I know you all watch Great British Bake Off, that goes without saying at this point. Well a couple of seasons ago they made this very recipe, and ever since then I was like “damn, I gotta try that”. It is, however, not a particularly short recipe, and it needs some good amount of space to undertake. The build up to Christmas, however, felt like the perfect time to finally give Povitica a go. Po-what-what-now I hear you cry. Imagine a cinnamon roll log looped around into a loaf tin, and without any cinnamon, but chocolate and walnuts instead. Yeah, that sounds great doesn’t it? Warning, I got stressed.
So the other week I posted a pretty scrummy Sweet Potato, Coconut & Chilli Soup recipe. At the same time that I made the soup I also made up a large batch of bread rolls. I don’t make bread anywhere near as often as I mean to. Rising times generally put me off as I mainly bake in the evening and the fact that it’s just not as shareable as a sweet bake. I mean, if I turned up at the TT Towers with a loaf of bread I’d probably get just a few funny looks and a “Mike, we employed you because of cake, not bread” (I remain convinced that I only get jobs because of my baking). However alongside this soup I wanted to do something other than just pop to sainsburys and get a disappointing breadroll on my lunch break. Having eaten some pretty great jalapeno bread recently I thought I’d give it a go myself and make some Jalapeno & Cheddar Bread Rolls which pair well with a spicy autumnal soup.
PUMPKIN RECIPE KLAXON. Since I made my pumpkin loaf last year I haven’t done anything pumpkin-y on the blog. Well over the last couple of weeks I’ve made a few different pumpkin things. And I mean pumpkin here, not “pumpkin spice” which actually has nothing to do with pumpkin and is just a combination of spices used in pumpkin pie, so stop it. With Halloween coming up next weekend (I still don’t know what I’m doing for it…) I felt this was the best time to be putting these recipes up. I’ve got 2 different ones lined up as well as some ghoulishly green (matcha) cookies that’d be great at any Halloween party! Having had that rant about pumpkin spice, one of the main ingredients is cinnamon, so Pumpkin Cinnamon Buns are a very logical step.
As I mentioned in my last post, I’ve left my old job. I started my new job (a new shiny role as a Content Marketing Manager at a different agency) this week. My previous job is the one that got me down to London and I’m thankful for that. I met some great people and it gave me more experience to add to what I already had from my time at Epiphany in Leeds. As a farewell I decided to bake them two separate things to remember me by. I opted to re-bake the Caramel Filled Choc Chip Cookies (replacing the Galaxy Caramel with Lindt Salted Caramel, my new fave) and to finally make cinnamon buns again after a long while without trying them. Most of my office is addicted to coffee so making cinnamon buns with a coffee glaze just made sense.
A few weeks ago my friend Erica bagged me an invite to the Staub/Zwilling press event in Tower Bridge, you can read her write up for the event here and see some of my own photos below. The evening included a couple of demos from leading chefs including Jeremy Pang (from School of Wok, read about my visit here) and Tom Kerridge of multiple restaurant fame. While the temperature inside Tower Bridge was enough to make me lose about 5,000lbs the evening was great fun and getting to see the pieces in action was a great opportunity.
The Shard in the distance
Erica pressing her hand against the window and looking longingly at the fresh air
Tom Kerridge giving a demo to the sweltering room
Jeremy Pang trying his best to combat the heat and wrong flour he was supplied with
Tower Bridge, on the hottest day of the year