Conversations through the middle

Life from a (slightly) more mature perspective

Fun stuff – customise your ice cream toppings

I saw this and couldn’t resist telling you about it. Now you can make ice cream toppings (or cake decorations) from any of your favourite chocolate or sweets – within reason – the only limitation being your imagination and how highly you value your teeth.

Seriously though, it’s a great idea for occasional use or kids’ birthday parties. Pop your ingredients in the Topper Chopper, turn the handle to mash them up, then just sprinkle them out of the base or use it for dipping ice creams in.

At £19.99 I think the price is a little steep and could put people off – especially when compared to ready-made toppings –  but for kitchen gadget gurus, it’s a must.

It’s by Prepara Chef’s Performance Tools and is available at www.steamer.co.uk

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Beauty news – face

I was excited to hear that Evolve – one of my favourite skincare brands – is to launch a facial mask this autumn. Organic Light Perfect AHA hits shelves in November, so not long before the party season (though these days, the nearest I get to a party is drinking a glass of wine while chatting on the phone).

The ingredients include Tibetan Kombuchka, which I’m told is a superfood, and this works to even out skin tone by reducing yellow and increasing pink tones. It also reduces the appearance of age spots and increases that sought after luminous look.

Exfoliation is provided by fruit acid AHAs, while larch-derived polysaccharide galactoarabinan gives an instant lifting effect and also lessens the look of wrinkles and fine lines.

My face could certainly do with a bit of a boost at the moment – I’ve even got a mosquito bite on my forehead which is something I’ve never even heard of never mind had before – so I can’t wait to try this. It also works quickly,  a plus point if you’re a mum in a hurry.

As for the plump, glowing skin – I’ll let you know more once I’ve tried it. www.evolvebeauty.co.uk

 

Glow time on the right, posing for this photograph with Smooth Affair
facial primer and brightener on the left

Originally from the Far East, BB creams have been the big make-up news of the past year or so and it doesn’t look like that’s about to change any time soon. Jane Iredale has now joined the party and is due to launch its Glow Time Full Coverage Mineral BB Cream in October.

This combines the benefits of a moisturiser, sunscreen, foundation and concealer in one  product – as do the others on the market – but this one also comes in six shades, unlike much of the competition. These shades are BB1, BB3, BB5, BB7, BB9 and BB11 (I have no idea why those numbers). It also contains a natural sunscreen (SPF 25 and water resistant for up to 40 minutes) in the form of titanium dioxide, apple, grapefruit and bitter orange extracts, sunflower oil and aloe vera juice, so it’s packed full or natural ingredients. www.janeiredale.com

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Baking class – best chocolate cake ever

I made this chocolate cake for D’s birthday once and it is absolutely gorgeous. I was worried it wouldn’t work out as there’s no flour in it, but work out it did and it is now my favourite ever chocolate cake. It’s from a Sainsbury’s recipe book that I picked up back in the early 1990s; there was a whole series of them and this recipe is from Puddings and Desserts. Unfortunately I don’t have a photograph so I’ll have to bake it again and remember to take one next time – bummer!

For the cake
225g plain dark chocolate, broken
225g butter, softened
225g caster sugar
6 eggs
225g ground hazelnuts
100g fresh breadcrumbs
2 oranges – rind only, finely grated
A little orange marmalade

For the chocolate icing
100g plain dark chocolate
10ml honey
50g butter
Hazelnuts to decorate (optional)

1. Preheat the oven to 190°C/ 170°C fan/ gas mark 5.
2. Butter two 22cm sandwich cake tins and line with greaseproof paper. Dust with flour.
3. Melt the chocolate in a bowl set over a pan of boiling water. The water must not touch the bowl. When melted and smooth leave to cool a little.
4. Whisk the butter then add in the caster sugar a little at a time until the mixture is light and fluffy.
5. Whisk in the eggs one at a time, mixing well.
6. Whisk the melted chocolate into the mixture.
7. Add in the hazelnuts and breadcrumbs until evenly mixed.
8. Stir in the grated orange rind.
9. Pour the mixture into the tins and smooth the tops of the cakes.
10. Bake for 20-25 minutes in the middle of the oven until the centre feels firm when you touch it lightly. Do not overcook.
11. Leave the cakes to cool in their tins then turn out. Remove the greaseproof paper.
12. Spread one cake with the marmalade and position the other cake on top. Be careful as they are fragile.

For the icing
1. Melt the chocolate, butter and honey in a bowl over a pan of hot water, and stir until smooth.
2. Set the bowl over cold water and stir the mixture until it thickens.
3. Pour the chocolate mixture over the cake then spread it across the top and around the sides.
4. Decorate with hazelnuts – or not, it’s up to you.
5. Show off your work of art to your other half, kids, friends and neighbours.
6. Eat! Yummy.

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