Pumpernickel

Pumpernickel is a dark, slightly sweet, rye bread from the Westphalia region of Germany. It is made by boiling rye for a few hours then forming a dough, baking it in rectangular tins, and then steaming it for 16 - 24 hours. This drawn out process it what makes the rye caramelise.

It's exact origins are unknown, but there are three popular legends associated with it:

1. In Osnabruck, the story goes that during a famine in 1450, local officials ordered a special bread to be baked for the poor. The bread was named bonum paniculum, meaning "good bread." Since the people didn't understand Latin, they pronounced it "Bompernickel," then over time it became known as "Pumpernickel."

2. Another story places a Frenchman at the origin of the name Pumpernickel. According to some, a French cavalry soldier at the period of the Napoleonic invasions of Germany, early in the 19th century, found himself unable to forage anything but the heavy black bread found in Westphalia. He exclaimed in disgust that it was only good for his horse, Nicole - "bon pour Nicole". The phase stuck, the locals pronouncing it with a German accent, and in time it became "pumpernickel."

3. The third theory could put you off your Pumpernickel.... "Nickel" was the shortened version of the name for Nikolaus. "Pumper" was the word for flatulence (gas). So, putting the words together, the word Pumpernickel meant Nikolaus' gas.

Anyway, I came across some in a shop today and used it to make my lunch tomorrow. My pumpernickel filling of choice is cream cheese and gherkin.

The great thing about pumpernickel is it is also the perfect size for a lunch box!

Recipe: Leek, Vintage Cheddar and Sage Tartlets

These are great as part of an afternoon tea or for a picnic.

Makes 12 tartlets

Ingredients:

Filling

-150g crème fraîche

-3 leeks, washed and sliced

-100g vintage cheddar, cut into in small cubes

-2 eggs

-12 sage leaves

-sunflower oil

Pastry

-200g flour

-50g butter, in cubes

-50g margarine, in cubes

-salt

-water

1. Preheat the oven to 180c. To make the pastry put the flour, butter and margarine into a food processor with the salt and whizz until you have a fine breadcrumb texture. Add a few drops of water until the mixture starts to come together. Roll out and cut out 9 - 10 diameter rounds. Use this to fill a greased 12 hole muffin tin. Chill in the fridge for 20 minutes.

2. Meanwhile make the filling. Sweat the leeks in some oil for 10 minutes or until soft, season. In a separate pan heat up some sunflower oil and fry the sage leaves 2 or 3 at a time until crisp. Set aside. In a bowl whisk the eggs and crème fraîche together and season.

3. Divide the leeks between the pastry cases and pour in some of the egg mixture in each. Top with cubes of cheddar and a crispy sage leaf.

4. Bake for 15 - 20 minutes or until cooked through and golden.

Recipe: Crazy two-tier Carrot Cake

Ingredients:

Cake

-500g self-raising flour

-3 teaspoons baking powder

-300g soft brown sugar

-100g sultanas

-50g chopped walnuts

-75g dessicated coconut

-400g carrots, grated

-300ml vegetable or sunflower oil

-4 medium eggs, lightly beaten

Icing

-200g icing sugar

-75g dessicated coconut

-70g unsalted butter, softened

-300g cream cheese

-Zest of a small orange

1. Sift the flour and baking powder into a large bowl and stir in the soft brown sugar. Add the sultanas, coconut, walnuts, and grated carrots. Beat the oil and eggs together and add to the bowl. Combine with either a wooden spoon or an electric mixer.

2. Spoon the mixture into two greased and lined 20cm cake tins and bake in an oven preheated to 160°C/Gas Mark 3 for 1–1 1/4 hours, until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then turn out on to a wire rack to cool completely.

3. To make the icing, combine all ingredients together to create a smooth paste. This is best done in a food mixer.

4. Place one cake flat side down on a cake stand. Spoon half of the icing mixture on top and spread evenly over the cake surface. Place the second cake on top and press down. Spread the remainder of the icing over the top and decorate as you wish (I used raisins!).

Serve with lots of tea.

Afternoon Tea : Leek and Sage Tartlets and Crazy Carrot Cake

Today we had a Mother's Day afternoon tea. My two-tier carrot cake ended up being much larger than I had anticipated! Luckily everything else was in smaller dimensions (tartlets, finger sandwiches) so it seemed less daunting.

The spread:

Leek, vintage Cheddar and Sage Tartlets

Finger sandwiches: Cream Cheese & Cucumber, Cheddar & Chutney, Ham & Mustard

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Crazy Carrot Cake with Coconut Frosting

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Earl Grey Tea

Recipes for the tartlets and cake to follow.... the cake is actually very easy to make!

Review: Scandinavian Kitchen, London

Knowing I had a training course near Portland Place this afternoon, I had a look on Google beforehand to see if there was anywhere interesting to have a snack on the way. And I found this place, a great place for a quick lunch.

I can imagine Scandinavians would feel at home here, as it serves typical Scandinavian sandwiches, salads and delicious looking cakes, and even has a shop at the back of the cafe selling pickles, crispbreads, etc.

It is a really cosy, relaxed place and the food is all freshly made. I had a SMÖRGÅSBORD- open sandwich- with beetroot and apple salad, and carrot and courgette salad. Slightly more than I could eat, but very good all the same!

http://www.scandikitchen.co.uk/

Cheese of the month: Sussex Charmer

Sussex Charmer is an award winning British cheese produced by Bookham's Farm, Sussex. It is a relatively new cheese and uses milk from a mixed herd of grass fed cows.

The taste is a cross between a mature Cheddar and Parmesan, hence the name "Charmer". This taste is due to the fact that a combination of parmesan- and cheddar-making techniques are used to produce the cheese. Sussex Charmer is matured for 12 months and is then sold in handy cubes of 200g.

It has a hard, crumbly texture and can be used in any way that Cheddar or Parmesan can- on pasta, pizzas, in sauces, and makes fabulous cheese on toast. So fabulous in fact, that Bookhams have their own cheese-on-toast-mobile which caters at events around the South East.

http://bookhams.com/ultimate-in-fast-food/cheese-on-toast.html

To find out whether it is available to you locally check out this link: http://bookhams.com/search-outlets.html

Restaurant Review: Vanilla Black, London

Vanilla Black opened in 2008 following the success of the original restaurant in New York. It is one of the only vegetarian restaurants recommended in the Michelin Guide and after having tasted their cuisine I can see why. Hidden away in a side street off Chancery Lane, Vanilla Black is a smart and classy but unpretentious restaurant. The staff are friendly and helpful, and keen to explain all the different elements of the menu.

To start with my two friends and I were served a choice of two home-made breads- wholemeal walnut or a tomato roll. This was accompanied by either salt and pepper butter or truffle infused butter- delicious! The meal was off to a good start. We were then offered a palate cleanser consisting of a wasabi sweet jelly in rice paper followed by an apple and mint shot.

Very refreshing. At this stage we had already decided we should go for the 3 course menu. For my starter I chose Bintje potato cakes with Smoked Olive Oil Mayonnaise, Capers, Melba Toast and Black Radish. I don't usually like mayonnaise but this one was quite special.

Then for my main course I had Leek and Whipped Potato Flan, Salsify and Lemon Leeks, Marmite Glazed Almonds and Alexanders. The flan really showed technical ability, I don't know how they did it but the potato (encased in a filo pastry case) had the consistency of silky whipped cream. The Marmite glazed almonds were a nice salty addition to the plate. I didn't know what Alexander was but the waitress informed me it is a foraged herb.

Dessert was a tough choice...I was torn between the Pear and Tea Cake with Smoked Paprika and Maple Fudge served with Crumble Ice Cream, or the Valrhona Chocolate Chestnut Brownie Terrine served with Tobacco Cream and Drambuie.... but as both of my friends went for the Pear and Tea Cake I decided to go for the Chocolate Terrine. Did not regret it at all- the terrine was divided into a melt in your mouth ganache and a crunchy nutty part. The cream actually did have tobacco in it and was an interesting addition to the plate.

I think this has to be one of the best restaurants I have ever been to, it seems to please carnivores as much as vegetarians because the food is so creative and delicious. I find it very good value for money too (3 courses for £32.50). Will definitely be returning!

www.vanillablack.co.uk