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.

Happy Easter!

Somehow this feels like one of the first Easters in a long time that I've celebrated. This is not because a) I've had a religious reawakening, b) I decided that Santa and the Easter Bunny were finally real, c) The Peeps finally got to me. Rather it is because this country is founded upon the bank holiday and somehow Easter means a four day weekend.

Let me set it straight, bank holidays are notoriously rainy in Britain. We have had a beautiful spring thus far, with tulips blooming in Regent's Park, rollerbladers in Hyde Park, and plenty of frolicking to farmer's markets. Yet when it comes to a four day fest, the clouds roll in and the rain pours. This would normally be a perfect occasion to have a baking weekend. But instead, the boy and I are off to the Isle of Wight to return to what we do best (travelling!).

This isn't your standard Isle of Wight trip with seafood, tours of castles, feet in the sand- we are going to be cycling around as much as we can over the holiday weekend. Which means I need to add some extra padding to my bum fast -- chocolate.

In light of my first real celebration of Easter in Britian and the need for chocolate, I've taken on classic 'Easter Nests'. These treats are easy to make, probably quite fun for children (and aren't we all children at heart), and unite my love of breakfast food and chocolate.

Ingredients:
Shredded Wheat or Rice based cereal (like Rice Krispies)
Milk Chocolate
Small chocolate eggs
(Optional: Golden Syrup)
Steps:
1) Melt high quality milk chocolate over a double broiler. Depending on the type of chocolate and as a result, if the mixture is still rather thick add some golden syrup.
2) Crush the shredded wheat, otherwise add some rice based cereal to a bowl. Add chocolate. Start with a ratio of about 1 cup cereal to 100 grams (4 ounces of chocolate). Add additional chocolate or cereal until satisfied with the mixture. You want it it to be too chocolate-y (I promise there is a line) otherwise the nests will be too hard to eat.
3) Spoon the mixture into a lined muffin tray.
4) Add the chocolate eggs on top. (Yes, I know that Cadbury doesn't count as high quality chocolate, but they make a mean chocolate egg - spotty and everything!)
5) Allow to cool and harden. Enjoy!

A few of my favourite things... (the American edition)

Perhaps the British are just more understanding of others and that is why they put an extra 'u' in everything. But somehow I doubt that.... perhaps that is why I am still discovering my favourite things here in Britain and already am firm of my favorite American things. I suppose you must be thinking that my favorite things include the Fourth of July, apple pie --- but rather they mostly include anything Thanksgiving and anything Peanut Butter.

Thanksgiving is the obvious choice. I don't want to sound like I'm ignoring the history of the holiday or the settlement predicament, but Thanksgiving in its modern day form is of immense brilliance and it should be spread around the world (Canada is already on the bandwagon or in the cornucopia. An entire holiday devoted to food and family. Oh time to be merry.

Its April, and well Thanksgiving is a long way off, so lets get back to Peanut Butter. Another obvious American gift that should conquer the world. Yet somehow this malleable spread is neglected to the bottom shelf of the British grocery store aisle.

A personal peanut butter weakness of mine include peanut butter cookies with Hershey's Kisses. They are simple, tried and true and downright tasty. I could make these babies in my sleep. Whenever I manage to resist and bring them into work, the coworkers are amazed at the delicate, yet powerful flavours. Little do they know its the sugar talking. My best friend's mother, forever to be entitled to 'Mum' passed this recipe onto me and I shall pass it on to you.


The Hershey's Kisses are courtesy of Jussi's friend from Ohio, who I kindly requested two large bags to make these cookies with. I thought that the two large bags would last a few cookie rounds, but I was wrong.

Ingredients:
1 cup peanut butter
1 cup sugar
1 egg
Pack of Hershey's Kisses (a bit harder to locate over here).

1. Combine peanut butter, sugar, and egg in a bowl.
2. Make balls, approximately the size of a golf ball and place on cookie sheet.
3. Bake 10 minutes at 350F.
4. After removing the cookies from the oven, flatten the balls with a Hershey's Kiss.
5. Let cool and enjoy.

I told you it was easy. You soon can be the peanut butter god/goddess at a workplace near you!