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fas_0779A few weeks ago I was sent a very exciting package from Marks and Spencers. It contained some cracking pots and pans, both of which are wonderful to use, and the pan is perfect for shaksuka due to being ovenproof. I was also sent some gorgeous tableware, and if you browse the whole collection here I think you will agree it is pretty hard to go wrong! Marks and Sparks does it again! Also by chance I already owned (and loved) their cast iron grill pan so all the pieces were in place for a #superbrunch. All too often during lazy mornings in the kitchen it can be tempting to cook a big sugary stack of pancakes then ladle them in syrup. Or even go full fry up and turn a blind eye at just how much frying you are doing. Below I hope to inspire you with a healthier and arguably tastier brunch that will leave you feeling satisfied but not sluggish and ready to start your day (are afternoon if you are anything like me…). Best served and enjoyed in your pyjamas of course!!

 

On a side note I need to apologies for being away recently – lots of exciting things planned and hopefully I will get to tell you about them soon. There was also the small matter of turning 21 last week! I will share some snaps of what was a very memorable night soon.

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#superbrunch – Serves 4

All ingredients can be found at your local M&S, www.marksandspencers.com

CHILLI AND RED PEPPER SHAKSHUKA

1 large white onion, or 2 small banana shallots

good plug of olive oil

1 red pepper

1 tin of chopped tomatoes

100g fresh cherry tomatoes

1 tsp dried chilli flakes, or if you can get your hands on them Aleppo Peppers are great and add a smoky kick to proceedings

a few drops of tabasco

1 large clove of garlic

3-4 eggs, depending on how many you are serving

salt and pepper

lots of chopped parsley

a little parmesan cheese to finish, optional

Greek yoghurt

Pre heat the oven to 200C. Start by finely chopping your onion(s) and pepper. Heat a little olive oil in an oven proof frying pan (see the link above for the CHEFS RANGE pan) on a medium heat. Cook the onions until softened. Add the pepper and continue to cook for a further 3-4 minutes again until soft. Whack the heat up a bit and add the tinned tomatoes, fresh tomatoes (you can leave them whole if you like but I prefer halving them) and the chilli flakes. Stir well then add a few dashes of tabasco, more if you like your tomatoes hot! Mince the garlic and add to the pan. Stir again and allow to blip away on a fairly high heat for 5 minutes. You want to reduce the tomatoes down but not dry them out. Once the sauce has thickened make little gaps in the pan to break your eggs in to. Crack some fresh black pepper over the top and season very lightly with salt. Transfer the pan into the oven for 4-6 minutes checking regular so you don’t over do the eggs. I love my yolks runny so tend to cook them for less but of course it is up to you! Once cooked sprinkle over the parsley and a little parmesan. You can also add cooling dollops of yoghurt for your guests. Serve immediately either on its own or with toasted slices sourdough.

MUSHROOM AND APPLE TOASTS

2 eating apples, Braeburn for a sweeter variety or Granny Smith if you like a bit of sharpness

2 tbsp lemon juice

2 tbsp apple juice

2 tbsp olive oil

2 tbsp of sesame or white poppy seeds

8-10 slices of bread, I like sourdough or a seeded loaf

200g mushrooms, mixed if you would like

olive oil

2 sprigs of fresh thyme

1 clove of garlic

salt and pepper

50g goats cheese

 

LOTS of fresh parsley

Start by making the apple salad. In a bowl whisk together the lemon and apple juice and the olive oil. Season lightly. Finely slice the apple into sticks – there is no need to peel them.  Toss them through the dressing then add the sesame or poppy seeds. add some parsley then set aside. Heat the gridle pan on a high heat then place the slice of bread on to char. There is no need for oil. Once you have dark lines turn over and repeat. Remove from the heat. Finely slice your mushrooms and add to a saucepan with a little olive oil. Cook on a medium heat for a few minutes. Strip the leaves off the thyme sprigs and add to the pan, alongside a clove of very finely chopped or minced garlic. Cook for a further few minutes. To assemble spoon the mushrooms on top of half of the toasts then crumble over some goats cheese. Do this whilst still hot so that it melts. Spoon the apples on the remainder of the toasts. Finish both with a drizzle of good quality olive oil and a little black pepper.

 

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As a long time fan of Farrow & Ball, you should have heard the squeal I made when this proposal arrived in my mailbox. A huge part of what I do day to day is based on aesthetics, for which I need tones and colours. And only the best will do. When I worked in the gallery I practically memorised the F&B colour chart, changing my favourite shade weekly. Brassica and Inchyra Blue are still very high up there. To celebrate their 70th anniversary however they have launched a new range of dreamy wallpapers that hark back to the design and print orientated 1940s. The three new patterns all reflect the period in their own wee way, but when given the choice Arcade and its pretty scallop design was the one for me. I loved all the colour schemes, but this softer green tone reminded me of eucalyptus and all things natural.  A cake was then commissioned and I set about creating a sugar showstopper to match the scheme – the result is a simple wee almond cake filled with hedgerow jam and finished with a vanilla buttercream. The macarons were made to be the colour of James White. It was a lot of fun and certainly filled up my pinterest board with 40s interiors!

Happy Happy 70th Birthday Farrow & Ball – no doubt you will be the champions of colour for another 70 years!

For more information on the new wallpaper range Latest & Greatest visit here.

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  • Ginger and Spice - Such a beautiful cake! You always style your bakes so well, so much work gone into it and definely worth it! XxReplyCancel

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A few weeks ago I received a very exciting golden package in the post. It was weighty and shiny and I knew it was stuffed to the gunnels with chocolate. GODIVA chocolate to be precise. For me the best thing to do with a high quality chocolate is cookies. Though they are baked, the flavour is never changed in a cookie or biscuit, unlike in cakes and sponges. It also allows for lots of your own improvisations which is always a bonus. Here I have used two types of their chocolate (why wouldn’t you?) and some hazelnuts for added texture (again why the heck not!?). However if you would prefer white chocolate and pecan cookies you can simply substitute like for like. Almonds would also work, as would salted peanuts with milk chocolate. Endless possibilities. I have published a few cookie recipes on here before, always convinced it was the one. But, although I still love my previous one and do recommend it, I would argue this one is fail safe. AND, for an extra bonus, results in a lovely cracked top which I think is very aesthetically pleasing.

Happy 90th Birthday GODIVA – long may you cocoa concoctions continue!
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GODIVA CHOCOLATE, SEA SALT and HAZELNUT COOKIES

110g unsalted butter

50g dark brown sugar (dark muscavado)

150g caster sugar

210g plain flour

1 large egg

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

100g GODIVA 72% dark chocolate

100g GODIVA dark sea salt chocolate

75g hazelnuts

Preheat the oven to 180C. In a large saucepan melt the butter gently on a low to medium heat. You don’t want it to bubble or spit. Remove from the heat then add the sugars. It will look like its split but don’t worry. Stir in the flour and set aside to cool down for 5 to 10 minutes. During this time chop your chocolate roughly. Toast the hazelnuts for a few minutes using either a shallow frying pan or hot oven. They should be golden and fragrant. Chop roughly also. Once your dough has cooled stir in the egg baking powder, bicarbonate of soda, chocolates and hazelnuts. The chocolate will melt if you add this when the dough is still hot so do let it cool properly. Once you have a smooth dough line two large baking sheets or trays. Roll balls of dough, approximately 1-2 tbsp worth of mix. Place the balls on your sheets, well spaced apart and bake for 10-12 minutes of until light golden but still soft in the middle. Allow to cool on the trays for 5 minutes before transferring to a wire wrack to cool completely. Repeat with any excess dough. They will keep in an airtight container for up to 5 days.

 

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  • Shristi - These cookies are amazing! I have always tried to make cookies that are soft in the middle but always failed this recipe is perfect, Thanks for sharing xxReplyCancel

    • Flora - Thank you so much for giving them a go. Really glad you liked them!ReplyCancel

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Happy 2nd Birthday to this little blog of mine!

I know it has been an age (I am so so sorry) but I thought I should celebrate a second year of florashedden.com. A lot has changed since I set up my wee corner of the internet – the photos thankfully are one of them! I unfortunately missed my (our?) 1st birthday due to the minor issue of filming a semi final and a complete cocoa carousel collapse, so in all fairness a cake and some favourite snaps was due. Here is what I have been up to since I last checked in:

  • since January I have been pretty much solely focused on the book. The process has been fascinating and I am now itching for you all to see it.
  • two weeks ago we finished the beautiful beautiful photos by my all time favourite lady Laura Edwards (SQUEAAAAAL!) This was my favourite part of the process and I love it so much already. What a phenomenal, gorgeous, funny and creative team I had, I adore you all: Tab, Annie, April, Laura, Kendal, Jaz, Eleanor and Sybella. THANK YOU.
  • last week I moved home after my lease finished at the lovely Harbour House. Though I will miss the lovely sea and baltic St Andrews wind, hopefully I will now have more time to blog!
  • it has been a summer full of wedding cakes and bakes
  • and I have been busying myself with lots of other exciting projects that I can hopefully tell you all about soon

All in all I have had a pretty bloomin’ good two years and I am so grateful for the lot of you that tune in and listen to my sporadic updates, nonsense tweets, constant photos, ridiculous playlists, and general blethering. It has been such a giggle – here is to another two years of salt, sugar and silliness!

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  • Elizabeth - Happy 2nd Birthday, Flora! Gorgeous post to celebrate a milestone! Here is to many, many more sugary and cakery years! Looking forward to it! 😉 xoxoReplyCancel

  • Eric - Happy Birthday to your blog, Flora. I have missed your posts and am glad that you have started blogging again. Your posts are so delightful to read – I hope that they never end and we will be celebrating many more birthdays.ReplyCancel

  • MeCooks - Thank you for this inspiring recipe. Hope to try it myself soon :-)ReplyCancel

  • Rae - Beautiful cake! Wish there were a recipe to go with it… 😉ReplyCancel

  • vickie - Flora-
    Beautiful photography! When will your book be released??

    Regards-
    VickieReplyCancel

    • Flora - Hi Vickie – Thank you so much! The book comes out late January 2017, and I have just seen a finished copy. So excited!ReplyCancel

  • Louise Revell - Hi Flora,
    It was great listening to you on the radio on the 25th and I can’t believe I am so behind in reading your blog posts! Thanks for another fantastic update but unfortunately I’ve been unable to locate the recipe for this cake! Does it exist? If not, why is there a link for it under your recipe section? Is this your version of a technical challenge because if so then could you start with something easier otherwise I may be tempted to look elsewhere like Nadiya, Nigella or even Antony Worral Thompson (the horror!).
    Thanks so much,
    your ex maths teacher’s daughter <3ReplyCancel

    • Flora - Hi Louise! Thanks for checking in, thrilled you like it. How is uni? Sorry I never published a recipe for this cake – its all been a bit manic recently! Lots more recipe coming soon though…ReplyCancel

  • Angela Perez - Yay!! Happy second birthday! I’m so happy for you. You deserve all the success in the world <3 <3 (and btw, gorgeous photos!)ReplyCancel

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Tomorrow’s the day, and yet again I am quite unorganised. We have been feasting on mid week pancakes in the flat quite a lot recently so maybe we could just call the whole thing done? I will try and summon the courage to make some tomorrow, however I cannot guarantee anything… It’s been a bit manic my end as I am fast approaching the deadline for the book manuscript. I am spending all hours of the day cooking, testing, scribbling notes, washing the dishes and then come the night sitting on my laptop writing it all down. I really love it, but boy is it time consuming! My inbox is in a very sorry state also and lots of things have fallen off the endless to do list but we are getting there – one final push! And so I leave you with my very trusty “drop scone” recipe, one I have been using for all 20 of my years. The whipped maple butter is a lovely alternative to the hundreds of cheap sugary toppings normally on offer in the shops. It will also keep for ages in the fridge and is delicious on toast and scones. Happy flipping!

PS if you are looking for a more savoury version to enjoy tomorrow, I have a Courgette and Poppyseed Pancake recipe up on The Scotsman just now. And for those who like music in the kitchen as much as I do, here is the playlist I have had on repeat for the last month.

FAS_9703FAS_9696PANCAKES WITH WHIPPED MAPLE BUTTER

For the pancakes:

225g self-raising flour

40g caster sugar

1 tbsp golden syrup

150ml milk

1 large egg

butter for cooking

For the butter:

150g softened unsalted butter

50g maple syrup

1 tsp cinnamon

For the whipped butter place the ingredients in a free standing mixer fitted with the whisk attachment. Beat for five minutes of so until light pale and fluffy. You can use a hand his but it will take longer. Set aside. For the pancakes weigh all the ingredients into a bowl and whisk together until the batter is smooth. Heat a little butter in a non stick frying pan and use a piece of kitchen roll to make sure the whole pan is covered. Spoon in dollops of the batter, making it as round as possible. The pan should be on a medium heat. Allow to cook for a few minutes or until bubbles start to form on the surface of the pancake. Flip and cook for a further few minutes. Serve warm slathered with the maple butter and more maple syrup if you fancy it.

 

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  • Elizabeth - I can’t never say ‘no thanks’ to pancakes, specially on a Saturday morning. Thank you for this recipe, Flora. Love your last overhead image. I’m sure you will get all done before your deadline. Have a great week. Keep in touch! :)ReplyCancel

    • Flora - Here is hoping I do! I sense the blog might be a wee bit quiet until then though!ReplyCancel

  • Adam Morris - Hi Flora. The pancakes were well received at last nights dinner table, thank you for the recipe. Next time I will attempt to reduce the sugar and maple syrup quantities by 50% and see how well this works after a miracle berry. Happy to send you a couple if you let me know.
    AdamReplyCancel

  • Eugénie - Hello Flora, thanks for the recipe. The butter is a thing of beauty ! I cannot wait for your book to be released.ReplyCancel