You may have noticed the cute story about Tiger bread. If not, let me summarise:

Giraffe bread

The story starts with a letter to Sainsbury’s from a 3 year old.

“Why is tiger bread called tiger bread? It should be called giraffe bread. Love from Lily Robinson age 3 and 1/2″.

It received a reply and they both got posted on a blog.

“I think renaming tiger bread giraffe bread is a brilliant idea – it looks much more like the blotches on a giraffe than the stripes on a tiger, doesn’t it?

“It is called tiger bread because the first baker who made it a looong time ago thought it looked stripey like a tiger. Maybe they were a bit silly.

“Chris King (age 27 & 1/3)”.

Subsequently the story hit Facebook and Twitter and then this happened:

“In response to overwhelming customer feedback that our tiger bread has more resemblance to a giraffe, from today we will be changing our tiger bread to giraffe bread and seeing how that goes.” (Sainsbury’s)

Speak up!

This story is cute but more importantly it shows that good ideas can make an impact with the support of social networks. If nobody except Lily, her mother and Chris from Sainsbury’s had been aware of the letter it’s unlikely that the change in name would have occurred.

Changing a product name from tiger bread to giraffe bread is hardly a life altering experience. The fact that a three year old can get the attention of the third largest supermarket in the UK, a company with an annual turnover in excess of £21 billion, is exciting.

Marketing gold

Lily’s idea, as well as being practical, has started a new wave of publicity for the company. Anyone reading the news story is likely to come away with a fuzzy glow (unless they’re autobots) with the idea of freshly baked tiger/giraffe bread from Sainsbury’s happily at the forefront of their minds. Feeling hungry? Can you smell the sesame oil?

Thought so.

Credit: Thanks to BBC News for my story quotes.

Spicy, basil flecked sweet potato soup

I made this to help me get over a cold and to use up some leftover ingredients, including the remaining basil from the Thai tofu.

As far as my germ-addled taste buds can tell, it’s pretty good. It goes well with rye and fig bread (smothered in butter) but any good bread will suit.

Ingredients:

• 2 sweet potatoes, peeled and chopped into large chunks
• 3 or 4 spring onions, roughly chopped
• 1 vegetable stock cube mixed with 500 mls of water
• 1 teaspoon of dried chilli flakes
• 1 rounded teaspoon of ground ginger
• 1 teaspoon of cinnamon
• 1/8 of freshly ground nutmeg
• 1 generous handful of fresh basil leaves
• Salt and pepper
• Oil for frying

Method:

1. Fry the spring onions in a large saucepan until softened
2. Add the potatoes and hot stock, boil until the potatoes are tender
3. Scoop the chunks and liquid into a liquidiser and blend until smooth
4. Add the basil leaves and blend until finely chopped
5. Pour the soup back into the pan and add the spices
6. Simmer gently for a few minutes and taste to check the seasoning
7. You can also adjust the thickness by adding more water if required

Serve piping hot with your best bread and butter. If you’re serving it as a starter, I’d advise using small bowls as it can be quite filling.

Now the government is demanding an overhaul and I’m not surprised.

<Past glory></past glory>

At one time the UK was at the frontline of computing and our technological advancements were the envy of countries that now dominate, like Japan and the US. We still take pride in old heroes like Alan Turing and even the BBC, with their computers for schools initiative, back when teaching IT really meant something.

For me, the BBC computers for schools initiative is mind boggling. My husband, who is only about three years older than me, learnt to programme computers as a child. He bought magazines filled with computer programmes and used school and home computers to hone his skills. Fast forward to when I was learning IT and, oh yes, I learnt to type. At a moderate speed.

We don’t need armies of secretaries anymore – it’s not the sixties. So why did we ever take a step backwards? What made the government or the teachers stop in the mid 80s and say, “hang on – this computer programming is never going to catch on. Internet shminternet!”

<shock horror>

Fast forward a few more years and people have rediscovered the value of these skills and the diversity of jobs and possibilities available to people with real in-depth computer skills has snowballed.

It makes me angry to think that my education was so abused. I feel as if years of my life have been wasted. All those jobs I wanted but couldn’t apply for because I lacked the basic skills. And yes, I know I can still learn them now. I could even enrol on a third university degree course if I wanted to (and had the time and money available). But I could also have learnt them at school instead of spending valuable time proving skills I already possessed. The ability to find letters on my keyboard. The ability to copy and paste. The ability to insert tables.

<404 Error – Subject not found>

The lesson? You cannot trust schools to get it right. Just because something is, or isn’t on the curriculum, don’t think it has to be this way. I implore every child and teenager to educate themselves about the possibilities that may be available to you because you cannot rely on the authorities to guide you properly.

With hindsight I can easily see the shortcomings of the education system I was raised in. At the time, it was all I knew.

Fortunately, both guests were impressed, despite my broken up tofu.

Ingredients:

• 300 ml coconut milk (I used a light version but that’s not essential)
• 1 block of silken tofu (or two if you’re feeding more than three or if you’re all very hungry)
• 6 spring onions, finely sliced on an angle
• 1/2 red onion, cut into slim half-moons
• 1 garlic clove, chopped (use more if you’re not working with members of the public the next day)
• 1 heaped teaspoon ginger purée or fresh grated ginger
• 1 tablespoon light soy sauce
• 1 teaspoon turmeric
• Dried chilli – to taste
• Black pepper
• Salt
• 1-2 teaspoons of sugar
• Juice from half a lime
• 1 pepper, cut into chunks
• 1 carrot, cut into batons
• 1 handful of basil leaves, ideally Thai basil
• Other vegetables like fine beans cut in half, halved mushrooms or small broccoli florets can also be added
• Vegetable or groundnut oil for frying
• Rice to serve it with

Method:

1. Pat the tofu dry with kitchen towel and place it gently into a hot, oiled wok. I cut the tofu into chunks before frying which made it break up more so I recommend frying it as a single block
2. When one side has a golden brown crust (which can take a while) turn it over and let the other side brown. Then remove from the heat and allow it to drain before cutting into bite size pieces
3. Add the red onion, garlic, turmeric, ginger, chilli and pepper to the wok and fry for a minute
4. Pour in the soy and add the carrots – continue stirring
5. Put the pepper pieces in along with any other vegetables you want to use and let them fry for a few minutes
6. Pour over the coconut milk, sugar and lime juice
7. Let it bubble gently until the vegetables are tender before adding the tofu pieces to heat through
8. Check the seasoning and adjust with salt, pepper, lime, soy and sugar as necessary
9. Tear the basil leaves and drop them in

I served this with plain boiled rice but you could use noodles and mix them into the sauce instead. Flatbreads such as roti would also work well as a side dish.

I have heard some people recommend salting the tofu before cooking, to help it dry out and firm up. Have you got any top tips for frying tofu? Let me know in the comments.

I decided to make this as a kind of homage to something I ate as a child, which was a vegetable and cheese slice made with pastry. What appealed to me most about the slice was the contrast between the light crisp pastry and the rich, thick cheese sauce.

My bake replaces the pastry with a breadcrumb topping which makes it a little easier on the hips. The filling is all cooked in one big pan – no need to heat milk separately or make a roux the old fashioned way for your sauce.

Psst! You can swap the vegetables listed if they’re not your favourites. Carrots, fine beans, peas, sweet potato, broccoli and cauliflower would also work well in this dish.

Ingredients:

• 1 red onion
• 1 leek
• 4 chestnut mushrooms
• 1 pepper
• 1 large tomato (deseeded)
• 2 corn on the cob or 2 big handfuls of frozen or canned sweetcorn
• 1 courgette
• 2 generous handfuls of grated strong cheddar
• 1 dessert spoon of plain flour
• 2 teaspoons of English mustard powder or English mustard
• 1 teaspoon of smoked paprika
• Salt and pepper
• 1/4-1/2 pint of semi-skimmed milk
• 1 thick slice of white bread or 2-3 slimmer slices
• Fruity olive oil
• Dried herbs, e.g. 1 teaspoon of herbes de Provence plus 1/2 teaspoon each of sage, basil and rosemary

Method:

1. Chop all of the vegetables except the sweetcorn into medium fine dice and fry in olive oil
2. Mix in the plain flour and seasonings
3. Add the milk in small batches, mixing each time
4. Stir in the cheese
5. Stand each corn on the cob on one end and hold them steady while you strip the nibs off by running your knife down the sides
6. If the nibs remain in long strips, chop them up quite roughly and then add them to the other vegetables
7. Remove from the heat and transfer into a small but deep-sided baking dish
8. Chop the bread into chunks and blend in a food processor along with a generous glug of your favourite olive oil
9. When the breadcrumbs have reached your desired consistency, stir in the herbs and pour the crumbs onto the vegetables
10. Bake at 220°C for 10 minutes. It’s ready when the sauce is bubbling at the sides and the crumbs are golden brown

As with my childhood cheese and veg slice, this goes well with ketchup and baked beans. It doesn’t need any other carbohydrates as the breadcrumb topping and cheese sauce are quite filling.

Enjoy!

My homepage began with the words “Congratulations!” and “Hi”. It’s really not me, so why did I write it?

At the time it felt like I was projecting the right image but with age and increasing confidence (and skill) I knew it was time to change.

What you see now is a pared down version. I’ve done away with the overly-excited hyperbole greeting. I’ve added a photo so you know I like to drink tea. (Ooh, I’m so British!)

I hope you all like the updated pages. I was nervous about changing them because it felt like an omission of guilt, that the original copy wasn’t good enough. But I’ve changed. My writing is better now after a few more years’ practice. So why shouldn’t I make my site better? Why not embrace those changes and show how I’ve progressed?

It’s like getting a different hair cut or wearing a dress when you normally live in jeans. It’s OK if it makes you happy. We are made to evolve.

Omit the nuts for allergy sufferers, or those who prefer their tarts to have a softer consistency.

Ingredients:

• Pastry (made with 8oz plain flour, 4oz butter, a pinch of salt and some water – or shop-bought)
• 1 leek, finely sliced (not including the tough, dark green end)
• 1 medium potato
• 2 handfuls of extra mature grated cheddar
• 1 tablespoon of crème fraîche
• 1 teaspoon of paprika, smoked, sweet or hot
• 1 tablespoon of crushed, toasted hazelnuts
• Olive oil
• Salt and pepper

Method:

1. Line a tart tin with the shortcrust pastry and bake blind for 10 minutes at 220°C
2. Fry the leeks in oil until softened
3. Remove from the heat and stir in the crème fraîche, nuts and half the cheese. Add the paprika, salt and pepper
4. Take the tart crust out of the oven and cover evenly with the leeks
5. Peel the potato and slice as thinly as you can. Layer the slices over the top of the leeks until the whole tart is covered
6. Sprinkle the remaining cheese, a dash of olive oil and a liberal pinch of pepper on top
7. Bake for a further 15 minutes at a reduced temperature (190-200°C) until the potato slices are cooked and the cheese is bubbling
8. Slice and serve hot with bread, beans or just ketchup

If you’re making your own pastry, chop the butter and use a knife (not your best) to cut it into the flour. When the knife has done most of the mixing, use your fingertips to work the fat in further, to get it evenly distributed throughout the flour. Add salt and a little water and use the knife again to work the water in. When the mix is quite stiff, use your hands to work it into a smooth dough, adding water as necessary. Rest the dough, wrapped in clingfilm, in the fridge for half an hour before using.

This post isn’t a recipe but rather a review of some recipes which fellow cake fans and spice lovers may appreciate. I’ve included relevant links and tips.

Mince pies

Mince pies are the best of all Christmas foods, as long as they’re nicely made! For me, factory ‘perfect’ pastry and sadly moderate-flavour mincemeat are an injustice to the season.

Homemade mincemeat is very easy to make and tastes SO much better than what you get in the shops. You can modify it to suit your own taste, leave the alcohol out for tee-totallers and keep it vegetarian using vegetable suet instead of the traditional pig or beef based variety. To make my mincemeat I abide by Delia Smith’s classic recipe. I make half the mix which is enough for about 30 mince pies. (I don’t make them all at once!)

This year I substituted most of the sultanas and currants for dried, chopped figs and this proved very popular.

To make the pastry you’ll need 2:1 flour and fat (butter and lard or just butter), a pinch of salt, some water and any spices or citrus zest you’d like to add. Again, Delia has the classic recipe and method. Don’t be scared!

Making the mincemeat is a two day process and putting the little pies together can also be time consuming. I still think it’s worth it though, for an extra special treat!

Cinnamon buns

Internet to the rescue again! I came across this recipe following a mention of cinnamon buns on Twitter. Like the mince pies, it’s a little time consuming (think a couple of hours rather than a couple of days though).

They are soft, light and delicious. Even better, they look more complicated than they are!

If you love cardamom and cinnamon these bread treats are for you. Well worth trying!

PS. I also halved this recipe, which made plenty of buns for me, my husband and several friends.

PPS. Dried yeast works fine – I used a couple of teaspoons.

Unbaked, un-squashed cinnamon buns

Nordic Baking

You may have noticed that Scandinavian cuisine is becoming trendy (hence the cinnamon buns). I’d originally suggested the new book from @scandilicious might be a good Christmas present but my in-laws surprised me with the Nordic Bakery Cookbook by Miisa Mink.

I’ve already tried two of the bread recipes and there are many more, breads, tarts, cakes and party snacks to get stuck into. Trust me, it’s not all herring and Jarslberg! I’d recommend this book for any keen baker, regardless of your interest in Norwegian or Scandinavian culture.

Happy baking!

Restrictions seem to be light if they even exist, as tweets so far have included the announcement of a family member’s death and jokes about Swedish culture.

Sweden claims they want a broad spectrum of citizens to use their account and each individual will get a week to control the updates. It’s a novel way of using the platform and I’m keen to see how the experiment goes.

Twitter has become known for allowing brands and corporations to interact with members of the public and show their human side. It’s been embraced by many businesses in the UK and abroad but for some organisations it’s a risky step that they’d rather not take.

But what are the risks for an entire country?

An embarrassment on Twitter will be stored forever, and may go viral if it’s funny or shocking enough. Could an embarrassment bring down the government? End tourism?

It could certainly damage these things but I wouldn’t avoid visiting or trading with a country just because I disliked what one person who happened to live there said.

Neither would I assume everyone in Sweden is stupid just because one person said something a bit daft online.

Every day people make mistakes or say stupid things online – not using an official country account but still as representatives of their country and culture.

It feels like it could be a risk but I can’t put my finger on anything that might go horribly wrong. An awkward typo? A swear-filled rant? These are far from ideal but the whole point of the project is to give voice to individuals.

Are they censoring?

Given the existing content of their newly taken-over Twitter stream it’s unlikely there’s any serious censorship going on. Perhaps they don’t need censorship because they’ve already vetted the participants?

In any case, I shall be watching with interest and reporting its progress.

If you’re interested in the people in charge, follow the link in the Twitter bio to learn about who is tweeting now. At the time of writing this, Hasan is in charge and he’s a second generation immigrant with an interesting perspective on racial integration in Sweden.

View the Twitter page here: http://twitter.com/sweden/

I got a comment on one of my posts recently that was very badly written. I don’t mind that – I’m not the kind of person who would reject a comment just because I didn’t like the author’s sentence structure. What worried me about it was that it came with a link to a copywriting website. At first I thought, ‘OK, maybe they’re affiliated with the site but a professional does the copywriting’. I even clicked the URL to check it out.

It looked OK

The design wasn’t bad and there weren’t any flashing banner ads. It seemed reasonable. Then I started reading.

O dear.

Not quite as bad as the comment I’d received but full of errors and discrepancies. The worst thing was when I tried to leave the site and a box appeared saying something along the lines of

“Stop! Please help us by saying what’s the main reason you’re leaving our site!”

O dear.

It made me think. If your English isn’t very good, either because it’s not your first language or you just struggled with it at school, how would you know if someone else’s writing was good or bad?

Would you recognise a well written sentence? Would you spot the tpyos?

The thing about spam is, although most people treat it as a joke, it must work at least some of the time or people wouldn’t keep doing it. The battle for online quality is still being fought and there are many sites which are substandard and poorly designed or implemented.

Avoid looking like a charlatan

• If your tastes in web design tend towards loud and ‘crazy’ you may need a second opinion to help you tone things down. I don’t advocate boring web design but your site should reflect your business and that means it needs to look professional, well organised (i.e. not cluttered) and populated with well written, good quality content.
• Pages for portfolios, case studies or client endorsements may be appropriate, depending on your business offering.
• Adding a link to your professional Twitter stream can also be helpful to show how you interact with people online. The Twitter stream is useful for showing that you are accessible and it gives people who don’t know you an insight into the type of person you are.
• Be warned, if you do this you need to be careful what you tweet. Swearing, bad spelling, hacked accounts and mistaken messages that you meant to send from your personal account can all spoil a beautiful homepage. Equally a stream of messages saying ‘BUY NOW!!!!’ or similar will mark you out as a spammer, not a savvy salesperson.
• That reminds me, don’t use all caps because that’s the online equivalent of STANDING REALLY CLOSE TO SOMEONE AND SHOUTING IN THEIR FACE. It also makes the text harder to read as many people recognise words from their shape. Put it in all caps and you lose the natural shape.
• Don’t clutter your page with too many adverts. It may be tempting but the effect on your page design won’t be pretty and visitors will assume you’re just online to make money from ‘click-throughs’.
• Lastly, don’t make it hard for people to leave your website. Boxes that ask “are you sure you want to leave this page?” are not cool. Believe it or not I’ve seen them used several times now and I would never revisit any of those sites.

If you’re wondering about web design, social media integration or how to impress on the web why not give Firehoop a call? You can also read more about web design and usability from their articles here.

Did I miss something? Let me know in the comments!