no longer sit “in the parlour with a loaded shotgun, waiting”.

Even if today’s peace holds, liberalism will suffer as growing fears of foreign foes drive people into the arms of strongmen and populists.

It is the moment for a liberal reinvention. Liberals need to spend less time dismissing their critics as fools and bigots and more fixing what is wrong. Liberals need to side with a struggling precariat against the patricians.

Liberals should approach today’s challenges with vigour. If they prevail, it will be because their ideas are unmatched for their ability to spread freedom and prosperity

They must rediscover their belief in individual dignity and self-reliance—by curbing their own privileges. They must stop sneering at nationalism, but claim it for themselves and fill it with their own brand of inclusive civic pride. Rather than lodging power in centralised ministries and unaccountable technocracies, they should devolve it to regions and municipalities. Instead of treating geopolitics as a zero-sum struggle between the great powers, America must draw on the self-reinforcing triad of its military might, its values and its allies.

The best liberals have always been pragmatic and adaptable. Before the first world war Theodore Roosevelt took on the robber barons who ran America’s great monopolies. Although many early liberals feared mob rule, they embraced democracy. After the Depression in the 1930s they acknowledged that government has a limited role in managing the economy. Partly in order to see off fascism and communism after the second world war, liberals designed the welfare state.

Liberals should approach today’s challenges with equal vigour. If they prevail, it will be because their ideas are unmatched for their ability to spread freedom and prosperity. Liberals should embrace criticism and welcome debate as a source of the new thinking that will rekindle their movement. They should be bold and impatient for reform. Young people, especially, have a world to claim.