That was the month that was - February 2024
Taking a look at the last month and sharing a fabulous seasonal recipe just in time. It's so worthwhile finding the time to try this rhubarb cake so hunt out some forced rhubarb before its too late.
Hello friends
At the beginning of the year I thought it might be a nice idea to share a monthly peak behind the scenes in what is happening in my life both in and out of the kitchen. That is all well and good when interesting things are happening and January was pretty busy and I was able to share the progress of my DIY kitchen refit and upgrade .
And then came February! I had been hoping to tell you it was nearly finished with new replacement doors and splash backs fitted, but frustratingly a few unplanned expenses has meant it has had to be put on hold for the time being, but that’s the way life rolls sometimes. On the plus side, I rather like having all my ingredients and pans on show and in easy reach without having to open cupboard doors, at least for the short term.
So, what has been happening in February? I have still been on decorating jobs, but this time up at our holiday rental cottages in Suffolk while they are empty. Old properties need constant attention, and this year we have relaid the kitchen floor, upgraded the lights, and added emergency lighting to the corridors. Back home in London I did repaint the inside of my rather battered pan cupboard so that looks cleaner and brighter now.
I’m a member of Popchoir and we did the first performance of the year at St.Pancras station to raise money for the British Heart Foundation. Singing nonstop for 2 hours off book (no lyrics or sheet music) without repetition, we raised a very healthy £1609. Here’s a picture of us at a previous performance just before Christmas last year.
I’m not a great singer, but I do love singing, and singing in a choir is so good for your mental health, not to mention a great way to make new friends.
In the kitchen, I’ve been busy baking and shooting some new recipes for the blogs and playing around with my air fryer (more on that in the next edition of More Crumbs coming soon).
My latest post is a fantastic Rhubarb and Custard Genoise cake made with forced Rhubarb and I love it. Light and airy, not too sweet and with a vibrant burst of colour from the rhubarb.
I didn’t find forced rhubarb until quite late this year and only published the post yesterday, which is why this newsletter is a day late this week. I really didn’t want to have to wait another week before sharing it with you as forced rhubarb will not be around for much longer.
In an ideal world I would have also published a couple of complimentary posts first on Creme Patisserie and Genosie cake, but these will follow soon (hopefully!!).
So that’s about it for now until next week have a delicious week.
Rhubarb and Custard Genoise Cake – Only Crumbs Remain
This delicate genoise cake recipe marries the classic flavour combination of rhubarb and custard, teaming it with orange for extra deliciousness.
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