tag:blogger.com,1999:blog-48609434502811519112024-02-06T19:57:19.722-08:00Diva Boutique Bakery & CafeServing urban flavour in rural ireland since 2002
Bakery, Cafe & Deli
Ballinspittle, Co. CorkDiva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.comBlogger155125tag:blogger.com,1999:blog-4860943450281151911.post-20048222817853475802013-10-24T11:32:00.000-07:002013-10-24T11:32:29.701-07:00Diva Online - a Pop Up Christmas Shop!!<div dir="ltr" style="text-align: left;" trbidi="on">
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- Are you living in Cork but have friends and family in Donegal and want to share the Diva Love?-</div>
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Then get ready guys! now's your chance! </div>
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Diva will be launching an online<b> Pop Up Christmas Shop </b>for all our fans and their love ones to take diva delights around the country (ireland only) for their Christmas Celebrations and gifts! thats right!! - christmas puddings, christmas cakes, mexican hot chocolate mix, gingerbread puddings, homemade jams and chutneys, locally roasted coffee, hampers like a the 'Delux' (lordans sausages, badger and dodo coffee, abernethy handmade butter, diva brown bread, irish cheeses, diva chutneys and our delicious honey granola. perfect for christmas morning! there will be much more on offer at all price points and we can courrier all the shop items with a one day delivery! we are so excited to be launching this pop christmas shop along with a new and improved dynamic website! we hope you are too!!!!</div>
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<a href="http://divaboutiquebakery.com/">www.divaboutiquebakery.com </a></div>
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<tr><td class="tr-caption" style="text-align: center;">Diva Christmas Cakes</td></tr>
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Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com1tag:blogger.com,1999:blog-4860943450281151911.post-48304105619412662392013-06-28T13:39:00.003-07:002013-06-28T13:39:59.844-07:00Diva's First Annual Pie Bake Off!<div dir="ltr" style="text-align: left;" trbidi="on">
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We're hosting a pie bake-off! the competition is during the B<a href="https://www.facebook.com/photo.php?fbid=562890227082765&set=a.225826900789101.52408.141290752576050&type=1&theater">allinspittle village Festival</a> along with a barbecue cook off the same day! hosted by <a href="https://www.facebook.com/pages/Lordans-Butchers/143760055653867?fref=ts">Lordan's Butchers</a>. it should be a real foodie day, along with great prizes to the winners! the winner of the pie bake off gets a hamper worth €50 chock full of diva products! see <a href="https://www.facebook.com/pages/Lordans-Butchers/143760055653867?fref=ts">lordan's facebook</a> page for more details on the barbecue cook off.</div>
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we are really excited to be hosting this fun event, along with our guest judges. one thing is for sure: everyone is going to eat some pie! </div>
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the bake off is for either sweet or savoury pies, so show us what you can bake!</div>
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Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com1tag:blogger.com,1999:blog-4860943450281151911.post-54134763747215492432013-06-17T12:06:00.000-07:002013-06-17T12:06:22.172-07:002013 so far! <div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">A black and white theme at The Vintage Wedding fayre in Dublin, we were really loving the 'nude' wedding cake that has been trending on Pinterest!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">the ribbon wedding cake is the wedding cake of 2013<span style="text-align: left;"> </span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">the new edible window box by Anu Green at the cafe, loaded with herbs and decorative grasses, </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7VKLJ9fdDVTki1bH__gp5tiXfTmaXK1vNh3EwsEstqS-XKyvk5lmzaxCxI3sM8OPSlW3GhgBM0RVornUDFkuySEiKx0iohpjg-ZOzGFIqlGNoBFs8E6soHftf380T65hpuf913T1rxQBh/s1600/IMG_7065.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7VKLJ9fdDVTki1bH__gp5tiXfTmaXK1vNh3EwsEstqS-XKyvk5lmzaxCxI3sM8OPSlW3GhgBM0RVornUDFkuySEiKx0iohpjg-ZOzGFIqlGNoBFs8E6soHftf380T65hpuf913T1rxQBh/s640/IMG_7065.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">local strawberry and ricotta cheese salad with diva poppyseed dressing<br /><br /></span></td></tr>
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Here are a few photo's of what we've been up to so far, I know the blog has been kicked to the side, so I am trying to be a little more pro active about posting! Even if it's just a few pictures and a few words, with a recipe... I have had a lot of response to the Hidden Costs blog post which you can read <a href="http://divaboutiquebakery.blogspot.ie/2010/04/hidden-costs-of-running-cafe-in-ireland.html">here </a>.</div>
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And people are wanting a Hidden Costs part 2, so keep an eye out for that, it will be a pretty detailed post since I've had 3 more years under my belt... In the meantime I hope you like some of these pictures and hopefully we will be seeing you in the cafe or bakery!</div>
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<tr><td class="tr-caption" style="text-align: center;">the most recent vintage wedding fair in cork, we did a woodland picnic theme table</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH5dRCwfXYmbeRAPKqUIznBA_MhJ4zHrkWAbkDy72OtpiwHw4jUQCV2nTr0tx63rbU-GzyqOlANlysrvH357q2-ZlCT3DGIhSar-yZ-98Ye8tiI1iDLqtfJxHA9Latcd55UE0Td-GSlLaW/s1600/IMG_7077.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH5dRCwfXYmbeRAPKqUIznBA_MhJ4zHrkWAbkDy72OtpiwHw4jUQCV2nTr0tx63rbU-GzyqOlANlysrvH357q2-ZlCT3DGIhSar-yZ-98Ye8tiI1iDLqtfJxHA9Latcd55UE0Td-GSlLaW/s640/IMG_7077.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a lattice top berry pie for the vintage wedding fair</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqyB_pdQngiEtc8epLQk-Mf7AHh9ZxhvnP-Nh52oQp9lIaYtl74zvNrGQav5OTvW9czE9cBou6RQzO_7zPvR07tyYSlW-Q3pKfySawv8ydQgQ63JsEGqcGd7lx65tq6YzUTE6h21yCdkb2/s1600/IMG_7102.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqyB_pdQngiEtc8epLQk-Mf7AHh9ZxhvnP-Nh52oQp9lIaYtl74zvNrGQav5OTvW9czE9cBou6RQzO_7zPvR07tyYSlW-Q3pKfySawv8ydQgQ63JsEGqcGd7lx65tq6YzUTE6h21yCdkb2/s640/IMG_7102.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pork and apple pies</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghLxvfcJfN_dHf0n91HHCL2Qts6ZXydtwOTuXcTNHZF7p3IVzwQFLpKVAUEXrGxmhLs2heJrCJSk670gPxyYvnVJcRxgMxOXK2CAY-W5GMOgZVuw-ZM2Xc3uhW3RkjIeeKLGAB4MmNF8JH/s1600/IMG_7106.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghLxvfcJfN_dHf0n91HHCL2Qts6ZXydtwOTuXcTNHZF7p3IVzwQFLpKVAUEXrGxmhLs2heJrCJSk670gPxyYvnVJcRxgMxOXK2CAY-W5GMOgZVuw-ZM2Xc3uhW3RkjIeeKLGAB4MmNF8JH/s640/IMG_7106.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ummera smoked salmon eggs benedict with homemade hollandaise<span style="text-align: left;"> </span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">catering tapas platters for off site catering</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">bailey's chocolate cake</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6H2ufVt7yJq0xzTej0qas_UHdf_QGFM3yivbNxJXpNuxQW42SY6-cskSHwfMs-YHOf4lBc0mPcJS51f-Wmno6X-yrsr3fAxhX1jZl3cd4zWJwAMdo7AxSMClfSGtbHvug3G6dRz86j4oo/s1600/IMG_6624.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6H2ufVt7yJq0xzTej0qas_UHdf_QGFM3yivbNxJXpNuxQW42SY6-cskSHwfMs-YHOf4lBc0mPcJS51f-Wmno6X-yrsr3fAxhX1jZl3cd4zWJwAMdo7AxSMClfSGtbHvug3G6dRz86j4oo/s640/IMG_6624.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">paddy's day cookies</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD5b-0eQnRa0cdIQWJy-ZnkWcWgz5aJt9vIsRHAwySlpDN8XyuU28H2Rv8FwmBN-2vVT-QinjtDTZO2-cn6fIXLq7qd2Vex7y20aQTpLIOcvs2vA5EQ_wKFq5qyAxmcakICU0WJZLJ4a_m/s1600/IMG_6628.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD5b-0eQnRa0cdIQWJy-ZnkWcWgz5aJt9vIsRHAwySlpDN8XyuU28H2Rv8FwmBN-2vVT-QinjtDTZO2-cn6fIXLq7qd2Vex7y20aQTpLIOcvs2vA5EQ_wKFq5qyAxmcakICU0WJZLJ4a_m/s640/IMG_6628.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the handmade croissants are here to stay!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">we became the first retailer of abernethy hand churned butter in cork! </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">we are selling our fresh baked breads and cakes to the black pig wine bar in kinsale!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">wedding cake tasting for the bride and groom</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">more ribbon wedding cakes!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">a wedgewood inspired wedding cake with chocolate ad peanut grooms cake</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">in memory of hostess cakes, the hostess cupcake!</td></tr>
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Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com0tag:blogger.com,1999:blog-4860943450281151911.post-86359436466544591082013-03-13T16:15:00.000-07:002013-03-13T16:15:16.610-07:00A Diva Field Trip To Toonsbridge....Meet The Producers<div dir="ltr" style="text-align: left;" trbidi="on">
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Diva is back in action! After our winters break we opened last weekend...Thank You to all that came to wish us well,for the upcoming 2013 season and to enjoy their favourite Diva treat, wether it was sweet or savoury, that they had been missing since we closed :)<br />
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On the Monday after we had opened, the kind people of The Real Olive Co., also the producers of Toonsbridge Buffalo Mozzarella, invited us as well as other people from the area who sell or use their products in their restaurants, café's, deli's or gourmet shops. It was a lovely day, meeting with other foodies and chatting about the food being produced in the area... <br />
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Jenny-Rose, Toby and Gik were our hosts. They provided a gorgeous lunch after we all have a sneak peak at how the mozzarella was being made...</div>
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It was amazing how quick it all happens.... all of irelands buffalo mozzerella is produced by these two men, (one of them being the farmer himself.) they are really good at what they do!</div>
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After lunch we took a tour of the herd....What lovely gentle creatures these buffalo are....</div>
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we sell Toonsbridge Buffallo Mozzerella as well as the buffallo 'feta' and Teargay hard cow's milk cheese in our deli. the toonsbrudge herd is the first buffallo herd in ireland and the first irish creamery to produce buffallo milk cheeses! wow, isn't cork lucky?! we are also delighted to be stocking the Real Olive Co's olives, olive oil and delicatessen down in the deli as well! </div>
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thanks again to Toby, Jenny and Gik for having us and showing us a great day out at the creamery, it won't be forgotten!</div>
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shannen and taylor </div>
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Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com0tag:blogger.com,1999:blog-4860943450281151911.post-24277878258750336152013-02-01T05:23:00.002-08:002013-02-02T03:29:18.134-08:00A Look Back At 2012 In Diva... <div dir="ltr" style="text-align: left;" trbidi="on">
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Happy Belated 2013 Everyone!<br />
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Yes, you're right, it has been a long while since our last post...When December came, well...we hit the ground running!</div>
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I've been wondering what to blog about since we've been closed and I thought that a good place to start was to take a look back to 2012...I think it's a great way to start the year fresh, when you can see what you've achieved in the year that is now gone... Last year I made a list of all that I wanted to achieve for the coming year...boring stuff like: Plan way ahead for any upcoming holidays, keep a waste log, increase our seasonal offerings, perfect the croissant production and more organizational stuff that I won't even bother going into, it was a pretty big list..and to be honest we did pretty good..YAY. I am very happy with the way our year went...we increased our bread production in the bakery, reduced our kitchen waste in the cafe, we now have a wider range of products in the deli, 3 times more cheese than when we started and was also selling more local veg from chemical free and organic farmers..</div>
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But now, it is time to start a new list of goals before we open for the 2013 season in March....before we go down that road, here is what 2012 looked like at Diva in pictures!</div>
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<tr><td class="tr-caption" style="text-align: center;">the year started out with a new paint job and these cool chairs that I bought for 3 euro and painted and re-upholstered</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlkLacQqkaguwwRwYMXiTXAgcOxvBT7kZD7TmHcNizZZwy8jUB1eI_Gh4Og0jGNwwRrlUEh8WA-_7rrvRVOu7ikYdxAaQ3rqwYQQR0etzQOJtXuunvCR7fJ2A91_vntgyhL3Lka4xf0xJb/s1600/IMG_3772.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlkLacQqkaguwwRwYMXiTXAgcOxvBT7kZD7TmHcNizZZwy8jUB1eI_Gh4Og0jGNwwRrlUEh8WA-_7rrvRVOu7ikYdxAaQ3rqwYQQR0etzQOJtXuunvCR7fJ2A91_vntgyhL3Lka4xf0xJb/s400/IMG_3772.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My vision, Fiona and I worked on this floor for days, but sadly it didnt hold up to the busy cafe, and had to be replaced with a solid brown floor..</td></tr>
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The newly repainted hot pink sideboard, and my door for our new bar area<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGyZCFzS_sDwb0DN67PUTVOAAzF2j8G4kxOWRDTbSruzP3WzkG4kaJRCyGcrb8my9YFgZV48SH7zvBDh9kUxIJCLkQquYPKrLhDGpk2_A3j8_qavyWmT9bjfamZbR2nEvxlFkTAfDSYZZp/s1600/IMG_3843.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGyZCFzS_sDwb0DN67PUTVOAAzF2j8G4kxOWRDTbSruzP3WzkG4kaJRCyGcrb8my9YFgZV48SH7zvBDh9kUxIJCLkQquYPKrLhDGpk2_A3j8_qavyWmT9bjfamZbR2nEvxlFkTAfDSYZZp/s400/IMG_3843.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Diva danishes...there's those lovely hand rolled croissants!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Anew addition to the menu..The Diva Deluxe..bacon, avocado, cheese and carmelized onion! A big seller<br />
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<tr><td class="tr-caption" style="font-size: 13px;">increasing our range in the deli</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOKAR99sGXSCNlB_tlJMARpB5SlN-pdo_MoOkjbiwI9sEeEMzUZfjp4Hte9rumPO80s_16Wi0FlZoTLixiblS1R7inbrbk2qCVoNvWQdWWqxXGwnRjSbfW-zl4zx2uRyoyM0FsJPStHoD/s1600/IMG_4034.JPG" imageanchor="1" style="font-size: medium; margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOKAR99sGXSCNlB_tlJMARpB5SlN-pdo_MoOkjbiwI9sEeEMzUZfjp4Hte9rumPO80s_16Wi0FlZoTLixiblS1R7inbrbk2qCVoNvWQdWWqxXGwnRjSbfW-zl4zx2uRyoyM0FsJPStHoD/s400/IMG_4034.JPG" width="400" /></a><br />
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Increasing our menu selection in the cafe<br />
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<tr><td class="tr-caption" style="font-size: 13px;">perfecting the hand rolled croissant<br />
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we catered a Vintage Style Tea Party in Glebe House, Ballinadee..<br />
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Yummy buttermilk pancakes, yes our waffle iron broke towards the end of the year :(<br />
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T-shirts made for staff...I am hoping to have Diva clothing for retail sale this year :)<br />
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the chemical free veg from Radical Roots farm went really well...in addition to our salad leaves from Horizon Farms<br />
the deli could be your one stop shop for great food.<br />
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This year we provided full service catering for two weddings, up from last year.</div>
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Although we do a lot of party catering and provided quite a few wedding cakes...it was really great to provide everything for our wedding clients!</div>
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We had 3 extra seats added in the cafe, and it really made a difference. the other change was that we moved all of the take away to the bakery..it made service during busy time at the cafe much easier.</div>
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in this photo, you can see the table in the back</div>
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we had two of our submissions the the Blas na hEireann Food Awards shortlisted, the chocolate cupcake selection box, which included the S'More cupcake, The Elvis, The Chocolate Chocolate and the Tuxedo Cupcake.</div>
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Also our sourdough Wheaten Loaf was shortlisted. Sadly we came home empty handed, but there is always this year! In 2011 we took home two silver awards for our Seeded Sourdough Boule and our Lemon Meringue Tart</div>
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This year I did my very first baking demo at the Lis Ard Festival and then again at Electric Picnic with The Theartre Of Food...I really enjoyed it and it was great to meet other people in the food industry doing great things! Thanks To VSC Productions and Sally and John McKenna from McKenna guides for organizing these events! I hope to do more this year </div>
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This year was the first year that we made fresh local berry jam to sell in the bakery..</div>
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I was so excited when it all sold! We were getting our berries from Rose Cottage Farms..</div>
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It was jam mania in the bakery for two months...will try to be more organized this year and add more of a variety of our fresh fruit jam...</div>
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Three years ago I bought this baby...and this year she got pimped out and was on the road...this year she will get her Diva graphics!</div>
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Look out Ireland Diva had gone mobile! </div>
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The plan is to use her for serving out of at weddings, markets etc.,</div>
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Another slice of Americana made its way onto the Diva Cafe menu!! My favourite sambo...The Reuben..I thought I would give it a whirl and it was so popular it stayed on the specials board for the rest of the season...</div>
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Our cupcakes getting ready to head down to Dingle for the Blas taste awards...We had a bakery staff outing for the awards, which took us to The Dingle Food and Wine Fest...a weekend of total indulgence and a few tears(remember we came home empty handed? just joking..there were no tears just a downer for a moment) </div>
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Halloween was fun in the village! We had our first Halloween Function in Ballinspittle...We learned a lot! Next year will be great </div>
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This picture was taken at a market I did in Cork City, the sunset on the way home was insane!</div>
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This brings us up to Turkey Day!! We ran our annual Thanksgiving Dinner in the Cafe..it was great, there were Americans who came all the way from Italy to have their Thanksgiving Dinner...they had been there 3 years before...it was so nice to see them again..Plus all of our 'regulars' the same people who have been coming since we started serving Thanksgiving Dinner 4 years ago</div>
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we may have come empty handed from the Blas Food Awards, but Roz Crowley from the Irish Examiner gave our mince pies a number one rating for the best mince pies in Cork and our Austrian Stollen second place for an alternative to christmas cake...needless to say, we sold more mince pies and stollen than any other year before!!</div>
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Here are a few last pictures to finish 2012...Thank you to everyone for your continued support!! We are looking forward to a great 2013 and I am hoping to cross more off of my list this year!</div>
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Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com3tag:blogger.com,1999:blog-4860943450281151911.post-32176979753525603922012-12-07T01:08:00.003-08:002012-12-07T01:08:37.046-08:00Vintage Tea Party!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSu3pIZ9c5sR3houTy4CmOhCo6kSebLYNQeO4xYdoRh3gNZVislvNyv8jIAP5RatoqtzaTHQ4CrgK-2Mk1txWIcwjiSpGOr6HC-3oixBQp8fEoMshBL2Jy_JEdsXaefwHD1nuXgvV5stUj/s1600/diva+vintage+tea+party+2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSu3pIZ9c5sR3houTy4CmOhCo6kSebLYNQeO4xYdoRh3gNZVislvNyv8jIAP5RatoqtzaTHQ4CrgK-2Mk1txWIcwjiSpGOr6HC-3oixBQp8fEoMshBL2Jy_JEdsXaefwHD1nuXgvV5stUj/s640/diva+vintage+tea+party+2012.jpg" width="450" /></a></div>
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Last year I wanted to do something a little different in the cafe for Christmas, seeing how anything thing vintage has been such a huge influence in weddings, parties and fashion(I myself am a lover of the retro vibe and have indulged myself in swing dance lessons!) I decided to host a vintage style tea party...complete with all of my vintage china collection... It turned out lovely and anyone who came really looked the part! If you or anyone you know is in to afternoon tea with a retro vibe, please let them know about this! I will be hosting this event for tow days, Sunday December 16th and Monday December 17th..... I will need a minimum number to run this event...the more the merrier!! Here are a few picture of last years event...<div>
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Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com2tag:blogger.com,1999:blog-4860943450281151911.post-88606434381830418212012-11-25T02:19:00.004-08:002012-11-25T02:20:33.456-08:00Jingle Bells<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzhvhyphenhyphen3UTDLWApL6yRVncqfHqiz5mpQzza0NXvXMUGfcYgHHsh3HnCeI_A5i9Nt3Zxs_8NTe-nqOOuVVOjaPl-x_HR9O1qBJ_-zTjqL8Ij80qvjsvlBiwWSFQpWJmCOi5Li2Z1gWHTF7y/s1600/christmas+special.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzhvhyphenhyphen3UTDLWApL6yRVncqfHqiz5mpQzza0NXvXMUGfcYgHHsh3HnCeI_A5i9Nt3Zxs_8NTe-nqOOuVVOjaPl-x_HR9O1qBJ_-zTjqL8Ij80qvjsvlBiwWSFQpWJmCOi5Li2Z1gWHTF7y/s200/christmas+special.JPG" width="175" /></a>last week we launched the Diva Christmas Specialties menu! we did this simultaneously with <a href="http://www.lavieenrose.ie/">La Vie en Rose's</a> christmas room, which is amazing - and its next door to us in the village! the evening was packed with many people from near and far - trying cakes and mulled wine, and deciding on what to buy for christmas gifts. we were delighted so many showed up for the occassion and have loads of christmas orders for the big day! <br />
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if you weren't able to join us last week, have no fear! you can see what's on offer with our new <a href="http://divaboutiquebakery.blogspot.ie/p/christmas-offerings.html">Christmas Specialties Page</a>, on this blog. (See Above) we've got a massive range of unique you-can-only-get-at-Diva cakes, more traditional types, tarts, seasonal breads, bite sized savouries, chutney, and lots of ginger flavoured delights! <br />
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if you are interested in ordering for christmas we also have photos of last years specialties on our <a href="https://www.facebook.com/media/set/?set=a.10150323695585537.561744.10150142008365537&type=3">facebook page</a>, (see link on the sidebar). <br />
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here's wishing you a merry merry chrismas season from all the Diva's at Diva,<br />
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Taylor</div>
Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com0tag:blogger.com,1999:blog-4860943450281151911.post-83379914227718280852012-11-20T13:57:00.001-08:002012-11-20T14:10:44.901-08:00Turkey day!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">A 22 pounder, perfectly golden, juicy and beautifully stuffed!!<br />
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For those of you who live in North America, Thanksgiving is one of the most, if not THE most popular holiday of the year...no presents, except for maybe a bottle of wine or two, and just hanging out with friends and family and gorgeous food.</div>
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Since I have been living in Ireland for almost 13 years, I really try to recapture that Thanksgiving feeling, both at home and at the cafe.</div>
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When my girls were little, i would keep them at home and we would get the dinner going together...when they started secondary school that wasn't as easy, but they still look forward to it every year.<br />
People in Ireland always ask me ,"What is Thanksgiving?", and I have always replied, "It's the first meal the Native Americans had with the Pilgrims." That's what we learned in school... but upon further investigation this year, I found out that the tradition was brought to New England from the Puritans emigrating from England, who continued to carry out their tradition of Days of fasting and Days of Thanksgiving. The days of Thanksgiving coincided with the end of the Harvest. I also found out, other countries besides North America celebrate a "Thanksgiving". In Germany it's called, Erntedankfest. In Korea it's called, Chuseok. In Japan, Labour Thanksgiving. And a few other countries just call it Thanksgiving...Liberia, Grenada, Norfolk Islands and The Netherlands.<br />
I am not too sure what each of these countries eat, but I do know that the one thing that is tradition in the American households is, Turkey! For the past 3 years that we have been serving Thanksgiving Day dinner in the cafe, we have gotten big beautiful free range birds. <br />
I have tried so many different ways to cook my bird, and I think I have perfected my technique.<br />
I will provide a step by step in the next blog post for those of you wanting to roast a Turkey for your Christmas dinner....One hint, the basting involves butter and white wine!<br />
One of my Grandpa Bob's tricks was to add beer to his stuffing, that is one tradition that I have kept for the past 23 years, since I started making my own turkey dinner... Over the years different traditions have crept in and I look forward to making them every year... <br />
For those of you coming to our Thanksgiving Dinner in the cafe.. The menu looks something like this:<br />
Aperitif upon arrival<br />
something tasty on your table...<br />
Organic green salad with candied nuts and a local Irish cheese<br />
Free RangeTurkey, roasted garlic parsnip and potato mash, Grandpa Bob's stuffing, butternut squash and apple 'gratain', roasted brussel sprouts, french green beans and gravy...all made in house<br />
Dessert will include, pumpkin pecan pie, homemade cinnamon ice cream and a molten chocolate cake<br />
coffee or tea.<br />
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Here are some photo's from last year :)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1-QS2sVrBOXjDiM6wN8Fs4oIEipSi5GeGQ1_-K8ad_kbKsvpYlZRdHtbsVgXExVUZzaO57qIpdPr_9m6Obw0fCcRvJbvMy5GZXFonAtmldQbO9s96m24EsvJ4vxg3Z6dqYNxOPzo8nBc/s1600/IMG_0781.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1-QS2sVrBOXjDiM6wN8Fs4oIEipSi5GeGQ1_-K8ad_kbKsvpYlZRdHtbsVgXExVUZzaO57qIpdPr_9m6Obw0fCcRvJbvMy5GZXFonAtmldQbO9s96m24EsvJ4vxg3Z6dqYNxOPzo8nBc/s640/IMG_0781.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sour cream apple pie with a streusel topping</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBoM_osMBjCQnkPwHRXm-4odx0WwRIDqgjePMhM30dJlMtuSlRleBYAPWbTD00kHN_XppdgzFr88B6mCnLH1hthjPyyOFyz_0RKLRW1ARJx1RWjYIJaO6TqAu9T7wMnymxOlWldaDCapCP/s1600/IMG_0763.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBoM_osMBjCQnkPwHRXm-4odx0WwRIDqgjePMhM30dJlMtuSlRleBYAPWbTD00kHN_XppdgzFr88B6mCnLH1hthjPyyOFyz_0RKLRW1ARJx1RWjYIJaO6TqAu9T7wMnymxOlWldaDCapCP/s640/IMG_0763.JPG" width="640" /></a></td></tr>
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Deviled Eggs with a Martini Twist! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFclqiOoE-XKExDXLOtuSqYwjw44fgZA2kdqbhHmtxdxKppGXE5j2qPpilQObdgKWvwTth7rCmd6GFIAzhfJwjgT6CvJ9_0MGoUwYX2OqHI0RSGpVvsVMAGN8tGT36kPT6zSBLfogCU_gJ/s1600/IMG_0768.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFclqiOoE-XKExDXLOtuSqYwjw44fgZA2kdqbhHmtxdxKppGXE5j2qPpilQObdgKWvwTth7rCmd6GFIAzhfJwjgT6CvJ9_0MGoUwYX2OqHI0RSGpVvsVMAGN8tGT36kPT6zSBLfogCU_gJ/s640/IMG_0768.JPG" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Center Piece with vintage dinnerware </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY208EsKF4dW_xARP2pQ88885e0Tef3tzRjJY0yqxN4ECsPCO0T415pEHykPptFGmMqwt_AZADNVSqy5HuYrNs-OZ1AnzZcAilQzSWBhY2Iya9XJNvjCN2VYBanRIVOefUgRC0n0Lnzt5C/s1600/IMG_0780.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY208EsKF4dW_xARP2pQ88885e0Tef3tzRjJY0yqxN4ECsPCO0T415pEHykPptFGmMqwt_AZADNVSqy5HuYrNs-OZ1AnzZcAilQzSWBhY2Iya9XJNvjCN2VYBanRIVOefUgRC0n0Lnzt5C/s640/IMG_0780.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin Cheesecake</td></tr>
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Hope to see you there!!<br />
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Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com0tag:blogger.com,1999:blog-4860943450281151911.post-21075754866268941162012-11-08T10:38:00.000-08:002012-11-08T14:58:32.199-08:00www.divaboutiquebakery.com!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiEah2yPTH8X6sM1pkCh54-L7eAYCC8rfnDO0_fqIh1vMXckzjtv8dNs7TEgLUkbjlI8_CQqK0PGX9tLK09vb0t2hLeBfJKQgfcWSZhOi_H4fq53Gnx1Va2TjLNd4yPydJOY2nXKwPYjAV/s1600/Diva+Roadsign.Final+Version.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiEah2yPTH8X6sM1pkCh54-L7eAYCC8rfnDO0_fqIh1vMXckzjtv8dNs7TEgLUkbjlI8_CQqK0PGX9tLK09vb0t2hLeBfJKQgfcWSZhOi_H4fq53Gnx1Va2TjLNd4yPydJOY2nXKwPYjAV/s640/Diva+Roadsign.Final+Version.png" width="640" /></a></div>
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<a href="http://www.divaboutiquebakery.com/"><strong><span style="font-size: large;">www.divaboutiquebakery.com</span></strong></a></div>
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its official! we now have a dot com address on the world wide web! we've been a bit backwards about the whole concept, but diva has been an ever evolving business and gathering point since its opening 10 years ago in kinsale. we started as a coffee shop, baking from home. then renting a kitchen down the road for 3 years! when we up and left for ballinspittle 6 years ago, the new cafe space had little room for more than 12 people! the amount of food we managed to make in that space was incredible and extreamly challenging. 14 months after, the cafe/deli expanded into its current incarnation. we knew we were good at baking so we expanded to making our own fresh bread everyday with the kitchen we had, rotating staff nearly 18 hours a day! the time had come to try out a newer and braver idea opening a bakery across the street! would it work? were we crazy?<br />
We are now aproaching 2 years of being open in the deli/bakery. its been a wild ride, and its seems to still be heading up and up! <br />
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during this entire 10 years a website had been niggling away at us, but in the madness it never really transpired. shannen got the domain secured this year and a splash page to keep the space warm till it becomes it's full blown website self! its cute and we hope it helps more people find their way to cafe, bakery, and ballinspittle village! you can reach our blog, twitter, instamgram, and facebook page all from the website. <br />
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<span style="font-size: large;">more to come!</span><br />
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taylor</div>
Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com0tag:blogger.com,1999:blog-4860943450281151911.post-16129747980214339022012-10-31T10:55:00.002-07:002012-10-31T10:55:53.385-07:00Managing Your Sourdough Starter<div dir="ltr" style="text-align: left;" trbidi="on">
if you read our previous post on <a href="http://divaboutiquebakery.blogspot.ie/2012/10/how-to-make-your-own-sourdough-starter.html">How to Make Your Own Sourdough Starter</a>, this post is to help you further down the road to success. if you haven't read it, why not? click the link above to get with the program!<br />
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so now, we'd like to lend you some tips on managing (feeding), expanding and storing your sourdough starter for lengths of time. unlike in the bakery, you probably aren't baking bread everyday, maybe not even once a week! there's ways around it. when we close for winter we have to keep our sourdough alive, and since no one wants to be feeding sourdough everyday for their day off. we store it for a couple weeks and feed it to keep it alive. depending on the length of storage you'll end up with different flavours and acid strengths that build up in your sourdough starter. so to 'revive' your starter to normal activity you'll need to adjust the feedings to make mellow any extra acid flavour. <br />
hopefully this information doesn't confuse everyone! thats not the goal, if you have any questions about feeding your sourdough by all means ask! its a simple process once you've got to grips with it, all your doing is taking some starter away and replacing it with fresh flour and water. really, that's it.<br />
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<strong>How does sourdough bread rise?:</strong><br />
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sourdough breads rise from gases that are emitted from the active yeasts present in sourdough. when we knead bread its to create a gluten protein network to help the bread stretch and hold in these gases, making the dough rise. its a really amazing process, and without wheat flour this couldn't happen, so love your wheat!<br />
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<strong>Feeding your sourdough starter:</strong><br />
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sourdough yeasts that are colonizing your starter need to be fed regularly. a feeding is just additions of flour and water. the natural sugars present in the flour are what the yeast eats, and water just lubricates the whole process. in the bakery we keep a starter thats 100% hydration, half water and half flour, classed as a 'liquid levain'. below is a basic formula for feeding your home sourdough starter.<br />
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to feed your starter you first need to decide how much starter you need for your recipe. its probably not more than a tabelspoon or two, so really you can safely start with around <strong>100g starter</strong> to this add: half its weight in<strong> flour (50g)</strong> and half<strong> water (another 50g).</strong> stir and let sit and bubble. you'll now have 200g of starter. use the starter that's left over for baking your bread, or if you aren't baking then discard the leftovers.<br />
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<strong>Expanding your sourdough starter</strong><br />
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say you need to make a lot more bread than usual and need more sourdough. you'll need to increase the amount of starter you are keeping. to do this, you can double the amount of starter above by feeding your <strong>mature starter</strong> above (you know its mature when the starter has risen completely (around 8-12 hours) and started to sink slightly, it should smell pleasantly strong) so 200g of starter, fed with 100g flour and another 100g water. stir and let mature (8-12 hours), you'll now have 400g sourdough starter. <br />
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<strong>For weekly bread baking:</strong><br />
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after feeding your starter in the <strong>usual way</strong>. instead of storing at room temperature, place it in your fridge. this will keep your starter at a much more dormant activity. <br />
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to revive your starter for baking, give it two feedings 12 hours apart. then use it to make your bread starter for bread as your recipe recomends. <br />
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this method can be repeated weekly, if you don't intend on baking bread that week. just bring the starter out of the fridge and feed, then pop it back into the fridge for the next week. <br />
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<strong>For holiday storage:</strong><br />
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you can store your sourdough starter for a whole month! yeah no feeding needed. this requires a firmer mix, stored in the fridge (as above). after the month has elapsed you'll have a very acidic starter on your hands, with an alcoholic aroma. using this starter for bread will take a few extra feedings.<br />
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to store your starter take 100g of sourdough starter and mix with 100g flour and 50g water, and mix. you're trying to make a pretty firm dough. so if its still quite wet add more flour, knead the dough and leave in the fridge in an airtight container for up to 4 weeks.<br />
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to revive your holiday starter for baking, you'll need to start with less starter since its so strong. <br />
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to do this, use: 25g starter to 100g flour and 100g water. mix and let rise overnight. then feed as usual 3 more times at 12 hour intervals. your starter should be ready for action! use for bread or feed once more and store for later use. <br />
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once again hopefully this info helps you on your way to baking sourdough breads. there are many many recipes out there on the web. we'll be posting <br />
one to try out in the next coming weeks, so watch this space!<br />
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taylor<br />
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Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com0tag:blogger.com,1999:blog-4860943450281151911.post-59817020073163800202012-10-23T01:08:00.000-07:002012-10-23T01:08:55.640-07:00Majorcca- 10 days on a sunny island part2<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">the last leg of the trek to the top</td></tr>
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Back for part2 of my Majorccan holiday!</div>
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Castell d'Alero</div>
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After 3 days of eating and drinking, we needed to get a little exercise in. We decided to tackle this baby! Castell d'Alero perches 800m above sea level, it is one of Majorcca's most popular mountain walks...you can drive a good bit of the way, until you reach a traditional Majorccan restaurant. There, you can park your car and make the rest of the journey by foot. We soon discovered that there are a few people that like to drive this bit as well...the road is a bit rough, but if you are not feeling the fittest, then take your car t the next 'car park'. We were feeling pretty good, and thought it was only another 1/2 hour walk to the castle...I really don't now what we were thinking...as the journey was a total of 1 1\2- 2 hours. it was great! But I will say it was 30 degrees that day, thank god I wore a very light sundress!! The summit was well worth every bead of sweat that was dripping down my bust!We had a well deserved coke and a slice of cake at the cafe above. We learned that they bring supplies by donkey once or twice a week.....</div>
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<tr><td class="tr-caption" style="text-align: center;">the view from the top!</td></tr>
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After a short break, we made the journey back down the mountain. As you can see from the picture, Majorcca is very mountainous, which is something that I didn't expect..</div>
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Once we made it back, we had a lovely lunch at the restaurant where our car was parked. Braised shoulder of lamb, chips and salad with the restaurant's own wine..simple but delicious...</div>
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<tr><td class="tr-caption" style="text-align: center;">a gorgeous lake, possibly reservoir, in a park that we drove through on our way to Pollença</td></tr>
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As we made our way up to the north of the island, we drove through mountain roads with hairpin turns...and cyclists every where! These Majorccan's love to keep fit..Our next stop was Pollença. A very popular spot with English and German tourists and retiree's. We were unsuccessful in finding accommodation in the town within our budget, so we moved on to the next village, Acudia. Found a bargain at 45 a night! Right in the center of this walled town. That night, we drove back to Pollença, another beautiful walled town. In fact, it looks like nothing is happening when you first drive in, but when you get to the town square, you feel as if you found a secret party... This place was super buzzy by night, with loads of narrow streets that had cafe's and shops. We had a beautiful meal that night down a quiet lane with candle lit tables...</div>
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<tr><td class="tr-caption" style="text-align: center;">Litre's of sangria at bar Mallorca across from the beach<br />
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<span style="font-size: small;">Now you're probably wondering, where is the seaside resort that I was talking about in part 1 of my Mallorcan holiday...<br />Well...this is the place we had been looking for...beautiful, not too tourist-y and a local feel.<br />We stayed at a great 'hostal' Hostal Pino, 64 euro a night including breakfast and our own large room with a shared verandah...the hostal was a few min. walk from the beach, with sea views. There was even a pool for us to use.<br />We stayed here for 2 nights, and would have stayed longer if they hadn't been booked out.</span><br />
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<span style="font-size: x-small;">Hostal Pino at Cala Sant Vinceç</span><br />
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<span style="font-size: small;">The food served at Bar Mallorca, was great...fresh salads, seafood and litre pitchers of sangria.</span><br />
<span style="font-size: small;">Just a few yards away from the beach...perfect for taking a break from the mid day sun.. :)</span><br />
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<span style="font-size: small;">We were getting into the last few days of our trip, and decided to keep heading north east. About an hours drive from Cala Sant Vinceç we stumbled upon a cool village, Arta. Again as we drove through the narrow streets it looked like there wasn't much happening. Until we hit the main street in the middle of the town. This was another beauty! To top it off we found a great cafe, Cafe Parisien.</span><br />
<span style="font-size: small;">When you walk in, you feel as if you are in Paris...through the light and airy cafe there is a beautiful courtyard with a mature grape vine covered pergola.</span><br />
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<span style="font-size: x-small;">The garden at cafe parisien</span><br />
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<span style="font-size: x-small;">one of the outdoor menu's at the cafe..</span><br />
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<span style="font-size: small;">Our bed for the next two nights was the most expensive, 91 a night. What a lovely spot!</span><br />
<span style="font-size: small;">Casal d'Arta. At the top of the town, it was with in perfect walking distance to all of the beautiful shops and cafe in the heart of Arta. For us, this was one of the most luxurious places that we had stayed.</span><br />
<span style="font-size: small;">It has a beautiful rooftop garden, a massive german breakfast with fresh espresso. Classicly decorated with attention to detail.</span><br />
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<span style="font-size: small;">We stayed here for 2 nights, I would have liked to stay for our last night, but they were full...</span><br />
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<span style="font-size: small;">The rooftop garden, with views to the castle of the town....</span><br />
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<span style="font-size: small;">beautiful tiling in the smoking area....</span><br />
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<span style="font-size: small;">the front of cafe Parisien</span><br />
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<span style="font-size: small;">It's time for me to head to work....I have one more post to make about this little gem of an island...</span><br />
<span style="font-size: small;">for now, I will leave you with a few more pic's in and around Arta....</span><br />
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<span style="font-size: small;">These lights are on all of the streets in Arta.....</span><br />
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<span style="font-size: small;">Simple but tasty tapas.....</span></td></tr>
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Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com4tag:blogger.com,1999:blog-4860943450281151911.post-7011051753501909782012-10-10T12:23:00.002-07:002012-10-31T10:59:14.753-07:00How to Make Your Own Sourdough Starter<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">in the beginning there was flour, water and native yeasts!</td></tr>
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sourdough, sourdough! its been quite the buzz word for the past year, and a definate trend in irish baking: featuring its own category at the blas na hErearan awards. last year diva brought home a silver award for the seeded sourdough loaf, in the bread category. while being shortlisted in the new sourdough section, we left without a shiny medal. but we're sending out a big congratulations to <a href="http://www.cloughjordanwoodfiredbakery.com/">Cloughjordan Woodfired Bakery</a> for taking home both silver and gold for their sourdough breads, as well as <a href="http://www.billysbakeryballina.com/Products.html">Billy's Bakery</a> for their bronze! its great to see smaller producers taking home medals at such a big awards ceremony. for a full list of this year's winners click, <a href="http://www.irishfoodawards.com/about.asp?id=424">here.</a> and for a cute picture of shannen, kasia, and myself browse the photo album, <a href="http://www.irishfoodawards.com/gallery.asp?id=428">here</a><br />
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so now we know sourdough is on the map, and its no question why: its mystical to see a bread rise with just flour and water, its healthier for you and has loads more flavour. the most natural way to make bread is with the natural local yeasts that live in sourdough starters. and anyone can make their own starter! its truly just flour and water. <br />
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i made my first sourdough starter while studying specialty desserts and breads at the Seattle Culinary Academy, in 2006. we learned from a master bread baker Don Ried, to feed our starters, make bread and how to keep the starters going for continous bread making. what a wonderful experince it was to make bread just from three ingredients: flour, water and salt. we made lots of other breads in the academy bakery, but the sourdoughs have stayed with me as the kings of breads. <br />
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at the bakery in Ballinspittle we make sourdough breads everyday, our range includes: the wheaten loaf (shorlisted this year in the Blas na hEireann), the seeded loaf (silver winner last year), the walnut loaf, the rustic rye, the polenta pumpkin seed, the fig and almond bread, the olive loaf and recently trying out a stinging nettle boule! there's a lot to choose from and what's more is our Ballinspittle Sourdough starter turned 2 years old this september! we celebrated by adding sourdough pancakes to the cafe menu. scrumptious!<br />
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baking with sourdough is a timely process but one that requires little hands on time. just patience. you will always have bread at the end of baking, but i would recomend letting your breads rise in their own time and try not to speed up the process, the longer the rise, the better the flavour. there are alternatives to fuller flavour breads using other 'preferment' style starters, click <a href="http://divaboutiquebakery.blogspot.ie/2010/10/note-on-joy-of-preferments.html">here</a> for my blurb on preferments, back in 2012. <br />
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i started my own sourdough starter for this post to give you a blow by blow on the steps in creating a bubbly citrusy sourdough starter. my starter is in its second week of life and nearing its active maturity, with regular feedings (additions of flour and water) this starter will live and leaven breads for years to come! exciting isn't it? i hope its not just me!<br />
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in my next post i will be using this same starter to make a basic sourdough loaf for everyone to try at home. recipe included! so stay with us.<br />
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<strong>Sourdough Starter</strong> <br />
recipe from <a href="http://www.realbakingwithrose.com/">Rose Levy Beranbaum's</a>, The Bread Bible. a lovely and technical bread book, for the avid bread baker.<br />
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this is the recipe (it's really just an outline) i used to start our sourdough at the bakery. i'd like to think of the sourdough craft as a tradition, passed down from baker to baker. so im using the same recipe to pass along to the next baker. in many cultures friends and family share their own sourdough starters giving a little to the next person. to then, go on and create their own breads. bringing people together with through bread. its touching! some bakers use organic fruit like grapes in their starters, harbouring the natural yeasts on the fruits skins to culture and kickstart their activity. in this recipe we start with organic rye flour, rye is a fruit (of sorts) after all! rye flour has more natural sugars and consequently gives the start a good step up in the world. you can use whole wheat flour too, using normal flour can work, but it may take longer. <br />
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<strong>you'll need:</strong><br />
organic rye flour or organic whole wheat flour; bread flour; well water or bottled water<br />
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<u>day 1</u><br />
mix 1 cup or 120 grams rye or whole wheat flour with 1/2 cup (120grams) water, mix till moistend and a firm dough is made. place in a 1 liter container with a lid or cling film, i used a mason jar with a parchment lid and string, and store in a warm place for 48 hours<br />
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<tr><td class="tr-caption" style="text-align: center;">day 1, see top photo for the 'close up.'</td></tr>
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<u>day 2</u><br />
you won't see much happening<br />
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<u>day 3</u><br />
the starter wil now look look like a loose batter and have tiny air pockets on the surface and side of container. spoon out half the mixture and discard it. then you will feed the your starter for the first time. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPyhzSkNCws8qlPTjY56KykXEJnfgpLsub_kAMhGVh_VR0bIE0YpSchzEGXC-1qa2JDn6v3A10qinCVmNFqn9Up53QD5eORx5C3QNxkO3CT4pPEsQUkg2f9qxJmff1QlUbvQMWxPzOxu4/s1600/IMG_8602.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPyhzSkNCws8qlPTjY56KykXEJnfgpLsub_kAMhGVh_VR0bIE0YpSchzEGXC-1qa2JDn6v3A10qinCVmNFqn9Up53QD5eORx5C3QNxkO3CT4pPEsQUkg2f9qxJmff1QlUbvQMWxPzOxu4/s640/IMG_8602.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ready for first feeding</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_XduGTiMQoB-41FaOPbPTgwtWWYfaRipIw07R8m7AvYWCu3BnPTALL0P41kBEW9i2Pi3k2XRaWoygxw0UUetHRsotLyDbnjLvPw_f7lE8avmmNOWaLCJ70moV7etsyEju8XhzD6x-Ye2u/s1600/IMG_8603.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_XduGTiMQoB-41FaOPbPTgwtWWYfaRipIw07R8m7AvYWCu3BnPTALL0P41kBEW9i2Pi3k2XRaWoygxw0UUetHRsotLyDbnjLvPw_f7lE8avmmNOWaLCJ70moV7etsyEju8XhzD6x-Ye2u/s640/IMG_8603.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mixture has become loose, a sign its working!</td></tr>
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<strong><u>To Feed:</u></strong> you should have around 1/2 a cup of mixture, to this add: 1/2 cup (60grams) bread flour and 1/4 cup (60grams/60mls) well water (or bottled water). cover again, and leave in a warm place for 24hours.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VQyM3KiQ7kWBL1qY08ZGPnJltBXqlI776Ol7v9whgECH5w6h8zBHmK7Mg4mwivw75vXFXBM8V3QHFR7DBKEqAjXmUjvOetl4tdFnyxaaG1FeTnBQi1IUZk7eynPDaWJM-3iGpauAlGTh/s1600/IMG_8604.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VQyM3KiQ7kWBL1qY08ZGPnJltBXqlI776Ol7v9whgECH5w6h8zBHmK7Mg4mwivw75vXFXBM8V3QHFR7DBKEqAjXmUjvOetl4tdFnyxaaG1FeTnBQi1IUZk7eynPDaWJM-3iGpauAlGTh/s640/IMG_8604.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">'feeding' is adding flour and water to your starter, for the native yeasts to eat, and release the gases needed for rising your bread! </td></tr>
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<u>day 4</u><br />
your starter will start to give off a citrusy aroma, if it doesn't don't worry yet. feed starter as above, cover and let rise for another 24 hours. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuWOjVZJjcll3Bcym63D4gsQ7RLThAKQOAPV5QYxNVteGujygO2xBpzpaHA9j2YjiwqrO_ROf3VvWCNq0mKxKpdcKx8k9q4zH5zRPZEmgvHU_DGEboDAAXZkIAje2MUGmTE4VTKuj9Culb/s1600/IMG_8622.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuWOjVZJjcll3Bcym63D4gsQ7RLThAKQOAPV5QYxNVteGujygO2xBpzpaHA9j2YjiwqrO_ROf3VvWCNq0mKxKpdcKx8k9q4zH5zRPZEmgvHU_DGEboDAAXZkIAje2MUGmTE4VTKuj9Culb/s640/IMG_8622.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">an active bubblin' sourdough starter, happily at work</td></tr>
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<u>day 5</u> <br />
if you have an active starter and its at the right temperature, your starter may have doubled in size by now, even tripled! if not keep feeding your starter till this happens. <br />
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i give mine 2 weeks of feeding every 24 hours to be sure its completely active. your starter can be used to leaven bread before then but it may be slower to rise. its a bit of a commitment to get going, but what isn't in life?<br />
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the good news is you can back down to once a week feedings, if your starter is fully active. to test this leave your starter out after feeding, if fully active it should double in volume in 6-8 hours. feed again and store in the fridge till needed.<br />
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<strong>before baking your bread from a refridgerated starter </strong>be sure to remove your starter 1- 2 days before you plan to bake your bread, so it can have time to refresh after two 12 hour feedings and become less acidic. more on this in the next post!<br />
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if you have any questions on making your own sourdough or this recipe, don't hesitate to comment below!<br />
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for the next episode of sourdough madness go to the next post: <a href="http://divaboutiquebakery.blogspot.ie/2012/10/managing-your-sourdough-starter.html">Managing Your Sourdough Starter</a><br />
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Taylor</div>
Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com4tag:blogger.com,1999:blog-4860943450281151911.post-31241352350455656612012-10-01T01:01:00.000-07:002012-10-11T10:56:56.206-07:00Majorcca...10 days in a sunny island part 1<div dir="ltr" style="text-align: left;" trbidi="on">
The last 6 weeks in the bakery and cafe have been filled with staff taking their long deserved holiday breaks... We had staff going to The Canary Islands, Electric Picnic, Barcelona. Kasia and myself took our holidays in Majorcca, not together, she and her new husband went to the island a few weeks before me and said that she loved it! Whew...I was a bit worried when I got a few curious looks when I let them know where my holiday destination was....having said that, I was very happy when a few of my friends exclaimed,"Ohhh, I love Majorcca!'<br />
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Majorcca was chosen for the direct flights from Cork on Ryanair, cheap and cheerful. 600 euro got us return flights and a 10 day car hire. I say 600, but originally it was 525, when we went to collect our car we added the extra car insurance for 99 euro...well worth it! I promptly scraped the side of the car while driving through the beautiful narrow streets of Deiá.<br />
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Right before we left Kinsale, I grabbed the Majorcca guide book from Lonely Planet. Again another purchase that was well worth it. We used the guide for every place that we had stayed on the island, they were pretty much all as described in the book! All but one...not bad for 9 nights.<br />
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We arrived into Palma at 5 in the evening, had a quick drink on the waterfornt to celebrate the begining of our 10 days in the sun, the set off to find a place to sleep. Palma is a beautiful city, and I would love to head back to spend more time there. This trip was purely sun and sea! A more thorough investigation of the city will have to wait... One night here and then we were off to find a seaside paradise. I must say we got very lucky...after ringing 4 hotels(that were in out budget, under 100) we struck gold! I rang a 'hostal' in the book, it had said that they were undergoing renovations, but I took a chance anyhow, we needed a bed for the night! We were in luck, because I had asked for a private room, if any of you have had the experience of sharing a 16 man dorm, you will appreciate this question.. She said it was private, and I was like, great we'll take it 75 euro for the night a bargin in Palma. When we found the place, we were in shock! it was a 4 star boutique hotel, and since it was advertised as a 'hostal' we got the 'hostal' price...Total score!<br />
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Once settled into our trendy digs, we made a quick plan for the next 9 days: Deiá, then the North of the Island, and slowly make our way around.<br />
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Deiá is an amazing town is not to be missed. We stayed for 3 nights at the beautiful Villa Verde Hostal, 77 euro a night, including breakfast. They have a lovely terrace in which to sit and look at the beautiful view while you are sipping some of their vino blanco at 7 euro a bottle, they also offer a cheese board, olives as well as a meat platter. Our hostess was very friendly, but if you stay here I will warn you that her english is limited. The feeling of this 'hostal' is very old world antique, the rooms are spotlessly clean. And as we found out with our travels, the Majorccan beds are a bit 'firm'.<br />
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From Deiá, we made day trips to Valdemossa, Andraxt, and a few other seaside towns. The drive from Deiá along the coast Andraxt, is breathtaking...winding roads along the tree lined cliffs.<br />
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In Valldemossa we had some lovely tapas in a beautiful garden out the back of the cafe, Aromas. The beer came with ice forming on the top of the bottle...perfect for a hot afternoon.<br />
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Down the hill from Deiá, there is a lovely seafood restaurant that perches right on the cliff! Ca' Patró March. Right when we walked up the rickety boardwalk into the restaurant, I saw two men peeling spuds by hand, making tubs full of chips...I knew we were going to enjoy this place...We had sizzling hot gambas, a portion of golden chips and a chilled bottle of the local rosé. We arrived a little late in the day, I would say we missed the busiest time, and I think that this place is only open for lunch, as you lose the sun in the evening, but the menu of simply cooked fresh fish looked divine. A little note, for those of you who have not been to Majorcca, bread and olives comes with every meal, and you get charged. So if you want to save yourself a 3.00 euro say no to the bread and olives, sometimes you still get charged, even if you didn't have them.<br />
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On two of the nights we ate at a lovely tapas bar, El Barrigón Xellini, just at the end of the village on the left side. The photos of the tapas are a little dark, we sat outside in a grapevine covered pergola, it was really beautiful. The inside of the cafe was hopping...super organized with very little staff in relationship to the volume, but remember you are on Mallorcan time..so sit back, relax and enjoy the vino :)<br />
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The pictures you see are of a beautiful potato dish, I think it was Majorccan potatoes, there was also a perfectly cooked calamari, and goats cheese...we had 3 or four more, all equally as delicious .<br />
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As I write this, the skies are grey and the Irish autumn is in full swing. Its hard to imagine that only 2days ago I was sipping vino blanco by the seaside in clear blue sunny skies.<br />
will post more on this trip in the next day or two....<br />
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Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com2tag:blogger.com,1999:blog-4860943450281151911.post-40923058152462587742012-09-23T10:34:00.000-07:002012-09-23T10:46:26.358-07:00Lazy Autumn No-roll Pastry<div dir="ltr" style="text-align: left;" trbidi="on">
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its amazing how after a one week holiday you can come back to cork and its already autumn, where'd our summer go? no one really knows! it doesn't really matter cause now we can look forward to warming autumnal recipes to keep us cozy. im looking forward to homey favourites like: pies, crumbles and spice cakes, with an emphasis on apples, pears, and dried fruits. in the cafe they'll be more stews and - the old faithful - bangers and mash, with roasted garlic and parsnip mash. not sounding too bad at all, is it? <br />
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<tr><td class="tr-caption" style="text-align: center;">5 ingredients: flour, sugar, ground almonds, butter, and vanilla</td></tr>
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down at the bakery the cool lazy autumn is a having an affect. we are scaling back production and looking ahead to thanksgiving and christmas. i know - i said it, christmas! 3 months away. our christmas cakes are curing for our customers home celebrations - as we speak. theres talk of starting a new christmas pudding! we have hamper ideas with cakes mixes, jams and chutneys. as well as our bestsellers: poppyseed dressing, honey granola, and jams. <br />
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<tr><td class="tr-caption" style="text-align: center;">melt butter, and stir in to dry ingredients</td></tr>
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another affect the weather has is our over-all energy levels..... they're low. especially after a non stop summer. so this No-roll Pastry recipe is perfect for banging out the goods with little effort, and little compromise on taste and texture. we used to use this recipe in the 'old days' when the cafe was in its infancy here in the village. and bringing it back reminds us how far we've come and how much we've learned on the way: after all those blood sweat and tears - we're doing, alright! <br />
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<tr><td class="tr-caption" style="text-align: center;">stir.....</td></tr>
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hopefully some of you will take this on into your own kitchens this autumn/winter, and start getting friendly with new recipes for tarts and pies. this recipe can be used whenever a sweet pastry is needed, asap. you just mix the ingredients, press it in the pan, chill and bake! no pre-chilling of the dough or rolling is necessary. after you've tried it im sure you'll want to thank us for sharing. so here's a preliminary, 'your welcome!' : ) <br />
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<tr><td class="tr-caption" style="text-align: center;">stop stiring!</td></tr>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Goudy Stout","serif"; font-size: 14pt; line-height: 115%;">No-roll Pastry</span></u></b><span style="font-family: "Verdana","sans-serif";"><span style="mso-spacerun: yes;"> 1 x </span></span><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%;">10”
tart</span><span style="font-family: "Verdana","sans-serif";"><o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;">dump into parchment lined tin</td></tr>
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recipe used in Taylor's Simple Baking Workshop<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Goudy Stout","serif"; font-size: 10pt;"></span></b><br /></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10pt;">2
Tbls ground almonds<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10pt;">½ cup
(100g) caster sugar<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10pt;">1 ½
cup (210g) plain flour<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10pt;">1 tsp
vanilla extract, optional<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10pt;">4oz
(115g) butter, melted<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVoyvq-Smfe2HtVtGj-4NDwZhYkCHaf_zOQOii6VuMtDVgYfN9kc3fPICCX4M6E2jI1Pd6_QaASJRJ9VJnXOwY3dFJeK_gHqIbAUaBjQGOux5Z1px0z2jJwRm8lB2f2G_2z8WIH2lX-9U6/s1600/IMG_8547.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVoyvq-Smfe2HtVtGj-4NDwZhYkCHaf_zOQOii6VuMtDVgYfN9kc3fPICCX4M6E2jI1Pd6_QaASJRJ9VJnXOwY3dFJeK_gHqIbAUaBjQGOux5Z1px0z2jJwRm8lB2f2G_2z8WIH2lX-9U6/s320/IMG_8547.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">press it in </td></tr>
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<div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: "Courier New"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%;">Preheat oven to 180C (350F) </span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 10pt 36pt;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%;">Lightly butter bottom of 10” tart pan,
line with parchment round</span></div>
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<div class="MsoListParagraph" style="margin: 0cm 0cm 10pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: "Courier New"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%;">Mix flour, sugar, and ground almonds
together with spoon<o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: "Courier New"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%;">Stir melted butter with vanilla extract (if using), stir into flour mixture until a crumbly mass is formed.<o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 10pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: "Courier New"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%;">Press dough into sides and bottom of tart
pan in even ¼ inch layer. Freeze for 10-15 minutes while making filling.<o:p></o:p></span></div>
<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-IE; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Bake
tart shell for 25-30 mintues without pie wieghts, or if your recipe calls for using an unbaked tart shell follow their directions for recipe. </span><br />
<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-IE; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"></span><br />
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<tr><td class="tr-caption" style="text-align: center;">chill it, and bake it</td></tr>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-IE; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"></span><br />
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Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com0tag:blogger.com,1999:blog-4860943450281151911.post-53789790746789081022012-09-16T14:58:00.001-07:002012-09-16T14:58:09.164-07:00Jam!!<div dir="ltr" style="text-align: left;" trbidi="on">
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The last few months at the bakery and cafe have been very productive. At the begining of the year I made a few goals for the business and things that i would like to see happen this year. One of those was making and selling our own jam's, chutney's, pickles and dressings. Last year we started bottling the poppy seed salad dressing that we use in the cafe. And it sold well, but the problem was our consistency in keeping it stocked. So, this year once we have started producing for retail we have been keeping to shelves full!</div>
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Once I had got the bottles for the dressing I invested in 100 jars for strawberry jam. The jam wasn't cheap to make since fresh Irish berries are more expensive than the frozen or imported berries, but I thought I would give it a shot and see if it would sell...If it didn't then I would have Christmas sorted!</div>
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And....much to my surprise.... The jam has been selling like hotcakes... :)</div>
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So jamming has been going on in the bakery for the past few month, desperately making as much as possible before the berries run out, and we get sick of it!</div>
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When I lived in Seattle, after my first daughter was born, I had a group of girlfriend that loved to can. I had grown up with my grandmother canning and helped her when she needed a hand. I never had much interest in what she was doing until the dead of winter and she would pull out a quart of gorgeous peaches that we had bought from the peach farmers in the summer, and had thoughtfully preserved for the dreary cold winter.</div>
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So, every summer when the first of the strawberries would surface, my canning girls and I would make a trip up to Remmlinger Farms to invest in flats of berries to make jam with. They helped me fine tune my canning skills. Some of the things you should remember when you are making jam is:</div>
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Have everything organized before you start. Have your jars cleaned and sterilized, you sugar ready and your berries/fruit cleaned and ready to go.</div>
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When you fill your jars be sure to clean the rim of the jar with a clean tea towel before you put the lids on to insure a good seal, any sugar or jam on the rim can lead to a poor seal, which will lead to moldy jam, and all of your hard work will be down the drain.</div>
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I was told that once you fill your jars, do not move them until the next day. As they cool the seal will form, and any movement can lead to the jars not sealing until they have cooled down.</div>
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This is a basic recipe that I used for our jams:</div>
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12 cups mashed fresh berries</div>
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8 cups jamming sugar</div>
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you can put a tablespoon of butter to reduce foam, or just scrape off foam as it appears when boiling.</div>
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Put the fruit and 1/2 of the sugar in large pot, make sure the pot is large enough, so that you dont get burned when the fruit starts to boil. </div>
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Bring the fruit and sugar to a rolling boil, stirring all of the time. When the fruit come to a continuous boil while you are stirring, boil for one minute. </div>
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After the minute, add the rest of the sugar. Bring to boil, when the fruit come to continuous boil while stirring, boil for 3 min.</div>
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You can do a 'set test', by taking a blob of jam on a dish and put in the fridge to cool, when you rub your finger through the jam and it wrinkles or looks like it has set, your jam is done. </div>
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Fill your jars to within 1/4 inch from the top</div>
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Put jars to cool on wooden counter top or on a tea towel. Let cool fully before moving</div>
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Happy Jammin!</div>
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Cleaned and sterilized jars, waiting for jam</div>
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Jam coming to rolling boil</div>
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Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com0tag:blogger.com,1999:blog-4860943450281151911.post-52283980850679873752012-09-09T11:54:00.001-07:002012-09-09T11:54:23.945-07:00Upside Down Cake<div class="separator" style="clear: both; text-align: center;">
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hi all, shannen and i have decided to take turns posting (weekly) from here on, the whole blogging business has been a bit overwhelming, for us. on top of running the bakery, cafe and deli?! so this is the plan and hopefully it works out and we can keep you updated regularly with recipes, on goings, and any breaking news we may have! <br />
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last week we were up to our eye balls with cake orders, the cafe and bakery have been full for lunch and we found ourselves running low on retail cakes . we had to think fast... upside down cake has to be one of the most delicious quick cakes. the fruit layer bakes up into the top cake layer while in the oven, and once turned over on to a serving plate all the juices sink in and make a mouth wateringly moist tea cake. we used fruit we had on hand, nectarines and irish blueberries. this recipe is one i use in baking workshops, i've adapted it from one of <a href="http://www.davidlebovitz.com/">David Lebovitz's</a> recipes, and it works a treat. <br />
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historically, upside down cake is traditionally baked with tinned pineapple rounds and garnished with glace cherries. i love these flavours and the nostalgia behind them. but today we have more modern tastes and swap out the tinned for the fresh stuff, or mix it up with berries and stone fruits. pears are another favourite in the bakery, mixed with a bit of fresh rosemary. pear and rosemary? its amazing.<br />
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note on recipe: this recipe was taken out of a mini cookbook i self printed at home called: 'Simple Baking: base recipes for scones, muffins, custard tarts and upside down cakes.' i've use it in my easy baking workshops. the recipe was originally adapted from a recipe by David Lebovitz, see link above. if you're not reading his blog, you should! ive added a bit of maize meal and swapped the milk for buttermilk. use any fruit you have.<br />
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b><u><span lang="EN-US" style="font-family: "Goudy Stout","serif"; font-size: 14pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Upside Down Cake<span style="mso-spacerun: yes;"> </span></span></u></b><span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;"><span style="mso-spacerun: yes;"> </span></span><u><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%;"><o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 21.6pt; mso-background-themecolor: background1;">
<span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">One 10-inch skillet cake<o:p></o:p></span></div>
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<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-background-themecolor: background1;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Goudy Stout","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Fruit layer</span></b><span lang="EN-US" style="font-family: "Goudy Stout","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;"><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-background-themecolor: background1;">
<span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">3 tablespoons (45g) salted
butter <br />
3/4 cup packed (135g) muscovado sugar<br />
Fruit: sliced stone fruits and berries, sliced pears, sliced apples, or fresh
pineapple slices <o:p></o:p></span></div>
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<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-background-themecolor: background1;">
<span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;"><o:p> </o:p></span></div>
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<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-background-themecolor: background1;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Goudy Stout","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Cake</span></b><span lang="EN-US" style="font-family: "Goudy Stout","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;"><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-background-themecolor: background1;">
<span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">8 tablespoons (115g) salted
butter<br />
3/4 cup (150g) caster sugar<br />
1 teaspoon vanilla extract<br />
2 large eggs<br />
1 1/4 cups (175g) flour<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-background-themecolor: background1;">
<span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">¼ cup (35g) fine maize meal
(polenta)<br />
1 1/2 teaspoon baking powder <br />
1/2 cup (120ml) buttermilk<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt; mso-background-themecolor: background1;">
<span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 10pt; mso-background-themecolor: background1;">
<span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Fruit Layer<o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpFirst" style="background: white; line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-background-themecolor: background1; mso-list: l1 level1 lfo2; text-indent: -18pt;">
<span lang="EN-US" style="font-family: "Courier New"; font-size: 10pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Courier New"; mso-fareast-language: EN-IE;"><span style="mso-list: Ignore;">o<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Melt butter and muscovado sugar in 10inch skillet till bubbly.<o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpLast" style="background: white; line-height: normal; margin: 0cm 0cm 10pt 36pt; mso-background-themecolor: background1; mso-list: l1 level1 lfo2; text-indent: -18pt;">
<span lang="EN-US" style="font-family: "Courier New"; font-size: 10pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Courier New"; mso-fareast-language: EN-IE;"><span style="mso-list: Ignore;">o<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Arrange fruit neatly in double thick layer on caramel sauce<o:p></o:p></span></div>
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<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 10pt; mso-background-themecolor: background1;">
<span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Cake:<o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpFirst" style="background: white; line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-background-themecolor: background1; mso-list: l0 level1 lfo3; text-indent: -18pt;">
<span lang="EN-US" style="font-family: "Courier New"; font-size: 10pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Courier New"; mso-fareast-language: EN-IE;"><span style="mso-list: Ignore;">o<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Sift together flour, maize meal and baking powder, set aside<o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-background-themecolor: background1; mso-list: l2 level1 lfo1; text-indent: -18pt;">
<span lang="EN-US" style="font-family: "Courier New"; font-size: 10pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Courier New"; mso-fareast-language: EN-IE;"><span style="mso-list: Ignore;">o<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Beat butter and sugar till light and fluffy, 2-3min by hand<o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-background-themecolor: background1; mso-list: l2 level1 lfo1; text-indent: -18pt;">
<span lang="EN-US" style="font-family: "Courier New"; font-size: 10pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Courier New"; mso-fareast-language: EN-IE;"><span style="mso-list: Ignore;">o<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Add vanilla and mix in one egg at a time till incorporated<o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpLast" style="background: white; line-height: normal; margin: 0cm 0cm 10pt 36pt; mso-background-themecolor: background1; mso-list: l2 level1 lfo1; text-indent: -18pt;">
<span lang="EN-US" style="font-family: "Courier New"; font-size: 10pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Courier New"; mso-fareast-language: EN-IE;"><span style="mso-list: Ignore;">o<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Add half of reserved dry ingredients and fold in by hand, alternating
with half of milk, then remaining dry ingredients and buttemilk</span></div>
<div class="MsoListParagraphCxSpLast" style="background: white; line-height: normal; margin: 0cm 0cm 10pt 36pt; mso-background-themecolor: background1; mso-list: l2 level1 lfo1; text-indent: -18pt;">
<span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;"><o:p><span style="font-family: Times New Roman; font-size: small;">
</span></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 10pt 18pt; mso-background-themecolor: background1;">
<span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Bake:<o:p></o:p></span></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span></div>
<div class="MsoListParagraphCxSpFirst" style="background: white; line-height: normal; margin: 0cm 0cm 0pt 54pt; mso-add-space: auto; mso-background-themecolor: background1; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span lang="EN-US" style="font-family: "Courier New"; font-size: 10pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Courier New"; mso-fareast-language: EN-IE;"><span style="mso-list: Ignore;">o<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Pour batter over fruit and caramel and bake at 150C if using a fan oven,
170C otherwise for 45min to one hour. Till a tester inserted in cake comes out
clean.<o:p></o:p></span></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span></div>
<div class="MsoListParagraphCxSpLast" style="background: white; line-height: normal; margin: 0cm 0cm 10pt 54pt; mso-add-space: auto; mso-background-themecolor: background1; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span lang="EN-US" style="font-family: "Courier New"; font-size: 10pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Courier New"; mso-fareast-language: EN-IE;"><span style="mso-list: Ignore;">o<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Cool 10-20 min, and place
serving plate on top of skillet, and carefully flip upside down. Watch out for
any hot caramel!<span style="mso-spacerun: yes;"> </span>if any fruit sticks to
pan carefully rearrange on top of cake.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;"><span style="mso-spacerun: yes;"> </span>Serve warm with whipped cream<o:p></o:p></span></div>
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<span style="font-family: Times New Roman; font-size: small;"></span> </div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Goudy Stout","serif"; font-size: 10pt; line-height: 115%;">Flavour
Ideas:<o:p></o:p></span></b></div>
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<u><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%;">Pineapple Upside Down<o:p></o:p></span></u></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%;">Use fresh pineapple or
canned, don’t forget some glace/maraschino cherries if you have them!<o:p></o:p></span></div>
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<u><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%;">Blackberry Plum<o:p></o:p></span></u></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%;">Scatter a handful of
blackberries in caramel then place halved plums face down on top<o:p></o:p></span></div>
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</span></div>
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<u><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%;">Pear Rosemary<o:p></o:p></span></u></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt 18pt;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%;">Use fresh pears. Slice ½
inch thick, then scatter ½ tsp rosemary tips around pan, fan pears on top. Also
add 1 tsp chopped rosemary to batter<o:p></o:p></span></div>
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<span style="font-family: Times New Roman; font-size: small;">
-taylor</span></div>
Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com0tag:blogger.com,1999:blog-4860943450281151911.post-63332536748521713042012-08-12T06:28:00.001-07:002012-08-13T01:46:03.487-07:00Pound Cake and the Theatre of Food<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zh1_kMJJMY-mF3JARaKnJjhELKrBt7CVfL6_FO_F7DVqijqpgV0WVgSLKm4upgS5LP4esqy9SVivYjLvaCrC4IFW8hdbjJlP967igq9HqIzQyVJT4FjqMs6H70-ghKzGS1dPe9cqOH6T/s1600/486447_10151154226780259_585760311_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zh1_kMJJMY-mF3JARaKnJjhELKrBt7CVfL6_FO_F7DVqijqpgV0WVgSLKm4upgS5LP4esqy9SVivYjLvaCrC4IFW8hdbjJlP967igq9HqIzQyVJT4FjqMs6H70-ghKzGS1dPe9cqOH6T/s320/486447_10151154226780259_585760311_n.jpg" width="240" /></a></div>
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<br />
Earlier last week Diva was asked to take part in the Theater of Food, at the <a href="http://www.lissardfestival.com/">Liss Ard Festival</a> in Skibbereen. Hosted by John and Sally Mckenna the theatre of food showcased a dozen + local food producers and their unique insights in artisan food. producers included: Darina Allen of Ballymaloe, Toby Simmons of Toonsbridge Dairy, Veronica Stelle of Millens Cheese, Sally from Woodcock Smokery, Madeline McCleever of Brown Envelope Seeds, just to name a few.... the weekend went smashingly and all attenedees were shower with delicous tasters of cake, smoked fish, cured meats, cheese, beer, brownies, and more. it was a real inspiration to see how hard people are working in the artisan food industry to get their ideas out there, and gave us a great boost knowing we're not alone out there! <br />
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photo by <a href="https://www.facebook.com/pages/Diva-Boutique-Bakery/10150142008365537?ref=hl#!/pages/Theatre-of-Food/204486102944224">Theatre of Food</a></div>
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For her demo, Shannen decided to do one of our favourite recipes, Pound Cake. its simple, quick, versatile and delicious. pound cake is less fussy than traditional sponge cake recipes that require gentle folding into a whipped egg mixture, so as not to deflate their fragile structure. in this recipe the air is creamed into the butter and sugar for 10 minutes to lend an airy crumb to the cake. then the eggs and flour are mixed in, as well as any fruit or flvourings you have on hand. a cup of jam folded into the finished batter results in an even moister cake, Shannen added our Local Rhubarb, Lavender and Vanilla Jam to the demo cake.<br />
pound cake is really a one pot wonder and can be baked in any cake pan you have, we prefer to use a traditional bundt (or ring mould) in the bakery. this recipe is so simple you'll find yourself going back to it time and time again. all you have to remember is one pound: buter, sugar, eggs, and flour! this make a generously sized cake and can be halved if you wish. <br />
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<u><strong>Pound Cake</strong></u><br />
makes one 9" bundt cake or 3 - 9" layers<br />
<br />
1 pound softened butter, salted is fine!<br />
1 pound caster sugar<br />
1 pound (9 large) free range eggs<br />
1 pound flour<br />
1 tablespoon vanilla<br />
<br />
preheat oven to 180C in an electric oven 160 in a fan oven<br />
<br />
grease your desired pan with butter and lightly dust with flour, tapping out excess<br />
<br />
place butter and sugar in the bowl of a stand mixer with paddle attachment or mix with a hand held mixer with beaters, cream together on high speed for 10 minutes. this is where the batter gets its leavening as there is no baking powder added later.<br />
<br />
add eggs one at a time at low speed, scraping bowl inbetween additons<br />
<br />
add vanilla and then flour and mix on low speed till combined.<br />
<br />
pour batter into prepared pan and bake for 1 hour for a bundt style cake or 25-30 minutes in smaller pans. make sure to test cake with a skewer or sharp knife before removing from oven. you want the skewer to come out creanly from the cake. cool and remove from pan on to cake stand or a decorative plate. <br />
<br />
at this point you can dress the cake with an icing sugar glaze or with lightly sweetened whipped cream.<br />
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flavour additons:<br />
try adding the zest of 2 lemons and a few tablespoons of poppy seeds to the batter<br />
or roughly 2 cups of fresh berries or sliced fruit<br />
<br />
<br />
taylor<br />
<br /></div>
Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com1tag:blogger.com,1999:blog-4860943450281151911.post-30841165164607062892012-03-26T01:34:00.005-07:002012-03-26T13:01:49.109-07:00Spring 2012<div style="text-align: center;">Some of you have not been to the cafe or bakery for 2012... I thought I would post a few pictures so you can see what we have been up too. The cafe now has more seating! We have increase our seating capacity by 7, 8 at a stretch...<div>We have also moved all of our take away down to the bakery, we hope that by doing this you will get better take away service...It also allows us to serve the customers who are sitting down for a meal to be served better as well..</div><div>Some other things we have been up to is increasing our selection of items in the deli...We now have a small but great selection of Irish, Italian, French and Dutch cheeses... We have decided to have a 'cheese of the week', where you will get a discount on the price but also this will give more focus to cheese's that we feel you should know more about!</div><div>The croissants are back! Yes, the hand rolled hand made Diva croissant is back, and it is better than ever...the croissants pop out of the oven at 11 o'clock on the days that the cafe is open.</div><div>There is also a few new flavours of bread these days, this week it was a kalamata olive and sea salt, we have also tried a bread enhanced with cornmeal..</div><div>There is more that we have planned, so stop by and have a look...take a break and have a fair trade coffee and that buttery flakey croissant, breathe deeply and savour those moments in life when you know that everything will be alright....</div><div><br /></div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCXtaIS3_Nq2eCxeBRHspv6cmXsZ52qUmfy0lTdm96zf2quiEe_5ows4MRYlZTNFgFn4VpXCSYGCymR5gB5zlScgXlfNfiEmHYZbDrxVMhWxlMhrSGymaZujaWZT8FbWr3wE4ZUaPtcQn3/s1600/IMG_3834.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCXtaIS3_Nq2eCxeBRHspv6cmXsZ52qUmfy0lTdm96zf2quiEe_5ows4MRYlZTNFgFn4VpXCSYGCymR5gB5zlScgXlfNfiEmHYZbDrxVMhWxlMhrSGymaZujaWZT8FbWr3wE4ZUaPtcQn3/s400/IMG_3834.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5724177878738032418" /></a><div style="text-align: center;">A freshly baked basket of bread for the Kinsale market</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqgY5ZIGjhTXAc3z8h-PN1ajMqdteqamtEQ-blVPYsSp5i6oz9m-hTlDI2vRW76eNno9BacPujE3Bz2Q76CIOSeGOiSbGxrIFzcIJhAbCODUABZL7t6SD5JSmrq_IWATk2eL4olJYlpDQ/s1600/IMG_3843.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqgY5ZIGjhTXAc3z8h-PN1ajMqdteqamtEQ-blVPYsSp5i6oz9m-hTlDI2vRW76eNno9BacPujE3Bz2Q76CIOSeGOiSbGxrIFzcIJhAbCODUABZL7t6SD5JSmrq_IWATk2eL4olJYlpDQ/s400/IMG_3843.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5724177862719950690" /></a><div style="text-align: center;">hand rolled croissants, scones and danishes</div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFw9WpsPZvme9mg8Bs2vQuDFjb3RLxgyXxaKcJcEnNA0YOBWvlDrhgv7Dp25Lt3GI9IQLNhnztXK0L-QCjJsaX5fKzs8Ck5TCZfE2jMKgmAV3iFsOobh4Ppmc_iyoxxsLEWFxuVjP8VYeg/s1600/IMG_3829.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFw9WpsPZvme9mg8Bs2vQuDFjb3RLxgyXxaKcJcEnNA0YOBWvlDrhgv7Dp25Lt3GI9IQLNhnztXK0L-QCjJsaX5fKzs8Ck5TCZfE2jMKgmAV3iFsOobh4Ppmc_iyoxxsLEWFxuVjP8VYeg/s400/IMG_3829.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5724177860397830546" /></a><div style="text-align: center;">The pastry case, moved over from the cafe and repainted...</div>Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com0tag:blogger.com,1999:blog-4860943450281151911.post-61016463388776095142012-02-06T03:02:00.001-08:002012-02-06T10:40:02.225-08:00It's been a long time!! i know...<div style="text-align: center;">But now I have had a bit of a break from work and I am ready to get back into the swing of things..<div>I haven't been too lazy about work though, I have been testing some recipes to see if I will put them on our menu for next year... The first one i tested was a sticky toffee pudding cake..</div><div>It was ok..not quite the taste that I was looking for.. and I kinda messed up the toffee sauce..I had to transport the cake and the sauce, so I made the sauce last and put it into a glass jam jar with a lid, and I think that since it was still warm it created condensation and caused the toffee sauce to crystalize.. The sauce that was left in the pot was still ok once it was reheated...anyhow here is the recipe, maybe you can try it and see what you think?</div><div><br /></div><div>For cake:</div><div><br /></div><div>1/4c butter at room temp.</div><div>1 1/2 c flour</div><div>1 1/2 c chopped pitted dates(about 6oz.)</div><div>1 teaspoon bread soda</div><div>1 teaspoon baking powder</div><div>1/2 teaspoon seasalt</div><div>1 cup sugar</div><div>1 teaspoon vanilla extract</div><div>2 eggs</div><div><br /></div><div>Sauce:</div><div>1 1/4 cups packed brown sugar</div><div>1/2 cup heavy cream</div><div>1/4 cup butter</div><div>1 tablespoon brandy</div><div>1/2 teaspoon vanilla</div><div><br /></div><div>Whipped cream or vanilla ice cream for garnish.</div><div><br /></div><div><br /></div><div>First grease and flour a bundt pan, bring 1 1/2 cups of water and chopped dates to boil in a pan, remove from heat and stir in bread soda, mixture will be foamy. Set aside to cool</div><div><br /></div><div>Mix flour, baking powder and salt in a bowl. Using an electric mixer beat the butter, sugar and vanilla together, mixture will be grainy. Add 1 egg to blend, half of the flour mixture and half of the date mixture. Repeat with remaining egg, flour and date mixture...pour into prepared bundt pan. Bake in a moderate oven for 40-45min. or until a toothpick comes out clean. Let cool on wire rack. At this point you can keep the cake wrapped at room temp for 1day..</div><div><br /></div><div>For the sauce:</div><div>Bring sugar, cream and butter to a boil in a small heavy saucepan over a medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 min. Remove from heat: stir in brandy and vanilla. Can be made 4 hours ahead. Let stand at room temp. Reheat gently before using.</div><div><span class="Apple-style-span"><p style="margin: 0px; padding: 0px;" class="instruction"><br /></p><span><br /></span></span></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0NQlA8WdKfEUNezecrwXWWM64YLQqq-IVEIgM6Wka8JHRZ7Q46l7gv_fs1-5VCvpBG2zhu_AgdayqJUon3JBsp0ye9_fOSEf_4-mRQb0hgYRfvXpfHVYlQxJAI3dYII4zRLshp3os3SwO/s1600/IMG_3746.JPG"><img style="margin: 0px auto 10px; width: 298px; height: 400px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5706038820183199154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0NQlA8WdKfEUNezecrwXWWM64YLQqq-IVEIgM6Wka8JHRZ7Q46l7gv_fs1-5VCvpBG2zhu_AgdayqJUon3JBsp0ye9_fOSEf_4-mRQb0hgYRfvXpfHVYlQxJAI3dYII4zRLshp3os3SwO/s400/IMG_3746.JPG" /></a><div style="text-align: center;">dates, stewing...</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLvENSYu4BT7gdn7Hw5PpkFSJr2dL73b3k1Zg9VPAubxsp3yZTgqBqdcJLtoTwOKdmizbnwQ2XwRMZWVxQbKUMmp4z3qS8kGfI2lBCnTIPaKEjWlpG87yzSXsvY3yITfI2SsPOBblkqmFy/s1600/IMG_3763.JPG"><img style="margin: 0px auto 10px; width: 298px; height: 400px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5706038812064189202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLvENSYu4BT7gdn7Hw5PpkFSJr2dL73b3k1Zg9VPAubxsp3yZTgqBqdcJLtoTwOKdmizbnwQ2XwRMZWVxQbKUMmp4z3qS8kGfI2lBCnTIPaKEjWlpG87yzSXsvY3yITfI2SsPOBblkqmFy/s400/IMG_3763.JPG" /></a><div style="text-align: center;">I used vanilla beans</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsq1nmhyphenhyphenfunp0kPoI7qf0b6I1bS6BHtVrWFMOzU6O2Tw0O6sDcJbOzfVwQA5TJTK5n8j-4U_h-6r0rKYAR_siaGWg5KzbbXN1FYhKm9XglLo4c-fVk82YHmhfYfXEAoFOVT_dX6bC1j9ef/s1600/IMG_3773.JPG"><img style="margin: 0px auto 10px; width: 298px; height: 400px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5706038801987744322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsq1nmhyphenhyphenfunp0kPoI7qf0b6I1bS6BHtVrWFMOzU6O2Tw0O6sDcJbOzfVwQA5TJTK5n8j-4U_h-6r0rKYAR_siaGWg5KzbbXN1FYhKm9XglLo4c-fVk82YHmhfYfXEAoFOVT_dX6bC1j9ef/s400/IMG_3773.JPG" /></a><div style="text-align: center;">baked cake</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXr3BBNRSK9e0JyE-8Sj49JWrKc1Ae6BbRdU83RIy4gsvxpyMh5vRjdqKXDKTQpUDR_4sdClrUqpHQ3Q7jD8I6XtAUugBapvdfD8MaxLCXC4Au-4NLnu_YNa7a0pVTpuySVOLhKWg2byl3/s1600/IMG_3776.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 299px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5706038796236201170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXr3BBNRSK9e0JyE-8Sj49JWrKc1Ae6BbRdU83RIy4gsvxpyMh5vRjdqKXDKTQpUDR_4sdClrUqpHQ3Q7jD8I6XtAUugBapvdfD8MaxLCXC4Au-4NLnu_YNa7a0pVTpuySVOLhKWg2byl3/s400/IMG_3776.JPG" /></a><div style="text-align: center;">cooking the toffee sauce</div><div style="text-align: center;"><br /></div><div style="text-align: center;"></div>Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com0tag:blogger.com,1999:blog-4860943450281151911.post-48596898270557717322012-01-06T13:03:00.000-08:002012-01-06T13:22:12.719-08:00a new brownie?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyARodludk8pcuB57hccGYig5msX74JynAKaqhm7GEefr02wc19ERtxngFobhRpld4auQ7RxWj-HRRAD2gbmDtXHMDTq42EWWoEELZGZBM_mgbVS1C2ILDr0c_MjPqOIyHUAhygfUnycyb/s1600/IMG_7410.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5694628114876975890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyARodludk8pcuB57hccGYig5msX74JynAKaqhm7GEefr02wc19ERtxngFobhRpld4auQ7RxWj-HRRAD2gbmDtXHMDTq42EWWoEELZGZBM_mgbVS1C2ILDr0c_MjPqOIyHUAhygfUnycyb/s400/IMG_7410.JPG" /></a>so we just shut the cafe, bakery and deli for the season, but that hasn't meant we've stopped thinking about baking, food or new ideas! in fact i was having a friend come by, to help fit a multi fuel stove in our fireplace, and i looked out at the dreary west cork sky then, decided it was a good day for brownies. i've been eyeing a recipe on David Lebovitz's <a href="http://www.davidlebovitz.com/">site</a> for gluten free brownies (our recipe for a gluten free version was good, but had a grainy texture do to the substitution of rice flour), his uses corn flour in place of plain flour.<br />you can find the recipe <a href="http://www.davidlebovitz.com/2011/08/gluten-free-brownies-recipe-chocolate/">here</a>. i didn't have the cocoa powder so i didn't add it, and the results were still really nice, a good crust to gooey-fudgey ratio. (i'd say the added cocoa would really up the chocolate ante.) im still getting to grips with my home oven, so the bottoms were extra carmelized, they have dissappeared none-the-less! it might take a bit of persuading to convince Shannen to change the "house brownie recipe," that we've been using for ten years (the official anniversary is this May!), but i think these are a winner.<br />taylorDiva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com0tag:blogger.com,1999:blog-4860943450281151911.post-20094886333096481192012-01-04T10:59:00.001-08:002012-01-04T11:19:17.513-08:002011 Flashback<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Vzi0JGFUDZPaC-_wFN9MYed6B863C2-n2Qq_nKFgZaWaml4AjxiQ0s3dQ-REiFe1YvbfYyo_4L3TMiIWvNF9uQdwOpul552W2oWw2C2RyLaGXHL2YpJkk12MxWOYp4FhSxjN8_UvqRwp/s1600/IMG_6389.JPG"><img style="margin: 0px 10px 10px 0px; width: 320px; height: 240px; float: left; cursor: pointer;" id="BLOGGER_PHOTO_ID_5693857959535422738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Vzi0JGFUDZPaC-_wFN9MYed6B863C2-n2Qq_nKFgZaWaml4AjxiQ0s3dQ-REiFe1YvbfYyo_4L3TMiIWvNF9uQdwOpul552W2oWw2C2RyLaGXHL2YpJkk12MxWOYp4FhSxjN8_UvqRwp/s320/IMG_6389.JPG" /></a>it was a pretty good year..........<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB4QHldHsuAW5_K57vg-c5u44IEOe4jMl1ibjKvJTUpNC-HuidnbIPFzi1sbDy4CU7SuyemS3Y7oobtPv-0fGpccznkm50NeXaeCEvg1N-pgldJgSTwfQE3w8S73Y2tDwCkX1msxyGZZdv/s1600/IMG_6493.JPG"><img style="margin: 0px 10px 10px 0px; width: 320px; height: 240px; float: left; cursor: pointer;" id="BLOGGER_PHOTO_ID_5693857952176792850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB4QHldHsuAW5_K57vg-c5u44IEOe4jMl1ibjKvJTUpNC-HuidnbIPFzi1sbDy4CU7SuyemS3Y7oobtPv-0fGpccznkm50NeXaeCEvg1N-pgldJgSTwfQE3w8S73Y2tDwCkX1msxyGZZdv/s320/IMG_6493.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMx3wFR9NGV2mQb2glcwSJzh-xt16mpJ9einirCHEGBm73HKTkwhPMrOIecumYfzoudmTuLcKk_LRrTV6ICNVZ57bfhCsFIXhB85ROq_1PNMLvKdsCHrftmwk0wtkfK0wkpaWgePwSTMBX/s1600/IMG_6514.JPG"><img style="margin: 0px 10px 10px 0px; width: 320px; height: 240px; float: left; cursor: pointer;" id="BLOGGER_PHOTO_ID_5693857028919837154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMx3wFR9NGV2mQb2glcwSJzh-xt16mpJ9einirCHEGBm73HKTkwhPMrOIecumYfzoudmTuLcKk_LRrTV6ICNVZ57bfhCsFIXhB85ROq_1PNMLvKdsCHrftmwk0wtkfK0wkpaWgePwSTMBX/s320/IMG_6514.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzuKb55AInIKrGO1rT_44UlLnbTfkyVhmUxbOR8ayZKafXOC90aTNKQoC9Jo1yZfknvo-ek0UAPtfDFBg_HwD_jXUIzQPLkOh_5uCkDnHGxVwRCXVJOU1HQd1NT_7220pmZSPk5kfW1gl/s1600/IMG_6560.JPG"><img style="margin: 0px 10px 10px 0px; width: 320px; height: 240px; float: left; cursor: pointer;" id="BLOGGER_PHOTO_ID_5693857018999865218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzuKb55AInIKrGO1rT_44UlLnbTfkyVhmUxbOR8ayZKafXOC90aTNKQoC9Jo1yZfknvo-ek0UAPtfDFBg_HwD_jXUIzQPLkOh_5uCkDnHGxVwRCXVJOU1HQd1NT_7220pmZSPk5kfW1gl/s320/IMG_6560.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC4eIva70XZvTUJ7G24WKVKjOH_Tza-yPAFuBjOdPVIhZ0bpPn68L1G-EAOCcA7DOiAFpsI_XoImGNfcNcv919tsTMZYowwIh9ruyNb_5azDgHZyeupR1TXAmpkMLy1LzXUK6RFd6Crjjl/s1600/IMG_6655.JPG"></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqR0oMpfjyp_ihxO4VzCgupRIadEMgUJsrX1J_kbzL2ZrSycaFJShhk4YYJEwG0BSGsLAunaiv-Z6eyC2zV7Cuhy4dhBwOBVC-WoIeFCxfcVVa12tMQ6xB71VSDbf90qskQteKB1bY_5e/s1600/IMG_6763.JPG"><img style="margin: 0px 10px 10px 0px; width: 320px; height: 240px; float: left; cursor: pointer;" id="BLOGGER_PHOTO_ID_5693856996139785154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqR0oMpfjyp_ihxO4VzCgupRIadEMgUJsrX1J_kbzL2ZrSycaFJShhk4YYJEwG0BSGsLAunaiv-Z6eyC2zV7Cuhy4dhBwOBVC-WoIeFCxfcVVa12tMQ6xB71VSDbf90qskQteKB1bY_5e/s320/IMG_6763.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzLl7z9XWQWb5HY_Wg5KfosqrE8RkFb9hyphenhyphenYRiJOaWOnA_O3_wd7ZMnx5aaq6ahbHFFAfoIQTGIFC9DmBWoFKvMmYUADn10plp1rwp-HVNLuwvlQmKVwneck-PvJAtHhmZjzRubqPQtsxK/s1600/IMG_6816.JPG"></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyQq5rGkmLqiCEaEN2KosY54N_N3sHVuLjE-vbi_CaaHZP8lZk10MqgKP3wjHV3ptaI156Tjq10tHI8O5a64Bq90qc1-moaXcBfhvTTCjimLwrufOux3JBctNI3190yBzzbdpG_Z3NbOCv/s1600/IMG_6790.JPG"><img style="margin: 0px 0px 10px 10px; width: 320px; height: 240px; float: right; cursor: pointer;" id="BLOGGER_PHOTO_ID_5693855039811156466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyQq5rGkmLqiCEaEN2KosY54N_N3sHVuLjE-vbi_CaaHZP8lZk10MqgKP3wjHV3ptaI156Tjq10tHI8O5a64Bq90qc1-moaXcBfhvTTCjimLwrufOux3JBctNI3190yBzzbdpG_Z3NbOCv/s320/IMG_6790.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4SY17PF7iAsXa5sZoTCpf_xY2O4Ekkyazevb51hbZIMKR_mfuiqSg_jKXXn3xRd68TIcJThp8soG0SqQ1EMR6rdgCgS7sQ3bEe9rwWeHe2N0h7dEbcxehp7f6rpOxwHidiQglskJo1l6F/s1600/IMG_6817.JPG"></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6Fz58TxLH7c32YddX5m3EvzT748M2JQHrP2SJHpeGODDfuzEPVbo6JX5EvkV-cJbDJZ4_Ps_PkQRly7kO5iW9qtph3guT1yl3cP5XLvOpC9yC5JU_cJbYTOAhp2Q3ZOaxv3NMVn1hQeQ/s1600/IMG_6993.JPG"><img style="margin: 0px 0px 10px 10px; width: 320px; height: 240px; float: right; cursor: pointer;" id="BLOGGER_PHOTO_ID_5693855014447467154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6Fz58TxLH7c32YddX5m3EvzT748M2JQHrP2SJHpeGODDfuzEPVbo6JX5EvkV-cJbDJZ4_Ps_PkQRly7kO5iW9qtph3guT1yl3cP5XLvOpC9yC5JU_cJbYTOAhp2Q3ZOaxv3NMVn1hQeQ/s320/IMG_6993.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqfa4im5M6EGWRL6fUOuZtG8xLfI3U3_6DgGMrlwfNJvmjTIAhoWy_NptG762Wdkr1Jfw81D6C9mco6xTjU9DEKERAGqasBCP5a8rtZiWMFIydlnD4fZLcq5brw0aEFN2tRKw_fnwzuOR4/s1600/IMG_7373.JPG"><img style="margin: 0px 0px 10px 10px; width: 320px; height: 240px; float: right; cursor: pointer;" id="BLOGGER_PHOTO_ID_5693855008253846066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqfa4im5M6EGWRL6fUOuZtG8xLfI3U3_6DgGMrlwfNJvmjTIAhoWy_NptG762Wdkr1Jfw81D6C9mco6xTjU9DEKERAGqasBCP5a8rtZiWMFIydlnD4fZLcq5brw0aEFN2tRKw_fnwzuOR4/s320/IMG_7373.JPG" /></a>bring on 2012!<br /><div></div></div></div></div></div></div></div></div></div></div>Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com0tag:blogger.com,1999:blog-4860943450281151911.post-52877250508708759872011-12-01T14:57:00.000-08:002011-12-01T15:21:36.538-08:00Vintage Tea Party @ Diva!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkhddE3iOsek7YQAziMhlf49vp-jdONZkwHzHSLF7orQyPN5kwPHQF02FqHFF-WPK6c0KYx97K9IntPGc-6yzTBYjAHK5LUdGGee0MvPwM9cEZEaJ7PZfonwQBmYp6VdbeiycSepWcU-Wd/s1600/vintage+tea+party+facebook.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 226px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkhddE3iOsek7YQAziMhlf49vp-jdONZkwHzHSLF7orQyPN5kwPHQF02FqHFF-WPK6c0KYx97K9IntPGc-6yzTBYjAHK5LUdGGee0MvPwM9cEZEaJ7PZfonwQBmYp6VdbeiycSepWcU-Wd/s320/vintage+tea+party+facebook.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5681300330952709442" /></a><div style="text-align: center;">Poster Art by M@fia Design </div><div style="text-align: center;"><br /></div>we are serving a Christmas afternoon tea on monday the 12th and the 19th of december in the cafe! from 2-5pm, please book ahead, prices are €20 for 1 person and €37 for two people. which includes tea, delicious finger sandwiches, sweet scones with clotted cream and jam, savoury scones with goat's cheese spread, and of course a selection of diva's cakes, tarts and cookies. all served on our very own vintage china! dress to impress (vintage) the best dressed could win their tea for FREE! (men and women) tell your friends, and bring a few!Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com0tag:blogger.com,1999:blog-4860943450281151911.post-63052767901257670542011-11-02T01:56:00.000-07:002011-11-02T03:27:37.399-07:00Quick and easy appetizer..<div style="text-align: center;">Last night I organized a 'pot luck' evening for women in business in the area at the cafe....Since I was working all day, I didnt have time to get a dish together(it was busy at the cafe, so no time to whip something up there)...However, I have an ol' reliable up my sleeve! Thanks to my Grandma Gibbons for all of her party tricks, I have kept this one going...Its quick and fast and really tasty...<div>Here it is....</div><div><br /></div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagURluK47vZy3tbaPX3t4RY44RZWHXNpF9DqUSt1UjputlTTMFhTcfWkpNTctD6XJCeMEAtlov6SmD3xaTZcSBRFCy76_67INXvWhGtk_IM3oVVyJPlbgmzCGXwRKFXNItR7U9BjqnNT9/s1600/IMG_3379.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagURluK47vZy3tbaPX3t4RY44RZWHXNpF9DqUSt1UjputlTTMFhTcfWkpNTctD6XJCeMEAtlov6SmD3xaTZcSBRFCy76_67INXvWhGtk_IM3oVVyJPlbgmzCGXwRKFXNItR7U9BjqnNT9/s320/IMG_3379.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5670329003976489842" /></a><div style="text-align: center;">Take one 8oz block of Philadelphia cream cheese....put on plate</div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9v7sDAoG28vNMYJ0zM5zRlprW-zDgJnHzHNP7DYqsvr1LtxUJNmzE0ghUcd9bNn1sdnUgJkmcSVUL3E466QHJ0EGRoywFcKPtHitlOS0ZYsULMqTW81JYWrcsiY5fCzOAwWZ-e2_SyNId/s1600/IMG_3380.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9v7sDAoG28vNMYJ0zM5zRlprW-zDgJnHzHNP7DYqsvr1LtxUJNmzE0ghUcd9bNn1sdnUgJkmcSVUL3E466QHJ0EGRoywFcKPtHitlOS0ZYsULMqTW81JYWrcsiY5fCzOAwWZ-e2_SyNId/s320/IMG_3380.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5670329002827899138" /></a><div style="text-align: center;">Sprinkle with bay shrimp or prawns...</div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHrcGOwOk-K4q427IK62uVAOiLmJu9GXH37ZFHBND3ceMat2SKjoeToOv70OIrZb-ByaYDcWi93991mbT_24iGLMhG4tOwj5zzI_O41jzu0qPk5szad1RysoLUMTKlWHgjZRe88LTl18k_/s1600/IMG_3381.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHrcGOwOk-K4q427IK62uVAOiLmJu9GXH37ZFHBND3ceMat2SKjoeToOv70OIrZb-ByaYDcWi93991mbT_24iGLMhG4tOwj5zzI_O41jzu0qPk5szad1RysoLUMTKlWHgjZRe88LTl18k_/s320/IMG_3381.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5670328999727903522" /></a><div style="text-align: center;">Cover with sweet chili sauce!! You can garnish with coriander, lime or chopped ginger would be nice..</div><div style="text-align: center;">Serve with crackers....Yes, it is simple...but it tastes great and is kitchy cool!</div><div style="text-align: center;"><br /></div><div><br /></div>Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com0tag:blogger.com,1999:blog-4860943450281151911.post-58588345303066811742011-10-28T14:56:00.000-07:002011-10-28T15:02:27.319-07:00Why join our CSB Program?<div align="center">Based on the model of Community<br />Supported Agriculture (CSA), our Community Supported Bakery (CSB) scheme aims<br />to create a more direct relationship between our bakers and customers. A<br />subscription to our CSB scheme provides you with a weekly delivery of breads<br />and sweets, even deli items!<br /><strong>More reasons why you should sign up:<br /></strong>-It’s easy and affordable, €80 program or €45 program!<br />-your program is completely flexible<br />-you don’t have to sign up for a whole year, just 5 weeks at atime<br />-you’ll always get what you’re looking for, you ordered it!<br />-it helps our bakers know how much of our small batch breads and cakes to produce<br />-you don’t even have to drive to Ballinspittle to get our bread and cakes!<br />We will deliver every Wednesday to the Kinsale farmer’s market!<br />(For customers in our area, every Thursday in our Ballinspittle bakery)<br />-joining our CSB is directly investing into the future of your<br />community, and the livelihood of delicious breads and cakes!<br /><br />To sign up:<br />ring the café, email us, or pop into café!<br />021 477 8465 <a href="mailto:diva.ballinspittle@gmail.com">diva.ballinspittle@gmail.com</a><br /></div>Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com0tag:blogger.com,1999:blog-4860943450281151911.post-5870772647508346172011-10-23T15:03:00.000-07:002011-10-23T15:15:47.454-07:00Community Supported Bakery Program<div>we are trying out some new ideas for the future of our bakery. we want to be able to reach as many people as we can and offer them the freshest baked goods possible. the idea was inspired by a favourite bakery in seattle, <a href="http://www.columbiacitybakery.com/">Columbia City Bakery</a>, who have adopted this program with great sucess. </div><div> </div><div>its simple really, you prepay for a 5 week program (€80 or €45), and we bake once a week (thursday) your chosen items. or every wednesday we will be delivering to the kinsale farmers market where u can pick up your order! there's also a number of deli items we can include in your orders, its endless really! and easy!</div><div> </div><div>the hard part: deciding which cakes and bread to choose! </div><div> </div><div>for more details visit our C.S.B. Program Page above....</div><div>to sign up email us at <a href="mailto:diva.ballinspittle@gmail.com">diva.ballinspittle@gmail.com</a> </div><div> </div><div>if this takes off we could even be delivering to our customers in cork city in the new year! </div><div>thanks for all our customers on-going support and be sure tolet your friends know about this exciting opportunity too!</div><div>taylor</div>Diva Boutique Bakeryhttp://www.blogger.com/profile/12167710056001662501noreply@blogger.com0