Wednesday, 12 October 2016

Nonsense, Prestwich

Nonsense, Prestwich
I'd heard a lot about this little place. One of my work buddies had been telling me all about it, so I was dying to see for myself. Nestled in the heart of Prestwich, Nonsense is one of the new kids on the block, who promise to revive Bury New Road. Although there are a number of established eateries nearby (notably Slattery, Cuckoo, All the Shapes and Solita), at first glance, I think Nonsense might be doing something a little bit different.

Owners Alex and Jeanette are having a bash at living the dream; running their own business, where they can bring the kids to work, doing something they both love. Alex appears to be running the coffee house side of proceedings, whereas Jeanette is busy creating pieces of art to sell in the shop at the front.
Nonsense, Prestwich
Photo credit: Renata Stonyte
We were lucky enough to visit on a rare sunny day, which flooded the shop with natural light. Seems to me like they love cacti at Nonsense, which I have to admit, I became a little fascinated with whilst perusing the goods. It's filled with bizarre magazines, quirky jewellery and the kind of items I suddenly have the urge to buy for no specific reason. We absolutely loved the little pots some of the cacti were housed in, which appeared to be painted by hand.
Nonsense, Prestwich
Nonsense, Prestwich
Nonsense, Prestwich
At the back of the building there are two smaller rooms. The first has a larger table with a chalkboard wall, which was a huge hit with the kids (reminds self never to let husband within a meter of this - cannot be trusted to play nice), and then a quieter room behind it. Families seem to gravitate towards the larger of the two, whilst the room we settled in was full of people just like us, enjoying a brew and having a natter.

Despite being in a coffee house, neither of us are huge coffee drinkers, but it did smell outstanding. Alex promised me I would not be considered a heathen for snubbing it! Now I've seen at least one leaf on the ground, I am in full autumnal swing, therefore it had to be chai for me. No dusty teabags here. I was presented with a glass mug full of boiling water and a small strainer packed with loose-leaf tea. It's also worth mentioning that for those less adventurous tea drinkers, they have Yorkshire Tea! King of the standard tea bag in my humble opinion. Lee opted for the cutest can of coke I have ever seen, in fact, she had two.
Nonsense, Prestwich
Although Nonsense don't do food as such, they do offer a lovely array of simple snacks, but the kind that go perfectly with the drinks they offer. There were a number of bakes to choose from, including a rather interesting looking brownie, but I was sold on sourdough toast when I heard that legendary bread-makers Trove were supplying the goods.
Nonsense, Prestwich
No exaggeration, best toast in the west - possibly beyond. Simplicity at its very finest if you ask me; soft bread with tonnes of flavour, a firm crust, salted butter, and jam the WI would fawn over. Loved it. I'm as confident as I can be that I could snaffle two rounds with ease (then followed by a little whinge about my own gluttony perhaps).

It's early days for Nonsense, but it's looking very promising indeed. Space is somewhat limited, but in the future I'd like to see a slight expansion of the food on offer, perhaps bagels or crumpets, and a wider range of baked goods. However, they seem to be achieving what they have set out to do. When I visited, the gift shop was buzzing, and the seated areas were full of families and friends having a chilled Saturday afternoon. Plus, what's more inspirational than a family quitting everything to follow their dream? Good luck to them.

Disclaimer: The folk at Nonsense had no idea I was visiting to complete a review, and I paid for our refreshments. They have not asked me to say nice things about their cacti, and my toast received no special treatment. 

Caramel Shortcake Crisp

Caramel Shortcake Crisp
Anna
Anna (Clive)
Ah my friend Anna, mad as a dog in a bungalow. Fiery, colourful, and covered in tattoos, she's my kind of girl. A master practitioner in the realm of 'that's what she said', Zumba teacher, and ex-burlesque dancer; there's very little that this lady can't turn her hand to. Why was I not surprised when she added baking to her repertoire?

I was having 'a morning'. You know the type, where nothing is particularly occurring, yet still you feel the need to punch someone square in the face. I was making a brew in an attempt to medicate, when in waltzed Clive (that would be Anna), who promptly thrust a golden square of joy into my hand. It was like crack. Yes, it looks good in the picture, but you cannot truly grasp how amazing this stuff is until you try it.

And there it was, I pretty much demanded on the spot that she remake it and promptly do a guest post. Luckily, this excitement was reciprocated, and here we are!

Anna's recipe

AnnaDolly asked me to do a guest post about this ultimate sweet treat, and who am I to turn down such a request?! I made this recipe up after a friend brought home something similar and I could not bare the thought of not having it in my mouth again.

To earn some traffic to this post, I could tell you I was cooking it in my underwear (Clickbait, OH HA HA), but the truth is, it is a soggy old nursing crop top, since I was multi tasking and dyeing my hair at the same time. And cooking a roast dinner, and trying to keep the children entertained (which is a little bit like herding cats, for the non parents among you). If I suddenly call for adding conditioning treatment or honey roast parsnips to the recipe, ignore me. Multitasking obviously is not going as well as I would have hoped. 

I digress. The recipe, maestro!

Ingredients:
  • 300 good quality milk chocolate (I used Green & Black’s cooking chocolate)
  • 200g caster sugar
  • 40g butter
  • 100ml fresh double cream
  • 1 ½ packets Chocolate Fingers
  • 200g crispy rice cereal
Method:

  • Break the chocolate into small pieces and place in a bowl over a pan of water. Heat the water until the chocolate is all melted, then turn the heat off, but leave the bowl on top to stop it from solidifying
  • Cover a loaf tin in cling film. 
  • Cover the base and sides with just over half of the chocolate, trying to ensure there are no gaps. Pop in the fridge to set.
Caramel Shortcake Crisp
  • Melt the sugar in the pan, quietly cursing the previous owner of your house, who installed an induction hob. Historic attempts at melting sugar have not gone well. (Note: If you have an induction hob, keep the temperature low). Remember melted sugar reaches a temperature nearer the surface of the sun than anything else on Earth, so do not attempt to taste it, or hold your hand under the spoon to stop drips.
  • When the sugar is completely melted and starting to caramelise, add the butter. WARNING: it will snap, crackle and pop more than the crispies, so keep the butter close to the pan as you add it. 
  • When the butter is completely stirred in, add the cream. Cook for a few minutes, until a drop of the mixture in a glass of cold water forms a ball instantly. 
  • Add the rice crispies to the caramel, and stir, stir, stir. 
  • Put 1/3 of the mixture on top of the now set chocolate, and flatten. 
  • Add 4 long lines of chocolate fingers (my loaf tin fits 3 ½ fingers per line). 
  • Layer another 1/3 of the crispies on top, ensuring they are well spread (that’s what she said). 
  • Repeat the 4 long lines of fingers (I used approximately 1 ½ packets. This of course depends on the placement of your fingers). Add the last 1/3 of the crispie mixture, and then cover in the remaining melted chocolate, fully covering the crispies, and joining up with the chocolate on the sides. 
  • Place in the fridge for 2-3 hours, or until completely set. 
Caramel Shortcake Crisp
  • Put the loaf of happiness on a cutting board and remove the cling film. 
  • Cut it down the middle lengthwise, and then cut each half into 16 pieces (I also cut the corners off, but let’s be honest here, that was just an excuse to scoff). 
  • Put the little squares into a tin, and keep in the fridge. 

Serve with Hasselback potatoes, a selection of green veg, and gravy (NO WAIT, that was the roast dinner. Just eat them. As they are. At least 4 at the time).

No on has been able to answer how long they would actually last in the fridge, each time I have made them they have been gone within 36 hours.

A massive thank you to Anna for sharing her fantastic creation! 

Sunday, 9 October 2016

Party Rings Bundt Cake

Party Rings Bundt Cake
Much excitement surrounded the upcoming 'sausage dog party'. There were lots of questions from friends at work, a purchase of sausage dog socks, and even baking of bone shaped dog biscuits. Lady Darbyshire was about to turn one, and believe me, this was never going to go unmarked. 

Let me tell you about Lady. She's a miniature dachshund who lives with my good friends Dan and Emma. Loved wherever she pootles, Lady is quite the hound. She has her own Instagram account, collects fans from far and wide, features on the logo of her mum's business, and once weed on my foot. She is part of a merry sausage tribe, one of whom is her brother Fritz, who lives next door but one. All her pals came to the party too, my favourite being a sparky little fellow with wiry fur by the name of Charlie. 

How can this possibly get out of hand? Our famous last words (to quote Alan), were 'It must not, repeat not, turn into an all-night rave'. Seven sausages in total, a killer playlist, a crayon outfit, enough gin to preserve about 20 people for 200 years, the best flapjack known to man, and a buffet fit for kings, queens and four legged friends - it was carnage. We left about 1am, one of our number was at a woeful 18 on the chest tightness chart (possibly made up), another was sick in wheelie bin, and the shower needed a damn good scrub the day after. 

Anyway, there ain't no party without Party Rings, so it somehow seemed right to do something overly pink and girly for our Lady. I give you, the Party Ring Bundt.

Cake: 
    Party Rings Bundt Cake
  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 350g Homepride plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 250ml vanilla yoghurt 
  • 1 packet of Party Rings - blitzed to dust in a food processor
  • Pink food colouring gel

Topping:
  • 500g icing sugar
  • More Party Rings

Method:
  1. Preheat the oven to gas 3/160 c
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter and dust with flour.
  3. Cream the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. Add the vanilla extract.
  6. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
  7. Pour the yoghurt into a jug.
  8. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. 
  9. Add the blitzed up Party Rings, stirring until just combined. 
  10. Give everything a quick mix on a low speed for about 10 seconds.
  11. Remove about 1/4 of the batter, and dye pale pink.
  12. Pour 1/3 of the standard mix into your prepared tin. 
  13. Top with half of the pink mix. 
  14. Repeat this, ending with another layer of normal batter. This will give you two pink stripes.
  15. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  16. Leave the cake to cool for ten minutes before removing from the tin.
  17. When completely cool, mix the icing sugar with enough water to make a thick but still runny icing, and again, dye pink.
  18. Tip it over your cake.
  19. Decorate with more Party Rings, as I'm sure there isn't quite enough sugar going on already...
Party Rings Bundt Cake
Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.
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