Crying into fondant

I like to think of myself as creative!  Hell, I work in PR.  However, this was not something I was particularly channelling when faced with a cupcake making course post our work Christmas party.  Indeed, being the ‘last director standing’ at 3 in Dirty Martini does not a good decorator make but I had bought it as a cheer up pressie for a friend so I was going to power on through even if I did week into the fondant. 

 
I managed to make it on time at 10 o clock at the Thistle at Old Street and as we all filed in, I found that I had left my voucher on a table in a bar (not sure which one) so I had to run round reprinting it. The trainer was very insistent on this and I missed the first bit of the course – i.e. how to bake cupcakes – which was a bit annoying.

 

However, that said the remainder of the course was brilliant.  We learnt not only tricks on how to play with fondant but also how to use butter icing to create glorious roses and also how to ice a cupcake without getting it all over yourself.  This trick is one that I failed to master but to be honest, I’ve never been able to do it so I doubt a couple of hours in a hotel will actually change this.

 

Each demonstration was practical and then the instructor (who was lovely in a quirky Shoreditch cool cook way) wandered around as we worked on perfecting our own decorations.  Then she  let us loose on unsuspecting cupcakes and I created the following Christmas themed lovelies to take home.

 

I would thoroughly recommend The Cocoa Box not only because I got it as a Groupon offer but also because it is excellent value for money and they are happy to guide the novice and encourage the expert. 

 

Lxx

 

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Wicked Bar in Prague

When I visit cities, I tend to collect cards from restaurants and other attractions I love.  Why?  Probably to remember the experience but also so i can pass on tips to other travellers.  There is nothing quite as nice as adding to someones experience of a place that you have enjoyed.

I visited Prague (or Praha as they say) in December for a weekend and it was brilliant.  So lovely and Gothic.  An impression which was helped along by signing up for an amazing ghosts and legends tour of the city (which I would highly recommend).

While the food in Prague is obviously Czech, the closest most people will have tasted is German so imagine great schnitzel, Eisbein and pickled cabbage.  The beer is very cheap which means that it is a favourite of stag parties.

There are also a selection of excellent bars ranging from the traditional beer houses to the more interesting.  And this leads me on to one of my favourite bars - www.batalion.cz

What is not to love about a comics bar, club and museum - yes, museum.  I'm a closet geek and walking into this bright American diner themed space covered with comics is like coming home.  If home did wicked cocktails that is. 

There is also a dance floor which plays old school classics (90s for me) which just added to the brilliant feeling of being a teenager again - woo hoo.  The staff are lovely and the clientele seem nice (well at least some of them looked very nice lol).

Thoroughly recommended.

Lxx

Don't forget to follow me on twitter @alittleofwhat

Why I ate in a deserted former brothel

Czech food is good rib sticking cold insulating fodder that gives you a pleasant glow in order to face the arctic weather and goes well with beer.  Indeed, when I visited Prague, I found that while you could get top quality, artistic looking food, the good stuff was to be had in little restaurants in the back streets.

 

Also, don’t necessarily use the old adage that if the restaurant is busy it must be good.  Some Czech restaurants look a bit deserted but this is generally because they have seated people at the back of the restaurant and is really not an indication of quality.  Promise.

 

U Cerveneho Pava fulfilled the criteria of being slightly empty in a back street so it was a bit of a gamble. It is also a former brothel that Otto Von Bismarck frequented so comes with its own bit of history.   Yes, Yes, I know prostitution is frowned upon but it is an amusing claim to fame and certainly a good talking point.

 

Having been blow into the restaurant - which has changed its décor since its infamous past to something more traditional, Czech and wooden – we perused the menu which focuses on good solid Czech cuisine.

Goulash, burgundy glazed beef, wild boar with rosehip sauce and course pork pate are some of the highlights on the menu.  However, feeling unadventurous, we settled for the Garlic soup and schnitzel which was amazing.
 

Garlic soup is essentially chicken consommé with a croutons and a nice warm garlicky flavour which incidentally went very well with the red wine that we decided upon.  The schnitzel was a revelation.  If you are used to the nasty versions dished up by various supermarket chains, then visit Prague as they know how to do it right.

 
The schnitzel was crisp, not greasy and the pork meat was excellent quality.  Served with mashed potatoes which incidentally were creamy and tasty, it was just what we needed on a cold night.

Unfortunately, we were too full to try the pancake with wild berries but the table next to us ordered it and they seemed very happy if you judge by the noises.  As we trudged back outside to the cold, we congratulated ourselves on taking a risk and I would suggest that everyone tries this too.

 

L xx

 

Don’t forget to follow me @alittleofwhat

Czech Garlic Soup

Prague is cold in December!  Very, very, finger tingling cold!  However, it does have an amazing gothic charm which makes it terribly romantic, even if you are only there with your best mate rather than the man of your dreams.

 

To warm up, obviously the right approach is to drink.  Copious amounts of glorious beer as well as a couple of G&T’s too.  However, food is also important, if only to avoid falling asleep or falling over in the snow.

One of the dishes I discovered is Garlic Soup.  This is a thin garlic broth containing fried bread cubes and is utterly delicious.  Obviously you need to like garlic but this is really really good – honestly.

Garlic Soup

I’ve had a scout around and this recipe seems to be the one I had:

Ingredients
8 cups of chicken broth
1 tbs salt
6 cloves of garlic
1 tsp of marjoram
4 slices of dark rye bread cut into cubes
1 tsp caraway seeds crushed
2 tbs butter
2 tbs fresh parsley
Pinch of ginger to taste
Optional - 2 large potatoes cubed

Mash the garlic with the salt: do this either with a mortar and pestle, or use a garlic press to crush the garlic and then mix.  Some chefs would be horrified to see the use of a press but honestly it is easier.

Put the garlic and salt into a pot adding the chicken broth.  Slowly bring it to the boil and then reduce the heat and simmer as you add the caraway seeds, marjoram, butter and ginger.   Some people add cubed potatoes to the soup but you don’t have to. 

Simmer for about 20 minutes until the potatoes are tender and add freshly ground black pepper to taste. Fry the bread in butter or good oil until golden brown.  Place the bread into the bowl and spoon the soup over it.  Then sprinkle with parsley.

You can also add chopped ham or a little cheddar cheese if you wish.

Such a yummy, slightly decadent treat which contains garlic so it must be good for you?

Lx

Don’t forget to follow me on twitter @littleofwhatyou