MOOD FOOD: That's what Cooking is all about ......

Cookie In a Jar..... Mood = Cookie monster

2012-01-22T13:10:00.000Z

When I first opened Baity i knew a few things, but boy have i learnt ALOT since 1 year and 2 months of operation. The main thing i learnt is that there are many people out there trying to do similar things and what separates you from the rest is your quality and being the best. Also have signature dishes or simple things like having the best brownie or cookie in town can make a difference.

Our cookies became quite popular with our clients as we experimented with the fillings and one of them is dates. Our date cookie sells like crazy and the moistness and chewiness of it just make is it superb.

At some points we just couldn't make enough to fulfil our demand for them so i came up with something that allowed out customers to be a bit more interactive and make them at home, without giving our secret recipe away. I first saw this idea on Bakerella with her cowgirl cookie jars and thought that it was A FANTASTIC idea.

So off i went to buy some cute little kilner jars and created and designed some logos and instruction labels and off they went. You can even make them on a stick if you like as a Lolly cookie. Great for the kids....

These cookies in a jar were and are so popular we sold 40 jars in 2 days and had a personal order for 40 more the following week. During Christmas they were even more popular and even now people are still enjoying them. They have been refilling the jars with other products when done so its good use for them. I fill mine up with home made pickles and olives when I'm done....

I think to create a brand with a great product that is easy to make and tastes great gives you the edge on other businesses.

I appreciate everyone who has bought them and enjoyed them and continues to do so.

Flavours: Date, Triple chocolate, White chocolate with Cranberries, Dark chocolate with sour cherries, oats and dried fruit..... etc etc

XX J

Sesame Seared Tuna Salad.... Mood = Improvisation

2011-10-23T18:39:00.000+01:00

I have so many delicious ingredients coming through my door all the time and sometimes get bored of cooking the same thing, which happens alot. In Baity, we always have a seared tuna steak with a delicious spicy salsa to go with it, and i made that as usual but had some left over pieces of tuna that were too small to make into gorgeous fillet steaks, so i improvised and made a delicious fresh crunchy oriental salad.

I used the bottom end of tuna which come to a point and greased it up a little with olive oil and coated it generously with sesame seeds. shaved some vegetables and made a delicious dressing and hey presto the result was beautiful, colourful fresh, crunchy and very very tasty. BUT you MUST ALWAYS USE fresh tuna for this as it is almost raw.

I think improvising is the best way of cooking as it really lets your mind go free. You have a chance to really let go of your usual routine of cooking i guess, and try something you always wanted to try or simply just be different.

This salad lasted in my counter downstairs for approximately 45 Minutes before being ravaged! I was so so happy to see the empty platter come up which proved to me that experimenting can be fun and also be very very worthwhile.

Recipe:

400 grams of fresh tuna loin from the tail end.
sesame seeds
Courgettes
moollis
asparagus
Red peppers
Soya sauce
chilli sauce
sesame oil
sugar
fish sauce
limes and coriander
chilli
Baby leaf salad

Method:

first shave your courgettes raw and place in a bowl

Peel moolis and slice finely

Chop the coriander and chilli

Mix with baby leaf salad

cook the asparagus heads for approximately 4-5 minutes. NO LONGER as you want a nice crunch.

Slice the red peppers into julienne strips

Mix all together with the baby leaf salad and this is the base for your salad

With the tuna, you want to oil it slightly, cover it completely with the sesame seeds and then begin to sear it. At first it seems that the sesame will fall off and wont stay on the tuna, but have faith and let it crust nicely on top.

Turn the sides to sear approximately 3-4 minutes on each side. You want it to cook nicely but not fully, leaving and delicious moist tuna steak in the middle.

Once you have seared you tuna leave it to rest for a moment and begin making your sauce.

Add 7 table spoons the soya to taste, with a table spoon of sesame oil, a sprinkling of fresh chillies, sesame seeds, 2 limes and a table spoon of sugar. You can also add some sweet chilli jam if have some to hand and a splash of fish sauce.

You can add more or less of things you like but you have to have the essence of the taste of what you are looking for. This sauce gets drizzled over the tuna slices which gets placed over the salad and served straight away.

USE A SHARP KNIFE when cutting the tuna otherwise you will rip it apart.

Enjoy with a nice glass of crisp sauvignon blanc.

Palestine.... Mood = Home Grown!

2011-10-20T19:45:00.000+01:00

Since Baity kitchen started..... Yes i know i use that line often but its true.... Since it started i got to search and research different products to sell at the deli and found some wonderful things along the way. First were the flowering teas, then came the cupcakes in a jar and the chocolate fondues. This went on and on and it just got better and better until i found a wonderful Palestinian olive oil that i could stock at my place. I have been to-ing and fro-ing about whether to stock this oil so not to upset people as we are in a very sensitive area where we have a high political view on things but seeing as i AM Palestinian i though it was only appropriate. Also since Ottolenghi's duo of Israeli and Palestinian team went down so well i thought that it would be just fine.

I am always a supporter of ALL companies that are small and family run and this has been the way since the beginning. What is the point of of supporting and stocking products that EVERYBODY has when there are better and more delicious products out there that are just waiting to be discovered.

This Olive oil is tangy a bit peppery and oh so delicious you almost want to eat it on its own.... But know that it is just not appropriate.....

I found this oil on the website of a supplier that i use for everyday products and then went to the link of the company profile itself.... Read on.

Palestine is the home of the olive tree, with some of the oldest olive groves in the world, some dating as far back as 1500 to 2000 years. The olive trees produce fruit that supports over half the population and can be seen dominating the agricultural landscape.
The Mediterranean climate, rich fertile soil and use of organic traditional farming methods, makes Zaytoun’s Palestinian olive oil a world outstanding product.
Zaytoun’s main challenge is to find a market place for Palestinian produce in the UK. We cannot do this without the support of our hundreds of distributors across the country. Zaytoun

If you are looking for a top of the range olive oil, then i have just found it. Available to buy at Baity Kitchen!

Honey roast vegetables.... Mood= Winter warmers

2011-10-19T15:03:00.000+01:00

Since opening Baity Kitchen last December our roasted root vegetables have been a very very BIG hit. They are simple, retain their flavour and have a moorish crunch and stickiness to them. We get a lot of requests about how we cook them and i always tell my clients that its the simplest recipes that always have the best results and this is one of them.

I do this with all my my root vegetables just the only thing i change is the honey, by using golden syrup or maple syrup. So it works with all three.

Whatever vegetable you use, be it sweet potato, carrots, parsnips etc, the best thing is to follow this recipe and it goes well with fish, meat or simply on its own.

The one is am showing in the photo today is for sweet potato as we make this everyday without fail come winter or spring.

Ingredients:
4 sweet potatoes cut into wedges
garlic in their skins
A bunch of thyme
Honey, Maple syrup or golden syrup
Olive oil
Salt, pepper

Cut the sweet potato down the middle and wedge it

Then sprinkle with salt pepper and drizzle with oil and the syrup and place on baking paper and break apart some thyme and place in a hot oven at 200 degrees on their sides.

This point is important as this will help caramelise them and make them sticky and chewy.

Place them in the oven and DO NOT MOVE them for at least 40 minutes and them turn them over and cook again for another 20 or so minutes till they have browned all over.

Serve them straight away.

Always make more then you think as you will want more and more.
So delicious and so so good for you.

Sweet potato has many nutritious qualities to it. Here is a little info i found on Wikipedia:

Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B₆. Pink, yellow and green varieties are high in carotene, the precursor of vitamin A.
In 1992, the Center for Science in the Public Interest compared the nutritional value of sweet potatoes to other vegetables. Considering fiber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in nutritional value. According to these criteria, sweet potatoes earned 184 points, 100 points over the next on the list, the common potato.
Sweet potato varieties with dark orange flesh have more beta carotene than those with light-colored flesh, and their increased cultivation is being encouraged in Africa, where vitamin A deficiency is a serious health problem. Despite the name "sweet", it may be a beneficial food for diabetics, as preliminary studies on animals have revealed it helps to stabilize blood sugar levels and to lower insulin resistance.^[24]
The peptic substance (0.78 percent total, 0.43 percent soluble) present in fresh tubers contains uronic acid (60%) and methoxyl (4-5%). Other constituents include phytin (1.05%), two monoaminophosphatides (probably lecithin and cephalin), organic acids (oxalic acid), phytosterolin, phytosterol, resins, tannins, and coloring matter.[2

Sounds good. eh?

Enjoy!

Summer opening of Buckingham Palace. Mood = Regal!

2011-08-16T16:41:00.004+01:00

Buckingham Palace is opening their doors to the public once again! The 19 enormous state rooms that are usually reserved for entertaining dignitaries from around the world open to the public in August and September, you really will be able to see how the other half live.

Summer Opening at Buckingham Palace

This year there is a special exhibition, which takes a look at the collection of Royal Faberge ornaments. The exhibition reveals the extraordinary talents of the Russian goldsmith, Carl Faberge and how his name became synonymous with the finest royal collection of in the world.

The Royal Wedding
The Duchess of Cambridge’s wedding dress, designed by Sarah Burton for Alexander McQueen, is also on display! Her Royal Highness worked closely with Sarah Burton in formulating the design of her dress under the brand Alexander McQueen. The dress is on display alongside the shoes and earrings worn by The Duchess on 29 April, as well as the magnificent Halo Tiara.

Standard adult tickets: £17.00

Children aged 5-17: £10

For more information click here

Baity goes to Italy..... Mood= Italian Affair!

2011-08-12T18:01:00.000+01:00

When my brother told me he was getting married i was super excited for him. More than happy as his princess manana is an amazing girl.... But then he said Florence, and my heart began to beat even faster. I have been to Italy, but when i was very young. My parents took us on the orient Express and showed us the wonders of this country. But all i have are pictures and not real memories.

I was very excited and began to organise my trip. On the agenda was Portofino, Forte Dei Marmi, Pisa and Florence. It was an excuse for me to eat my way through Italy. And eat my way through Italy was exactly what i did.

At Baity kitchen, 90% of the staff are Italian and gave me lots of tips to on what to eat what and where. So i took their advice and did just as they said for a change..... :)

My trip began in Portofino. Simply beautiful and stunning. The weather was on and off during our 3 days there, but we made the most of it by eating our way through the time we spent there. The hotel we stayed in was impeccable and the food..... WAS DIVINE!

Fresh pizzas from a wood oven, Burrata mozzarella, tomatoes that actually tasted of tomatoes, and the truffles. If you want to get into my heart, the fastest way is to present me with truffles. I just adore them and one of my dishes, beef carpaccio was laden with them. Ooooh I'm in heaven just thinking about it right now.

The next best thing was going to Forte dei Marmi. It was just so cute and very much my kind of thing. The whole town is taken over by bicycles and a very quirky cute beachy scene. All the restaurants that we went to were just perfect serving up local fish and simple no fuss food that just tasted of what it was supposed to taste like. I just loved everything. The bresaola was soft and almost fluffy. No need to chew, no need to season. Langoustine were cooked to perfection, almost raw and so so sweet. I loved it there.

My favourite thing about being in Italy was the grocery shopping. I know they have supermarkets like we have over here in the UK, but the best part was the little family owned shops that have everything you want on one shelf, from deodorant, to chickpeas, razors to tinned tuna. The best was the hanging hams just behind the counter. I just wanted to put the whole thing in my suitcase. So yumm, and so beautiful.

Our next stop was Florence, were the festivities were taking place. We were a huge group of people for the wedding so the food sampling became immense as everyone wanted to go everywhere. And so we did. We went to little trattorias, fine dining and hotel restaurants. Each and everyone of these places were incredible. The atmosphere in Florence for me was electric. The city was magical and i think that contributed to the food. The views were almost museum like and i felt like i had stepped back in time. I ate so much i thought the dress for my brothers wedding was not going to fit anymore but i didn't care.

Florence was stunning, striking and simply wonderful. I didn't want to leave. But unfortunately all good things have to end at some point. But i am so glad it ended with the wedding of my Brother.

This Italian adventure was so far the best holiday i have taken in a long time simply for the food and the atmosphere. I would highly recommend this little tour to anyone who has the chance of taking it. And eat the steak fiorentina. I had one nearly every day while staying in Florence..... DELISH!!!!!

Next stop, the south of Italy....

Baity's guide to the perfect glass of Pimms!

2011-08-12T11:03:00.001+01:00

We LOVE Pimms at Baity Kitchen and even if it means drinking it indoors with the rain pouring outside, it still makes you feel fresh and summery!!!

It is definitely true to say that nothing quite beats a glass of Pimms on a summer’s day. Pimms is almost as much a tradition as the cup of tea with gallons of it being drunk by British people every year!

History of Pimms

It was James Pimm, in the 1840s that invented the Great British thirst-quenching drink!
He used gin, quinine and a secret mixture of herbs to be used as an aid to digestion, dishing it out in a small tankard!! This became known as the No. 1 cup!

After the Second World War, Pimms extended their range, using a number of other spirits as bases for new cups. Scotch lent its name to No. 2 cup while No. 3 used brandy, No. 4 rum, No. 5 rye and No. 6 vodka. Of these sequels, the vodka cup and brandy (now called Winter) are the only ones in production while original No. 1 cup still reigns supreme in popularity.

Pimms Recipes
Traditional Pimms No.1

Slice of orange

Lemon,

Apple

Cucumber

One sprig of mint

Add to two parts lemonade to one part Pimms

Watch how to make the perfect Pimms here!

Here are a few more Pimms recipes if you fancy mixing the classic up a bit!

Turbo Pimms No.1

As above but five parts lemonade, two parts Pimms, one part gin.

English Passion Pimms No.6

Take a shaker 2/3 full of ice and add 50ml of Pimms No.6, 25ml of Zubrowka vodka, flesh and juice of a passion fruit and a dash of sugar syrup. Shake well and strain into a tumbler full of ice. Garnish with a sprig of mint and two short straws.

Maximum Voltage Pimms No.6
Take a shaker 2/3 full of ice, 50ml of Pimms No.6, 25ml of Zubrowka vodka and 25ml of Cointreau.

Shake well and strain into a high ball full of ice.

Fill with soda water and garnish with mint.

Watch the pimms advert here!

Baity's Summer Design Top Tips

2011-08-09T20:17:00.000+01:00

So far, the British summer has left a LOT to our imagination. The long summer August days we were all dreaming about have already been slashed and on the 9^th August – the sky is grey and the winter jumpers are on (why do we live in England again - it certainly isn’t for the weather that’s for sure!!).

However, do not fear! Help is at hand. Baity Kitchen are offering their Top Summer Design tips – catering for all interior design needs, just simply follow our tips to get a fun, vivacious summery look (even if the weather outside contradicts the season!)

Bring the outside - inside!

Last month – we wrote about the latest interior trend, bringing the outside inside. Following on from that post here are some more ideas of ways to bring the outside inside.

Bring alfresco dining inside – using outdoor dining and tableware! Firstly find a summery tablecloth or picnic throw for your kitchen table, like this one that we used for our interview with RED magazine last month!

Bright, block, summery colours or even patterned, floral designs - the bolder and brighter the better!! Accessorize your table with outdoor dining-ware using plastic summery goblets, flutes or tumblers, fill them with some freshly mixed pimms with fruit, mint and ice or whatever else takes your fancy!! There’s nothing like a glass of pimms to make you feel summery!

In the evening light colourful lanterns, which provide romantic, ethereal lighting and enjoy a glass of wine – the perfect summers evening, even if you have to be inside!

‘Summer–up’ indoors!

All you have to do to make an indoor space feel a bit more summery is to bring a touch of colour. Try replacing cushion covers with bright zingy colours, bringing a breath of fresh air to a more wintery room. We recommend Baity’s brand colour - mint-green which will never go out of fashion due to its freshness.

Flowers are integral for this look. Simply putting single flowers in small jam jars are a cheap and easy way to create this look (like we do at Baity Kitchen!!)

Enjoy the summer – even if you have to stay indoors, sheltering from the rain!

BRING THE SUMMER INSIDE!!

Stitch and Bitch!

2011-08-05T17:15:00.001+01:00

STITCH AND BITCH

Knitting is proven to be one of the longest standing popular leisure time activities of all time! Dating way way back many centuries ago - back to the 11^th century.

The worlds love for knitting is arguably kept alive by the notorious stitch and bitch sessions that are run up and down the country and all around the world – (where people meet up to literally knit, chat and eat cake!!). There’s nothing like a good old chat with friends and the knitting is really relaxing and therapeutic!

At Baity Kitchen we LOVE the idea of ‘Stitch and Bitch’. Anything that involves a good old gossip and a piece of cake suits us perfectly and the knitting just tops it all off!

Stitch London, is London’s most popular knitting group – run by Lauren O’Farrell. At Stitch London they pride themselves on being a ‘Feisty but friendly stitching group and also an online stitching monster, crashing through the world like a radioactive woolly Godzilla with sticks and string’!

The free weekly knitting sessions are open to everyone and you don’t even have to be able to knit. They are happy to teach you for FREE…and they welcome cross stitch, crochet, and other types of handicrafts!!

For more information about Stitch London, click here!

Baity's Allotment!

2011-08-02T12:09:00.000+01:00

We just love our little garden/allotment – everyday it gives us totally organic, fresh and fragrant herbs which we could not live without!

Baity's list of ways allotments can change your life:

They provide you with a cheap source of fresh fruit and vegetables
They are organic as there is less contact with pesticides - which means that the fruit and vegetables that you grow are better for you
They give you a great reason to spend more time outside
They give you a good sense of achievement
They provide you with a positive focus
They are educational as you will learn lots of things your didn't already know about how to plant/grow various fruits and vegetables
They are a great stress release
They give you a great way to escape the pressures of modern living
They encourage you to spend time with your neighbours and create a good community spirit
Its a very sociable activity
They provide you with a fun form of exercise

To find about getting an allotment near you...click here

One of our favourite things to grow at the moment is strawberries. Now is the perfect time to plant strawberries outdoors (they can be planted anytime between late June – September) – in your allotment!

Top-Tips for growing strawberries

The ideal soil is well-drained and rich in humus
They prefer to be planted in full sun, out of the wind
They can produce fruit for five or six years
To prevent slugs, put down pellets or place grit or broken egg shells under each plan
Place a net over the plants to prevent birds and squirrels from eating the fruit
Pick any ripe strawberries so they don't rot on the plan
Check the plants every other day during the ripening period

How to plant your strawberries

Prepare the soil by digging over, removing any perennial weeds and adding manure

Plant with the crown at soil level and water well

Five strawberry varieties to try…

'Elvira' - a heavy cropper producing large, soft fruits from June to early July
'Hapil' - high-yielding variety with large, bright red fruits from early to late July
'Florence' - grows well in all soils and produces large, dark fruit in late summer
'Vivarosa' - one of the few varieties to produce pink (instead of white) flowers
Fragaria vesca - provides good ground cover in cottage gardens

When did you last fake it?

2011-07-29T10:17:00.002+01:00

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.

Ridiculously Rhubarb!

2011-07-26T12:39:00.000+01:00

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.

Baity’s favourite Summer Drinks

2011-07-21T12:02:00.001+01:00

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

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.

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.

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

In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.

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

Foodies Festival – Battersea Park 29th – 31st July

2011-07-18T15:26:00.002+01:00

One for the diary for all the food lovers is the Foodies Festival at Battersea Park on the 29^th-31^st 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 Tanaka, Pearl
· 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!

Interior Design – According to Baity Kitchen

2011-07-15T15:17:00.001+01:00

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!

Baity Kitchen Summer Garden Party - Mood = Celebration

2011-06-20T16:58:00.002+01:00

This month, Baity Kitchen opened it's doors to friends old and new to celebrate Summer, our garden in bloom and our successful first few months of trading! The sun shone for us as we all feasted on canapes and cocktails and looked forward to a fruitful future of Baity Kitchen!

Here are some snaps of the action....

Feel good food... Mood = Happy!

2011-06-13T15:29:00.004+01:00

We thought it fitting, being summer and all, to have a look at different types of food that could boost your mood, improve your sleep, reduce stress levels and just lift your spirits generally (especially after a late night).

Bananas: Most people are a bit wary of bananas as they have high natural sugar levels, but what you might not know is it contains tryptophan, a type of protein that the body converts into serotonin. Serotonin, otherwise known as the happy hormone, can improve your mood and help regulate your appetite, now who wouldn’t want more of that? It also has a natural anti-acid effect in the body, so for all of you who suffer from heart burn, banana might help solve your problem. Read more here...

Almonds: Although high in fats, almonds contain the right kind of dietary fats that the body needs on a daily basis. It has been found that almonds increase brain function, improve the skin colour and increase the growth of hair. And a random FYI for the day, they are classified as nuts but technically speaking they are seeds.

Asparagus: The question we need to ask here is what can asparagus not do for you? Not only does it boost your immune system, but it can assist in weightloss, improve your sex drive and it’s also great for skin and nails. We recommend this as a definite regular in your weekly diet.

We regularly serve dishes containing all sorts of fresh and “good mood food”. Asparagus is a constant in our dishes, so come along and try it!

3 Months and counting!.... Mood= Teething

2011-03-08T16:29:00.000Z

Baity Kitchen has been open for three months now and what a ride it has been. We have had a wonderful beginning and could not have asked for more. Our philosophy on the food is to be seasonal, fresh and tasty. Most of the time we improvise but have a few favourites that are always on the menu. This is what our customers prefer the most that there is a huge variety on the menu. There is always a dish of the day and a lovely fresh delicious soup with freshly made focaccia bread to go with it.

My chefs and staff feel like family and it is such a nice feeling to have coming to work knowing that we are all on the same team. Minus a few mishaps!

Baity kitchen has turned out to be more than i imagined. Our customers first comments are about the comfort of the place, the fresh and delicious food and the staff. They never seem to want to leave which is the whole point of Baity Kitchen.

We also love to interact with customers as much as possible hearing what they like, what they are looking for and even taking recipe suggestions from them. We have a pile of home recipes from them which we have created and served in the restaurant.

My most wonderful time of the day is when i get to the shop at 7 and receive all the deliveries and watch my mind go into a spin about what I'm cooking that day. Its always different and fun creating new things.

It has taken me a while to actually have a moment to sit down and write this post but today is the day for me.

The photos have been taken by my iPhone so apologies for the blurred images on some but my trusty faithful cannon must stay at home.

I hope you all enjoy what we are doing at Baity Kitchen and it becomes your new favourite Chelsea hangout. All your comments, good and bad are welcome to make us be the best we can be.

Also i have started Tweeting. If you would like to follow me on twitter please do so @baitykitchen.

Till the next post about the next level of Baity kitchen.

Much love to you all.

Baity Kitchen..... Mood = Home from home

2010-12-19T00:26:00.000Z

I have been working on this venture for quite some time with my business partner Christina! It has finally come to fruition. Baity Kitchen has taken its first breath!!!!

Baity means 'My Home' in Arabic and this totally represents what my new place is about. Home cooking with a twist. It has taken a lot of blood sweat and tears to make this happen and boy does it feel good. So after one week of no sleep and work work work, Baity has been going from strength to strength.

Zinc topped tables, with aquamarine chairs and beautiful paintings by Doris Riachy have made the place feel like home. The garden has been beautifully designed by my friend Claire and alot of work has gone into this by friends and family chipping in. The menu changes daily to suit my mood, and also to go with seasonal produce.

Menu samples:

Chicken and celeriac with yoghurt and mustard dressing
Macaroni and cheese with truffle oil
Marinated Poussin with garlic, mint, coriander and lemon dressing
Thai beef salad

Seared swordfish with red chilli salsa
Cod with cumin and tahini dressing
Fresh mil chocolate scones

Pastries from my friend Lady Marmalade
Fresh quiches of the day
Cauliflower and Parmesan soup
Apple and thyme tarts with demarera sugar
Courgette cake with lemon drizzle and raspberries
Fresh home made pizza
Focaccia bread with olives

I would like to invite you all to visit if you can and have a taste of home away from home.

Cranberry Craisin Muffin... Mood = Merry

2010-11-28T22:41:00.000Z

I don't know about you, but winter is one of my favourite times of the year. I love wearing the scarves, thick puffy coats and my lovely DOMAKAYA hat and Gloves that my friend KOKO makes. I Love the twinkling lights strewn along the streets of London and the Christmas vibe that is in full force over here. It puts me in such a good mood and for some reason i get very inspired to cook.

Now in this amazing time, there are also amazing foods to indulge in and i am like a bulldozer, non stop baking and non stop eating! On thanksgiving i made my client some muffins and they were just so moorish and juicy and full of colour and bite. they were covered with a lovely streusal topping which was an added bonus.

I used 2 kinds of cranberries for this and use vegetable oil instead of butter. The fresh cranberry gives this a sour and bursting punch, and the craisin (dried Cranberry) gives this a sweet and chewy texture. Both work together so well and make this a muffin not to be forgotten.

Recipe:

250g Mixed Fresh Cranberries and Craisins
150 ml milk
240g flour
115g caster sugar
115ml vegetable oil
2 eggs
1/4 t Bicarbonate of Soda
1/4 t salt
1 t Vanilla extract

Streusal:

35 butter
50 Flour
60 Sugar

Method:

Make your struesal first but mixing together the flour and butter to make a resemblance of breadcrumbs, like a crumble topping. then add the sugar and set aside

Mix the oil and sugar together

Add the eggs.

Add the milk and mix well, scraping down the sides!

Add the sifted flour, salt and bicarbonate of soda.

Add the vanilla and then add the cranberry mix.

Line a muffin pan with cases and fill all the way to the top.

Coat each muffin with the streusal and place in a hot oven at 180 degrees C.

Cook for about 20-25 minutes.

Eat warm with tea or just whenever you are feeling festive!

Love the holiday Season!!!!

Gemista ..... Mood = Stuffed, Literally!

2010-11-18T16:59:00.000Z

As you already know i am close to opening my new place.... And whats the best thing to do before opening; try new recipes with my business partners mother. Sia is a wonderful cook, as my mother is, and apart from her being Greek, that's the only difference between them. They have soul, passion and most importantly they love to eat.

Sia had been here for a few days and i didn't want to impose myself on her but i had to! I wanted some recipes for my Deli/Restaurant. And this one is not to be missed!

Gemista (pronounced Yemista) is a dish that i had in the island of Tinos this summer. It is simple but oh so delicious. It is stuffed vegetables with its own stuffing, rice, tomato sauce, salt and pepper mixed with the stuffing of other vegetables as well. On this occasion, Sia made aubergines, tomatoes, green peppers and long red peppers. In the mix was all the insides of these beauties, parsley and seasoning.

Who knew that such simple ingredients could create such a wonderful dish that is so moorish and so ridiculously tasty!

I was totally up for this as i am going to serve things that i have learnt during my experience these last 10 years and also new things that are suitable for this environment. Food that can be made in advance and prepared and packed for lunches, take aways and also sit down lunches and dinners.

This is a great option for someone who is vegetarian. And i am not a vegetarian, but this is on the top of my list. This dish is best served at room temperature to let all the flavours settle and soak.

Recipe:

4 aubergines
2 tomatoes
4 green peppers
2 long red peppers
2 full spoons of raw rice per vegetable
700ml tomato sauce (split evenly)
1 bunch of chopped parsley
2 potatoes peeled and cut in to large chunks
1 large onion chopped
150ml olive oil
salt and pepper

Method:

Cut the tops of the aubergines off and keep them.

Begin to scoop out the filling of the aubergine to leave a hollow center.

Keep the filling of 1 aubergine and chop it up.

Take out the centers of the tomato and also add them to the chopped aubergine.

Add the rice, half the tomato sauce, salt, pepper, olive oil and mix with chopped onion and parsley.

Mix this all together and have a taste to see if the flavour is satisfactory.

Fill the veg within an inch of the top and close with the top of the vegetable.

If you can fit the aubergine top in, just trim around the edge and seal it, like a cork in a bottle.

Place the long red pepper and aubergines lying flat and the green pepper and tomato on its bottom.

Get some more of the tomato sauce and mix with a little olive oil, and salt, also a spoonful of sugar and mix. Add a teacup worth of water to dilute it and pour around and on top of the vegetables.

Add the potatoes and place in the oven for about 1 hour and a half for at 180 degrees.

Turn half way through and then again just before serving.

You want the vegetables to be browning and almost falling apart. ALMOST!

I ate this dish for the next 3 days as she made so much and i have to say each day i ate it tasted better and better.

Easy to make, and wonderful to taste!

Smokey Apple Rhubarb cake.... Mood= Sweet and Tarty!

2010-11-04T23:04:00.000Z

I am exhausted! Really really exhausted. But all in the name of a good cause. I am about 4 weeks away from opening my own place and i am so excited. I have picked my packaging, designed my logo and got a colour scheme going that is very fresh but serious! I am so excited.

When you see everything coming together the way it has done for me, it makes it all so real and also so scary at the same time.

Christina (my business partner) and I were sitting working today getting our final things together, when i decided to get up and make this cake that i have been dreaming of for AGES! I had rhubarb in my fridge and had a lovely selection of apples roaming around my fruit basket and everything was JUST on the edge of doom.

I decided to make a really moist, sweet, smoky, tart spongy cake with caramelised apples and sticky rhubarb. YUMMY!

This cake is such a comfort to eat and so easy to make. You will make this again and again. The combination of the fruit and the seasoning so to speak make this such an indulgent cake.

Recipe:

5 Apples (1 large Bramley, 2 Pink lady, 2 Cox)
200g Red part of Rhubarb
1T of cinnamon
5T Golden caster sugar

330g sifted plain flour
1t baking powder
1t salt
240ml olive oil
370g golden caster sugar
60ml buttermilk
2.5 t Vanilla extract
4 eggs

Method:

Peel and core the apples. Cut them into medium size chunks.

Add chopped up rhubarb and mix with the apples, 5T of sugar and 1T cinnamon.

Leave in a bowl till you need it.

Preheat your oven to 180.

In your kitchen aid, mix the buttermilk, oil, vanilla and sugar together.

The add the flour, baking powder and salt sifting it into the mixed wet ingredients.

Add one egg at a time. (it looked like choux pastry for a while then combined together well).

Scrape down the bottom and the sides of your bowl to make sure it is all incorporating well.

Get a 30cm cake loaf tin or 11" loaf tin and line it.

Take your cake batter and place half of it in the tin (it may look thin and not enough but trust me it will rise alot).

Add half the mix of apples and rhubarb and scatter.

Add the rest of the mix and then scatter the rest of the rhubarb and apple mix all over the top.

Place in the oven and cook gently for about 1 hour 15 minutes or until your skewer comes out clean.

When it is ready, let it cool for about 10 minutes in the tin and then take it out and serve lovely soft slices with a dollop of cream.

Cant wait to make this for my mum when she gets back home from her travels!

Ghouls, ghosts, goblins .... Mood = Halloween

2010-10-30T15:43:00.000+01:00

Halloween is one of these 'celebrations' that seems so out of touch with reality and something more comical than it really should be. The history of something can be so dramatic, and you have to wonder where everything came from. I wrote about it in a previous blog post last year which is very interesting.

Either way, Halloween is MY FAVOURITE celebration as it lets you be young again and dress up like a five year old. Nothing Ghoulish and Scary about my costume tonight,,,, I am going as a chef!

This year i decided to go a little less history and a little more fun and made some lovely little cupcakes for a big kids party i am hosting for a client of mine. The recipe is my base for my red velvet just omitting the cocoa and the red colouring. The icing is simply icing sugar mixed with water till you have just the right consistency. Dip and then coat with any topping you like.

Makes for lovely decorative and bright cupcakes. Great for trick or treating!

One lovely blog..... Mood = Award season

2010-10-29T13:04:00.000+01:00

So i have been writing my blog for about 1 year, and how wonderful is it that i have received my first Blog award. I am so excited and ecstatic about this i can hardly contain myself.

This is a big deal that Dimah from Orange blossom water has thought to pass this on to me and 14 other bloggers. The world of food blogging goes way beyond my imagination as i didn't realise how big this world was until i realised how big this blog world was!

Either way, i am glad to accept this award and pass it on to 15 other blogger how truly deserve this.

Here are the rules of the award:
1. Accept the award. Post it on your blog with the name of the person who has granted the award and his or her blog link, and thank them.
2. Pay it forward to 15 other bloggers, whose blogs you admire.
3. Contact those blog owners and let them know they’ve been chosen.

Thanks Dimah

Ellie @ Almost Bourdain
Angie @ Angies recipes
Monika @ Crumpets and Cakes
Zahra @ Edible moments
HH @ From Donuts to delirium
Maria @ Kali Orexi
Kirsten @ My kitchen in the rockies
Christina @ Sweet peas kitchen
Anna @ The hospitality Guru
Maria @ Scandi Foodie
Bel @ Ooh look Bel
Sally @ My custard Pie
Rosa @ Rosa's Yummy yums
Jamie @ Lifes a feast
Sommer @ A spicy Perspective

Make sure you check out all these other blogs. They are my Favourite reads!

Gruyere Cayenne Gougéres..... Mood = Perfect Breakfast

2010-10-26T00:21:00.000+01:00

In the morning i am the kind of person who loves something savoury if anything at all. I am quite a fussy eater when i first get up as in i don't really like to put that much in my mouth and stomach. I also always like to finish most meals with something savoury too.If i could eat the dessert at the beginning and the savoury last that would be my perfect meal.... Have any of you seen that movie, 'Remember me'? Well if you have you will remember the scene where the girl says this Robert Pattinson and as soon as she said that i totally knew what she was on about. Someone else got me.....

My favourite breakfast is not Waffles or pancakes, it would be scrambled eggs, with salmon or some Labné with cucumber and tomatoes and mint with lots of oil. So when i made this next dish it was totally up my street.

I love Gougéres and the fact that these little babies were filled with all that I love makes it even better. It turned out like a sort of soft scrambled egg with lovely soft melted cheese inside with crunchy melted Gruyere and topped with cayenne and smoked salmon. One lovely dish with many many components!

I added a squeeze of lemon right at the end to give it a little sharpness as it was all too creamy for me.

Also i was very naughty and bad as i didn't stay away from the oven while these were cooking. I opened the oven door and they slightly deflated. They are supposed to be more round like a profiterole almost, but savoury!

The way to make this is like choux pastry which is of course infamous with the above mentioned. Once you have made profiteroles, this will be a cinch. But if you have not then don't be too alarmed. It may sound a little daunting but it really isn't....

These are a perfect little treat and the best thing about this is you can make this recipe and freeze it for up to a month in its raw state, and if you already baked them you can keep them in the fridge and re-crisp them in an oven just before serving. Perfect.

You may even be lucky to find some lovely crunchy crispy cheese crisps at the corner of your gougéres like i did. Yumm!

Recipe:

310 ml of skimmed milk
140g unsalted butter
140g plain flour
1t salt
5 eggs
150 grated Gruyere cheese
1t black pepper
a pinch of fresh thyme
1 t cayenne pepper
1 egg for egg wash
1 pinch of salt for top

Method:

Pre heat the oven to 190 degrees C.

Sift the flour a couple of times

Place the salt, butter and milk in a pan and bring it up to the boil.

When the liquid has boiled, add the flour and mix vigorously.

This will create a batter that removes itself away from the pan which is great. This is what you are looking for.

You need to keep doing this till you feel enough liquid has left the mixture. Maybe a couple of minutes at best.

When it s done, place in a kitchen aid or mixer.

Begin but using a paddle or a whisk.

Begin to incorporate air and slightly cool it down because you need to add the eggs to it.

Add the eggs one at a time.

The mix may look like it is going to split but keep going. It will come together and become silky smooth.

At this point, add 100g of the cheese, pepper and fresh thyme and mix.

Get a prepared baking sheet and begin by making medium sized rounds. This recipe can make you many little ones, maybe 25, but i made 12 medium sized ones. This is enough for 6 people. I would serve 2 per person.

Once you have placed the spoon fulls of batter on to your baking tray, lightly egg was them and sprinkle again with Gruyere and a pinch of cayenne and salt.

Place in an already heated oven and bake for about 25-30 minutes.

DO NOT OPEN THE DOOR. If you do this will cause them to deflate.

Just be patient and wait. It will be worth it trust me. I was just a little piggy and could not wait.

Once they have finished cooking, let them cool down and then place the salmon on top and sever with a squeeze of lemon and parsley.

Perfect treat for any day. I had 4, but please don't tell anyone....

Whats your favourite breakfast?