A blog from Jolanda, enjoy.
My life around cooking and baking
Ever since I was a young girl I was interested in cooking and baking.
From early age on I prepared nice luxury snacks for my parents and their
friends. Once a week they came together to play a game of cards. Later on, my mum
and I prepared cold buffets with all sorts of salads, cold meat, fishdishes and
many more dishes. We would stand in the kitchen for hours and hours, but had so
much fun doing it!
When I got older and had small children, a friend of me asked me to join
her on a workshop cakedecorating. I did join her just for a fun night, but I
loved it so much that I decided to go to a cakedecorating school. After
completing every possible technique I grounded my own small business in
cakedecorating. I made many cakes the years after. And for my own children a
made some lovely cakes on their birthdays!
After working as a cakedecorator for about 8 years, I got bored a bit.
The whole thing became a bit of a routine, and too many people asked me to make
a cake with a decoration of dolfins. I put all my stuff in the attic and forgot
about it.
Last summer I got a call from a couple who were planning to get married.
Would I make their weddingcake? After some thinking I decided to say yes! The
result was a very beautiful cake, in the colour cream, with darkblue roses on
it. It surprised mijzelf how easy it was to make those roses again. In the
Netherlands we have a saying for that: “You’ll never forget how to ride a bike”,
well in this case I had not forgotten how to decorate a cake.
All my cakedecorator stuff is down from the attic again, and I gues you
can say I’m a cakedecorator again!
Recipe of scones:
I would like to end my first blog with a very good recipe for scones,
very easy to make and very tasty! Serve them with the real clotted cream, or if
you can’t get clotted cream, some creme fraiche and a good strawberryjam.
Ingredients:
225 gram self-raising flour, sifted
Pinch of salt
50 gram butter, softened
50 gram caster sugar
1 mediumm egg, beaten
75 ml. milk
Some beaten egg of milk to glaze the scones
Heat the oven to 230 degrees C. Grease a baking tray and dredge with
flour, or put a sheat of greaseproofpaper on it.
Mix together the flour and salt, and rub or cut in the butter as lightly
as possible until the mixture resembles breadcrumbs. Stir in the sugar. Add the
egg and bind the mixture together with a fork. Gradually add the milk to form a
fairly stiff dough.
Turn the dough on to a
floured board and gently roll out to a thickness of about 2 ½
