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Debby Donnelly Addison

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Moist chocolate sponge layered with whipped cocoa cream and fresh strawberries. There’s nothing not to like about this luscious bank holiday bake.

Ingredients:

170g self raising flour

170g caster sugar

170g baking margarine

3 eggs

2tsp cocoa powder

For the filling:

400ml double cream

300g icing sugar

35g cocoa powder

200g strawberries

Method:

  1. Preheat the oven to 160C/140C (fan)/gas mark 3. Grease and line a 12-15cm round cake tin in preparation.
  2. Beat together the baking margarine and caster sugar until pale and fluffy. Stir in the flour, eggs, and cocoa to form a smooth batter.
  3. Transfer the batter to the prepared cake tin and bake in the oven for 50 minutes, or until a skewer inserted into the centre comes out clean. Leave the cake to cool in its tin.
  4. Whisk together the double cream, icing sugar and cocoa until the mixture looks spreadable.
  5. Slice the cake into three even layers. Wash the strawberries and slice each one in half. Starting with the bottom layer, line the edges of the cake with halved strawberries, exposed side facing outwards. Fill the inner circle with cream. Top with the second cake layer and repeat.
  6. Spread any leftover cream on top of the stacked cake and finish with a pile of strawberries. Serve immediately, keeping any leftovers in the fridge and consuming within 2 days.

In a world where we’re more connected than ever, is social media making it too easy to hold a grudge?

“Well I hope you have a nice life, you’ll never hear from me again” I screamed down the phone before slamming it down with such veracity that the handset cracked. Fortunately, this was back in 1999 (no man is worth filing a claim on my phone insurance in 2020), so the damage was negligible, but my blood was boiling. Tom Hegarty (name changed to protect the IDIOT) wasn’t taking me out that night, he was taking one of my classmates instead. After spending three days deciding what to wear, hours of phone calls with my friends debating how the night might go, and nearly losing an ear ironing my hair, I was being stood up for one of my closest friends. Both Tom and “friend” felt my wrath, and, true to my word, neither of them heard from me again. So why was it that at 16 years old, I was better facilitated to cut off people who have caused hurt than I am now at 37? Have I emotionally devolved over the last two decades? Has age made me bitter? Or is it all thanks to that Mark Zuckerberg guy? Yeah, let’s look at that last one, shall we?
When it comes to Facebook, I’ve got one rule: if I wouldn’t let that person in my home, then they’re not having access to my social media. My Instagram and Twitter accounts are a free for all, but that’s where I’m polished and professional. Facebook is where I can be at home with my fellow trash brethren, people I went to school with, co-workers who share my sense of humour, the place where I can let off steam without losing a few hundred followers and receiving an angry call from my agent. I thought I had been stringent, keeping my friends close and my enemies, well, nowhere near. But upon looking closer, this wasn’t necessarily the case. Going through my friends list, there were friends who had actually done some pretty rotten things but had never apologised. Guys who I have zero contact with except for the odd occasion when they’d get drunk and send a creep shout in the early hours of the morning. People who I actually cut off long ago, but then a couple of years pass, they send a friend request online, and you find yourself reconnecting with someone you never would have in real life. Had social media not existed, the likelihood of someone having the balls to knock at your door and ask to be friends after putting your window through three years prior is pretty non-existent. But hey, it’s 2020 now, who needs to apologise when you can hide behind a screen and pretend nothing ever happened?

The Grudge Factor

“You’ll delete them, then add them again in a few weeks” my friend, Chris, mocked this morning. There’s no way this can be true. Or can it? Although I make zero effort to maintain friendships or communication with these people in reality, I allow the virtual friendship to remain. Whilst I would love to claim this to be an act of altruism, a permanent extension of the olive branch, I’m going to ‘fess up and tell you it’s nothing like that at all. It’s petty and wrong and childish and petulant, yet devilish and utterly delicious: I just love holding a grudge. And I know I’m not alone.
“I keep those b*stards on Facebook so I can watch them fail” was my brother’s response to this. A professional musician, Peter’s career has been one long, (yet glorious) uphill struggle to success. “I keep people on there so they can see what I’m doing”. I get that. As someone who has also worked damn hard to get where I am today, there is a small part of me that still holds on to the put downs, the throwaway quips (“people remember you because you’re funny, not for your looks”), the well meaning naysayers (“you can’t change careers at 28, what a waste of a degree”) and the downright b*stards (“just **** off and die”). Sure, the “healthy” way of dealing with these feelings would be to cut these people off completely, but the satisfaction I get from proving them wrong is just so, so sweet. It’s a driving force, it pushes me to do more, to be more. Rachel, a friend of mine who awesomely juggles raising her children and training to be a nurse, is completely fuelled by her grudges: “I’ve plenty of contacts on Facebook who only have me on there because they want to see me fail, but I keep them there because I want them to see me win. It’s a two way grudge, and I’m winning my side because I’m turning that negativity into something good”.
Ok, so some good can come from the rage, but had social media not come into play, surely we would do what we did twenty years ago and move on? Holding grudges is proven to be detrimental to our mental and physical health, so why do they feel so damn good? “Because our curiosity is satisfied, we used to cut people off knowing full well that that was the end of the road, but now we can see what they’re up to and it makes us feel better about ourselves”. At 50 years old and with three divorces under her belt, no one knows more about grudges than my friend, Sue. For her, checking up on her exes on social media isn’t unhealthy, it’s cathartic, amusing, and it a fun way to spend a Friday evening. More-so, I suspect it is a form of reassurance, of remembering that the heartbreak was worth it and the right decision was made. It’s just sometimes, we have to feel as though we’ve bettered someone, we’ve got one up on them, to silence the whisper of “what if?”. Rather than an act of pettiness, some grudges could well be a well placed defence mechanism, a self imposed measure to ensure you don’t pick up the phone late one Friday night and tell him you miss how he used to bring you coffee when you were working late. It cracks the lens of the rose tinted glasses and keeps you from remembering things differently and making excuses for their behaviour. The grudge fills you with adrenaline as you’re scrolling through their Facebook feed, and that adrenaline drowns that sickening feeling in your stomach, the one that dares to suggest that you made the wrong choice, even when it was 100% right. Having your curiosity satisfied via social media may well enable you to keep a heathy distance physically from those who have hurt you, and that seems perfectly reasonable to me.

Just call me Petty Labelle

Of course, grudges aren’t all about self preservation, sometimes they’re just for our own amusement. Pretty much everyone I spoke to about this agreed that they had kept people on their Facebook friends list just for the comedy value. Friendships that had naturally run their course, old colleagues you wouldn’t say hello to in the street, they’re all fair game for a few laughs, self validation, and for when we’re feeling a being a bit nosey. Admittedly, in a day and age where access to intimate details and the day to day lives of our foes is scarily accessible, it would be difficult to dampen our curiosity and refuse a sneaky peek. One friend, who shall not be named, has a next level solution that feels both terrifying and sensible in equal measure: “It’s simple, if someone upsets me, they get deleted and blocked. It’s therapeutic and final. But I also have a fake profile so I just spy on them from that so I don’t have to look at their stupid photos every day”. Compartmentalising friends and foes in this way seems borderline genius, but it’s not for me. Keeping everyone who has ever hurt me in one virtual cell may seem sensible (and will no doubt work for many), but I know where that will lead. It’ll be somewhere I visit when I’m having a bad day, somewhere with the potential to not just create the amusement we’ve joked about here so far, but to remind me of all things I hate about myself. To validate, albeit temporarily, all the flaws these people have preyed upon, pointed out, or exacerbated. That’s not a happy place to be. It’s not a healthy place. It’s not somewhere I want to visit.

The Purge

Chris was a bit more black and white about this: “If someone has caused immense upset, they get deleted so I don’t end up throwing my phone at the wall”. I read over his words several times, opened up my Facebook page and deleted 48 people. That’s 48 people who, if I’m completely honest, probably weren’t on there for the best of reasons. I don’t care that I can’t see what they’re doing any more, nor do I care that they can’t see my goings on either. Taking the time to think about why I hoard ex friends and ex boyfriends like a crazy cat lady collecting strays made me realise that these people did nothing to enhance my day to day life. It’s sad, but sometimes you’ve got to move on, even if it means permanently losing the opportunity to send screen shots to your friends to laugh at. It’s just not healthy. Social media has made it too easy to revisit those feelings, regardless of whether they’re positive or destructive. We can’t slam the handset down anymore (too expensive), scream into a pillow and hope we don’t bump into them at the weekend. They’re commenting on our mutual friends posts, their liking other girls photos, they could live 200 miles away and yet they’re there, in our lives, every day. We can’t be granted closure if we’re constantly looking back and checking up on what they’re up to. Sometimes, you’ve got to sacrifice the comedy, the adrenaline, the glorious rush of the grudge, and say welcome to the block button.
I’ve no doubt that over the coming months, some of my deletees will try and add me on Facebook again. Time will tell if I hold on to this new found sense of grudge free relief, or if curiosity will get the better of me and I’ll let them back in. Whilst I feel better, lighter, for not being reminded of my grudges every time I go online, I’ll admit, that tiny tickle of curiosity is prickling the hairs on the back of my neck. Right now, I’m not going to cave, life goes on and I don’t need to feed off negativity to get me where I want to be. And let’s face it, I can always get one of my friends to take a peek for me…

Although blackberry and white chocolate may sound like unlikely bedfellows, this pairing is absolute marriage material. The flavour combination is summertime Sunday blackberry picking followed by Milky Bars on the back step. Shards of late afternoon sunlight poking through the curtains, which have been closed so mum can watch television whilst she does the ironing. Saying goodbye to our friends and having one last go on the garden swing, worrying that our blackberry stained hands won’t wash clean before school tomorrow. Even if you haven’t tried it before, this flavour tastes like summer and home.

Ingredients:
Serves 16

Choux pastry:
150g plain flour
250ml water
100g unsalted butter
4 eggs
1 tsp granulated sugar
1tsp salt

Filling:
310ml whole milk
200g granulated sugar
3 egg yolks
2 tbsp plain flour
2tbsp cornflour
1tsp vanilla extract
100g blackberries, chopped

Topping:
100g white chocolate
Few drops of juice from the blackberries
Edible flowers

Method:
1. Preheat the oven to 200C/180C(fan)/gas mark 6. Line a tray with baking paper and make sure you have a piping bag at the ready.
2. Start the choux pastry by combining the butter and water in a pan and bringing to a rapid boil. Sieve together the flour, sugar and salt in a separate bowl.
3. Remove the pan from the heat, add the dry ingredients, and stir briskly with a wooden spoon. You want to keep stirring until the dough forms a ball that pulls away from the sides of the pan. Leave to cool slightly.
4. Whisk the eggs together in a jug. Pour the beaten eggs into the dough mixture, stirring continuously until it comes together. Be patient, this can take a couple of minutes, but I assure you that you will be left with a smooth, glossy dough.
5. Spoon the dough into a piping bag and pipe long fingers onto the prepared sheet. Bake in the oven for 20-25 minutes.
6. Remove the shells from the oven and prick the base of each one with a fork to prevent them going soggy. Leave on a wire rack to cool completely.
7. For the filling, warm the milk over a low heat until hot, but not boiling. Whilst the milk is on the hob, whisk together the flour, egg yolks, cornflour and sugar until no lumps remain.
8. Add half of the milk to the egg mixture, stirring constantly. Pour the egg mixture into the pan with the rest of the milk and return to the heat. Continue to heat and stir until thick. Stir in the vanilla extract and leave to cool completely.
9. Cut the éclair shells in half lengthways and pipe a layer of cream over the top. Sprinkle with chopped blackberries and pop the pastry lid on top.
10. Melt the white chocolate in a heatproof bowl suspended over a pan of barely simmering water. Add a few drops of the residual juice from the blackberries to create a soft violet shade.
11. Pour the chocolate over the eclairs and decorate with edible flowers. Best enjoyed immediately with good company and a cold glass of wine.

A quick and easy bake requiring very little effort, this Cheat’s Galatopita is the ultimate comfort dish.

There’s so much going on in the world right now, and if that’s not an excuse to have custard for breakfast then I don’t know what is. I’m not claiming this is the real deal, I’ve cheated BIG time, but the flavour, texture, and everything else isn’t a million miles off the original. You can, of course, make it with cream, but I went with whatever I had left in my fridge this morning and it still tastes wonderful.

Ingredients:

7 sheets of filo pastry

70 butter, melted

3 large eggs

100g granulated sugar

Pinch of salt

335ml whole milk

Zest of one lemon

1tsp cinnamon

Extra cinnamon and icing sugar, for dusting.

Method:

  1. Preheat your oven to 180C/160C (fan)/gas mark 4.
  2. Brush your first sheet of filo pastry with melted butter. Scrunch the pastry together, lengthways in, before twisting into a spiral. Place in the centre of a pie dish.
  3. Repeat this step with the remaining six sheets. Bake in the oven for 20 minutes.
  4. Remove the pastry from the oven and leave to cool for 10 minutes.
  5. Whisk together the eggs, sugar, salt, cinnamon, and lemon zest. Add the milk, whisking until smooth.
  6. Pour the custard over the pastry. Place a sheet of baking paper over the top (to prevent burning) and return to the oven for 50-60 minutes, or until the custard has set.
  7. Remove the dish from the oven, dredge with icing sugar and cinnamon, and serve immediately. Leftovers (if any) can be refrigerated for up to three days.

Toffee and apple, synonymous with autumn, golds and reds in all their glory. But that doesn’t mean they can’t be enjoyed as a winter warmer too. There used to be a greengrocer close to my home that sold teeth shattering toffee apples as soon as the first leaves fell from the trees. Although the coating was frightfully hard, it was worth nibbling through the caramel to get to the crisp, fresh apple encased within. This recipe exemplifies the beauty of these two flavours, but without the risk of an expensive visit to the dentist.

A Dutch Baby is a large, puffed up pancake that differs from a Yorkshire pudding in that it uses more eggs and is cooked in butter rather than dripping. The sweet, lightly spiced batter envelopes the chopped apple, allowing it to soften and mellow whilst supported by the fluffy pillow of pancake. If you’re hankering after a savoury version, omit the cinnamon, lemon, and apples, and fill the cooked pancake with bacon, spinach, and a freshly poached egg. The perfect weekend recipe.

Serves 4

Ingredients:

Pancake:
75g plain flour
150ml whole milk
20g butter
2 eggs
2tbsp caster sugar
½tsp cinnamon
Pinch salt
Zest of one lemon
2 eating apples, cored and chopped into segments
Caramel sauce:
115g granulated sugar
45g butter
65ml double cream
65ml water
Pinch of salt
Vanilla ice cream, to serve

Method:

1. Sift together the flour, sugar, lemon zest, cinnamon and salt in a large bowl. Make a well in the centre and add the eggs and milk, whisking to create a smooth, runny batter. Leave to rest for 20 minutes whilst you chop the apples into segments.
2. Preheat your oven on its highest setting (it needs to be incredibly hot for the pancake to puff up). Warm an iron skillet or other oven safe pan on the hob. Add the butter and heat until it’s frothy and bubbling.
3. Add the batter to the pan and scatter the sliced apple around the centre. Reduce the oven temperature to 220C/200C(fan)/gas mark 7 and bake for 15 minutes. You must resist the urge to open the oven door during the bake or else you won’t get the fluffy, pillowy texture that we’re after.
4. Whilst the pancake is in the oven, make the caramel sauce by combing the sugar and water in a saucepan set over a medium heat. Rather than stirring, swirl the saucepan around until the sugar and water have turned a light amber colour. Carefully add the butter and whisk until fully melted. Remove the pan from the heat and whisk in the cream and sea salt before setting aside to cool.
5. When the 15 minutes are up, remove the pancake from the oven and leave it for 30 seconds to deflate. Drizzle with fresh caramel sauce and serve with a scoop or two of vanilla ice cream.

Easy and delicious with very little prep time, this no bake cheesecake is the dessert we all need right now.

Ingredients:

400g chocolate chip cookies

100g butter

580g cream cheese, softened

150g sugar

350ml whipping cream

1tsp vanilla extract

50g dark chocolate, chopped

100g extra cookies, to decorate

Method:

1) Blitz the chocolate chip cookies either in a food processor or by placing them in a sandwich bag and bashing them up with a rolling pin.

2) Melt the butter and stir in the cookie crumbs. Use the mixture to line an 18cm cake tin, taking the crust up the sides if you wish. Refrigerate for 15 minutes.

3) Whisk together the cream cheese, sugar and vanilla extract. In a separate bowl, whisk the whipping cream until soft peaks form. Fold the whipped cream into the cream cheese mixture before gently stirring in the chopped chocolate.

4) Transfer the cheesecake mixture to the cookie base. Refrigerate for at least 4 hours, ideally overnight.

5) When the cheesecake has set, decorate the top with the remaining cookies. Keep refrigerated and consume within 3 days.

A delightful marriage of flavours, ginger teases out the sweetness of the pork and peppers, whilst garlic provides a succulent, sharper definition. A quick supper that can be whipped up in under 10 minutes, you can always switch the pork to Quorn for a veggie friendly option.

Ingredients:
500g pork loin, cut into strips
1tsp salt
½ tsp black pepper
1tbsp vegetable oil
5 cloves garlic, peeled and minced
2” chunk of fresh ginger, grated
4tbsp runny honey
2tbsp sriracha sauce
1tbsp rice/white wine vinegar

To serve:
Chopped peppers
Noodles
Sesame seeds
Spring onions, chopped

Method:
1. Whisk together the honey, sriracha and rice/white wine vinegar. Set aside.
2. Heat the oil in a wok or heavy based pan, swirling to coat. Add the chopped peppers and cook for 3 minutes before removing from the pan.
3. Add the pork and season with the salt and pepper. Cook for 2-3 minutes, or until the meat has browned on both sides.
4. Remove the pork from the pan and set aside. Return the pan to the heat and add the garlic and ginger. Cook for 30 seconds before raising the heat and adding the sauce mixture. Bring to a boil, stirring frequently as the sauce thickens. Toss the pork in the pan until the meat is evenly coated. Add the peppers before giving everything a good stir.
5. Cook the noodles in a pan of briskly boiling water. Drain and transfer to your serving bowls. Top with the pork and peppers before sprinkling with spring onions and sesame seeds. Serve immediately.

Why brave the storm this weekend when you can stay cosy in the kitchen and bake up a storm of your own? Surprisingly easy and lightly spiced, this cake is ready in under 80 minutes.

Ingredients

13/4 cups plus 1 tablespoon self-raising flour
1 cup light brown sugar
1 cup baking margarine
4 medium eggs
1 pear, peeled cored and diced
1 tablespoon ground cinnamon
1/2 tablespoon ground ginger
Ground nutmeg
1 tablespoon golden syrup
2/3 cup icing sugar
6 crushed Biscoff cookies
Splash water

Method
Step 1
Preheat the oven to 325ºF. Lightly grease a bundt pan and set aside.
Step 2
Combine the flour, light brown sugar, margarine, and eggs in the bowl of a stand mixer. Whisk until smooth. Gently fold the pear into the cake batter along with the spices and golden syrup.
Step 3
Transfer the batter to the prepared bundt tin. Bake in the oven for 60 minutes, or until a skewer inserted into the cake comes out clean. Leave the cake to cool on a wire rack.
Step 4
When the cake is fully cool, whisk together the icing sugar with a splash of water. Keep adding water a little at a time until the icing reaches a smooth pouring consistency.
Step 5
Pour the icing over the bundt, leaving it to run down the ridges of the cake. Sprinkle the crushed Biscoff cookies over the top and enjoy.

So quick and easy, these fluffy, puffed up pancakes are layered with fried chicken and bacon for a savoury twist. I’ve used Sublime Chimichurri Butter, but you can use regular butter if you prefer. Pro tip: Cook the chicken in the oven and finish with a quick deep fry to keep the meat extra juicy.

Ingredients:

135g plain flour

1tsp baking powder

2tbsp caster sugar

Pinch of salt

130ml milk

1 egg

2tbsp Sublime Chimichurri Butter (plus extra, for frying)

To serve:

Fried chicken

Cooked smoked streaky bacon

Maple syrup

Method:

  1. Sift the flour and baking powder into a large bowl. Stir in the sugar and salt.
  2. Melt the chimichurri butter and leave to cool for one minute.
  3. Whisk together the milk, egg and melted butter. Combine with the dry ingredients and whisk to form a stiff batter.
  4. Heat a little chimichurri butter in a pan set over a medium heat. Add a ladle of pancake batter and cook until the top starts to bubble. Flip the pancake over and cook for another 30 seconds. Remove from the pan and repeat.
  5. Layer up the pancakes with the fried chicken and bacon. Drizzle with maple syrup and serve immediately.

A quick and easy bake requiring very little effort, this Cheat’s Galatopita is the ultimate comfort dish.

There’s so much going on in the world right now, and if that’s not an excuse to have custard for breakfast then I don’t know what is. I’m not claiming this is the real deal, I’ve cheated BIG time, but the flavour, texture, and everything else isn’t a million miles off the original. You can, of course, make it with cream, but I went with whatever I had left in my fridge this morning and it still tastes wonderful.
Ingredients:
7 sheets of filo pastry
70 butter, melted
3 large eggs
100g granulated sugar
Pinch of salt
335ml whole milk
Zest of one lemon
1tsp cinnamon
Extra cinnamon and icing sugar, for dusting.
Method:

  1. Preheat your oven to 180C/160C (fan)/gas mark 4.
  2. Brush your first sheet of filo pastry with melted butter. Scrunch the pastry together, lengthways in, before twisting into a spiral. Place in the centre of a pie dish.
  3. Repeat this step with the remaining six sheets. Bake in the oven for 20 minutes.
  4. Remove the pastry from the oven and leave to cool for 10 minutes.
  5. Whisk together the eggs, sugar, salt, cinnamon, and lemon zest. Add the milk, whisking until smooth.
  6. Pour the custard over the pastry. Place a sheet of baking paper over the top (to prevent burning) and return to the oven for 50-60 minutes, or until the custard has set.
  7. Remove the dish from the oven, dredge with icing sugar and cinnamon, and serve immediately. Leftovers (if any) can be refrigerated for up to three days.