Snapshot: Gail’s Bakery, Kensington

Having pigged ourselves on sumptuous salads in Islington, we unwittingly continued our Israeli trend* by meeting friends at Gail’s in Kensington. You didn’t think I could go without cake for that long, did you?
Alighting at South Kensington, we ignored the exits towards the museums and walked up the steps towards daylight. Turn right at the top of the steps and then left as you come out of the station and you’ll see a tiny Gail’s Bakery on the corner of the pedestrianized street. We wrapped up against the chill breeze and perched ourselves on the metal tables and chairs outside.

The weather was certainly cold but we warmed our fingers and faces on piping hot drinks. Gail’s is part of my London exploration as I’ve never been before but I’ve been missing out – the coffee was delish and the hot chocolate was nutty and rich. The Boy went for a slab of their famous (Great Taste Award winning!) carrot cake while I went for a slightly more virtuous chocolate and nut bite-sized confection. Our friends had already bought a mammoth sausage roll and a loaf of sour dough.

If you're searching for ideas for what to do when you've had your fill of bread and cake, why not wander over to the Science Museum. It's free and we can vouch for the appeal of the 'Launchpad' on the Third Floor. An array of fun interactive exhibits that are great fun for children and big kids alike!

*What I didn’t realise Ran Avidan, the creator of Gail’s, is also from Tel Aviv so it’s particularly apt that we went from Ottolenghi to Gail’s in one trip. (Not that we realised it at the time, of course!)

Gail's Bakery have ten branches across the city of London but you can also find them in selected London Waitrose, Ocado and in Harvey Nichols.

The Chocolate Festival, London

You may already be aware of my love affair with chocolate but if you’re not, needless to say that I am a big fan. I won’t go into detail (it’s best not to get me started) but there was a time when I couldn’t go a day without some form of the good stuff. I’m reformed now but it’s still my weak spot. I’m heartened that I’m not as bad as The Boy who can’t sit still if there’s an open box of chocolate on display.

With this in mind, you can imagine my frustration about the fact that on a weekend when I’m schlepping oop North (to visit a friend who lives on an organic farm – post to follow) the capital will be hosting a festival devoted to my vice. The Chocolate Festival runs from today until Sunday and will be a melting pot for over 40 mouth-watering exhibitors. There will be demonstrations from some of the world’s best chocolatiers will be taking place throughout the weekend so I’m truly missing out. 

If you’re unlucky enough to already have plans, do not despair. They have already confirmed dates in March next year in Brighton and London to spread the chocolatey goodness.  

The Chocolate Festival runs from Friday 9th until Sunday 11th December 2011 from 11am - 8pm Daily (6pm on Sunday) at Southbank Centre Square, Belvedere Road, London SE1 8XX.

Snapshot: Podding Peas

As I've previously mentioned, healthy snacks are rather difficult to come by. Eleven o'clock comes around on a weekday and my office erupts with the rustling of crisp packets and biscuit wrappers. Temptation is rife but today, I am fine. For today, dear reader, I have peas.

Just like my colleagues' convenience foods, they come in their own hygienic wrapping and can be picked on while I'm typing or draughting away. Unlike my workmates fodder, they are low in salt, sugar, preservatives and other nasties. They have a satisfying snap as I pop open the pod, which keeps me entertained (it's the simple things in life...). And as an added bonus, any waste can be composted - you can't say that about your average bag of crisps or biscuits!

British peas are in season right now and the supermarkets are stocking them. They're not cheap if you're compare them with the dinner staple frozen variety but we eat them in a very different way; on their own, raw and straight from the shell. They'd be lovely cooked and added to various meals but why over-complicate something that is so delicious on its own?

Snapshot: Even more eggs

When is a sandwich box not a sandwich box? When it’s an egg box. And filled with bubble wrap. Improvised egg keepers are quickly becoming my forte. It reminds me of the challenges we were sometimes set at school to design something to allow you to throw an egg as far as possible without breaking it. Not that I'm planning on throwing any of these eggs. Oh no.

More and more glorious eggs from my kindly colleagues. In return, I keep my nicest vegetable peelings aside for their chooks - they love the off-cuts of wilty peppers and discarded carrot peel that would otherwise go in the compost bin. They might as well get some use out of them before they go back in the ground. Is that up-cycling? I’m not down with lingo.

After an omelette or cake, you’ll find me washing out the egg shells and popping them into a still-warm oven or on the window sill to dry. These are crushed and added to their feed to give back some of the nutrients that they need to keep laying eggs.

Snapshot: Adnams Beer

There's nothing quite like a good British beer. Or ale for that matter. I'm not particularly well versed on the subject so I'm afraid I'm not 100% on the difference. Anyway, a friend came back with from a trip to his ancient home counties with a lovely present - Adnams Broadside. I've never heard of the Adnams brewery before but it has a very interesting values when it comes to sustainability and the environment. They have their own charity, which supports good causes in their local area, and even turn their food and brewery waste into biogas. All in all, a pretty lovely company, really.

Oh and the beer is tasty too! The Broadside that my friend brought around was really tasty and full of flavour. I think I'd drink it on its own because its got a fruity taste that can stand up on its own.

Snapshot: Cookies

I decided to try another of Angela Nilsen's 'Ultimate Make Over' recipes after the success of the brownies earlier in the week. Wandering through the BBC Good Food website (you need never buy another recipe book with this in your 'Favourites'), I came across a recipe for her 'Made Over' cookies.

Sadly, these didn't quite live up to the scrumptuous-ness of the brownies. They're sweet but they just don't quite hit the spot. Also, it claims to make 22 cookies whereas my mixture only yielded about 12. Either Angela makes micro-cookies or somethings rather wrong there.

Snapshot: Eggs

I’ve been working in my current office for about seven months and in that time, two trends have been established. The first is cycling – I’ve been cycling the eight miles two and from work at least once a week since I started and gradually my colleagues have started to follow suit. The second, and more recent, is chickens. First one and then another of my colleagues has started to keep chooks in their back gardens. Office banter has turned to brooding conversations about poultry rearing. I must admit that I’m slightly jealous – if we had a garden, I’d love to have a few chickens.

Consequently, I’ve been given lots of gorgeous chicken eggs from home nurtured happy hens. Yesterday, a plea went out from our administrator who was overrun with eggs. Naturally, I volunteered to give them a good home and was presented with nine beautiful eggs (about two days of laying for her five hens).

As luck would have it, The Boy is finishing a secondment and needs to bring in the customary leaving cakes for his team so I got my baking cap on. Nine eggs turned into dinner (two fried eggs on toast), brownies, cookies and a lemon drizzle loaf.

Recipes to follow! If you're interested in rehoming ex-battery hens, please contact the British Hen Welfare Trust.

Snapshot: Miso

Returning from London after a fun weekend, we decided to grab a snack from Yo! Sushi (The Boy's current obsession) while passing through London Paddington. Among other delights, we picked up a miso soup. Got to love the packaging!

Snapshot: Steak

Sometimes, you've just got to have steak. Today is one of those days.