Robyn's Secret Butter Shortbread

Ingredients

• 5 cups self-raising flour
• 1 1/4 cup white sugar
• 1 cup butter (250g)
• 3/4 teaspoon salt

• Accompaniment: tea!

 

 

Preparation

1. Preheat oven to 190°C.
2. Beat the butter and the sugar and salt together until smooth.
   
3. Stir in the flour to get a smooth paste.
   
4. Gently roll out in a glass tray, 9x13 inches. Chill in the fridge for 20 minutes.
   
5. Bake in the oven for 20 minutes. Then cover with aluminum foil protector (so they don't get too brown) and bake another 25 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
   

First time we tried this recipe was: on December 27, 2013!

Ham Hock Christmas Soup with Lentils

Ingredients

• 1 leftover smoked ham bone or 2 smoked ham hocks
• 1 pound lentils (about 2 1/2 cups), picked over and rinsed
• 1/2 pound mushrooms, chopped (about 3 1/2 cups)
• 3 onions, chopped coarse
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 cinnamon stick
• 1 bay leaf
• 3 1/2 cups beef broth
• 8 cups water
• Optional: green peas, potato diced

 

Preparation

In a 6- to 8-quart kettle combine all ingredients and simmer soup, covered partially, stirring occasionally, 1 1/2 hours. Discard bay leaf and cinnamon stick and remove meat from bone or hocks. Chop meat and stir into soup.

First time we tried (something similar to) this recipe was: on November 28, 2013 after author presentation by Simon Sebag Montefiore at Pret.

Iced Cappuccino

 

Yield: 4 servings

Ingredients:

• 1 cup cold coffee (very strong brew)
• 1 cup milk
• 1 cup ice cubes
• sugar to taste

Toppings: (optional)

• Whipped cream
• Cinnamon
• Cocoa Powder

Directions:
Mix ingredients in a blender until ice is chopped and slushy (or fill glass with cubes instead). Pour into glasses and add the toppings if you like (a dollop of whipped cream dusted with cinnamon or cocoa). Enjoy!!

First time we had (something similar to) this recipe together was: at the Starbucks around the corner from Foyle's on November 25, 2013 before a reading by Amy Tan.

Bran Muffins and Tea

Ingredients

• 2 1/2 cups all purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 2 cups toasted wheat or oat bran (about 4 ounces)
• 3/4 cup chopped dried figs
• 1 cup boiling water

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1/2 cup honey
• 2 large eggs
• 2 cups buttermilk
• Optional: sunflower seeds, cranberries, raisins

 

Preparation

Preheat oven to 400°F. Line 24 muffin cups with muffin papers. Stir flour, baking soda and salt in small bowl to blend. Combine bran and figs in another bowl; mix in 1 cup boiling water.

Beat butter in large bowl until creamy. Gradually beat in sugar, then honey. Beat in eggs 1 at a time.

Beat in buttermilk alternately with flour mixture in 3 additions each. Mix in bran mixture. Divide batter among lined muffin cups.

Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto racks and cool completely.

First time we tried (something similar to) this recipe was: with camomile tea at the 'Eat.' near Embankment station on November 16, 2013. Right after Nicholas did his first WoS pitch to an agent at Foyle's Discovery Day.

Southbank Café with Napier

Servings: 2

Ingredients:

• 1 cup skim milk
• 1 teaspoon sugar
• 1 1/2 cups strong brewed coffee

Directions:

1) After your coffee has brewed, combine the sugar & milk and heat it in your microwave for 2 minutes at the highest setting.
2) Next, whip the heated milk/sugar mix in your blender for about one minute until it's a fluffy foam.
3) Fill your cup two thirds full with the coffee and top it off with your heated froth.

Cappuchinos with Napier on the Southbank Centre terrace overlooking the Thames: on July 25, 2013. Then on to drop excess luggage at the RTYC, a walk through Hyde Park walk and South Ken, and finally stops at Grangers and the Ferrari dealership!