a lovely thing.

I think I have told you before that, I love changing season.

When the leaves start to turn into deep golden amber, when the morning feels a little chillier, and the evening becomes sharp and crisp that makes you hunger for the warmth of home, you know that you're in the middle of welcoming the changing season of autumn.

I made a fuss of clearing up the wardrobe that has been in need of ruthless attention for a while. Toby has been busy around the flat trying to finish off the last bits of our never ending home renovation.

We've turned the heating back on and lit the candles for cosy nights. We put the jumpers on and cuddle up a little bit closer for the comfort of our silly souls.

Nothing much else is happening other than being as still as we could be to enjoy this lovely blue thing; the autumn, that seems so full and so empty.

How is your changing season?

Victoria sponge cake

for the cake

225g self raising flour

225g golden caster sugar

225g softened butter

4 large eggs, room temperature

2tsp baking powder

1 vanilla pod

1 lemon zest

pinch of salt

for the filling

jam of your choice

whipped double cream (optional)

fresh fruit of your choice (optional)

I don't think I need to tell you much about Victoria sponge cake. Everybody knows how simple it is to make it and how wonderful it is to taste it.

I'm not sure if there is any other cake that can beat freshly baked Victoria sponge cake, straight out from the oven, served still warm with a nice cup of tea, on a rainy day like today.

The basic is simple. 

You mix equal amount of fat, sugar, eggs and flour.

Start by fluffing up the softened butter with sugar. Gradually add the eggs and whisk to mix.

Shift the flour and baking powder into the egg mixture. Add pinch of salt, lemon zest and vanilla seeds scraped from the pod then fold in gently to incorporate, making sure not to over mix.

Divide the cake mixture into two lined cake tins and bake them in the oven for 25-35mins or until golden at 180º.

You could just use one cake tin that is deep enough to hold the entire cake mixture then just cut them in half later. In which case, you'll have to bake the cake for little longer.

Once the cakes are baked, take them out of the oven and rest them on the cooling rack.

When the cakes are slightly cooled down, sandwich them together with your choice of fillings.

I used homemade rhubarb and strawberry jam, whipped double cream and some fresh strawberries.

I think the beauty of this cake is that it can be as simple or as complicated as you like and the flavour combinations that you can work with are vast.

I often use vanilla butter cream instead of fresh whipped cream. Lemon curd would be lovely too. 

Get creative and enjoy!

Oh, by the way, Toby's new website is now up and running and it needs a little attention from all of you lovely foodies our there. 

Please check out on www.tobyscottphotography.com.

an appreciation.

I nervously entered the exam room.
So clearly conscious about the fact that, this was going to be, arguably one of the most important moment of my life, I shivered. The spine tingling shiver was beautifully orchestrated with equal part of fear and excitement, and travelled deep down into my blood stream. 
I felt sick. A vague awareness of the possible success was the notion that I tried to remember to suppress the wet saliva hitting the back of my throat. The waves of emotions that came and went without warning was the only driving force of this significant moment that I just wanted to get over and done with.
And luckily, I passed the test.


I couldn't possibly tell you how I felt.
Driving back to work that morning, I cried, I laughed, then I cried, laughed again and I sighed; a sigh of relief that it was all over, at least, for now.

I wanted to thank Toby that day.
Not because he spent all his evening rustling up fresh pasta on the table that particular day, but for feeding my sensitive soul with comfort and lending me a huge place that I call shelter in his heart for all these years.
Not for the bunch of flowers that put a smile on my face that particular moment, but for his beautiful thoughts that makes me blossom every day in day out. Not because he cheered a glass of champagne with me late into that night, but for waking up each and every morning with such an endearing faith of believing in me.


I want to thank him for all those little kind gestures of everydayness that makes me feel privileged, alive and most importantly, loved.

Beetroot and Chocolate cake (adapted from Abel and Cole Recipe Ideas)


for cake
200g beetroot
125g plain flour
15g powdered ginger
1 1/2 tsp baking powder
150g caster sugar
200g olive spread, room temperature
3 eggs, separated
150g dark chocolate, grated
1 zest of orange
pinch of salt 


for sour cream frosting
120g dark chocolate
1 tsp instant coffee
175g sour cream
30g coco powder
30g icing sugar
50ml creme de cassis


This is a cake for chocolate lovers. The surprising ingredient, beetroot helps to moisten the texture of cake to another level and the rich dark chocolate sour cream frosting gives you the most luxurious velvety richness. This is a proper afternoon tea time cake.


Prepare your beetroots first by peeling them. Chop them up in small squares so it doesn't take you too long to cook them and put them in the sauce pan with some water to cover with a little pinch of salt. Cook them for around an hour or until tender enough to Pierce the fork through. Drain them and whizz them up in food processor to make smooth puree.


Preheat the oven to 190º.
Cream the olive spread and sugar until pale and fluffy then slowly add the egg york little at the time. Now shift all of your dry ingredients (flour, powdered ginger and baking powder) into the creamed mixture and fold them carefully.
Whisk the egg whites until they are stiff like meringue. Spoon the egg whites, about one third of it, into the flour mixture and fold gently. Continue folding in the egg whites until they are all mixed well.
Now add beetroot puree, grated chocolate, pinch of salt and zest of orange. Stir in carefully.
Use greased and lined cake tin and bake them for about 50mins.


Meanwhile make the sour cream frosting by melting the chocolate over barely simmering water with coffee. Once all melted, set aside to cool.
Mix in all ingredients to melted chocolate and beat them until they are smooth spreadable consistency.


When cake is done, cool them down before transferring.
Cut the cake in half in the middle and spread some frosting like sponge sandwiches. Place the top part carefully and spread the rest of frosting generously. By doing so, you'll get layers of lovely textures when you bite into it.

And eight years on, this journey of our life together, for what it is worth, is quite beautiful.

otherwise engaged.

Hi.
How are you all?


I thought I'll share with you about how I am today.
I don't know if any of you remember me mentioning about this moving business. 
Yes, the MOVING.
It is apparently one of the most stressful thing and sure we have been put to the test.


Toby and I have been dreaming of more grown up place.
A beautiful dining area where we can entertain our guests.
An extra space where we can throw the bed for them to rest their heads peacefully at the end of the night.
A place where we can feel confident in making the next natural progress, of us being family.


I wonder if that had been the reason why it took so long for us to find the one... that home sweet home.
It was so important for us to get it right.
We wanted it to be just right.


So, tackling the first stage of finding one, now we face the harder task of making it our own.
It is exciting though.
Okay, it maybe quite some time yet until we actually complete and exchange but I cannot help myself getting over excited. 
Ideas and designs flood in to serve and express our needs and styles. Those scraps of papers I have been collecting over the years finally find its own place in my little black book. 
I talk and talk, about the plans of building works and possible materials we can use. 
And Toby wonders, if I would ever... shut up. In a very nice way.

Sweet potato cupcakes with Green Tea cream cheese frosting


for cup cakes
1 medium sized sweet potato, grated
125g self raising flour, shifted
50g ground almonds
25g dark brown sugar
75g caster sugar
1/2 tsp baking powder
175g butter
1/4 tsp ground allspice
1/2 tsp ground cinnamon
1/2 vanilla pod
2 eggs, yorks and whites separated
1 orange zest and 1/2 juice
1 lime zest


for green tea frosting
120g icing sugar
20g butter
60g cream cheese
2tsp Matcha powder




Start by whisking the butter and sugar together until pale. Add the rest of ingredients and egg yorks into the creamed butter and sugar mixture.
Whisk egg whites until it hold itself and fold it into the cake mixture gently.
Spoon them into your cupcake moulds or as whole. Bake them in the oven (180º) for 20-25mins or until golden on top.


For frosting, beat butter and icing sugar first to bring them together.
Add cream cheese and Matcha powder. Whisk them until smooth but make sure not to over work them.


When ready, decorate as you wish and serve them with nice cup of tea.

I confess.
It has over taken my heart temporarily. 
But so right so, it would do.
(... wouldn't it?)

the plan was...

Rushing around like headless chicken, not being able to even sit down to finish off my, by now rather cold, cup of coffee, this is me... on my weekdays.
Most of Saturdays, I am busier than ever, often don't even get a chance to eat. 
Yes, not even a staled sandwich that has been sitting in the corner and being ever so talented at staring and teasing my starved eyes and tummy.
Very annoying, let's just say.


But that is just the way it is sometimes, you know.
If making sacrifice of my lunch break brings me another client and a few more quid into my wages, I will do it. 
It is not ideal in one sense but totally make sense in the other.


So I am a little obsessed with my lazy Saturdays when I get a chance to take advantages of.
I love having sociable breakfast over ever so lazily poured cups of teas and coffees. 
Gazing at some birds on top of the fence and admiring the beautifully manicured garden, we discuss what we should be doing to fill our lovely day together.

My favourite lazy afternoon scones
adapted from Dough: simple contemporary bread by Richard Bertinet


75g salted butter
300g plain flour
75g vanilla caster sugar
20g baking powder
75g raisins (original recipe uses sultanas and a lot more quantities of it)
95g double cream
95g milk
1 egg, lightly beaten for an egg wash




Preheat the oven to 220º.


Rub butter into the flour and add sugar, baking powder and raisins. Mix well until they are evenly distributed.
Add milk and cream. Bind all ingredients together.


Work the dough onto the lightly dusted surface and cover it with tea towel. 
Rest it for 15mins.
Lightly flour the work surface and roll the dough out to 2-3cm thick. Cut them into 12 squares.


Lay them on baking tray making sure they are not too close together.
Glaze the scones with egg wash for couple of times. Turn down the oven to 200º and bake them for 20mins until they are golden.


Serve them with clotted cream, your choice of jam and fresh strawberries.






Then I think to myself, let's just be...

I close my eyes intoxicated by the dreams of fleecy clouds.
I am blinded by the rays of sunshine and infatuated with touch of raindrops.




Oh, lets just be...

Let's just stay here till the next heart beat wakes us up...