Sonntag, 30. März 2014

Afternoon Tea Blueberry Cake with lemon glaze

This is the fluffiest, juiciest and most perfect blueberry cake I have ever made or tasted in my life. There is a slight hint of tea in it and also a touch of tangy lemon zest that makes it just perfect for any Sunday afternoon. Whatever cake recipes you thought you would like to try in the next time, put them all aside and give this one an attempt instead. I promise you, you will be stunned. I am not exaggerating.

EOS-0057

Darjeeling tea in a bag
125 ml boiling water
80 g melted butter
100 g caster sugar
2 eggs Size L
zest of one lemon
30 ml milk
30 g yoghurt
 200 g all-purpose flour (Type 405)
2 tsp baking powder
1/2 tsp baking soda
1 pinch of salt
125 g of fresh blueberries
and a bit of lemon juice plus around 80 g confectioner's sugar for the glaze


Preheat oven to 180°C and grease a 25 cm sized loaf tin. Brew 125 ml of Darjeeling tea for 15 minutes. Beat the melted butter with the eggs and sugar for 5 minutes on a medium speed and then add lemon zest, milk and yoghurt. Cut the tea bag open and put half its content as well as the tea in the mixing bowl and continuing mixing. Then add flour, salt, baking powder and soda and beat for another 3 minutes until it becomes a smooth batter. Finally stir in the blueberries and pour the batter into the loaf tin and bake for 50 minutes.
For the glaze, slowely add little amounts of lemon juice to the confectioner's sugar for thick glaze.
You can keep the cake in an airtight container for 2-3 days at room temperature.

adapted from topwithcinnamon.com

Freitag, 21. März 2014

A birthday with Heston.

Have you ever heard of Heston Blumenthal? He is a three Michelin star chef and is considered to be one of the best cooks in the world. After his huge success "The Fat Duck" he decided to open another restaurant, the "Dinner by Heston Blumenthal" in the Mandarin Oriental Hyde Park in London. Three days ago I had the incredible opportunity (booked two months in advance!) to enjoy my birthday lunch there with two major foodies who happen to be very good friends of mine.

One word - exceptional.
The restaurant is currently awarded with two Michelin stars and holds the 7th place in the San Pellegrino World's 50 Best Restaurants list. And there is certainly reason for that.

The set lunch menu was nothing too posh, kept simple but detailed to perfection. Though this is what you would expect from a restaurant that is supposed to be the seventh best restaurant in the world!
We started of with his famous signature dish, the meat fruit. It's exactly what it's called, a fruit that isn't a fruit but meat. In this case we had a chicken liver parfait that looked like a freaking mandarin! Even from close up you could not tell the difference! The "mandarin slices" melted immediately in your mouth, leaving you stunned and fascinated.
I let the pictures speak for themselves ...

Dinner by Heston Blumenthal - Mandarin Oriental Hyde Park  66 Knightsbridge, London

IMG_7226b
IMG_7237b
IMG_7219b

Ragoo of Pigs Ear Chewitt with slow cooked egg, anchovy, onions & parsley

IMG_7223b

Lemon Salad with smoked artichoke, goats curd and candy beetroot

IMG_7241b
IMG_7244b

Rost quail with Purple kale, onion & smoked chestnuts

IMG_7247b

Roast Ling with Admirals sauce, shrimps, chard, brown butter & capers

IMG_7261b

Steeple cream with poached blood orange, vanilla and lemon verbena

IMG_7263b

Prune & Tamarind Tart

IMG_7275b

Rose infused chocolate ganach with anis biscuit

IMG_7204b

The happy birthday girl 

Samstag, 15. März 2014

Looking for the keys to success

IMG_7164


The interns team

This internship was simply amazing. Emotional and demanding but fullfilling and satisfying. I met incredible people there, people nothing like average - outstanding personalities! I made some very good friends I consider become friends for life for me.  

But I have to face it. I finished my internship. I feel lost now and I miss the hours in the lab, in the pilot plant, even in the meeting rooms, where I felt like DOING something. Being creative, being challenged, being occupied, really made me feel great and alive. The internship made one thing absolutely certain for me - food science and engineering is exactly what I want to do as a profession. I BELONG there. But I believe a woman who wants to become successful needs to finish what she started. So I'm trying to do that by continuing my studies and starting my masters soon and hopefully finishing university in 2 years time. 

But before that, I'm going to my favourite place in the world again ... yes, you guessed right - it's London. London London London again. But this time, something will be different. I'm going with one of my best friends and we will experience something exclusive and magnificient together. I'm almost freaking out just by thinking of it. I'll keep you updated ;)