Hello lovely readers, hope you all had a fabulous Christmas with lots of family time, good food and drinks? Some may have noticed that my blogging has become slightly sporadic right? Well, after a period of maternity and sick leave I returned back to my full time job as a Specialist Occupational Therapist in August 2014. A role that I’m very passionate about in the same manner as cooking and baking. Would you believe if I said i’m known to come home after a day’s work and start baking? Crazy, Mad woman? Ants in pants? Maybe all of these but baking is my escape or shall we say my form of relaxation? A multitude of senses involved in baking keeps me calm and of course the outcome is you get wonderful bakes ;). Many ask me How do you do it? How do you juggle 11.5 hour work days, home, blog, cake business and kids- a very active 21 month old daughter and a 7 year old son who is on the autistic spectrum? Well I’m not going to lie and say it’s an easy ride because it’s not, at times physical and mental exhaustion takes over but you still keep going. I embrace every opportunity and moment and am extremely thankful and happy with the achievements.Everyone has dreams and aspirations in the same way I do,I’m not one to give up, instead determined to work harder to reach my goals and achieve my lifelong dream, it may take a few years as giving unconditional love and time to both kids is a priority.
A special person I have to thank is my wonderful husband because without his support I wouldn’t be able to do all of this, being a hands on husband and father makes a world of difference. 2014 has been a real roller coaster ride with a mixture of positive and negative experiences, ill health and multiple operations but I’m thankful for all those experiences as each of them have taught me something significant and valuable. Thank you for all those who walked into my life you have taught me a lot. Thank you to all of you wonderful readers and followers, I’ve made some fabulous friends, your lovely comments and encouragements have kept my spirits up.
Thank you 2014 for all the opportunities that I have embraced, on that note here’s Chinskitchen highlights of 2014:
1. Finalist for Borders Big Baking Bonanza challenge
2. Winner of Wrights baking challenge
3. Publication in fabulous magazines- Brilliant Baking Magazine, Free From Christmas and Gluten Free
4. Launch of my Mithai Inspired cake range
5. Radio interview on BBC Asian Network- Gujarati show
6. Nominee for Free From people’s food choice awards
So what’s in store for 2015? Chinskitchen will be bringing to you something new in 2015, sorry can’t give much away right now as plans still in working progress but please keep checking Chinskitchen for news and updates. Thank you to all those who have been great customers and ordered from The Mithai Inspired cake range, your custom is greatly appreciated and valued.
So last but not least here’s a sweet recipe to end the year on a sweet note. Wishing you all a Very Happy New Year and look forward to your continued support in the new year.
White Chocolate, Raspberry and Pistachio tray bake
Preparation time: 15- 20 minutes
Baking time: 35- 40 minutes
4 Large eggs
280g Self raising flour
230g Caster sugar
1 Tsp Baking powder
4 Tbsp Milk
1 Tsp vanilla extract
50g Pistachio kernels, roughly chopped or pounded- keep a tablespoon aside
125g White Chocolate roughly chopped into chunks, keep aside 30 grams
150g Fresh Raspberries- dust in a tsp of flour, keep 1-2 tablespoon of raspberries aside
1. Grease and line a rectangle tray or square tin, above mixture suitable for 8 inch square tin. Pre heat oven to 180 degree C or 160 for fan assisted.
2. In a bowl mix all the ingredients except chocolate, pistachios and raspberries. Using electric mixture, mix into a smooth batter.
3. Stir in the pistachios, white chocolate and raspberries.
4. Pour mixture into the prepared tin. Sprinkle remainder of the pistachios, white chocolate and raspberries on top of the batter and bake in the oven for 35-40 minutes. An inserted skewer should come out clean.
5. Leave in tin to cool slightly before transferring onto wire rack to cool completely. Cut into squares and serve with a cup of tea or coffee.
Happy New Year and Wishing You All a Happy and Healthy 2015.