2020 weekly - week 53

28/12/2020, Monday

Last week of year 2020. I am slowly trying to get back to normal. My back pain is 99% gone so I started my physio lightly today. Feels good to do something you are familiar with, even though my body clearly knows that it's been a while since I exercised.

29/12/2020, Tuesday

Can't resist so I made my fourth cheesecake this year. Same recipe as before but with cranberry swirl. That would be our New Year's eve dessert (if it lasts that long).

31/12/2020, Thursday

All right, folks, last post of 2020. Although the exterior is not looking too good at the moment, personally I felt I have grown during 2020. I've maintained my physio routine (more or less) for a year and I hope to continue my exercise into 2021. I've also learned how to live with coeliac. Going out will still be a challenge but eating at home I feel quite comfortable. I also restarted my French. My speaking and listening is terrible but it certainly feels good to use my brain again. Health wise, I am improving, from head to toes, literally. I am pleased to  learn that I'll be entering 2021 with a stronger version of myself.

Thank you, whoever is up there. And I wish you a healthy and prosperous 20201.

2020 Christmas Day Dinner

Happy Christmas!

Starter

Last-minute oysters

Main

Roast beef sirloin

Mushroom, Sherry and Miso sauce

Hubby's sautéed potatoes and carrots

Petit pois with Roast Beef Jus

Dessert

Buche de noel

 

2020 weekly - week 52 (40th week of confinement)

20/12/2020, Sunday

Well, I don't know what to say. The new variant of SAR-CoV-2 of the great British enhancement is hitting the country hard. Just when you thought a respite may be around the corner, here it comes again. I have been quite intrigued by a very fast rise of the infection rate for a while and now I finally know why! It has dented my moral, even for a relatively well individual. Just have to go through the s**t storm with this weak government of ours.

21/12/2020, Monday

Winter solstice today and also a great day to observe Saturn and Jupiter alignment. The Conjunction, apparently an rare event, is visible to the naked eyes tonight. Well, I will definitely give it a go by looking at the south-west night sky tonight.

23/12/2020, Wednesday

Another two boxes of chocolate truffles made. This time it's Apricot or Grand Marnier with orange zest. You can see how quickly we go through this.

I also made the Bûche de Noël . Second homemade Bûche in my life. The swiss roll went surprisingly well today, with no crack whatsoever. Except the cake body turned out too thin. Should have used a smaller pan. Nonetheless, I am still quite pleased.

24/12/2020, Thursday, Christmas Eve

Big day cooking and gotta finalise the Bûche.

25/12/2020, Friday, Christmas

This Christmas is particularly special because hubby is contributing to the side dishes today! 

26/12/2020, Saturday, Boxing Day

We are entering Tier4 today, yep, another name for lockdown. 

2020 Christmas Eve Dinner

What an extraordinary year this is. The virus, my health, company being sold and bought, Mr T is finally going (whether he wants it or not). There are more reasons to cheer than to to boo, even though the new variant of SAR-CoV-2 tries to show us its greatest menace. This mad year is finally coming to an end. Time to breath deeply and slowly.

Starter

Last-minute oysters (we found them on the afternoon of Christmas eve as the fish monger was closing)

Main

Roast turkey on a bed of carrots, garlic and shallots

Pigs in blankets

Brussel sprouts and chestnuts

Cranberry sauce

Cheese platter

Red Leicester, Cheddar and Cranberries, Pavé d'Affinois Bleu, Roquefort

Dessert

Bûche de Noël

I make - Gluten Free Bûche de Noël

This is not my usual mix-and-bake cake. It involves several construction stages but it's cake for Christmas. I think it's worth the extra efforts.

Bûche de Noël 

For the cake
3 large eggs, whites separated from the yolks
75 g sugar
1/8 tsp salt
1/2 tsp vanilla extract
1 tbsp melted butter
25 g gluten-free flour (your favorite blend)*
25 g cocoa powder
1/4 tsp xanthan gum
1/4 tsp cream of tartar powder or vinegar
Icing sugar

For the filling
100 g unsalted butter (best butter you can afford), room temperature
145 g icing sugar, sifted (will reduce to 120 g next time)
1/4 tsp vanilla
1/4 tsp salt
1 tbsp instant coffee granules dissolved in 1 tbsp hot water
100 g mascarpone cheese
1-2 tbsp rum (optional)

For the frosting
200 g dark chocolate, in chunks
100 g unsalted butter (best you can afford)
100 ml whipping or double cream

Preheat the oven at 180C. Grease a large baking tray (mine is 38cm x 26 cm) and line a parchment paper on top.

To make the cake, beat egg yolks with sugar, salt and vanilla until light and fluffy. Pour in the melted butter and beat again. Sift in flour, cocoa powder and xanthan gum. Beat until everything is well combined. The mixture will be thick.

In another bowl, combine egg whites and cream of tartar. Beat until hard peak is formed. It may take 3-5 minutes depending on your mixer.

Scoop 1/4 of the whipped egg white into the yolk bowl. Stir vigorously to mix well. Then pour the yolk mixture to the egg white bowl. Fold gently to incorporate the whipped egg white thoroughly.

Pour the batter into the prepared baking tray and spread evenly with an offset spatula. Bake at 180C for 8 minutes or until the toothpick comes out clean.

Remove from the oven. Dust icing sugar on top of the cake (no need to let it cool), then line a large piece of baking parchment on top with excess on both short ends. Put on your oven gloves and flip the tray upside down onto the bench top. Peel away carefully the baking parchment (the one used for baking in the oven) from the cake. Make pleats (fold a few times) on one short end of the baking parchment on the bottom (the one you put on after baking) up until the edge of the cake. Then start rolling the cake with the parchment in. The pleats serve a role to encourage the roulade shape. Leave the rolled cake on the side to cool for 30 minutes.

During this time, make the filling by beating the butter and half of the icing sugar until well incorporated. Add the rest of icing sugar, vanilla, salt and coffee. Stir to combine. Beat in mascarpone cheese until light and fluffy. If the mixture is too thick, add dash of milk. If using alcohol, beat in the rum now. Chill the filling before using.

When the cake is completely cooled, unroll the cake and spread the coffee filling on top. Smooth over evenly to the cake roll and start making the swiss roll shape with the help of the bottom parchment paper. When the rolling is done, chill the rolled cake before frosting.

To prepare the frosting, heat the cream on low heat until small bubbles arise from the sides. Put in chopped chocolate and butter so that they melt in the warm cream. When everything is melted, let the mixture cool to room temperature. Whip the cooled chocolate ganache for a couple of minutes before icing. Decorate as desired.

Tasting note: the flavor is spot on. The coffee filling is excellent. The cake body is tender but a bit thin, although just right following a hearty meal. The frosting tastes lovely. Dark chocolate is a must to contrast the sweet coffee filling. However, it's hardened quite quickly. Need to try another frosting recipe next time.

*My blend is: 25% Buckwheat + 25% White Rice + 30% Cornmeal + 20% Cornstarch

I make - Boiled Fruit Cake II

I set out to make a blond version of my first boiled fruit cake but I'm afraid the simmering process of the dried fruits pretty much renders this impossible. I guess I have to switch to other type of dried fruits of lighter color. The color doesn't really bother me though. It's more for the visual effect in this case. The taste is festive and joyful. The sweetness is just right here with all the dried and candied fruits studded in the cake, which I am pleased with. The bright red fruits are the fresh cranberries. I think Christmas needs some red. You can use maraschino cherries if preferred.

Yes, I know you are supposed to feed, dress and cut the Christmas cake on the Christmas Day but nothing is quite traditional in this household. With this slice, I wish you a warm and peaceful end of year holiday.

Christmas Fruitcake 2020

Not So Blond Boiled Fruit Cake (But Still Tastes Fab)

100 g butter
100 g sugar
350 g dried fruit mix (can be up to 450 g)
Zest from 1 lemon (or orange)
225 g rum-water mix (50% each)
1 tsp glycerin
2 eggs, beaten
175 g gluten-free flour (your favorite blend)* + 1/2 tsp xanthan gum (if your blend does not include)
50 g ground almond
A scant 1/2 tsp salt
1 tsp bicarbonate of soda
1 tsp mixed spice

Combine butter, sugar, dried fruits, citrus zest and the rum/water mixture. Bring slowly to the boil then simmer for 1 minute. Allow to cool for about an hour.

Preheat the oven at 180C. Grease and line a 20-cm round tin.

In a mixing bowl, combine the dried fruit mixture, glycerin and the beaten eggs. Mix to combine. Sift in flour, ground almond, salt, bicarb and mixed spice. Mix well then tip into your prepared tin. Bake at 180C for about 30-40 minutes (or 160C for longer) or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack. Cover and store, if possible, for a few days before serving.

*Note: I use 25% Buckwheat + 25% White Rice + 30% Cornmeal + 20% Cornstarch

2020 weekly - week 51 (39th week of confinement)

13/12/2020, Sunday

Made chocolate truffles last night. Funny that I only became interested in chocolate after turning 40. Once the gate to chocolate (heaven) is open, it's no coming back. I just can't seem to get enough! 

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I hurt my back or hip every time I change the bed linens. Why? Right now standing up is much more comfortable than sitting down.

14/12/2020, Monday

My physio routine for the coming week.

Exercises today:

1. Morning routine
2. Park run
3. Night routine

Turned out this back pain of mine is pretty serious this time. Unlikely for any kind of exercise this week.

18/12/2020, Friday

One week to Christmas. Back pain is still there but improving. I really hurt myself big time this one.

I make - Chocolate Truffles

It's been a long time since I made chocolate truffles. This year, being inspired by store-bought Amaretto truffles, I want to make it again. Browsing around the net suggests most recipes fall into two categories, 1:1 or 2:1 ratio of chocolate and cream. I want my truffles chocolaty but also want the silky smooth texture. So I opted somewhere in between. Me and the resident truffle connoisseur are very pleased by the result. It's chocolaty, creamy and silky smooth once it's warmed by the tongue. The additional flavoring by alcohol is optional. You can skip that if you prefer. Just go straight to the coating. The raspberry powder coating adds a nice zing. It's our favorite coating.

Grand Marnier Truffles Coated With Orange Sugar or Raspberry Powder

Rum Chocolate Truffles Coated With Cocoa Powder or Icing Sugar

Chocolate Truffles with 4 Simple Variations

80 ml double cream
1 tbsp brown sugar*
1/4 tsp vanilla extract

Pinch of sea salt flakes (optional)
125 g dark chocolate (70% cocoa), roughly chopped
10 g salted butter
1 tsp honey

Flavor pairing (optional)
1) 2 tbsp Rum

2) 2 tbsp Amaretto

3) 2 tbsp Grand Marnier (+/- orange zest)**

4) 2 tbsp Baileys (+/- instant coffee granules)**

To finish
cocoa powder, icing sugar, orange zest sugar or freeze-dry raspberry powder

Combine double cream, sugar, vanilla extract and sea salt flakes (if using) in a milk pan. Heat the pot gently on low heat until small bubbles start to arise from the side. Turn the heat off and remove the pot from the heat source.

Stir in the chocolate and butter. Let the mixture sit for a minute to melt the chocolate. Then use a rubber spatula to gently stir until the mixture looks silky and shiny. Try to prevent introducing any bubbles into the mixture. Stir the honey in, followed by alcohol of choice (if desired). This is the chocolate ganache.

Taste the chocolate ganache to see if the sweetness needs to be adjusted. 

*Dark chocolate comes in different sweetness, from 10% to 30% (or more) by weight. The best is to taste and adjust the sweetness with brown sugar at this stage.

Pour the ganache into a shallow container, spread it out evenly and place a sheet of clingfilm over the surface. Chill for at least 2 hours until you can shape each truffles easily. Use two teaspoons or a melon baller to scoop out 16-20 truffles (each two-bite worth), then roll them by hand into balls and roll them in cocoa powder or icing sugar. Orange zested sugar works well with Grand Marnier. Raspberry powder pairs nicely with Rum or Amaretto flavored truffles.

I find it's better to air dry the coated truffles for a couple of hours before packing them away in a box. If you have a cold room, this would be a perfect place for that.

**To enhance the flavour further, you can add a quarter teaspoon of orange zest to Grand Marnier ganache, or a quarter teaspoon of instant coffee granules to Baileys ones.

I make - Gluten Free Seeded Loaf

It's been a long time since I tried making gluten free yeasted bread again. This recipe is a good one hitting on taste, texture and look fronts. Soft for two days after baking and fabulous as toasts afterwards.

I've tried it a few times, with various flour mix. All work pretty well. My contribution is to add some chia seeds. I think it improves the texture (and the nutrition) further. This will be my stand-by bread for a while.

Gluten Free Seeded Loaf, slightly adapted from The Loopy Whisk 

1.5 tsp active dried yeast
1 tbsp sugar
390 g warm water, divided into 150 g for the yeast and 240 g for the psyllium husk
20 g psyllium husk (rough husk form)
310 g gluten free flour (your favorite blend*)

1 tbsp chia seeds + 2 tbsps water (optional)
7 g (1 rounded tsp) table or sea salt
12 g (2 tsp) apple cider vinegar
Up to 1/2 cup mixed seeds, nuts and/or oats, such as linseed, sunflower seeds and walnuts

Grease and line a 2lb/900g loaf tin.

Tip: Dimensions of a 2lb/900g loaf tin: 8.5 inch/21cm long, 4.5 inch/11cm wide and 3inch/7cm high.

In a small bowl, mix together the yeast, sugar and 150g warm water. Set aside for 10 – 15 minutes, or until the mixture starts frothing.

In a separate bowl, mix together the psyllium husk and 240 g water. After about 15 – 30 seconds, a gel will form.

In a large bowl, mix together the flour, chia seeds mixture (if using) and salt, until evenly combined.

Add the yeast mixture, psyllium gel and apple cider vinegar to the dry ingredients. Knead the dough until smooth and it starts coming away from the bowl, about 5 – 10 minutes. You can knead by hand or using a stand mixer fitted with a dough hook. 

Add about the mixed seeds/oats and knead them into the dough until evenly distributed.

Transfer the bread to a lightly oiled surface and knead it gently, forming it into a log that comfortably fits into the 2lb/900g loaf tin. Transfer the dough into the tin (seam side down) and gently press it down to even out the top.

Tip: This recipe works really well with just a single rise. But, if you want to do two rounds of rising, first place the dough into a lightly oiled bowl, cover it with a tea towel and allow to rise in a warm place for about 1 hour or until doubled in volume. Then proceed with this step.

Lightly cover with cling film and allow to rise in a warm place for 1 hour 15 minutes – 1 hour 30 minutes or until approximately doubled in volume.

Place the proofed bread into the oven on the middle rack, pour boiling hot water into the bottom baking tray, spray the bread 4-5 times with water (optional), and close the oven door.

Bake at 480ºF (250ºC) with steam for 15 minutes – don’t open the oven doors during this initial period, as that would allow the steam to escape out of the oven.

After the 15 minutes, remove the bottom tray with water from the oven, reduce the oven temperature to 430ºF (220ºC), and bake for a further 60-70 minutes in a steam-free environment. The final loaf should be of a golden brown colour. If the loaf starts browning too quickly, cover with a piece of aluminum foil, shiny side up, and continue baking until done.

Tip: If you don’t like your bread to be moist, I recommend you remove the loaf from the baking tin and bake it directly on the oven rack for the last 15 minutes (keeping the top covered with aluminum foil, shiny side up). This will help dry out the middle of the loaf even more – just note that this will also further crisp up and dry out the crust.

Remove the baked loaf out of the baking tin immediately out of the oven and transfer it onto a wire cooling rack to cool completely before cutting into it.

Storage: The gluten free bread keeps well wrapped in a tea towel in a cool dry place for 3 – 4 days.

*The original recipe calls for: 130 g buckwheat + 100 g tapioca + 90 g millet 

I make - Blueberry Swirl Cheesecake

This is my third cheesecake this year. Suffice to say I love cheesecake in all variations. This one, however, is the first with the biscuit base. The cheesecake filling is thick but turns silkily smooth when eating. I like the fact that the base is thin, just enough to carry the lusciousness to my mouth. The blueberry swirls are not just pretty to look at. They also brighten up the cheesecake flavor. This combo  is out of this world delicious.

Blueberry Swirl Cheesecake, slightly adapted from El Mundo Eats 

Blueberry coulis
150 g fresh blueberries
2 tbsps sugar
1 tbsp lemon juice

Biscuit base*
150-200 g gluten-free digestives, finely ground
30-60 g salted butter, melted

Cheesecake filling
300 g cream cheese, room temperature
100 g sugar
1/2 tsp vanilla extract
1/4 tsp lemon extract or zest
pinch of salt
1 tbsp cornstarch
2 tbsps lemon juice
2 eggs
185 g sour cream (or half double cream half yogurt)

First, make the blueberry coulis by heating blueberries, sugar and lemon juice in a milk pan (small pot). Simmer until blueberries become soft and easily squashed by a rubber spatula and the mixture starts to thicken. I don't mash the coulis too finely as I like to see some whole blueberries in the cake. Cool the coulis while you prepare the cheesecake.

Start with the biscuit base by lining a baking tin  (24.5 x 17 x 4.5 cm or 9½" x 6½" x 2") with greaseproof paper and crushing the digestives to fine crumbs. 150 g for a thin base and 200 g for a thicker one. Drizzle in just enough melted butter to look like a wet sand. 30 g is enough for me when using 150 g of biscuits. You may need more butter if using 200 g of biscuits. Alternatively, you could use a muffin tin and paper cup case for individual cheesecakes. Whichever pan you use, put the biscuit butter crumbs in the pan and press tightly use a back of a spoon. Chill the base while you prepare the filling.

Preheat the oven at 180ºC.

To make the filling, beat cream cheese in a bowl with a hand held mixer until creamy (just a few seconds, no need to overbeat). Now add in sugar, vanilla and lemon extracts, cornstarch and lemon juice and mix for 30 seconds. Add in one egg, beat well before adding the other. Finally fold in sour cream (I used cream/yogurt mixture). Pour half the cream cheese mixture onto the biscuit base pan and spoon over some the blueberry coulis (up to 1/3) in small blobs. Pour the rest of the filling over and smooth the top.

Now drop the remaining blueberry coulis by spoonfuls over the top. Make swirls with a tip of a knife or a spoon and then gently shake the pan to even out the top surface.

Bake in a preheated oven (no fan) at 140ºC** for 38-40 minutes until the edges have set but the center lightly jiggles when shaking. Turn the oven off and keep the oven door ajar to cool the cheesecake for 2 hours (you can wedge a towel or an oven mitten at the door). Remove from the oven and cool completely. Then chill in the fridge for 8 hours or overnight. 

*You can use a shortbread crust as well by combining 150 g flour, 2 tablespoons of icing sugar and 90 g salted butter. Bake at 180ºC for 20 minutes, cool to room temperature before filling.

**I now bake at 130ºC** for 50-55 minutes to avoid the crack on the top.

2020 weekly - week 50 (38th week of confinement)

06/12/2020, Sunday

Happy St. Nicolas Day! Yes, we feasted, wined and rolled on to the bed with a fully satisfied belly.

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Buying yellow labeled proteins means that they have to be cooked pronto! Spent two hours prepping and cooking pork and chicken (separately for two mains). No more cooking for a few days.

07/12/2020, Monday

My physio routine for the coming week.

Exercises today:

1. Morning routine
2. Park run
3. Night routine

We had zero degree today. Proper winter weather. Obviously no running at the Park. 

It's been a while since we had chicken paprika. Gotta say, when the skies are dark and the air is chill, nothing beats heaty dish like that with warm steamed potatoes.

08/12/2020, Tuesday

Exercises today:

1. Morning routine
2. Park run
3. Night routine

09/12/2020, Wednesday

Exercises today:

1. Morning routine
2. Park run
3. Night routine

10/12/2020, Thursday

Exercises today:

1. Morning routine
2. Park run
3. Night routine

Tried Naomi Devlin's digestive biscuit recipe today. Total success. I didn't expect much but the result is excellent. Light, crispy with the recognizable Digestive's taste and texture. Made me really happy.

I make - Applesauce Gingerbread

This applesauce quick bread is really a good base for adaption. This time I changed the spice and added molasses. The ginger and molasses combo is just irresistible! 

Applesauce Gingerbread

1 cup (100 g) porridge oats
1 cup unsweetened applesauce
1 cup (140 g) gluten-free flour (your favorite blend)*
1 tsp baking soda
1/2 tsp baking powder
1 tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 eggs
2 tbsps brown sugar (or up to 1/4 cup for sweet taste)
1/4 cup molasses
a scant 1/4 cup (50ml) plain Greek yogurt (10% protein, 0% fat works fine)
2 tbsps vegetable oil

Soak porridge oats with applesauce for an hour. I find that soaking the porridge oats in advance brings out better texture. If you are in rush, you can skip the soaking stage.

Preheat the oven at 180C. Grease and line a loaf tin.

In a large bowl, combine flour, baking soda, baking powder, spices, and salt. Stir until well combined and set aside.

In a separate bowl, whisk the eggs until slightly frothy. Add brown sugar, molasses, 50 ml Greek yogurt and vegetable oil. Stir until well combined. Stir in the porridge oats and applesauce mixture. This is your wet bowl.

Gradually add dry ingredients to the wet bowl and stir until just combined. Do not overmix. If the batter seems a bit dry (i.e. extra flour at the bottom of the bowl), add more Greek yogurt, one tablespoon at a time. Batter will be thick and lumpy – this is fine. 

Pour batter into prepared loaf tin and bake for 40-45 minutes, or until top is set and a toothpick inserted into the centre comes out clean. Check at 40 minutes.

Remove from oven and allow bread to cool in the pan for 20 minutes before removing and setting on a wire rack to cool completely.

*My blend is: 25% white rice + 25% millet + 30% buckwheat + 20% tapioca

2020 weekly - week 49 (37th week of confinement)

29/11/2020, Sunday

Only a few weeks left for 2020, a maddening year. The world starts to see the light under this long Covid tunnel. Let's hope we can finally defeat this microorganism.

It's been a month since I had my physio. With the revised exercise routine, I started to see some improvements, small but noticeable. My balance is better during single leg squat and I've not experienced pain. I will push myself a little more on the physio routine. 

Here is the revised routine for the next four weeks:

Morning:

1. Warm-up (with weight): toe/heel walk 5 minutes + calf raise/heel drop 5 minutes
2. Single-leg calf raise (with weight): left/right 3 x 1 minute each side
3. Sit-stand exercise (red band): 4 x 20 reps (watch out knees not caving in and with hip slightly above the knees when sitting)
4. Lateral Band walk: 4 x 15 steps each side (red band above the knees)
5. Sideway leg lift; 4 x 10 reps each side (body weight only)

6. Single leg squat: 2 x 10 reps each side with support; 2x10 reps each side without support
7. Runner's arabesque: 3 x 10 reps each side (body weight only)
"standing knee slightly bend with tailbone back so that you hinge at the hip with flat back. Squeeze
the buttocks during transition."
8. Stretch

Noon at Park:

1. Warm-up:
    Squats: 4 x 20 reps
    Static lunges: 4 x 10 reps each side
    Reverse lunges: 4 x 10 reps each side
2. Running: 4400 meters with 2 segments of 2000 meters
3. Push ups, single leg squats, arabesque, time/weather permitting
4. Stretch

Night:

1. Face-up lying leg raise (body weight): 4 x 15 reps each side
2. Clamshell (with red band): 4 x 20 reps each side

3. Side-lying leg raise (with ankle weight): 4 x 15 reps each side (raised leg toes forwards and leg extending slightly back)
4. Stretch

30/11/2020, Monday

Exercises today:

1. Morning routine

2. Park Run

3. Night routine

01/12/2020, Tuesday

Exercises today:

1. Morning routine

2. Park Run

3. Night routine

I think my body is moving into hibernation mode again. Everything is longer and harder. I normally breeze through the runs but now have to stop at every lap! Not to mention the amount of calories consumed these days. It's not new and I know I just have to let the winter pass before returning to the real me again.

02/12/2020, Wednesday

UK officially comes out of Lockdown 2.0 today, with tighter tier restriction for everyone. Many shops are now open until 23hr! I guess to make up the loss time last month. No crazy buys for me this year but....😉😉😉

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A successful bake always cheers me up immensely.

Exercises today:

1. Morning routine

2. Park Run

3. Night routine

03/12/2020, Thursday

A cold and drizzly day.

My body doesn't like sit-stand up exercise. I get hip joint pain quite a lot when doing this. I don't think my posture wrong or anything. I am really puzzled. Better leave it out for the next few weeks.

Exercises today:

1. Morning routine

2. Park Run

3. Night routine

04/12/2020, Friday

Woke up with snow this morning. Very pretty. I am ready for the weekend. 👩

I bake - Biscotti

My first attempt with Biscotti. Mum gave me the recipe and here are the results (with gluten free flour). Overall pretty good but I found the dough a bit dry. I had to add some liquid in. Maybe try two eggs next time.

Biscotti I

1 egg
50 g sugar
Zest from 1 orange
1/8 tsp salt
50 g or half cup dried fruits and/or nuts (mix-ins)
120 g gluten free flour (your favorite blend)* + 1/8 tsp xanthan gum
25 g ground almond

10 g melted butter or oil

Preheat oven at 170C.

Beat the egg, orange zest, salt and sugar until light and fluffy (Mum said it's key). Stir in the mix-ins. Mixing in dried fruits/nuts at this stage helps better distribution in the final dough.

Sift in flour (with xanthan gum) and ground almond to the egg mixture. Stir until everything is combined, and then followed by melted butter or oil. Mix again. If the dough is dry, add some milk/cream/yogurt/water or vodka. One tablespoon may be enough.

Scoop the dough (very sticky) to a parchment paper lined baking tray. Try to shape it into a log. I use a spoon but floured hands may work too. 

Bake at 170C for 20 minutes until the edges are lightly brown. Remove from the oven and cool for 5 minutes. Use a serrated knife and slice diagonally to 1-cm slices. Lay each slice on the cut side down and bake for another 15-20 minutes at 160C. Turn each slice halfway through. Cool completely before serving.

*My blend is: 25% White Rice + 25% Millet + 30% Buckwheat + 25% Tapioca 

I make - Mincemeat Cup Cakes

After three rounds of mince pies, I still have mincemeat left. The freezer is well stocked with mince pies now so I will use them up in cup cakes. The cake body came from Ruby Tandoh's yogurt cake recipe. I tried this recipe back in my wheat days and had a good impression. This time it proves again to be a good cake base.

Mincemeat Cup Cakes

Zest from 1 orange
150 g sugar
70 g butter spread
1/4 tsp vanilla

1/4 tsp salt
2 large eggs
1/2 cup (50 g) ground almond
1 rounded cup (160 g) gluten free flour (your favorite blend)*
1.5 tsp baking powder
1/4 tsp mixed spice

1/2 cup (120 g) plain yogurt
1/2 cup mincemeat (non-drippy type)

Preheat oven at 200C.

Rub orange zest with sugars with a rubber spatula or fingers. This helps release of the aroma. Beat the butter, vanilla extract and salt with the orange zesty sugar until light and fluffy.

Beat in one egg well incorporated before adding the other and repeat mixing. Add in ground almond, flour, baking powder and mixed spice. Top the batter with plain yogurt and turn the mixture a few times with a rubber spatula. Finally add in the mincemeat. My mincemeat is the non-drippy type (my preference) so make sure you use a spatula to break up and incorporate it into the batter.

Pour the batter into cup cake molds, lined with paper cases. I got 11 cup cakes out of it but I figure you could do 12 if you only fill each case half full. Bake at 200C for 15-18 minutes. Turn the baking tray half way through.

Check each cup cake with a toothpick when the top starts to brown from the edge (between 15-18 minutes). They may not all cook at the same time. I remove the ones which are done and continue with 5 more minutes for the undone ones.

*My blend is: 25% White Rice + 25% Millet + 30% Buckwheat + 20% Tapioca

 

I make - Gluten-Free Minced Pies 2020

It took me three rounds to finalize the pastry recipe which I'm pretty pleased with. It's light, crisp and with good taste. This year I opted for Mary Berry's mincemeat recipe because I couldn't find fresh cranberries this year. It's a good substitute but personally I still prefer Nigella's version with fresh cranberries. Nevertheless, they are still good mince pies and will do for this year.

Gluten-Free Mince Pies 2020

Homemade Mincemeat (adapted from Mary Berry's recipe):

350 g dried fruits (sultanas, cranberries or currants)
50 g mixed peel
1 small cooking apple, peeled, cored and chopped
50 g butter, cut into cubes
100 g light muscovado sugar
½ tsp mixed spice
finely grated rind and juice of 1 lemon and 1 small orange
100ml Rum or Amaretto (I used half each)

Pastry:

150 g gluten-free flour (your favorite blend)*
50 g ground oats (aka oat flour or substitute GF flour instead)
1/2 tsp xanthan gum (if your blend does not have it)
1/4 tsp baking powder
a scant 1/2 tsp salt
50-70 g icing sugar**
100 g cold butter, cubes
1/4 tsp vanilla extract
Zest from 1 orange
1-3 tbsps*** vodka (or just water)

Frangipane filling:

50 g butter, melted
50 g sugar
50 g ground almond
1 egg
1/2 tsp almond extract
Note: The butter, sugar and ground almond can increase to 100 g each if more frangipane is required. There is no need to increase the egg or the almond extract.

First prepare the mincemeat by cooking together everything except alcohol until fresh apple dices become mush and no standing liquid left in the pot. Turn the heat off and stir in alcohol. Cool the mincemeat completely before using. This recipe of mincemeat is enough for 24 mince pies.

Next is to prepare the pastry, combine all the dry ingredients into a large bowl. Cut the butter into the flour mixture until it looks like fine bread crumbs. Drizzle 1 tablespoon of the water-vodka mixture in. Work the dough together with your hand. Add a tablespoon more of the liquid each time if the dough is dry. Cover and chill the dough for 1 hour before rolling and cutting out to line a 12-hole muffin tin. The pastry is enough for 12 deep mince pies (without lid) with some scrap left.

Fill each lined muffin hole with 2 teaspoons of mincemeat and top with one teaspoon of frangipane. Bake the mince pies in a muffin tin at 200C for 15 minutes and lower to 175C for another 5 minutes.

*My blend is: 20% Buckwheat + 20% Brown Rice + 20% Millet + 20% Sorghum + 20% Tapioca

**The pastry is actually the same recipe for shortbreads. Should you only want to use half of the pastry for mince pies, 70g sugar turns half of the pastry into shortbread cookies easily with just the right amount of sweetness. Or 50g sugar gives a more subtle sweetness as pie crust.

***I've made this pastry three times and each time needs a different amount of liquid. So my advice would be to check how dry the dough is before adding any liquid. Start with 1 tsp if the dough doesn't seem dry or with 1 tbsp if the dough has loose crumbs at the bottom of a bowl.

2020 weekly - week 48 (36th week of confinement)

22/11/2020, Sunday

My physio routine for the coming week.
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I'd never heard of Stir-up Sunday until this year. It shows that there are still so much to be learned about local traditions!

Instead of making a Christmas pudding, I made some mincemeat for mince pies later. I couldn't find fresh cranberries this year for my favorite fresh fruit mincemeat by Nigella. So I took this opportunity to try Mary Berry's version with butter in it. I am curious about the added butter. So watch this place.

Special Mincemeat by Mary Berry

INGREDIENTS Makes 4 x 370g jars

175g currants
175g raisins
175g sultanas
175g dried cranberries
100g mixed peel
1 small cooking apple, peeled, cored and finely chopped
125g butter, cut into cubes
50g whole blanched almonds, roughly chopped
225g light muscovado sugar
½ tsp ground cinnamon
1 tsp mixed spice
finely grated rind and juice of 1 lemon
200ml brandy, rum or sherry (I used half amaretto and half rum)

Measure all of the ingredients except the alcohol into a large pan. Heat gently, allowing the butter to melt, then simmer very gently, stirring occasionally, for about 10 minutes.

Allow the mixture to cool completely then stir in the brandy, rum or sherry.

Spoon the mincemeat into sterilised jam jars, seal tightly, label and store in a cool place.


23/11/2020, Monday

Exercises today:

1. Morning routine
2. Noon at Park
3. Night routine

25/11/2020, Wednesday

One more week before the second lockdown to end. People are cautiously optimistic, I think, because of several good news about vaccines. Well, as long as the current R number can stay close to 1, let's try not to undo the good effort again before the new year.

27/11/2020, Friday

A week of madness is finally behind me. Time to rewind!

I make - Basque Burnt Cheesecake

Finally it's my turn to try the famous Basque Burnt Cheesecake, apparently the hottest dessert of the year at some point. I've long made a mental note to make it but it's when I saw Nigella posted her version that prompted me to the kitchen. Here is her recipe scaled down to two people.

Basque Burnt Cheesecake

360 g cream cheese (two 180g Philadelphia boxes for me), room temperature
100 g sugar
1/4 tsp salt
1/2 tsp vanilla extract
2 large eggs, room temperature
16 g (~2 tbsps) cornstarch
200 ml sour cream

Preheat the oven at 200C. Line a 15- or 18-cm round (traditional) or loaf tin (my way) with greaseproof paper.

Beat the cream cheese with sugar, salt and vanilla for 5 minute with an electric beater. Add in one egg, beat until smooth before adding another.

Sift in cornstarch and beat the mixture again. Pour in sour cream and give the mixture a final mix. Pour the batter into the lined tin. Rap the tin on the counter top to rid of the air bubbles. Bake at 200C for 35-45 minutes. The kitchen will smell wonderfully caramelly during this time. The baking time varies because of the tin size and the temperature but here are the visual cues: a burnished cake top and jiggling when the cake is shaken. 

Cool completely before serving. Nigella said this cake does not require overnight chilling. Perfect for an impromptu baker like me.

I make - Stollen Scones

My first attempt of making a gluten free stollen didn't turn out well. Good flavor, yes, but the dough is dry. I was disappointed. I eventually threw them away after freezing them for a few months. I rarely throw away food and I feel terrible about doing so. But sometimes that's the only way without wasting my food quota. It will take a long time before I crack yeasted gluten free bread. 

Then I got a good idea from the wonderous world wide web, something called stollen bars. It's more scone/cookie like and it's yeast free. That gives me hope because I think now I make pretty decent (gluten free) scones and secondly it's yeast free. And the result lived up to the expectation! The stollen bites are light, almondy, just have enough fruity bits and sweetness to feel festive. There will be another day for stollen bars but right now I am in love with my stollen scones. 

Stollen Bites (Yeast Free)

300 g gluten-free flour (your favorite blend)*
50 g ground almond
1/4 tsp baking soda
2 tsp baking powder
1/4 tsp xanthan gum
4 tbsps sugar
a scant 1/2 tsp salt
80-100 g cold butter, diced (depending on how rich you prefer)
75-100 g marzipan, in chunks**
75-100 g dried fruits and/or candied peels (sultanas, sour cherries, apricots etc)**
150 ml crème fraiche (double cream or milk)
1 tsp almond extract
1 egg

Combine and mix all dry ingredients into a bowl (flour, almond, baking soda, baking powder, xanthan gum, sugar and salt). Rub the cold butter cubes into the flour mixture until the mixture looks like bread crumbs. Stir in marzipan and rub the marzipan chunks into the flour mixture. Then stir in the dried fruits/peels. 

In a jug combine crème fraiche (or milk), almond extract and 1 egg. Use a fork to mix all wet ingredients together. Pour the wet mix into the flour bowl. Use a spatula or a rubber gloved hand to bring the dough together. The dough shouldn't be sticky. If so, a light dust of gluten free flour may help. Wrap the dough in cling film and chill in the fridge for 2 hours. 

Preheat the oven at 200C. Roll the dough out to be of 2cm thickness. Cut the dough into squares or rectangles (mines were roughly 3x5cm). Bake at 200C for 12-15 minutes.

To give the bites an authentic stollen look, brush warm butter on the top immediately after they come out of the oven and followed by dusting icing sugar. This is optional.

*My blend is: 25% sorghum + 25% brown rice + 30% cornmeal + 20% cornstarch

**The total marzipan and dried fruit/peels is between 150 g to 200 g. Feel free to vary the proportions based on preference. 

2020 weekly - week 47 (35th week of confinement)

16/11/2020, Monday

My physio routine for the coming week.

Exercises today:

1. Morning routine
2. Noon at Park
3. Night routine

17/11/2020, Tuesday

I started my second term of French today and I was yawning the whole time. I know why because I have been bugged by a problem which I can't figure out but still it's embarrassing. I hope to improve my appearance next time. 

Exercises today:

1. Morning routine
2. Noon at Park
3. Night routine

18/11/2020, Wednesday

Exercises today:

1. Morning routine
2. Noon at Park
3. Night routine

I am restless if I don't have my park run. I guess it's a good sign. So far I have stuck to the routine I devised and no pain so far!

I think I have cracked the problem which has bothered me this week. Sometimes you have to examine the molecule at all angles possible. So happy! 

19/11/2020, Thursday

I am so stressed this week! Worked the whole day nonstop, in fact well into the night as well after dinner. Hope to be more normal next week.

Exercises today:

1. Morning routine
2. Noon at Park
3. Night routine

20/11/2020, Friday

Exercises today:

1. Morning routine
2. Noon at Park
3. Night routine

I make - Biscoff Inspired Shortbreads

Learning from my first attempt, here is my second and revised recipe for biscoff biscuits. Although my first recipe gave me great tasting biscuits, I found the sugar crystals a bit too big for me (in a cookie). So this time I decided to blend the sugar a bit before adding to the dough. Also, as I learned later, over beating the butter is a cause for cookie spread. This time I don't use a mixer any more. Just simple fingers seem enough for this. And I shaped the dough into a log and cut to slices before baking. Works magic. No more one-piece one-pan cookie.

Biscoff Inspired Shortbread Biscuits

80-100 g toasted sugar (to taste), blended to resemble rough icing sugar
150 g gluten-free flour (your favorite blend)*

25 g Teff flour (or gluten-free flour blend

25 g Oat flour (or gluten-free flour blend)

1/2 tsp xanthan gum
a scant 1/2 tsp salt
2 tsps ground cinnamon
1/2 tsp pumpkin spice
1/2 tsp mixed spice
1/4 tsp baking soda
120 g cold butter, in cubes
1/2 tsp vanilla extract
1-2 tbsp vodka or cold water

Combine all dry ingredients (sugar, flours, xanthan gum, salt, spices and baking soda) in a bowl. Mix to combine. Rub the butter cubes into the flour mixture. Work hard to smear the butter between fingers coated with plenty of flour. Because this is biscuits, we don't want "flaky" here but with butter evenly blended in. I work with a rubber gloved hand. It may take 5-10 minutes.

When you can clump the flour crumbs together, add in vanilla extract and 1 tablespoon of vodka (or water). Bring the crumbs together to form a dough. You may need another tablespoon of liquid. 

Shape the dough into a log (for round cookies) or a slab (for rectangular cookies). Wrap it in cling film and chill in the fridge for 2 hours. 

Preheat the oven at 180C. Line a large baking tray.

Remove the dough from the fridge and cut into 5mm slices. The cookies will expand half of its size during baking so keep that in mind when slicing and arranging them on the tray.

Bake the biscuits at 180C for 15 minutes. Rotate the tray half way. Chill them on the wire rack until they are completely cool.

I like to double bake my shortbread type of cookies to be ultra crispy. After first round of baking, I bake them again at 120C for 10 minutes before cooling them down. This is optional.

*My blend is: 25% Sorghum + 25% Brown Rice + 30% Cornmeal + 20% Cornstarch

I make - Cocoa Tahini Banana Bread

Man, I have yet to make one thing from Nigella which I don't like this year. It's not just good, every time it's been wow. This time is Chocolate Tahini Banana Bread. It's gluten free and with low flour content. The taste is light, chocolaty (especially so after a day of resting) and not overly sweet nor banana-y. it just hits the right spot for me. Some readers commented about (the fondness of) fudginess. Yes, there is a feel of fudginess in the middle part of the loaf, not in the brownies type of way though. To be honest, I prefer the end parts of the loaf but we are nitpicking here. This is a great version of banana bread, more for the adults, perfect for me. Although Nigella is not specialized in gluten free baking, I have to say that all her gluten free recipes have impressed me. Would love to see her publish more gluten free recipes.

In my version, I used butter spread, teff flour (instead of rice), skipped the chocolate chips and scattered some crushed biscoff on top. I love the simplicity of the ingredients and the method. This is how I will bake my banana bread from now on!

Cocoa Tahini Banana Bread, adapted from Nigella Lawson

2 large ripe or overripe bananas (approx 250g weighed with skins on / ¾ cup mashed)
60 millilitres vegetable oil (~50 g or 1/4 cup)
50 grams tahini (1/4 cup)
1 large egg (at room temperature)
50 grams caster sugar
35 grams soft dark brown sugar
1 teaspoon vanilla extract
60 grams rice flour (or plain flour if you don't need this to be gluten-free)
25 grams cocoa
¼ teaspoon fine sea salt
½ teaspoon bicarbonate of soda
100 grams dark chocolate chips
1 - 2 teaspoons sesame seeds (to sprinkle on top)

Preheat the oven to 170°C/150°C Fan/325°F. Put a paper liner into a 1lb/450g loaf tin (mine measures 21cm x 10cm x 6cm/8.5 x 4 x 2.5 inches, just to give you a steer) or grease and line with baking parchment.

Peel the bananas, and, either by hand or using an electric mixer, mash them, then beat in the tahini, followed by the oil, then the egg, and finally the sugars and vanilla.

Whisk or fork together the flour, cocoa, bicarbonate of soda and salt and slowly beat into the batter. Fold in the chocolate chips.

Add the batter to the prepared tin, smoothing the top, and sprinkle over the sesame seeds.

Cook for 45-50 minutes (35 minutes at 180C did it for me) until risen and firm to the touch, or until a cake tester comes out almost clean; some chocolate chips may make it a little sticky in parts. The loaf may have – indeed, will probably have - cracked on top, but this doesn’t matter.

Let it cool completely in its tin on a wire rack and - if you can bear to wait - once it’s cold slip it out of the tin and wrap it in parchment then foil and leave it for a day before slicing and eating. I understand if this is too much to ask; I confess I don’t always manage to wait.

I make - Biscoff cookies

I followed Stella Parks's recipe. She explained that the distinct flavor of Biscoff comes from caramelized sugar (regular brown sugar here is made with molasses) so I even made my toasted sugar. It's a bit time consuming but the homemade biscoff tastes like the real thing. So pleased, except that my cookies spread so much during my first try. Will shape the dough into a log and slice next time. 

Homemade Biscoff by Stella Parks 

Toasted Sugar, adapted from Stella Parks

Put 500 g sugar in a metal container (a 26-cm frying pan works for me). Toast the sugar at 160C for 30 minutes. Remove from the oven and stir thoroughly. Put the sugar back to the oven and remove/stir again after another 30 minutes. Do it two more times so that your sugar is toasted for a total of 2 hours. By now the sugar will look like wet sand and golden at this stage. Remove from the oven and keep stirring to help it cool. I find my sugar has the tendency to clump if I don't stir for 10 minutes after it's removed from the oven.

Cool down the sugar completely before bottling.

Biscoff cookie dough

150 g light brown candi sugar, such as Brewer's Best, or deeply toasted sugar (see above)
85 g unsalted butter, soft but cool, about 70°F
3/4 teaspoon baking soda (I used 1/2 tsp, may use less next time)
3/4 teaspoon ceylon cinnamon
1/2 teaspoon kinako (roasted soybean flour; 1g), such as Shirakiku, optional
1/4 teaspoon ground or freshly grated nutmeg
Shy 1/8 teaspoon (0.35g) Diamond Crystal kosher salt
Shy 1/8 teaspoon ground cloves
1/16 teaspoon ground cardamom
1/16 teaspoon ground anise
1 tablespoon tap water (15g)
155 g all-purpose flour (about 1 1/4 cups)

Adjust oven rack to lower middle position, and preheat to 350°F. In the bowl of a stand mixer fitted with a paddle attachment, combine candi or toasted sugar with butter, baking soda, cinnamon, kinako, nutmeg, salt, cloves, cardamom, and anise. Cream on medium speed until fluffy, soft, and pale, about 10 minutes, pausing to scrape the bowl and paddle as needed if the sugar seems dense and compacted at the bottom of the bowl.

While creaming on medium speed, slowly splash in the water a little at a time. Once it disappears into the fluffy butter/sugar mix, reduce speed to low and add the flour all at once. Continue mixing until the dough begins to gather around the paddle.

Turn the dough onto a clean surface, and knead gently to form a ball. Pat into a rectangular shape, then dust with flour, above and below. Roll to a thickness of 3/16-inch (5mm), using a ruler for guidance. Slide an offset spatula beneath the dough to loosen, and brush away the excess flour.

With a fluted pastry wheel, cut the dough into 3/4-inch strips, then cut crossways to form 2-inch rectangles. With the offset spatula, transfer the cutouts and scraps to a parchment-lined half sheet pan, leaving an inch between each piece to account for spread.

Bake until cookies are golden brown, about 16 minutes (mine was done at 8-9 minutes), rotating the pan halfway through if needed to ensure even browning. Cool to room temperature directly on the baking sheet; the cookies will not crisp until fully cool. Enjoy with coffee, and store leftovers in an airtight container up to 1 month at room temperature; the scraps can be ground to use for crumbs and frozen in an airtight container for up to 3 months.

2020 weekly - week 46 (34th week of confinement)

07/11/2020, Saturday

The best news from the US for the past four years, my 4-year-long bad dream is about to finish. Thank You!

We celebrated with roast pork belly, Brussel sprouts with chestnuts, pig in the blanket and apple puree. Although it's a planned dry run for St Nicolas day, I confessed that I added pig in the blanket and chestnuts as soon as I heard the news.

08/11/2020, Sunday

Can't believe that I started listening to Christmas music from November this year. Given all the uncertainties and anxiety, I find Christmas music very calming.

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My physio routine for the coming week. 

I promised that I won't tinker my shortbread recipe but I broke my promise. I tried the same recipe with an egg and reducing the butter a bit. It's not as good. It tastes eggy and this sorghum flour blend (40% sorghum+30% sweet rice+30% potato starch) just doesn't work for me. I am gutted. From Now On I Will Stick With My Shortbread Recipe and my usual flour blend.

09/11/2020, Monday

Exercises today:

1. Morning routine
2. Noon at Park
3. Night routine

10/11/2020, Tuesday

Exercises today:

1. Morning routine
2. Noon at Park
3. Night routine

11/11/2020, Wednesday

Exercises today:

1. Morning routine
2. Noon at Park
3. Night routine

I said it before and I will say it again: I love my BUDA people!

12/11/2020, Thursday

Exercises today:

1. Morning routine
2. Noon at Park
3. Night routine

With my annual appraisal over, I can go on holiday now. :-)

13/11/2020, Friday

It turned out that two political figures are leaving/have left the office this week. Great news for the people.

2020 weekly - week 45 (33rd week of confinement)

01/11/2020, Sunday

Hello, November. 

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My physio goal for the next two months are two folds: no recurring pain and strengthening gluteus medius. I just need to remind myself. Listen, Me. Before fixing the fundamental issues, there is no point of pushing the running distance. So I've dialed down my running and focus more on the troubled part.

Here is my new physio routine going forward.

Morning:

1. Warm-up (with weight): toe/heel walk 5 minutes + calf raise/heel drop 5 minutes
2. Single-leg calf raise (with weight): left/right 3 x 1 minute each side
3. Sit-stand exercise (red band): 3 x 20 reps (watch out knees not caving in and with hip slightly above the knees when sitting)
4. Lateral Band walk: 3 x 15 steps each side (red band above the knees)
5. Monster Band walk: 3 x 15 steps each side (yellow band at the ankles), "Maintain the squat and step diagonally forward as if walking, and then walk backward toward the starting position"
6. Single leg squat: 3 x 6 reps each side (this is my weakest part)
    the right leg needs support when doing this exercise. the goal is to do it without support
    the left leg does not need support. the goal is to increase the reps.
7. Sideway leg lift; 3 x 10 reps each side (body weight only)
8. Runner's arabesque: 3 x 10 reps each side (body weight only)
    "standing knee slightly bend with tailbone back so that you hinge at the hip with flat back. Squeeze 
the buttocks during transition."
9. Stretch

Noon at Park:

1. Warm-up:
    Squats: 4 x 20 reps
    Static lunges: 4 x 10 reps each side
    Reverse lunges: 4 x 10 reps each side
2. Running: 4400 meters with 2 segments of 2000 meters
3. Push ups, single leg squats, arabesque, time/weather permitting
4. Stretch

Night:

1. Face-up lying leg raise (body weight): 3 x 15 reps each side
2. Side-lying leg raise (with ankle weight): 3 x 15 reps each side (raised leg toes forwards and leg extending slightly back)
3. Clamshell (with red band): 3 x 20 reps each side
4. Stretch

02/11/2020, Monday

Exercises today:

1. Morning routine

2. Noon at Park

3. Night routine

I am pretty pleased with the new routines. I get sweaty afterwards, my glute med feels sore but no pains (knock-on-wood). Let's try to work on this glute med!

03/11/2020, Tuesday

Exercises today:

1. Morning routine

2. Noon at Park

3. Night routine

Now I wake up feeling a bit sore at the rear end. I guess it may mean I actually got my glute med to work!

04/11/2020, Wednesday

Exercises today:

1. Morning routine

2. Noon at Park

3. Night routine

Last day before 2nd lockdown. I chose to take a long walk instead of my usual park run with a sunny (but cold) weather like this.

05/11/2020, Thursday

Exercises today:

1. Morning routine

2. Noon at Park

3. Night routine

I've never worked so much (and had so many problems!) on my legs. I hope I can see the light of the tunnel soon.

 

I make - Lazy-Day Orange Cranberry Scones

This has slowly become my favorite method of quick scones. Different from last time, I brushed the top with egg yolk for more color and changed to orange and cranberry combo. Buttery with a warming orange scent, reminds me of our trip to Seville, one of my favorite cities.

Lazy-Day Orange Cranberry Scones

Zest from one orange
1/2 cup dried cranberries, soaked in juice from the zested orange

280 g/2 cups gluten-free flour (your favorite blend)*
1/2 tsp xanthan gum (if your blend does not have it)

1 tbsp baking powder
a scant 1/2 tsp salt
3 tbsps icing sugar
1.5 cup whipping cream (35% fat minimum)

One beaten egg yolk to brush the top
extra flour to mould the scones

Preheat the oven at 200C. Line a rectangular baking pan. Soak the cranberries with the zest and the orange juice. Overnight is better or at least a few hours.

Combine flour, xanthan gum, baking powder, salt and sugar in a large bowl. Stir to combine. Pour in whipping cream. Stir a few times to hydrate the flour. Drain the cranberries and keep the liquid. Add the drained cranberries to the dough and fold them in until no liquid is seen. The dough is sticky and thick. A rubber spatula and a flexible scraper are helpful. If the dough seems a bit dry, add some soaking liquid in.

Use an ice cream scoop to portion out the scones onto a baking pan. Don't press the dough too tightly in the scoop. Once the scone is "dropped" onto the baking pan, use floured hands/fingers to pat it to a traditional scone shape. Repeat the process until you use up all the dough. I get 11 scones out of this. 

Paper cup option: if you don't want your scones to spread too much (not a problem for me), put them in paper cup cases. 

Brush each scone top with egg yolk and bake for 18-20 minutes. Turn the baking pan half way through. When the scones are out of oven, brush more butter on top. Let cool for 20 minutes and enjoy!

*My blend is: 40% Sorghum + 30% Sweet Rice + 30% Potato Starch. It turned out that I don't like this particular blend. This blend bakes out gooey and not crisp for me. Very odd. I will switch to my usual blend next time.

I make - Earl Grey Shortbread Biscuits

I've always wanted to bake with Earl Grey tea leaves. We've had cakes recently so I thought I would try a biscuit recipe. This shortbread recipe is based on Phil Vickery's recipe. His flour of choice is half rice and half cornstarch. I used my gluten-free flour blend instead and topped up with some Bird's custard powder (cornstarch based). The addition of Earl Grey tea leaves proves to be a great one. This shortbread is so different from my previous (very crumbly) one. It tastes very fine and elegant, buttery and citrusy, smelling very comforting. Not crumbly at all but breakable at the bite. Perfect with a cup of tea!

Earl Grey Shortbread Biscuits

150 g gluten-free flour* (your favorite blend)
50 g Bird's custard powder (or cornstarch)
80 g powder sugar
1/2 tsp xanthan gum
1/4 tsp baking powder
A scant 1/2 tsp salt
120 g cold butter, in chunks
2-3 tsps Earl Grey tea leaves (I used F&M loose leaves)
1/2 tsp vanilla extract
1-2 tbsp vodka (or cold water)

Combine flour, custard powder, powder sugar, xanthan gum, baking powder and salt in a bowl. Mix to combine. Rub the butter chunks into flour mix until the mixture looks like wet sand. Squeeze the dough several times to encourage the dough to form.

Put in Earl Grey tea leaves, vanilla extract and vodka (or water). Mix again and bring the dough together to a ball. If the dough is still too dry, add another tablespoon of vodka (or water). Shape the dough in a log and wrap it in clingfilm. Rest in the fridge for 1-2 hours.

Preheat the oven at 180C. Line a baking tray.

Slice the chilled shortbread dough in discs of 0.8cm. I got 19-20 rounds out of my dough. Place each one on the baking tray. The biscuit will spread a little so make sure there is at least 1 cm space between the biscuits. Bake at 180C for 15-18 minutes. Rotate the baking tray half way through.

*My blend is: 35% buckwheat + 35% white rice + 20% sweet rice + 10% cornstarch

2020 weekly - week 44 (32nd week of confinement)

25/10/2020, Sunday

My physio routine this coming week.

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26/10/2020, Monday

Exercises done today:

1. Morning physio

2. Park run Total running distance: 6000 meters
Longest non-stopping distance: 2800 + 2800 meters

3. Night IT band exercises

Almost didn't make it to the park today because of the intermittent showers. Glad that I persisted.

27/20/2020, Tuesday

Lord, I had the worst hip pain last night. Using chairs is hard so is the stairs. Hip impingement or bursitis? Don't know but getting old is not fun! It's especially embarrassing now because I am due to see my physiotherapist tomorrow. Arrgggh.

28/10/2020, Wednesday

Seen my physiotherapist at the hospital today. After assessments, he suspected that I have weak glute medius which could explain the hip pain. He thinks that my knee pain earlier could be a separate issue, possibly runner's friction syndrome. The physio regime he prescribed is as follows: clamshell with resistance band, lateral band walk, single leg squat (knee aligned with hip straight) and side-lying leg raise with ankle weight. This regime is certainly corroborated by this summary article of relevant research. I will also ease my running temporarily to build up the glute first. 

This is a new therapist whom I'd had phone consultations until today. He's really good and attentive. At some point he was saying something like: "there is no reason for a young person like you not to run". I thought quietly, if I had born a son when I was 20, he would have been at your age! I didn't say it of course, just giving him a big smile (under a mask). Joking aside, having some answers to my problems really help me not just physically but also mentally. I am less anxious now about my legs and I know how to improve them. Thank you, M. Let's see whether in 3 months I feel better. 

29/10/2020, Thursday

Working on revising my physio routine. 

Year 2020 is not getting easier, is it? With France going into another national lockdown, UK infection now doubling every 9 days, another incident of religious attack and a sad news about an internet acquaintance's untimely passing. I don't know what to say and think anymore. Why are human beings so eager to kill one another? We the living have the duty to do our best for ourselves and others, don't we?

I make - Nigella's Chocolate Fruit Cake

This dark as winter's night with glistening prunes fruitcake is my new love. I thought the cake would taste chocolaty and coffee-y but no, just a nice rich flavored proper fruit cake. The cocoa and coffee are here to enhance the depth of the cake, which is nice. The prunes are the stars here which provide a little bit chew and complement well with the rest of dried fruits. The cake is moist without being damp. A very moreish fruitcake, totally guest-worthy!

Cocoa Fruit Cake, adapted from Nigella Lawson's recipe

200 g prunes, chopped
150 g other dried fruits (sour cherries, currants, raisins)
100 g soft butter
50 g dark brown muscovado sugar
110 ml runny honey
80 ml coffee liqueur (I used 50% espresso + 50% rum)
1 orange (juice and zest)

1 tbsp treacle (optional but nice)

1 tsp mixed spice

1/2 tsp vanilla extract
3 tablespoons cocoa
2 large eggs (beaten)

1 tsp glycerin (optional)
125 g gluten-free flour (your favorite blend)* + 1/2 tsp xanthan gum (if your blend does not have)
50 g ground almonds

a scant 1/2 tsp salt
½ teaspoon baking powder
1/4 tsp bicarbonate of soda

Preheat the oven to 160°C. Grease and line a loaf tin. 

Put the fruit, butter, sugar, runny honey, coffee liqueur, orange juice, treacle, zests, spice, vanilla and cocoa into a large wide saucepan and bring to the boil gently, stirring as the butter melts. Simmer for 1 minute, and then take off the heat and leave to stand for 1 hour (or longer).

After the 60 minutes are up, it will have cooled a little. Add the beaten eggs, glycerin (if using), flour, ground almonds, baking powder and bicarbonate of soda, and stir with a wooden spoon or spatula, however you like, to combine.

Pour the fruit cake mixture into the prepared cake tin. Place in the oven and bake for 50 minutes, by which time the top of the cake should be firm but will have a shiny and sticky look. If you insert a cake tester into the centre of the cake it will still be a little gooey in the middle.

Put the cake on a cooling rack. It will hold its heat and take a while to cool, but once it has, unmould it from the tin and, if you don’t want to eat it immediately (and like any fruit cake it has a very long life), wrap it in baking parchment and then in foil and place in a tin.

*My gluten-free flour mix is 25% sweet rice + 25% brown rice + 30% cornmeal + 20% cornstarch

I make - Red Lentil Tomato Soup

We are onto another soup winner here. Contrary to my usual beige-ish looking soup, this one is joyfully red. Panch Phoran is such a nice mix of seeds for a gentle background savory note and the flavor blends very well with almost everything.

Red Lentil Tomato Soup

3/4 cup dried red lentils, wash and drain
1 tbsp oil
1 onion, minced
3-4 garlic cloves, minced
1/2 tsp panch phoran
1 can of tomatoes
1 cup of stock or water
salt and pepper to season
1/2 cup coconut milk (optional)

Heat a tablespoon of oil in a sauce pan. Stir fry onion and garlic until they are softened and lightly golden. Put in the drained red lentils, panch phoran, tomatoes and stock/water. Bring the pot to boil and turn the heat to low. Lid on and cook for 20-25 minutes. 

Check the state of lentils. They should all be cooked by now. If the water level is a bit low, add some more. Taste the soup and season with salt and pepper as required. You can blend the soup for smoother texture or leave it chunky. I like to add some coconut milk towards the end of cooking to make it taste silky. It's up to you.

2020 weekly - week 43 (31st week of confinement)

18/10/2020, Sunday

My physio routine this coming week

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Tried one pain d'épice recipe today. Pretty happy with the way it turned out. I added a scant 1/2 tsp of glycerin to the mix. I guess its effect can only be revealed after a few days but so far I am happy with the texture and the taste. More spice perhaps and make a proper cake divider with tin foil next time!


19/10/2020, Monday

Exercises done today:

1. Morning physio

2. Park run Total running distance: 6000 meters (new record!)
Longest non-stopping distance: 2800 + 2800 meters

3. Night IT band exercises

After being held back by my left leg pain for 8 weeks, my body feels better again. Now I run with the knee brace regardless. Perhaps it's realistic to aim for 10K again.

20/10/2020, Tuesday

Exercises done today:

1. Morning physio

2. Park run Total running distance: 5600 meters
Longest non-stopping distance: 2800 + 2000 meters

3. Night IT band exercises

21/20/2020, Wednesday

Went to see my dentist today and my teeth situation seems to stabilize, not worse, even better in some regards. I feel relived. Perhaps it's something I don't have to worry about that much any more. See you in six months.

22/10/2020, Thursday

Exercises done today:

1. Morning physio

2. Park run Total running distance: 6000 meters
Longest non-stopping distance: 2800 + 2800 meters

3. Night IT band exercises

I think I earned my Brownies today.

I make - Ground Almond Brownies II

So my quest for ground almond brownies continues. This is the recipe by Nigella Lawson. Different from the first recipe I tried, Nigella uses melted chocolate. The amount of fat has also increased. The taste is fabulous, rich, fudgy and chocolaty, not almondy at all. I will use this as a base to tinker.

Although good as it is, Nigella serves hers with ice cream and the hot chocolate sauce. Then she reflected: "But there is no need. Need is not really what we're talking about here, though, is it?" I chuckled. Nigella is the woman of my heart.

Ground Almond Brownies II, adapted from Nigella Lawson

100 grams dark chocolate (minimum 70% cocoa solids)
100 grams butter
1 teaspoon vanilla extract
100 grams caster sugar

a scant 1/2 tsp salt

3/4 tsp instant coffee granules
1 large egg and 1 yolk (beaten)
75 grams ground almonds
50 grams chopped walnuts

Sea salt flakes (optional)

Preheat the oven to 170°C/150°C Fan/gas mark 3/325ºF. Grease and line half of a 20cm square tin. I made cake tin dividers with carboards wrapped in foil. If you double the recipe, use three whole eggs and line the whole 20cm square tin.

Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.

Take the pan off the heat, mix in the vanilla, sugar, salt and coffee granules, and let it cool a little.

Beat the egg and egg yolk into the pan along with the ground almonds. Pour the batter into the prepared tin. Scatter the walnuts on top and lightly scatter some sea salt flakes if using.

Bake in the oven for 20-25 minutes (25-30 minutes if you double this recipe), by which time the top will have set but the mixture will still be gooey. Mine was done at 23 minutes. Cool completely before slicing. I find it easier to get a clean cut after 6 hours. I get 12 squidgy squares like in the photo. If you can wait, the brownies taste much better the day after.