Archive for the ‘Jobs’ Category

On being completely underqualified…

Tuesday, August 11th, 2009

CrimeFighters

My lovely friend Miles is making a film in York in the next two weeks and I, like the flipping dork I am, volunteered to do the food.

We started last night, making sandwiches, biscuits (flapjacks = fail) and plenty of hummus for the troops. I had help from the lovely Miss Helen Batty and from Jonic. It was actually a lot of fun.

Tonight is a similar night but instead of 15 people to cook for, there are 40. Two of whom are allergic to eggs. When I was vegetarian I found it really annoying when people didn’t take that into consideration and I was a bit of an afterthought so I’m trying to make most things egg-free.

With that in mind, I’ve been trying to figure out how to make some oatmeal raisin cookies without egg. I’ve been googling and apparently you can substitute half a mashed banana per egg in a lot of recipes. I didn’t know that and I’m really intrigued to try it out. I’ll let you know if it works. If it does then that might be the first recipe I put up here. Exciting stuff!

I will try to take some photos as the catering continues. Fingers crossed that everyone enjoys it and I don’t poison them.

Posted in CrimeFighters, Food, Jobs, Superheroes | No Comments »

Week Four at Ballymaloe – in which there is a daring escape

Monday, May 18th, 2009

(Written on Sunday night)

It seems that it’s already the beginning of week 5; I can’t believe how fast the course is going by.

This week we finally got to make white yeast bread which is really exciting (no, really, it is) and I’ve already made a few loaves at home. White yeast bread dough is really versatile and is definitely my favourite so far. You can make pizza, breadsticks, rolls, loaves and flatbreads all out of one type of dough. Yesterday, I made a couple of loaves with seeds on and fougasse, which is a flat bread which they used to use to test the temperature of the bread ovens in bakeries in France. It’s basically a flat white bread, but you cut or tear holes in it and cover it with olive oil, sea salt and rosemary. Mine didn’t look too attractive, but it tasted pretty sexy.

White yeast bread 1White yeast bread 2

The other exciting yeast-based event of the weekend was the near escape of Trevor the sourdough starter. It seems that he thought his tub was too small and I woke up this morning with flour and water all over my bedside table and floor. Luckily, most of him is still left and it can only be a good thing that he’s so active. I think it’s because I was making bread yesterday, so there was probably a lot more yeast about for him to chomp on. I’ll be able to make my first loaf of sourdough next week, so I’ll be sure to report on that. I’m feeling like some kind of mad scientist at the moment – who’d have thought you could make life with just flour and water?! MWAHAHAHA etc…

Being here is really making me think about what I’d like to do for a career when I grow up (if I ever do). I’m really loving all the bread and baking so I’d love to hone my skills in that a bit more. I think I might look for a chocolate course when I leave, as well as one in patisserie. If anyone knows of any good courses in those things in the UK then let me know. Perhaps I’ll open up my own bakery. Or deli. Or something. It’s a pity that one of my other ambitions is to live in a castle; I don’t think the two things really go together.

Right, back to my homework which I have left to the last minute as usual. Tomorrow I am making Ballymaloe bacon chops with whiskey sauce and piperonata. Hopefully it won’t be too stressful!

Posted in Ballymaloe, Food, Jobs, My life | 2 Comments »