For the love of chips

I've just done the most British thing you can do. I queued up for almost an hour to eat chips.
That's pretty British. That's pretty committed. Is it committable?

Café Culture: Eating my way across Vienna

There's something beautifully endearing about Vienna, and it's the cafés. It's probably been said a thousand times, and it'll be said ad infinitum; that's no bad thing. 

Café culture in Vienna is about surrounding yourself in comforting stasis. Close your eyes and you can imagine sharing your table, through time, with a bohemian writer, beat poet or plotting intellectuals. Open your eyes and you're back to sharing the café with ladies who lunch, retirees who linger and tourists that dare not afford the lure of Café Sacher.

Pies you like

What do you think of when summer comes around? Is it pies? It probably not pies.
OK so maybe it's not pies, but you might be thinking of shortcrust pastry. Who isn't?

I've recently been getting into making my own shortcrust and applying that to my cooking. 
The biggest push towards making pies was simply that I wanted to eat a pie. This was back around Easter. I had some friends over for lunch, and I thought, well why not bake a couple of mini-pies. 
It went down like a peach. Is that a saying? Why not. Let's make it a saying.

A question of image

I've come a long way since my first market late last summer. 

The first market was something I did on a whim. The opportunity came up and I thought I'd give it a shot.

After that each market has been a constant refinement of what I'm offering, and how I'm presenting myself. 

Every market has seen me bring something different to the market. It could be a different bake, it could be presentation, but at each market I want to be better. 

That's entertainment

It's been a while, right? Where have I been?
Forgive me for my absence. I've been working on a lot of different things, and unfortunately I let the blog slide. 

On the bright side I have been baking/cooking, and I have been trying a few new things. 

Over the last couple of months I've had friends over for lunch, and it's been a lot of fun. On each occasion I thought it'd be a great idea to make almost everything from scratch. 

I don't know why I'm such a glutton for punishment, because each time I do this I run myself ragged. Personally, I feel you need to make as much yourself. Why invite someone to your home if you're only going to serve them something bought from the supermarket? 

In development

Things are rolling with the market thing and I have a few more under my belt. It's a lot of fun and while I have some solid produce, I need to add something different to my offering. 

The last couple of weekends have been used for development. I've been trying out some new flavours and some bakes I've not done before. Some have worked out well and I'm happy to produce them for my next market. Some were a bit of a car crash. In fact one looked like the aftermath of one. 

Half-Desi Samosas

Do you know what makes a fantastic samosa? It's the pastry. It's all in the pastry. 

Samosas live and die by their outer shells, and unfortunately through either convenience or poor taste people are crapping out on the pastry. 

Have you ever eaten a samosa wrapped in filo-pastry? You have? Well that wasn't a samosa. I'm sorry to break it to you like this but there you have it. 

Fill your cake hole

I'm still recovering from the sugar high that was the Cake and Bake Show 2013 at Earls Court.

I went along with my partner in crime Little Miss Shortcake, and I don't think it turned out to be quite what we expected. 

Pretty hollow

I took part in my first fayre/market and I am still exhausted. It was fun but I have a newfound respect for street foodies everywhere.  

Just to fill you in I took part in the Jersey Gardens Summer Fayre, which is a cute annual event near Osterley Park. 

I teamed up with my cousin Little Miss Shortcake to run a foodie stand. She baked and sold her awesome selection of cakes and treats, while I did, well you know what I do; bake a ton of bread.

Birthday cappuccino

It was my sister's birthday the other day and I thought mark the occasion with a freshly baked cake. 

Personally I'm not much of a fan for the traditional cream-filled cakes, and as I was going to be making breakfast too, what would make a better accompaniment to the morning celebrations than a sweet scenting cappuccino cake. 

After some hunting around I settled on Mary Berry's recipe. The beauty of Mary's recipes are that they are so simple to follow. Whack them in a bowl, mix them up and there you have it. Even a first year student can follow one of her concoctions. 

As I do not bake with eggs I used the Orgran No Egg substitute and added a half a teaspoon of Bicarb and Baking powder. Try not to overdo either of those as you will get an odd tasting cake. 

After you've put together the cake mix don't forget to put both tins on the same shelf. If The Great British Bake Off has taught us anything it's that a shelf makes all the difference. You'll want both cakes to bake at the same time and the same rate. 

As is the way with most eggless cakes mine didn't quite rise as much as it needed to. The original plan was to slice each cake in half to have four layers of cake with cappuccino frosting in between. If your cakes do rise to the appropriate level I'd suggest making double the frosting. The amount in the original recipe will not be anywhere enough if you like to be generous. 

Unfortunately I'm not allowed to show you a photo of my sister with her slice of cake, but I can show you the finished article. Even if you don't have a birthday going on this is a real treat to have for afternoon tea. And if you can be bothered to do it in the morning, your home is filled with that beautiful scent of coffee. 

Have a crack at it and let me know how it goes. Try it with freshly ground coffee rather than instant and you'll taste the difference. 

Desi wedding season

I have to apologise for my terrible ability not to write more regularly. 

For us Desi folk it is wedding season, and that cuts into all the serious business of baking and cooking awesome stuff.

Spending a whole day or weekend at one wedding or another does not put you in the mood for baking.

Indeed I pushed myself to make grissini today and completely ruined the whole batch!

I am so ashamed I will not be posting any photos of my failure. Although I will get back to it and make a fresh batch soon. 

While at these weddings I've wondered why we do not see more baked goodies at weddings. 

Indians generally aren't that big on baking, besides the usual range of beautiful flat breads we really don't go in for all that.

Yesterdays wedding was slightly different though. We were served a selection of petit fours with tea at the close of play. 

It could certainly be one trend to take on next year. What baked goods would you have at a wedding? 

Mini focaccia finger sandwiches or how about bruschetta on freshly baked ciabatta? 

I had a house guest and so it was the perfect excuse to go all out for a leisurely Sunday breakfast. 

Belgian waffles with chocolate and strawberries followed by mini rostis. Who could say no to that? 

On the news front I'll be baking some bread for my cousin's cake stand at foodie event. 

I'm coming up with a selection of breads to take along. Any suggestions are welcome. 

I'll probably go with about five or six different breads. 

I've wanted to do something like this for a while now so this is a great opportunity to get stuck in. 

Don't forget to 'follow' me on Twitter @desi_baker_boy or how about checking out my Instagram @break_the_remotehttp://instagram.com/break_the_remote