Cutting yourself a slice of self-care

Last week we celebrated World Mental Health Day, and it was wonderful to see so many people sharing their experiences and encouraging others to talk. It certainly feels, at least to me, that gradually the stigma surrounding mental health is being broken. Its definitely seeing such compassion that helps me to lower my barriers-which I’m notoriously bad at doing- and speak about how I’m feeling. Its incredibly brave to talk to someone and to take that first step in getting yourself well again. After all, just like if you’d broken your leg, you’re unwell and need to recover- and it’s incredibly hard to do so alone.

I spent my World Mental Health Day baking some scrummy gluten-free millionaire’s shortbread. This is one of the ways I show myself some self-care. If you haven’t heard me talk about self-care then firstly I’m surprised, because I could and do talk about it until the cows come home. Basically its all about giving yourself a break. Sometimes our biggest bullies can be ourselves, but fun fact: we are all human, and the more we accept that about ourselves the happier we can be. So accept that humanness, and show yourself some positivity. The best part? Self-care is completely tailored to you. If you enjoy getting lost in a book, set aside some time to do so. Relax if you just need that time out- I find meditation really helps me. Push yourself! If there’s something you don’t particularly want to do but you know you’ll feel better if you just do it, push yourself to do so. It could be seeing friends you haven’t met up with in a while, or maybe the more boring stuff of getting the housework done, or doing that work you’ve been putting off. You’ll thank yourself later. Nothing is as scary as you make it, even if that anxiety is telling you it is.

But you know what, I don’t want to preach to you. I can’t say that I’ve been there in that dark place and I got through it. Sure I have done that in the past, been at my worst and fought back on top. Depression doesn’t have to be a constant thing; it can come in waves, peaks and troughs, it can lurk in the shadows and rear its ugly head whenever it pleases. So, I can’t say right now to you that I’ve been in a dark place and I’m okay now, because I’m not okay. Right now, I’m in that dark place, right in the rut of it. I can’t preach about self-care, because I regularly ignore it or lose sight of it, or even do the opposite of it: I self-criticize; I isolate myself; I break.

I’m trying to change that though, to break those bad habits and show myself the same compassion I’d show others in my condition. That’s why a couple of months ago I took my first step in doing so and got in touch with Time to Talk. Since then I’ve completed a three-week workshop aimed at learning more about your negative thoughts, behaviours and feelings. More than anything, being in that group setting has made me realise how important it is to be open. The people around you love you, and want you to be well, so don’t be afraid to tell them something you think might upset them. They will honestly be happier that you’re sharing it, and will understand its part of you getting yourself better.

Anyway, this is a baking blog and with that should be some baking! So if taking some time to bake or eating your well earned treats sounds right up your self-care street, then try my millionaire’s shortbread…

For the shortbread:


200g gluten-free plain flour

100g rice flour

100g granulated sugar

1/4 tsp fine salt

200g butter, cut into pieces

 

For the caramel:

200g granulated sugar

90g salted butter, room temperature and cut into 6 pieces

120ml heavy cream

1 tsp salt

 

For the topping:

200g dark chocolate

 

Heat the oven to 180C/350F/gas mark four, and grease a 20x20cm tin.

 

First, make the shortbread…

Put the flours into a bowl with the sugar and salt and mix well, then cut in the butter and rub together. Press to form a dough. Spread flour over a clean surface and roll out the dough until roughly the same size as the tin. Press into the tin, prick all over with a fork and bake for about 25-30 minutes, until golden and crisp. Allow to cool.

 

Then, the caramel…

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. A whisk helps if you find the butter is separating from the sugar. Very slowly, drizzle in the heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down. Pour over the shortbread and smooth with a palette knife. Leave to set.

 

To finish, the topping…

Melt the chocolate in a heatproof bowl over a pan of simmering water or in a microwave, and spread evenly over the set caramel. Leave until solid, then turn out and cut into squares.

 

The perfect treat with your cuppa tea!

 

Lastly for this week, I want to share with you some goals I’m keeping in mind as I continue to my journey to good mental health…

1) Continue being open and accept help from loved-ones

2) Continue exercising self-love

3) Push myself, without rushing myself back to health

 

Happy self-care! See you next time xoxo

 

 

 

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Oh (ginger) snap!

If you can cast your mind back to Week 2 of Great British Bake Off, you’ll remember some contestants triumphing while others crumbled over biscuit week. Usually I am very much in the latter camp, biscuits are not my forte. But as I said in my last post, this project is very much trying to break out of the habit of being a flake because, other than being a delightful choccy bar, flake-life isn’t for me. So this week, it was out with the flakes and time to battle with biscuits…

Despite my empty threats I would ‘boycott Bake Off’ after its switch to Channel 4, they were just that- empty threats. Week 2’s episode again did not disappoint. Sandi and Noel are still giving it a good old (viennese) whirl, the bakers are some of the best to have graced the tent with their wow-worthy showstoppers, and if at 71 I’m still shaking my stuff and sippin’ on cocktails like Flo, I’ll be a very happy woman indeed.

Now, there was NO way I was even going to attempt to compete with the board game showstopper- I mean how, HOW, did Steven create a whole chess board in that time? I genuinely need an explanation. So, signature bake it was, and I plumped for these gorgeous ginger creams- a favourite of my smart cookie of a mother who has recently opened her very own cafe on wheels (and doing one hell of a job!)

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Ingredients
225g self-raising flour
1 level tsp bicarbonate of soda
2 level tsp ground ginger
1 level tsp cinnamon
100g soft brown sugar
125g butter
100g golden syrup

For the filling
125g icing sugar
50g unsalted butter, softened but not melted
1 ball stem ginger, drained and finely chopped
1 tsp stem ginger syrup from the jar

Method
Pre-heat the oven to 180C/160C Fan/Gas 4. Line 2 baking trays with baking paper. Sift together the flour, bicarbonate of soda, ground ginger and cinnamon. Stir in the sugar.
Heat the 125g butter and golden syrup in a pan until melted and just warm, but not hot. Add to the flour. Stir to make a stiff dough.
Put heaped teaspoons of the mixture on the baking trays, leaving plenty of space for them to spread out. Bake for 10-12 minutes.
Leave the biscuits to cool on the tray for 10 minutes, then transfer to a wire rack to finish cooling.

 At this point… If the biscuits aren’t as uniform as you’d like, use a cookie cutter (or I used the rim of a glass) to make them more circular
Just before serving, mix the icing sugar with the unsalted butter and the stem ginger and syrup. Use to sandwich the biscuits together. Leave to set.

Or… dip half in melted dark chocolate- leave to set.

The reviews I’ve heard from mother hen is that the biscuits are selling like hot cakes (well, biscuits) at the cafe. So, although admittedly I approached biscuit week gingerly, it wasn’t the battle I expected at all. Instead, with the help of a super-simple Asda recipe, it was really quite…

nice biccy

 

For news and updates on the cafe, visit Deli In The Garden on Instagram, Twitter and soon Facebook!!

See you next week xoxo

Recipe: Asda Good Living

Instagram: MegManganaro

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Keep on rollin’

I’m back!

Again, it’s been a while (sorry). So, full disclosure: I am a flake. I’m worse than a 99 on your Mr Whippy- forever putting my mind to something and not seeing it through or making plans to do something and cancelling later. We’re all guilty of doing this, but honestly I am almost criminally liable of it (#LawBants)

So a bit of a background- and a big step to admit- but I’ve suffered with depression since my diagnosis at 16, and more recently struggled with anxiety too. It’s majorly affected my life in a manner of ways- socially, academically- and generally can make me feel like I’ve lost my ‘Meg-ness’. With massive help from family and my pals, I’m currently in the process of pulling myself back together from yet another knock, and that’s where this blog and baking come in (yes, I promise I’ll talk about cake soon) …

I’m a big fan of The Blurt Foundation, a non-profit organisation dedicated to helping those with depression. If you haven’t heard of it, I urge you to check it out whether on Instagram, Twitter or at blurtitout.org. There’s loads of articles and doodles that help to learn more about depression, helpful techniques and just make you feel a little more ‘human’. A fabulous project they’ve launched is all about self care, basically nurturing yourself and showing yourself some well-deserved kindness. So, as part of my very own Mango-tailored self care I am taking to baking at least once a week. I’ve always thought of baking as a type of therapy, something that truly relaxes me. I introduce the first of my Bake Off extravaganza, or if you like a hashtag, #MegsGBBOChallenge…

WEEK 1:

Chocolate Mini Rolls

Yes, for my first bake I attempted the technical challenge, perhaps not the most relaxing of bakes… But, despite the mess and fiddliness, I was super happy with the turn-out. As one of my brother’s childhood favourites, we always had mini rolls in the house while growing up, so to make them myself was fab- and they actually tasted like the real deal! Absolutely scrummy, even if a little ‘rustic’ in their aesthetic- but hey, who likes perfect?!

 

Makes 12

Ingredients:

60g cocoa powder

30g butter, melted, plus extra for greasing

1 tsp vanilla extract

4 tbsp boiling water

6 large eggs, separated

150g caster sugar

 

For the filling

150g butter, softened

300g icing sugar

1 tsp peppermint essence

 

To finish

200g plain chocolate, 70% cocoa solids

200g milk chocolate

100g white chocolate

 

Step 1 – Heat the oven to 180C/fan 160C/gas 4. Grease two, 30cm x 20cm Swiss roll tins with butter. Line the base of each tin with a piece of greased greaseproof paper.

Step 2 – Sieve the cocoa powder into a small bowl, add the butter, vanilla extract and boiling water and mix together. Set aside.

Step 3 – Whisk 100g of the caster sugar and egg yolks together until light, thick and fluffy. Add the chocolate mixture and whisk until combined.

Step 4 – In a separate bowl, whisk the egg whites to stiff peaks. Add the remaining 50g of caster sugar and whisk until the sugar has dissolved.

Step 5 – Beat one third of the meringue mixture into the chocolate mixture to loosen the mix. Using a large metal spoon, fold the remaining egg whites through the mixture.

Step 6 – Divide the mixture between the two lined tins and level out. Bake for 12 – 18 minutes.

Step 7 – Remove from the oven and place on cooling racks. Cover the tins with a damp tea towel and leave to cool completely.

Step 8 – For the filling, beat the butter until soft and gradually beat in the icing sugar. Add the peppermint essence and continue beating until white, soft and fluffy.

Step 9 – Turn the cakes upside down onto 2 sheets of greaseproof paper and peel off the baking paper. Turn the cakes so that the short end is facing you. Score a line 4cm in on both short ends of both cakes. Spread the peppermint cream over the top and towards the edges.

Step 10 – Starting from the front short edge, roll up the cake, stopping in the middle. Repeat the same from the back until both rolls meet in the middle. Cut down the centre between the rolls.

Step 11 – Repeat with the remaining sponge, so you have four rolls. Trim the ends and cut each roll into three so you end up with twelve mini rolls.

Step 12 – Place the rolls, seam side down on a cooling rack and chill in the fridge for 15 minutes to firm up.

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Step 13 – To finish, melt the plain and milk chocolate together in a bowl set over a pan of barely simmering water. Place the cooling rack over a baking tin (to catch the chocolate) and dip, spread or pour the chocolate over each mini roll to coat. Leave to set.

My tip: dip each end of the roll into the chocolate before placing back onto the cooling rack and spooning over the chocolate to coat the top and sides

Step 14 – Melt the white chocolate in a bowl set over a pan of barely simmering water. Spoon into a small disposable piping bag and snip off the end. Pipe fine stripes across the width of the mini rolls, then leave to set.

… And how better to taste-test your bake, than while watching #GBBO itself!

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Happy baking!

See you next week xoxo

Images from my Instagram (megmanganaro)

Recipe ‘Prue’s Chocolate Mini Rolls’ 

 

 

 

 

 

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GBBO Week 2: Biscuit Box Showstopper

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Gluten-free Lemon & Elderflower Shortbread Box with Raspberry and White Chocolate Biscuits

First things first, I don’t particularly thrive at biscuits. I like baking cake- I know cake, I can do cake. Biscuits, however, have never really been my bag… So, with it being biscuit week in the tent and having yet to have participated in the Great Blogger’s Bake Off 2015, I plucked up the courage and decided to face my biscuit fear. The best way to do that… The showstopper challenge of course! It took a lot of effort and patience- having a few mishaps along the way- but I did it! (And I have to say I’m pretty chuffed with it too!). To see other fab recipes and entries, visit: www.mummymishaps.co.uk 

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So, starting with the box…

Lemon & Elderflower Shortbread

400g Gluten-free Plain Flour

150g Caster Sugar

150g Butter (Cubed)

2 tbsp Golden Syrup

100ml Elderflower Cordial

Rind of 1 Lemon

A few (Approx 5) Boiled Sweets

Pre heat the oven to 220°C.
Sift the flour into a bowl and add the cubed butter. Use your fingertips to rub the butter into the flour until it looks like breadcrumbs.
Heat the elderflower cordial, lemon rind and golden syrup in a small pan. Pour into the flour and butter mixture and add the sugar.
Continue to mix all the ingredients together with your hands until it comes together in a ball.
Remove and divide into two balls and place on a floured surface.

Butter a large baking tray.

Roll out the doughs one at a time and using a template/ruler, cut out the 4 walls (W 12cm x H 6 cm) and a lid (W 12cm x H 12 cm) of the box

With remaining dough, cut shapes to decorate the box (I used heart cookie cutters!)

Place all pieces on baking trays, and cut a 8cm x 8cm window from the lid

Cook for 8-10 minutes, until golden on the edges.

Whilst cooking, place the boiled sweets in a pestle and mortar or into a food processor and crush until a rough sand texture

With about 3- 4 minutes left on the timer, sprinkle the crushed sweets into the hole in the lid to make a stained glass effect

Cool on a rack before decorating.

Royal Icing

1 egg white

225g Icing Sugar

1 tsp Lemon Juice

For the icing, whisk the egg whites in a large bowl until frothy.

Using a wooden spoon or a hand-held electric mixer on slow speed, add the icing sugar a tablespoonful at a time.

Stir in the lemon juice and beat the icing until it is very stiff and white and stands up in peaks.

Cover the surface with a damp cloth if not using immediately.

Using a piping bag or palette knife, pipe or spread icing over each part of the box and decorate as desired (I used freeze dried raspberries and the extra heart biscuits!)

Pipe a line of icing onto the display board and stick the first biscuit wall to the board (I struggled to get the biscuit to stay upright so used mini cocktail sticks to secure it while the icing set)

Repeat this for the other sides of the box, piping icing along the wall edge in order to join the sides together

Place the lid on the top and ice any plain areas to give the box a neat effect

Leave to set for at least 4 hours

Tip: Leftover royal icing can be kept in the fridge for up to a week in a glass/stainless steel bowl and cling fling placed directly on top of the icing

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Raspberry & White Chocolate Biscuits

250g Gluten-free Plain Flour
200g Butter, cut into small cubes

100g Icing Sugar
Pinch of Salt
2 Egg Yolks

60g White Chocolate

Raspberry Jam (Shop bought or home-made)

Preheat the oven to 170C/325F/Gas 3.
Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs.

Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm/¼in. Cut out shapes using a 4cm/1½in cutter.

Place on a lined baking tray and bake for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool.

Whilst the biscuits cool, melt the white chocolate in a heatproof bowl over boiling water

When the biscuits and the chocolate have cooled, spread a layer of white chocolate and a layer of jam onto half of the biscuits. Top with the other half of the biscuits and allow the filling to set (you can place them in the fridge to speed this up if you wish)

Decorate as desired

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If you can resist eating it all, place your jammy-choccy biscuits into your box and let people marvel at your creation! ENJOY 🙂

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Low Fodmap Spinach and Parmesan Quiche

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Following the FODMAP diet, I usually opt for a straightforward salad for my lunch, but sometimes I really miss simple comfort food. Seeing as the theme of Great British Bake Off this week was Pies and Tarts, I thought I’d give pastry a go and make something I could have for lunch which WASN’T SALAD. So here is my low FODMAP quiche. I can eat every last bit- the spinach, the parmesan and cheddar, even the gluten and dairy free shortcrust pastry! Despite not being your average quiche, my family gave it a try too, and managed to scoff the lot- a compliment I suppose… It is rather scrummy after all! 

Ingredients

Pastry 

225g gluten free plain flour
pinch gluten free baking powder
½ tsp xanthum gum
2 pinches salt
110g dairy free butter (I use vitalite)
1 medium egg, beaten
cold water

Filling

225 ml lactose-free milk
2 eggs, beaten
50g parmesan, grated
85g cheddar, grated
1 bag (260g) spinach, wilted and strained to remove as much liquid as possible
100g (approx.) cherry tomatoes, halved 
4 spring onions, finely sliced and cooked

 

Preheat the oven to 180 degrees

Firstly, the pastry:

Place flour, baking powder, xanthum gum and butter in a bowl
Rub ingredients together to resemble fine breadcrumbs
Add egg and a little water and mix well (you may need to add more water so the mixture is soft)
When a soft dough is formed it’s ready to roll out on a floured surface
Line a pastry tin with the pastry, and chill in the fridge for about 10 minutes
Remove the tin from the fridge and prick with a fork
Place greaseproof paper on top of the pastry a blind bake with baking beads for 10 minutes
Meanwhile, make the filling by combining all the ingredients together in a bowl until well combined
Once the pastry has blind baked, remove the baking beads and greaseproof paper, then place half the filling into the pastry case
Place the tin back in the oven, then pour the remaining mixture
Bake for 45 minutes or until when a knife is inserted it comes out clean

Happy baking! Check out Mummy Mishap’s page

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FODMAP Friendly Tomato, Goat’s Cheese and Basil Bread

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Inspired by this week’s Great British Bake Off. Week 3: Bread.

Before being advised by the doctor to follow the low FODMAP diet I ADORED this bread, originally devised by BBC Good Food. However, their recipe isn’t FODMAP friendly, as it includes butter and wheat flour- boo. So, instead of moping over the fact I couldn’t eat this bread anymore, I decided to have a bit of fun with the recipe. The result? A completely FODMAP friendly, and still utterly delicious loaf of bread! Here’s what I did… 

100g Dairy-Free Butter (I use Vitalite)
300g Gluten Free Self Raising Flour 
2 tsp Xanthan Gum
1/2 tsp Salt and a lot of Black Pepper
175g Goat’s Cheese, diced (no need to remove the rind)
175g Cherry Tomatoes, halved
15g Basil
100ml Lactose-Free Milk
3 eggs

Heat oven to 180C/160C fan/gas 4
Grease and line a loaf tin
Put the Flour, Xanthan Gum, Salt and Pepper into a bowl
Rub the butter into the flour to resemble fine breadcrumbs
Add 100g of the Tomatoes and 100g of the Goat’s Cheese to the mix
Roughly tear (so in rather large pieces) the Basil and add to the mix
Beat the Milk and Eggs together in a separate bowl, then quickly stir into the Flour mixture
*The mixture should look quite wet/sticky*
Empty the mixture into the tray and scatter the remaining Tomatoes and Cheese
Bake for 45-50 minutes until when a skewer is inserted, it comes out clean

Cut when cool and serve in thick slices- most of all, enjoy that gooey cheesy and tomatoey goodness! Mmmm! 

check out: Mummy Mishaps Page

#GreatBloggersBakeOff2014

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3D Gluten-Free Vanilla Shortbread Beach Scene #GBBO

As a newbie to ‘Great Bloggers Bake Off’, I decided to go for it and attempt the almighty 3D biscuit structure challenge. Although with the deadline a little later tonight, I have cut it pretty fine! 

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So here is my gluten-free vanilla shortbread beach hut and beach accessories, surrounded with honeycomb sand. As my first try at anything like this, I’m really happy with it- although, quite noticeably I forgot the top halves of the doors, my bad! 

First, the honeycomb:

200g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda

Grease a square tin
Mix the sugar and golden syrup together and gently heat on the stove until the sugar has dissolved
Once sugar grains are no longer visible, slightly increase the heat and let the mixture simmer until an amber caramel colour forms (this will happen fairly quickly!)
Remove from the heat, add the bicarbonate of soda as quickly as possible and beat until all mixed in and the mixture is bubbling
Pour the mixture into the greased tin and leave to the side for 1 hr-1 1/2 hrs until hard
SMASH IT, and use as sand (tip: place around the plate, once the biscuits are all stuck down)

For the biccies:

200g unsalted butter
125g caster sugar
335g gluten free flour (make sure it contains xanthan gum, if not add 2 tsp)
2 large egg yolks
2 tsp vanilla extract

Preheat oven to 180 degrees
Mix the butter and sugar together
Add the egg yolks and vanilla extract and mix until combined
Add the flour gradually, mixing it into the other ingredients well before adding flour.
Flour a surface with gluten free flour to roll the dough out on. Roll out the dough to about the width of a pound coin.
Cut shapes out of the dough. For the hut I made templates for the front and back (7 cm length 10cm height- remember the tops!), the sides (12cm length, 10cm height) and the roof (12cm length, 7cm height). For the accessories, I made the buoy with a larger cookie cutter and cut the middle with a smaller one. The rest of the accessories were free hand. 
Place on a baking sheet lined with baking parchment
Bake in the oven until the edges of the shortbread are turning golden. The smaller elements will take approximately 8-10 minutes, whereas the larger ones will take 16-18 minutes
While these are cooking, make the royal icing (directions below!)
Remove from the oven and leave for a few minutes on the baking tray, then transfer to a cooling rack
Once cooled, decorate with glace icing (mix approx 200g icing with a few drops of water until it reaches a spreadable consistency. Add food colouring if you desire)

For the royal icing:

1 egg white
250g icing sugar

Whisk the ingredients together to made a very thick icing, ideal to ‘glue’ and stick parts together and to the presentation plate.

Assemble using your new best friend: Royal icing
Pipe the icing onto the biscuits and glue the first side onto the plate
Continue to glue the other sides down and together
Pipe icing onto the tops of the two sides and glue together the two roof slabs before placing onto the sides
Glue the accessories around the plate as you desire!
Sprinkle the honeycomb sand

And… Ta da! Your very own biscuit beach scene. 3D and gluten-free, what more could you ask for?!

http://www.thecrazykitchen.co.uk/p/the-great-bloggers-bake-off.html
http://www.mummymishaps.co.uk/category/gbbo 

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