Layers upon Layers

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful
of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos
Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite
Desserts from the Classic Caffés of Vienna, Budapest, and Prague.



After the caramel incident of June, I decided to avoid the traditional thin wedges of caramel to be presented on top and save my flat from burning down. Instead I opted for thin wedges of mango, perfect for the summers heat and divine flavour combination.

After the wedding cake accomplishment of July, I decided I was a pro at chocolate buttercream and adopted the same recipe for this cake - basically less eggs and more chocolate :). And oozed it all over in the end.

After the layers cakes of every month, I went for 9 in total alternating between traditional and then those with a bit of extra cocoa for the colour dimension. This was simple, just divide batter in half and add two extra tbsp cocoa to the chocoalte batch.

When eating the cake, I definately got the sensation of an Eastern European cafe perhaps with a strong espresso. I found that it was even better the second day. I couldn't quite tell you if I'd make it again, certainly not in the summer when it was a bit hot between going in and out of the oven every five minutes. I think it would be prefect if planning a tea party with a number of Hungarian/Austrian/German desserts and snacks.


Apologies for the brief post, things have been crazy busy around here as of late. So that tea party won't be happening for a while. Okay off to Finland today, hopefully to get some relaxiation in and to all the Brits, Happy Bank Holiday!

Cookbook Wishlist

An ongoing wish list of fantasy fundamental cookbooks:

- Baking from my Home to Yours, Dorie Greenspan
- The Sweet Life in Paris, David Lebovitz
- The Zuni Cafe Cookbook
- Sky High Cakes
- The Breadmakers Apprentice, Peter Reinhart
- The Curry Secret, How to Cook Real Indian Indian Restaurant Meals at Home
- Leon Cookbook
- Mastering the Art of French Cooking, Julia Child

This is simply based on blog wanderings and dreaming, and frequently mentioned cookbooks that I would love to get my hands on. Please add any other recommendations.

Mastering the Art of Wine Country Cooking-MAWCC

After returning from a magical trip to Iceland, it is time to take this show up a notch (or so I hope). Sundays are proposed to be 'Teach Jussi to cook days.' Jussi certainly can cook, he is well skilled in the art of crepe making and more. However, he suffers from the male inability to multi-task which can make cooking a confusing and daunting task. He also finds pairing sauces and flavours difficult. I hope to cover all these things.

In return for advancing his culinary ability, he will advance my Finnish speaking skills. So get ready to join in on the fun and the journey.

Not to steal the thunder of an exicting film that I am excited to see, Julia and Julie (unfortunately release date later in this country), but this aims to Master the Art of Wine Country cooking (MAWCC). This is where my family comes from, this is where I learnt the things up my sleeve and well this is where it all began. Make sure you have a glass of Sonoma red ready and lets begin.

Ole! A little taste Espana in cloudy Britian

This month's Daring Cooks challenge is brought to you by Olga from Las Casas de Olga and Olga's Recipes. It is Jose Andres's recipe, Rice with mushrooms, cuttlefish and artichokes. It's been a while since I last made a paella-like dish and even longer since my last trip to Spain. However, after tasting this delicious dish those two things I should do much more often.

The preparation is relatively straightforward, although can be daunting with lots of details and instructions for those who haven't created a one pan rice dish previously. Somehow all London supermarkets did not have cuttlefish or squid, so sadly I replaced with white fish and shrimp. I'm sure the intended ingredients would have really made this dish divine, but the swamp was muy delicioso. Also, because I am an addict of chorizo I included that in the Sofregit (sort of a paste base for the dish).

I must say the aioli was sadly the most frustrating and difficult part of this dish, as I have never made aioli or mayonnaise before. In the end it just required to whip, whip, whip and worked beautifully with the sprouting broccoli we had on the side.

(Apologies for the poor photo quality, got too excited between the rest of the bottle of white wine and dinner time :) ).

Rice dish Ingredients:

- 4 Artichokes (used 1 jar of artichokes)

- Button mushrooms

- Originally recipe called for cuttlefish, however replaced with appox 200 grams cod and 200 grams fresh shrimp

- Sofregit (see below)

-- 1 or 2 bay leaves

- 1 glass white wine 300 grams short grain or paella rice

- Fish stock (approx 1.5 cups for every 0.5 cup rice)

- Saffron threats

- Aioli

- Cilantro to garnish

1. Prepare the fish, and saute in olive oil.

2. Add the artichokes and mushroom. Then add the bay leaf. Saute until golden.

3. Add a touch of white wine and 3 tbsp of the sofregit.

4. Add all the liquid and bring to a boil.

5. Add all the rice and let boil.

6. Add the saffron.

7. Turn to a low heat and let the rice absorb all the liquid.

8. Pull off heat and let the rice stand.

Sofregit Ingredients:

- 2 small onions

- 1 can of tomatoes

- 2 tbsp olive oil

- 1 green and one red pepper

- 5 garlic cloves

- 1 bay leaf

- diced chorizo

- 1 bay leaf

- a tsp of cumin and tsp of oregano

1. Add all to pan and let simmer.

2. Season with salt if necessary.

Memories

Food has strong associations. Even for those who aren't self proclaimed foodies out there in the world, food can play powerful role in life and memories. Lets play a little game. (I would normally say close your eyes, but doesn't quite work in this format) and think of moments or flavours associated with each of the foods. I'll first give you an example. Mangoes.

When I think of mangoes I think of growing up in Hawaii and sunshine blossoming all the blushing green fruit. At the peak of the season, the tree would shed the mangoes and my brother and I would run around throwing mangoes at each other like they were water balloons. We would end up drenched in yellow pulp running down our bodies with large pits scattered across the driveway. Yum.

Okay back to the activity. Think about examples associated with each of the following (we'll start out easy): Watermelon, Poppy seeds, Toast, Rice Krispee treats, and Coconut milk.
(Hopefully you won't try and make something with all those ingredients).

Memories are always persuasive and take me back to my grandmother's kitchen, her white wine always with ice and the best Christmas morning breakfasts. Her kitchen aid always wandering around another batch of cookies and the dog patrolling the floor.

Life is only life forevermore

All,

Off on adventures of the marital and ice kind. Be back in three weeks with lots to tell and pictures to share. Until then Robert Frost's poem "Master Speed."

No speed of wind or water rushing by
But you have speed far greater. You can climb
Back up a stream of radiance to the sky,
And back through history up the stream of time.
And you were given this swiftness, not for haste
Nor chiefly that you may go where you will,
But in the rush of everything to waste,
That you may have the power of standing still-
Off any still or moving thing you say.
Two such as you with such a master speed
Cannot be parted nor be swept away
From one another once you are agreed
That life is only life forevermore
Together wing to wing and oar to oar

With a Cherry on Top...

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England. The tart is complete with homemade jam, David Lebovitz style with a bit of contrieu of course.

I haven't had much time to write up a proper post or even edit the pictures, but hope the following are worth a thousand words (as in the empty plate at the bottom means it was delicious). The tart is dedicated (can you dedicate a tart?) to Lorna who is an almond and cherry addict and who has been so helpful, kind, supportive and amazing. So lets rename the Bakewell tart to the Lorna's-swell tart!

(thats Lorna sewing away!)

Is Food Blogging the next Twitter?

First Al Gore 'invented' the Internet. Then there was email. Then blogging. Then Facebook. Now Twitter. Life just seems to be getting more brief. While at the same time, more and more people find new ways of 'expressing' themselves or at least claiming to so through text abbreviations and copyrighted pictures.

As a side note, it should be know that I'm not a fan of Twitter. I can see the potential for say CNN, but the fact that Ashton Kutcher - a wanna be celebrity - has more of a following, what is that really saying about our society an our intellect.

Anyways back to the blogging point, I'm afraid Food blogging is evolving to a new stage. I'm not a technology expert, but in looking over the increasing number of food blogs, I calculate that everyone and their grandmother now having a food blog. In fact they are making a movie out of it (Julie & Julia), take that Facebook (although -whispering-I am excited for the movie). It doesn't seem as special as my naive hopes had dreamed it to be a few months ago. I saw it as a creative outlet when I moved to London, to challenge myself in the kitchen and at the keyboard. But its a tough world out there, considering I believe that the number of people who read this blog can be counted on my hand. I know you've been busy, I've been busy -- you want to see more travelling and more novel things in the kitchen. I know, I have no excuse. In this Food blogging world, it certainly is dog-eat-dog (not a recipe option that I plan on trying to only get more readers). This 'situation' is even driving people off the food blogging bandwagon, such as those who started before the emergence of digital kitchens around the world are seeking new adventures or are leaving familiar communities because they are getting too large (such as Daring Bakers).

So does all this make me a blogging cliche? It scares me and reminds me of this New York Times article. If anyone is out there, what do you want to read? What do you think makes something a special blog? How is blogging taking over our world our form of communication? I mean you can even Twitter recipes now a days.

Lorna-lou's Birthday!

Happy Birthday Miss Lorna!

In the midst of all this wedding planning and preparation, a fun cake thrown in is the best ingredient. It is a riff on the wedding cake I will be making for the pending nuptials -- Chocolate Butter cake from Sky High Cakes with Nutella Buttercream and a little extra strawberry love on top. Yummy!


To be honest, I can't remember the last time I even made a birthday cake. There are too many cupcakes and fairy cakes in this world now, that the big layer cake piece of heaven is at the back of the line. Let me tell you after this tasty treat, I feel a comeback.


Back to the wedding bonanzas, I promise more cooking soon...but even more important is upcoming travel!

Bribery & Fish

Jussi is off in Chicago, while I'm sticking it out London style. So in an attempt to bribe him to come back to London as soon as his business trip is over I'm posting about the sushi we made before he left. He is the sushi master.

The thing about sushi is that it is much simpler to make than it actually looks. Well if you are also under the impression that rolling things up together looks complicated - but it does when you have all those colours, swirls and raw things wound up into a delicious piece of tastiness that melts in your mouth, not in your hand. But for some reason, no one ever (or at least out of the people I know) makes sushi.

I highly recommend it for a dinner party or date evening even, because you can get really into it - pairing this that and the other. Perhaps that is how you find a soul mate, its really your sushi mate. Who doesn't think that having prawns, salmon, spicy mayo, mango and cilantro all in one is totally ridiculous, but rather makes it for you every time with some toasted seasame seeds sprinkled on top. Now say that ten times fast every time you pretty please? See soul-sushi mate.

The most essential item in making homemade sushi is the quality of the fish. Get something that is fresh, beautiful, and the guy who is preparing it for actually knows what sashimi is and doesn't look at you funny. Your basics would include salmon, tuna and some eel, throw in a bit of yellow tail, squid or roe if you want to impress. For the two of us, 100 grams of two types of fish plus some extras is more than enough.

By extras, I mean if you want to take your sashimi to the maki level. Not to the next level, the MAKI level (make you say that with a deep voice with sushi master knife in hand and master chef bandana around your head). We tend to go for mango (oh yes mango), avocado, imitation crab, cilantro, crispy onions, cucumber etc. But just play with your flavour sensations and experiment. We tend to get a bit carried away with the maki and should be really having more nigiri, but perhaps thats the sake.

As for the rice, that itself is also easy if you know how to cook rice perfectly anyways. Somehow growing up in Hawaii with rice at every meal I was trained well (on a side note, it also took me a really long time to decide that I could actually live without a rice cooker, I still think they are brilliant).

So Jussi want to come back and maki sushi with me (oh bad pun). Or better yet, lets plan a trip to Japan! Oh and remember the chop sticks!

I went to jail last weekend

I swear I'm innocent. Its not what you think.

It is exactly that, not what you think. When we journeyed to Finland last weekend we stayed in the white-collar heaven of a prison in Helsinki. Sure enough, it would work as a business hotel but for our purposes it provided a basis to witness Johanna (Jussi's sister) get out a prison, I mean graduate from high school.


The weather in Helsinki was brilliant, sunny, perfection. I only hope we are as lucky in July. The esplanade was in its full glory, the water resting beneath the sun, and well lots of wine, food and good people around. And lots of motivation to learn more Finnish as always.


As a tribute to Johanna for her accomplishment, I present peanut butter brownies (Smitten Kitchen style). As Johanna, like myself, is a big fan of peanut butter, chocolate and well a big glass of milk to go with. Although I can't say that these made it to Finland, they also didn't really make the final picture (eaten up too soon) and for this we must go to prison (only the Helsinki one of course). Maybe one day I will have the patience to wait and snap a photo of the final product, until then you'll be left to imagine the greatness. (http://smittenkitchen.com/2007/10/peanut-butter-brownies/)

Crisps, Strudel and Recession, my oh my

The May Daring Bakers' challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Its already that time again, Daring Bakers. Time is surely flying. June. I thought yesterday was February. It doesn't quite feel like spring, or it might even be summer. Its been a bit of a odd spring. It is probably because this is the first time that summer won't bring a new place, a new start, a renewal. Instead, I am officially an adult -- working. Eek that seems even stranger to say out loud.


It is also strange due to this economic climate, that one of colleagues who sits nearly next to me was made 'redundant'. In the US, the term is 'laid off'. What do you say to someone who has more experience, who has been at the company longer? I'm just a graduate with a lower salary, must be cheap labour, will I be next?. It's getting tougher each day. On top of it, our expenses are going up and we are attempting to save for our trip to Iceland in July. Yesterday, Jussi and I were checking every pocket, corner, and purse for a bit extra change to buy some crisps. Yum, Kettle crisps - the recession antidote.

In light of this penny-pinching or perhaps pence-pinching, I've been making lots at home, however nothing too revelational or exciting. Old budget staples and using up what is in the fridge. Notably, lots of dough from scratch - lets see pizza, focaccia, even hot dog buns (and somehow I don't deem white flour preparations worthy of this blog, perhaps I should get over myself). In the same budget mood and doughy festivities, strudel fits in perfectly around our tiny flat.


Although strudel looks intimidating as we eye it at the Borough Market with its flaky layers, the purse strings yank at us to make at home. Apples are cheap, but even less expensive are the few pears sitting at the bottom of the fruit bowl and frozen berries ready in the freezer. And speaking of pence-pinching, no gym membership - try strudel stretching.

The original recipe can be found here: http://linda.kovacevic.nl/

The budget-saving variations were applied to the filling to accomodate what we had around:
2 tablespoons contireu (what we have around)
3 tablespoons (45 ml) raisins (omitted)
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts (omitted, too expensive)
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking) (replaced with 1 pound pears, and half bag frozen mixed berries)


Even with the cost cutting measures, it was tasty. We didn't run into any challenges into the process. Except for when we tried covering the entire table in parchment paper (lack of table cloths in our tiny place), which didn't work at all. Just failed, don't try it. Oh well. Also we ended up rolling it the short way versus the long way to make a snake, as we were hoping for millions of layers of flaky crust, which we preferred over volume. It might of been too many millions, as we ended up with reasonably flaky crust with a number of layers stuck together.

As far as on list of recommended recipes, it was good for strudel, but I've decided I'm a bit more of a turnover kind of girl. No not the one you take to bed, but those of goodness, sweetness, and everything nice inside. Perhaps this recipe can be modified to satisfy the turnover urges in you.



Okay, I know I'm covering up the lack of posting with this post. Yes for economic reasons, its been difficult to post about cooking, much less travelling. Its been busy - there is a recession out there, you hear! But we are off to Helsinki tomorrow for a long weekend of graduation parties, so hopefully will have celebratory food stories to share.

Disasters to Delicious

I will be the first to admit that over the years there have been a few disasters in the kitchen, however I like to reserve those for special occasions and large dinner parties (as evident in the caramel and macadamia nut cheesecake catastrophe of '09, the brownie debacle of '08, the red wine reduction destruction of '07).

In hopes to encourage all new chefs out there (namely Jussi) and to coincide with the first Daring Cooks challenge, below are some words of encouragement, advice, and/or confusion. I've just learned to cook through watching my grandmother and my father, and although not nearly enough Foodnetwork, and of course lots of eating along the way.


Experiment Even if math or chemistry isn't your favourite subject, the principles of the Scientific method still apply. Its been awhile since I dissected a pig and whirled tubes around, but the basic steps are to:

a) Use your experience and think. What kinds of things have you made/eaten before, what would you like to do/eat more of? Consider your background, or I especially like to think of where I've traveled and get inspired.

b) Form a hypothesis & methodology, aka figure out what exactly you want and how you want to create/make. This includes gathering different options for a recipe or interpretations of a classic. Also, think about where things may have gone wrong last time (aka burning, people politely ate it, etc) and how you can fix it.

c) Test & Repeat. This is the fundamental element to the kitchen. Get your hands, pants, apron, face, everything dirty (if you are me of course). The key is then to repeat these tests. I tend to make the same thing with different recipes, so you can really examine the effects, impact of different methods and ingredients.


Go with your instincts & herbs You can't go wrong (to a large extent) with pairing unique flavours/textures together. Your instinct should guide your cooking, this is where the spontaneity and creativity come in hand (plus a dash of chili flakes, a bit of garlic). Along the same lines, you can't really go wrong with fresh herbs (particularly my favorites are basil, cilantro, rosemary, sage). Its what sets any dish aside.

Food brings people together, so no matter how ridiculous the food turns out in the end, it is the fact that people convene together that they will remember. It is the total experience and food is simply the catalyst for that enjoyment. This is why I always prefer to sit at a table for a meal, as there are less distractions and it becomes a unique event and something to look forward to. So even in our tiny, tiny apartment we have a dinner table occupying nearly half the space to sit down and enjoy a glass of wine with a plate of cheese.

And of course: Never give up or stop learning. Culinary techniques and combinations are always evolving and so is any chef's skill. That's what this here blog is about, a personal challenge to do more and document the evolving nature of it all.


Well now, I shouldn't take your time up much longer. Time for you to get in the kitchen. And as there is a first for everything, this is the first Daring Cooks challenge (hosted by founders Lis & Ivonne) and my first time making gnocchi. I can't say that everything went smoothly, but it surely went tastily.


So if you don't succeed with beautiful gnocchi, you apply those skills listed above - past knowledge of flavour combinations (ricotta & eggplant - check), add some fresh herbs (lots of basil - check), enjoy the glass of wine and good company (always check), and never decide even if you burnt the eggplant slightly, had a little soggy gnocchi get you down. Meanwhile, you simply wrap the (better) pieces of roasted eggplant around the gnocchi add a bit of homemade pesto and tomato sauce, bake in oven, and walla beautiful tasty dish.


Recipe for gnocchi from my next cookbook purchase, because I am in love with every recipe from it: Zuni Cafe cookbook. Eggplant wrapped gnocchi inspired from the Ottolenghi cookbook.

Hugh Grant ruined it for the rest of us

Beyond the gritty streets and grey skies of London, a true cooking, travelling and chick flick paradise can be found. Behold Blenheim Crescent of Notting Hill. I know what you are thinking, what does chick flick have to do with anything? But ultimately, Hugh Grant ruined it for the rest of us when he supposedly was in this little movie called Notting Hill, wherein he worked at a bookshop in the London neighbourhood of the same name (or so I'm told).



I personally took a picture of the The Travel Bookshop for this lovely blog, and then realised that it was some sort of chick magnet, with girls and their Starbucks posing for pictures, hoping that a cute English bloke will flash them a smile. By the time this realisation struck, our bikes were surrounded with swoons and giggles.

Meanwhile our real calling was across the road, in a magical and mystical place where dream comes true or at least where the pages of cookbooks are brought to life: Books for Cooks. The concept of the store is the union of (cooking) philosophy and practise, or as one could argue cookbooks galore and a scrumptious cafe. So I basically drooled the moment I walked in the door.


Jussi and I fumbled around through pages from Eastern Asian cuisine to glossy pictures of brownies, biscuits, and cakes. It felt like that moment in movies where the lead is gaily bathing in greenbacks; except here I was an amateur cook in culinary heaven.

The mirage continued at the back with a cafe where the menu is from selected cookbooks. And just my luck, the featured cookbook for the day was the Ottolenghti cookbook, one of the latest in my collection. We dined on tasty mezzes, but couldn't keep our eyes of the array of cakes on display - white chocolate cheesecake, orange and blueberry, double chocolate all taunting us from beneath the skylight. We took them down with a dollop of yogurt and plate painted with chocolate. Yum.

It is safe to say that we'll be back. Jussi had to pull me out the front door, as I was now just as bad as the girls across the street - swooning.

PBJ in LHR missing SEA

Lately in London the weather has been brilliant. Although some bits of yesterday and most definitely today, this is not so much the case. In the spring when the grey clouds roll in and small rain drops are shed from the sky it reminds me of Seattle. This is not your pouring rain in desperate cry for an umbrella, but rather one where the mist drains out the noise of the city and returns you a bit to nature. As a result of this slight shift in weather, I am...homesick. I know that its not a worldwide pandemic, but to a person who is generally cheerful and skipping down the sidewalks - this means something is up.

In turn, I rely on a culinary masterpiece, known as the PBJ or to those estranged to its tastiness, Peanut Butter and Jelly. Peanut butter has never really caught on here quite like in the States, but I let it slide. I can still get my organic freshly buttered, peanut butter from Whole Foods. But the idea of putting these two together somehow repulses those who dare put mayonnaise on every sandwich out there.

The secret to the PBJ is simple, ratio of Peanut Butter to Jelly and quality of bread. The perfect ratio is an individual preference, but I'm a sucker for the mouth sticking syndrome and prefer a higher Peanut Butter quotient. The bread well, is often easier said then done. Go for whole grain and toasted, and you'll be in for a good time. Well now that sounded frisky, or do I mean Jiffy (sorry bad peanut butter joke). I guess that means its time to go skipping on the sidewalk, oops I mean footway.

Somewhere between Hawaii and Hobnobs: Caramel-Macadamia Nut Cheesecake

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

Round 2 of Daring Bakers: Cheesecake Challenge. I must admit I have never actually made cheesecake before and secondly, I have a love hate relationship with the thing. Somedays its oooh so tasty, creamy goodness and look at the flavour options. Then there are other days when I'm thinking 'cream cheese,' seriously does that even count as cheese? Or worse yet does it even really could as a dairy product? But moreoever, cheesecake is Jussi's favourite dessert, foolish me, I mean meal.

The recipe for the cheesecake was quite simple to follow, but then the caramel....well lets just say we had a 'situation' two Sundays ago when Jussi was not happy I was making cheesecake. It involves burning caramel in a pan, then dumping it into a plastic rubbish bin, then freaking out and then grabbing the rubbish bag (which also is made of plastic) and putting it into the burning caramel pot - all before a dinner party and we weren't having any smoked fish to make up for the smell. Ooops.

The Caramel & Macadamia combination was inspired from the Ottolenghi cookbook, which features a double dose of sugared caramel (both in its pure dump all over the cheesecake form, and a caramel and macadamia brittle which is broken on top of the cheesecake). I also used HobNobs, a classic British biscuit for the crust.

In the end the cheesecake combination is a sort of exhibition of cultural expressions from growing up, Hawaii with the macadamia nuts, cheesecake for classic Americana, and now a bit of HobNobs to appease the posh folk. If only it was enjoyed with tea and coffee, versus diving in directly with a fork after a tasty meal (hence the lack of perfect slice pictures :) and only Rachel having lots of enjoyment).

Recipe alterations:
Base: One pack crushed HobNobs with approximately 3-4 tbsp melted butter

Topping:
Caramel Drizzle (do not over cook, see burning notes above): Melt 4 tbsp butter and 1 cup sugar in a pan. Continuously stir. When reaches desired colour add 1 cup of whipping cream and allow to cool slightly before pouring over cool cheesecake.

Caramel Mac Nut Brittle: Melt without stirring approx 3/4 of a cup of sugar until it turns brown syrup colour. The pour over macademia nuts on a parchment lined pan. Allow to cool and break up pieces.

Where the streets have no numbers...

Isle of Wight. Easter 2009.