Friday, 29 July 2011

When did you last fake it?

WHEN DID YOU LAST FAKE IT?

Baity Kitchen has been looking into the report just published by cooking ingredient specialists - Very Lazy, about the truths behind the dishes served up on tables across the nation. It certainly makes very interesting reading!!




Have you ever been to a dinner party – and felt like quizzing the host about their perfect meal?
Well - you might have to take their word with a pinch of salt next time!! Apparently a staggering 72% of people in the UK admit to cutting corners with their cooking, with 1.6 million people in London passing off readymade food as their own! They also found out that over 4 MILLION people in the UK think it’s OK to pass off a ready meal as their own!!



We can assure you that this is NOT the case at Baity Kitchen, we make all our dishes from scratch every morning – no cutting corners for us I’m afraid. But to make things a little easier for all you ‘fakers’ out there, make sure you check out our blog this time next week for an easy to make recipe, perfect for dinner parties – and will help save you from having to ‘fake it’ next time you have people over!!

Click here to read more about the report. 

Tuesday, 26 July 2011

Ridiculously Rhubarb!


Ridiculously Rhubarb!!

Ah, the season of summer! It’s a time for sun, sand, and of course sumptuous summer foods. The theme for today is rhubarb, which doesn’t have the most amazing reputation among fruits or vegetables. But as with anything, if you cook it well and add the right ingredients, you can come up with some dazzling and delicious dishes!  
For starters, here’s one from right here on Baity’s Mood Food Blog - a scrumptious Smoky Apple and Rhubarb Cake, click here for the recipe…


But...if you’re looking for something a bit more refreshing for a hot summer’s day, here is a delightfully cool recipe, perfect for a summer evening!

Rhubarb Crumble Ice Cream


Ingredients
For the ice cream
  • 1 lb (450 g) trimmed rhubarb
  • 8 oz (225 g) sugar
  • 1 tablespoon lemon juice
  • 15 fl oz (425ml) whipping cream
For the crumble
  • 3 oz (75 g) plain white flour
  •  2 oz (50 g) butter
  • 2 oz (50 g) light brown muscovado sugar
  • ½ level teaspoon ground ginger
                                                                      
Pre-heat the oven to gas mark 5, 375°F (190°C).

Equipment
You will also need a shallow, 11 x 7 inch (28 x 18 cm) baking tin and a 3½ pint (2 litre) polythene freezer box, 8 x 8 inches x 2½ inches deep (20 x 20 cm x 6 cm deep).

How to make it - 15 minutes
         1
First of all, make the crumble by combining all the ingredients together in a bowl and using your hands to rub the butter into the flour, so that the mixture comes together to form small, pea-sized balls of dough (rather as if someone had made a half-hearted attempt to make breadcrumbs from very fresh bread!) Now sprinkle this evenly into the baking tin and leave on one side.
.         2
Now cut the rhubarb into ½ inch (1 cm) lengths and place them in a large, shallow baking dish along with the sugar and lemon juice. Place the dish on a lower shelf in the pre-heated oven and put the tin containing the crumble mixture on the shelf above. The crumble needs to be baked for 10 minutes, then removed from the oven and left to cool. The rhubarb may need a further 15-20 minutes' cooking before it is completely tender: when it's cooked, take it out and leave it to cool a little before pouring it into a food processor or blender. Process until you have a smooth purée, then pour it into a measuring jug, cover and transfer to the fridge to chill.
         3
Before making the ice cream, use your hands to break up the cooled crumble and restore it to small, pea-sized pieces (if they're too big, the pieces are unwieldy to eat in the ice cream; if they're too small, they disappear). Next, stir the cream into the rhubarb purée, pour into an ice-cream maker and churn until the mixture has the consistency of softly whipped cream.
         4
Quickly spoon it into the polythene freezer box and stir in the crumble pieces. Put the lid on and then freeze for a minimum of 2 hours, or until the ice cream is firm enough to serve. To make without an ice-cream maker, freeze the cream and rhubarb mixture (without the crumble) in the box for 3-4 hours, then whisk and return to the freezer. Re-freeze for a further 2 hours, then whisk again and stir in the crumble before the final freezing. If frozen solid, the ice cream will need to be transferred to the main body of the fridge for about 25 minutes before serving to allow it to become soft enough to scoop.

This smooth yet crumbly ice cream concoction from Delia Smith is a gorgeously sweet treat guaranteed to give anyone a new-found love for rhubarb.

  

Thursday, 21 July 2011

Baity’s favourite Summer Drinks


Baity’s favourite Summer Drinks

HOT & COLD (perfect for July’s turbulent  English Weather)

As we all know, during those scorching summer days there are few things better than an ice cold drink. And looking to winter, (or this year’s wintery July) there’s nothing that can beat a piping hot drink on a miserable wet and windy morning.  Today on Mood Food we’ve picked out some cheery drinks which are perfect for both seasons.

Cucumber and Elderflower spritzer


 
                                     
Especially for those hot sticky summer evenings!
Ingredients

    • 1 cucumber , ends trimmed
    • ½ bottle white wine
    • 200ml elderflower cordial
    • A few mint sprigs, leaves picked
    • 2 x 1l bottles soda water , chilled
    How to make it - 10 minutes

    1 

          Chop the cucumber into a few chunks, then put in a blender or food processor with the wine and elderflower cordial. Whizz until well blended, then pour through a sieve set over a large bowl or jug.
          
       2     
          Tip the contents of the sieve back into the machine, whizz again until pulpy, then sieve again into the liquid already collected. Add 1-2 tbsp of the cucumber pulp from the sieve into the liquid and discard the rest. Chill until ready to serve.

     3 
    To serve, fill glasses with a few ice cubes and some mint leaves. Pour in enough cucumber base to come halfway up the glass, then top up with soda water.

    Recipe from Good Food magazine, August 2010

     ****

    Especially for those cold wintery mornings in July!

    Ingredients
    • 2 cups water
    • 2 individual tea bags
    • 1 cinnamon stick
    • 6 cardamom seeds, crushed
    • 1 whole clove
    • 1/4 teaspoon ground ginger
    •   2-1/2 cups milk
    • 1/3 cup sugar
    • Sweetened whipped cream, ground cinnamon and cinnamon sticks, optional
    How to make it - 15 minutes

    1
    In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
    2
    Stir in milk. Return to a boil; boil for 1 minute, then strain. Stir in sugar until dissolved. Top with whipped cream and garnish with ground cinnamon or a cinnamon stick if desired.

     Recipe from Taste of Home, July 2011

    Monday, 18 July 2011

    Foodies Festival – Battersea Park 29th – 31st July

    One for the diary for all the food lovers is the Foodies Festival at Battersea Park on the 29th-31st July. Destined to be the ‘foodie’ event of the summer, the festival will provide entertainment for all the family including live music, hands-on food and drink master classes led by experts and plenty of samples to taste and buy! It is sure to guarantee a fun day out for all the family!
     

    This year Foodies Festival is pulling out all the stops by introducing a brand new feature: the Great Taste Market, from the Guild of Fine Foods, featuring producers who have won a Great Taste Award in the last three years.



    ****


    And if all that wasn’t enough, some of Britain’s leading Michelin-starred top chefs will be there to show you exactly how it’s done and to pass on some top tips including: 


    • ·         Anna Hansen, Modern Pantry
    • ·         Omar Allibhoy, El Pirata (As seen on Channel 4 show Ramsay's Best Restaurant)
    • ·         Jun TanakaPearl
    • ·         Gary Lee, The Ivy
    • ·         Richard Kirkwood, J Sheekey and J Sheeky Oyster Bar
    • ·         Phil Usher, Le Caprice

    Baity Kitchen will certainly be heading down to have a few cheeky tasters!! Hope to see you there!

    Friday, 15 July 2011

    Interior Design – According to Baity Kitchen

    The word on the street at the moment is that ‘the outdoors’ is this season’s interior trend! 




    Green and blue, being the pervasive colours of nature have therefore become the desired duo for this season! At Baity Kitchen green and blue play an important role – being the feature colours of our name branding (the turquoise green/blue ‘B’), which also represents the “Evil Eye” symbol, used in the Middle East and Greece to ward off negative energy. 




    Sliding glass doors comprise the back wall of the restaurant which heighten the illusion that the outside is inside. This is a prominent feature for us!
    An interesting fact about Green = Green occupies more space in the spectrum visible to the human eye than most colours, and it is the second most popular colour (blue being number one).





    Natural greens are seen as tranquil and refreshing and are considered to be the colour of peace and ecology. It has been proven that the colour green affects us, having the ability to relax mentality, alleviate depression, nervousness and anxiety. 

    We hope that the green/blue features in Baity help lift the mood of our customers….along with our delicious treats!