(& about my Birthday trip to Lewes)

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Hello there everyone! I’ve been away from posting on the blog for sometime haven’t I…? Sorry (tell me you missed me) ^^.

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It’s because I haven’t had any exciting desserts to post about!

Since I gave birth, I’m feeling just plain flabby. I hate hate hate it (I can’t even face looking at the full-length mirror), & so I have been staying away from making & subsequently scoffing sugary desserts. Call me vain, sometimes vanity overrules appetite, even if it’s for my passion for cakes! Hope you understand…
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Wednesday two weeks ago was my birthday (32!), & so in that following weekend, we decided to drive to Lewes (a small town in SE England) to stay over at our friends L & W’s place as a special birthday treat. Loyal blog-readers would know that I tried & miserably failed to reach Lewes last year, but hurray! this time we managed to get there no problem, & in just over 2 hours!
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Our friends L & W has a beautiful daughter who has serious allergy to egg & nuts. If she were to accidentally eat any of these ingredients, it could be life threatening for her. It must be tough for the whole family when you ALWAYS have to check the ingredients list on the back of products, & to tell your toddler that some products are not for her to eat, when other kids can.

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I made the mistake of boasting to the family about my son’s wonderful strawberry toothpaste, that it is the only one my son likes. Their daughter wanted to try, & we were about to let her, when our friend spotted that the toothpaste has horse chestnut listed in its ingredients… It was a total shock, & then horror moment for me - that a toothpaste had nuts as an ingredient, & that I could have made their little girl very ill.

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It didn’t occur to me that a non-food product could also be dangerous for her. I was then told that even a small amount of nut-oil that happened to be hidden in the hand moisturizer that her mummy was using would swell up the little girl’s hands by contact.
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So it is no surprise that her house is a ‘egg & nut free haven’. And that we were treated to foods under that rule.

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Soon as we arrived, L made us beautiful lunch - & while we were eating it in their country-side garden, L had a chocolate cake baking in the oven. The delicious smell wafted & lingered in the air. Ahhh…, I love home-baking. Nothing like the excitement of straight-from-the-oven cake for dessert. But when L told me it’s Vegan, & that it uses vegetable oil & vinegar as replacements to butter & eggs, I felt a little wary & my excitement deflated. I felt deprived of “the real thing”. Butter & eggs gives cakes flavour, so replacing them didn’t sound at-all apetizing.

(The science: Mixture of vinegar & the bicarbonate of soda creates carbon dioxide gas & raises the cake as it tries to escape out. (you can inflate a balloon this way!) And as for the inclusion of vegetable oil: it is 100% fat in replacement of the fat from the butter that you would’ve used. Butter has atleast 80% milk fat.)

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BUT to my surprise, it was totally TASTY! It was super moist & airy too. And you know what? I can even go as far as to say that I rate the “moist-ness” better than any other chocolate cake I’ve tasted in years (except for my very own ‘Moist Chocolate Cake’ from my stall ofcourse! ^^). And that is a big statement coming from a cake-fanatic like myself. I must say though, that it lacks in the depth of chocolate flavour, but eating it with the ganache filling sorts that problem out.
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So here is the recipe that I scribbled from L’s copy of “Allergy-free Cookbook” by Alice Sherwood. (The recipe book gets a big thumbs up from L who says every recipe in it is really good.) I took the liberty of changing the measurements around a bit to make it slightly more chocolatey, & less oily. I replaced the castor sugar it suggests to light brown sugar for the molasses flavour. Oh, & converted the there-abouts ‘tablespoon & teaspoon’ measurements to proper & precise grams n’ milliletres!

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The book gives you a choice of either spreading chocolate ganache cream or chocolate buttercream (both dairy-free). Both cream recipes are at the end of this post. The chocolate buttercream was a bit too sweet for me, but it was popular with children. The amount of sugar together with the sugary cake scares the heck out of me though… - I suggest if you’re going to serve this cake to grown-ups, go for the ganache.
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Please bare in mind though that if you’re going for the ganache option, nut-free chocolate may be hard to obtain. Most Confectioners use nuts in many of their products, & they might be using the same production-line to make products without nuts in the ingredients. This is where the problem for people with nut-allergy lies. Pretty much all the chocolate bars on the market may have traces of nut, or nut-oil.

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Thankfully there is a UK-based company Kinnerton who produces guaranteed nut-free chocolate products. It is apparently sold in selected Sainsbury, Asda, Tesco, Morrisons & Waitrose stores. Or you can buy in bulk directly from them too. Kinnerton has really gone the extra mile to manufacture nut-free products by allocating nut-free zones, as well as following strict safety measures to keep it nut-free. Read all about how they did it on their website.
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There are a few moderations I’ve made to the recipe:

• Vinegar is to be added as the very last ingredient. - It’s to delay it reacting with the soda. You should get the maximum rising-power out of it that way.
• I’ve included cherries & jam. - Our friend L spread fruit jam in-between the layers & mixed cherries in to the cake, which I thought really made this extra special.
• I propose using apple cider vinegar instead of white vinegar as the book suggests. - Apparently the concentration of acidity is stronger, & without any scientific background, I’m hoping it’ll react even more with the soda & produce a fluffier sponge. - It’ll add a tiny bit more flavour to the cake too. And did you know that cider vinegar is good for treating sore throat? - Hey! A cake that’s good for illness? Now we’re talking!!
• And optionally, you can add a splash of Kirsch cherry liquor in to the ganache to add to the cherry theme!

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Egg, dairy & nut free chocolate cake Recipe:

(serves 10-12)

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Ingredients for the sponge:

• 330g of plain flour
• 400g of light brown sugar
• 12g of Bicarbonate of Soda
• 65g of nut-free cocoa powder
  

  (Note: check the back ingredients list to make sure it is nut-free. Cocoa powder is often made in chocolate factories that also handle nut products.)

• 2g of salt
• 450ml of unsweetened soya milk
• 90ml of corn or other nut-free vegetable oil, plus extra for greasing
  

  (Note: don’t use olive oil as its flavour is too distinct)

• 23ml of white vinegar
• 7ml of vanilla extract
• A large tin/ jar of pitted cherries
• Fruit jam of your choice (cherry, apricot, strawberry, raspberry, etc)

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You’ll need:

• 2 x 20cm (8 inch) round baking tins

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Method for the cake sponge:

• 1. Pre-heat oven to 180C (350F, gas mark 4).
• 2. Grease both tins with oil. (No need to line it with grease-proof paper. The oil on the tin & the oil from the cake is sufficient enough lubricant for de-moulding the cakes.)
• 3. Sift together the dry ingredients in to a bowl: flour, sugar, bicarbonate of soda, cocoa powder & salt. (The light brown sugar tends to clump, so please don’t skip sifting!)
• 4. Mix together the wet ingredients in another bowl: soya milk, oil, & vanilla extract.
• 5. Mix wet ingredients to the dry ingredients.
• 6. Stir in the cider vinegar.
• 7. Divide mixture in to two greased tins.
• 8. Spread evenly.
• 9. Evenly scatter the cherries on top of the batter. Here make sure you don’t place any cherries in the centre - this way you’d be able to cut a clean slice with a straight angle when serving.
• 10. Bake for 40 minutes, until it rises, & is firm to the touch.
• 11. Cool in the tin for 10 minutes, & then turn out on to a wire cooling rack ( - I like to cool it upside down, so that the domed top becomes flat surface perfect for icing). Cool completely.
• 12. Make the dairy-free ganache or the chocolate buttercream using the recipe below.
• 13. Place one sponge upside down on the stand/ platter on which you’re going to present on.
• 14. Slather jam of your choice.
• 15. Use spatula to spread 5mm thickness or so of the ganache/ buttercream.
• 16. Pop the other sponge on top.
• 17. Artfully (painterly) slather the rest of the ganache/ buttercream on the top & the sides.

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Ingredients & method for the dairy-free ganache:

• 150ml soya cream (in place of double cream)
• Nut-free & dairy-free dark chocolate 200g
• 100g castor sugar
• 7ml Kirsch cherry liquor
  Method: Bring soya cream & sugar to simmering point & pour over the finely chopped chocolate. Mix gently with spatula (If the chocolate has not fully melted, zap it in the microwave 10 seconds at a time until melted). - Use immediately.

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Ingredients & method for the dairy-free chocolate buttercream:

• 175g dairy-free spread
• 400g icing sugar
• 90g of nut-free cocoa powder
• 10g of vanilla extract
  Method: Cream the dairy-free spread to thoroughly soft. Add vanilla extract & mix. Slowly & gradually add icing sugar & cocoa powder until creamy and smooth in texture. Use immediately.

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(In Lewes, we visited Southover Grange gardens. I was extremely happy to get a proper porcelain mug (& not the usual paper throw-aways with plastic lids) for my Rooibos tea from their kiosk! And how wonderful that everyone dutifully returns it to the kiosk when they finish! (if this was a park in London, more than half would probably disappear I’m sure…) - It reminds me of drinking Glühwein from a porcelain mug at a German Xmas market, but only you’d have to pay extra first, & you’d get a little money back if you return the mug!)

(From left: Me, L, cutie girl I, W, & my boy upside down. And in the right picture, my daughter S asleep.)

(Ready to face the world with fighting pose!)

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On Tuesday 18th of March, in the early hours of the morning, the baby decided to ‘knock on the door’ to let us know that she is ready to come out & face the world.

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With that, we got up quickly & changed from our PJs. The curious thing was that I was the first to get ready. I tried to maintain calm but I must admit, I did shout about ordering people:

“What ARE you doing!? There’s no time to brush hair or brush teeth!! COME ON! COME O-N!” I mean, it doesn’t take much time to put your trousers & then coat on, right??

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The good thing was, Lady Luck was on our side. Since it was way before the morning rush hour, the ride to the hospital was super smooth, with no traffic to stop our way. Honestly, thank Goodness it didn’t take long, because the labour pains were kicking in pretty fast during the ride & I was growing anxious by the minute. - I still shudder with the thought of what if this had happened during the day? The car ride could’ve easily have taken as long as an hour…! Or what if D or my father happened to be not by me? Who would’ve driven me in then??

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Once at the hospital, things were happening quickly, & at 9.28am, she was born - instantly filling the room with a fantastic cry. The nurses straight away commented on what good lungs she has!

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I got to hold her straight away. My first sight of her was a bit blurry what with my eyes gone all watery with emotion, but I could see that she was perfect in every sense & I was soooooo happy. I think I was muttering “thank you” repeatedly.
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(She’s half-German, half-Japanese. But she’s definately inherited my Japanese almond-shaped eyes! The forehead & hair is D’s.)

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So, the name:

After a week of calling her “the baby”, we settled on naming her SAKURA. It means ‘cherry blossom’ in Japanese. But for the kanji symbol, rather than using the kanji for ‘cherry blossom’, we decided to spell it like this: 咲良, made up of two symbols, as it sits better with her European surname. Not only does the first kanji means ‘to blossom’, it also means ‘to smile’ in ancient Chinese. - May she be blessed with good smiling people surrounding her, herself always smiling. May she be as beautiful as the cherry blossom, that warms everyone’s hearts with messages of Spring’s arrival.

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Yup! Another (!) quick note to say that I’m taking a six month break from the market, starting now.

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May I take this opportunity to mention a BIG THANK YOU to all the customers who had visited my stall the last two & a half years. I cannot express my gratitude to you deeply enough. Each one of you have changed my life in a multitude of positive ways. I really can’t wait to get back come this September/ October & see you all again!! - Also, I’d like to express a big thank you to the market team. I understand there’s no such thing as a maternity-leave for street traders, so I am very grateful that you have agreed to secure my slot & have me back in six months’ time. I am so lucky to be trading at such a lovely lovely market.
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Time flies by so quick - I’m expecting to give birth end of this month!

We’ve started to get things in readiness for her. - We went to buy her first ever garment (from a Swedish shop called Polarn O. Pyret) this weekend, & D has brought down the cot-bed (that our first child used) from the attic & gave it a good wipe down.

The pram, the carry-cot, the baby bath tub, the baby car seat, the baby alarm, the bottle sterilizer, the changing table… It’s wonderfully marvelous to think that this time we have all these things already to hand - I remember first time round it was very time-consuming, stressful & tres expensive having to go shopping for all of these!

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Anyway, I’ll still be posting stuff on this blog, so please stay tuned!
t xxx

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Hi - just another quick note to say I will be at the market this Saturday!! :)

Hope to see you there!!

t xxx

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Hi - just a quick note to say that I decided to not work this Saturday…
My stomach is very tight & the discomfort is way too much, I am not sleeping very well. I feel so tired & my feet is swelling. NO-WAY can I work like I want to.

If only you could see me right now, with wacking bags under my eyes…, the face expression-less, walking up the stairs so slowly & uncomfortably, I sure look like an extra from a zombie movie. D might also be able to confirm to you that I’m recently a bit short with the people around me, which is probably not a fantastic state of mind when you’re in a serving sector…!
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I feel so down about going back on my words. I really want to work. I told loads of customers that I’d be there…

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I feel ‘defeat’… I really hate myself when I’m like this… I feel so blue… sob.
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ps: The baby is moving & kicking ALL THE TIME, which is absolutely wonderful, it’s a sign of life, that she’s healthy & active. So I’m not worried. The doctor says that all this movement signifies the baby’s active personality already. So maybe I’m carrying an Olympian Netball Captain or a female Kung-fu Master. - Although the only complaint is that my stomach feels bruised inside with her full-on punches & kicks. Just very uncomfortable all the time…

(Don’t forget! It’s Valentine’s Day tomorrow!)

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Saturday 9th of February:

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To be honest, I nearly didn’t do it.

I waddle-walk like a penguin, can’t bend over to pick things up, & I’m very S.L.O.W. at everything I do. All the typical pregnancy discomforts present, staying comfortable becoming a challenge. I really worried if I could ‘do it’, standing in the kitchen for 2 whole days & then standing/ selling outside on a winters day…

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But, my pal A (who’s the girl that started this business with me initially) offered to help me out at the stall on Saturday. If this was anybody-else, maybe I would’ve been weary, but we’re talking about Ms.A, who’s done it before, & I trust her completely. And I also looked forward to spending time with her - so much girly catch-up to do!
She’s a good woman, that A. She was even there waiting at the stall before we arrived, & helped with the setting-up, which I feared would’ve been the most strenuous task for me. (THANK YOU A!)
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The day itself turned out superbly so - I realized once again that the market-life gives me so much pleasure. There were countless “You’re back!!”’s & “I missed your cakes/ chocolates!!”. So heart-warming. Plenty of “How have you been?”’s which develops to lengthy chats, exchanging new news. It was exceptionally sweet when the two girls (sisters) who have been regularly spending their pocket money on me the past 2 years, came up & excited said: “We didn’t know you’re pregnant! Really really REALLY happy for you! Wow! Congratulations!! Soooo happy!!!”. They showed true happiness & radiated smiles so natural that only children can do. - it was positively infective.
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Perfect blue sky brought outside many many people & the market was totally buzzing. Thermometer reached 16.6c apparently, & it was the warmest day for this time of year in over a century. The cakes & the chocolates went quickly, & I sold out except for half a dozen raspberry truffles, which got munched to non-existence on the way home.

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Two blog readers came to visit my stall too (seperately). I was so happy to see them! Thank you for coming by guys.

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- Ms.J came to buy a tart for her neighbour (how nice are you!?) & then came back to the stall again later on to buy a brownie! (It was great chatting to you, & I hope to see you again for another chat!) - Ms. J has just excellently written a report on her visit to Broadway Market. Check it out on her blog!
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- And then there was Ms.R in the afternoon, who kindly gave the baby on it’s way it’s FIRST EVER PRESENT!! It’s a very very sweet Miffy book about dreams. It was so pleasantly unexpected & I was lost for words (for once)! THANK YOU! - I made Ms.R sign & date it. It’s gonna be a family treasure!
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(With so much going on, I didn’t get to photograph the market & it’s beautiful weather, so here is a picture that D took on our way home, just before 5pm, near where we live. - As some of you know, we moved to a new area recently, & as you can tell from the picture, it is on a hill with amazing views across London. (Although our house does not have a wonderful view like this, instead look on to a block of flats…). We are in love with our new area, we often talk about how it’s like KIKI’s town, what with a church at the end of the road just like the film!)

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i’m scheduling to work for another 3 weeks at the market, so I hope to see you there! t xxx

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Hello! You got any plans lined up for this coming Saturday?

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Just a quick reminder to everyone that I’ll be trading at the market this Saturday. It’s going to be one of the few times that I’ll be there (for this half of the year atleast…), so can I tempt you to hop along?

Tamami xxx

(Christmas Time! I displayed my newly purchased Christmas wreath from Sally Bourne Interiors (I like it because it makes me think of Dragon scales). I also had twigs of Mistletoe on my table, given to me by a neighbouring stall holder.)

(My stall, my bump & I. - Photo taken early in the morning, before the mad chocolate rush.)

(This week’s star product was definitely the chocolate assortment box! All the boxes sold out by 12:40pm!!! - - The truffle flavours were raspberry, hazelnut crunch, classic & caramel.)

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Saturday 22nd at the market was Madness.

The chocolates were flying off the stall with mesmerizing speed. It was very stressful to keep up with the demand. - Despite pre-filling some of the boxes late Friday night, those filled ones got sold so quick, I was having to fill more boxes while customers waited. Some waited for 20 minutes, while I had to pack the back-orders that kept piling up, & I felt terrible. - And so it was around 12:40pm when I sold-out on them that I finally relaxed, & ripped myself away from the stall table to buy a pain-au-chocolat (from the De Gustibus artisanal bread stall) for breakfast, & pour myself some Rooibos Tea from the thermal flask.
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The second best-seller of the week was the ‘Flour-less Chocolate Cake’. They also quickly disappeared off - & was sold out by 1:30pm. I wish I had made more of these cakes & the chocolate truffles… I could have sold a lot lot more - possibly double as much - the opportunity was there - but as D puts it, I’d be crazy to increase work-load as I was at my limits already (more like ‘past’ my limits actually!).

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Many customers asked questions on how long these cakes last, as they wanted to serve them on the 25th. Three days is a bit of a big gap for leaving cakes around, especially the ones with fresh fruit like raspberries.

- I know this is gonna sound like I’m a dim-wit, but I didn’t know until I started doing a market stall that every year the week-day goes one forward:

ie: If this year’s Saturday is on the 22nd, next year’s will be on the 21st - although there’s the exceptional years when a February has 29 days (leap year), then it jumps two days forward.

Next Christmas (2008) is such a year & will lie on the 20th. FIVE DAYS away from Christmas Day is a huge gap - I do wonder if it’ll dent the sales… We’ll see I guess…
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What are you doing this Christmas? (Or, if you’re reading this post-Xmas, what did you do?) Tell me! I can bet it’ll be better than mine, as…:
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The new UK government guideline suggests pregnant women abstain from consuming alcohol completely - so, for me, this Christmas would be spent sober - while everyone around me would be merrily drinking themselves silly…

When I was pregnant first time round (back in 2003), the guidelines were that women can drink one or two units of alcohol (the equivalent of a single glass of wine) once or twice weekly. But this year’s Christmas, I’ll be pulling the crackers & putting a stupid paper hat on rather straight-headed. Oh Joy…
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Christmas Recipe:

- Combine loads of good wishes,

- whisk together heart full of love & armful of hugs.

- Sprinkle with laughter & garnish with mistletoe.

- Top off with presents.

- Serves everyone!