Friday, 17 February 2017


Recipe of the week...
Lemon fairy cakes

Ingredients: 110g butter or marg, 110g caster sugar, 2 eggs, 110g self-raising flour, 2 teaspoons baking powder, 2 lemons, ½ a jar lemon curd, 36 lemon jelly slices (for decoration).

Time taken: Half an hour to make and 20 mins to bake. Then a while cooling and half an hour to decorate. So, a couple of hours total.

Hi readers,

Fridayyyyyyyy!!! It’s official.. we’ve made it to the end of the week. HOO-RAY! Can you even remember the start of the week?? I don’t know if I can it seems like so long ago. This week has been looong. Long. Long, and is it just me or has it been a hard one? Like, more difficult than normal. No, it definitely has. It’s been tough.

For me: There was the dentist, not pleasant. I won’t detail. Then there was Valentine’s Day as a single gal, facing the onslaught. Romantic bliss rammed down everyone’s throats via every imaginable form of social media. And, there was work. With many colleagues and clients away skiing over the school holidays! Enjoying the French Alps and leaving the rest of us to chaos. What a week.

How about you – what do you think?? How’s the week been for you, lovely readers? I bet it’s been one hell of a week, one way or another! And, if it hasn’t been one hell of a week, then what are you waiting for?! It’s Friday.. cue the champagne!

 I love the feeling on a Friday evening when you walk out of work. Like: cool shades on and fireworks lighting up the sky, then office explodes in the background as you drive away. That doesn’t happen but this exactly how it feels for me, when I walk out on a Friday. Like… YASS.

One night of irresponsible drinking and reckless behaviour, in my pyjamas on the settee no doubt, and then it’s on with the weekend. And two days of goodness knows what! I love the feeling on a Friday that just anything could lie ahead. There’s wonderful potential in the unknown.

Basically: I’m feeling pumped up for Friday night and the weekend ahead, readers, and I hope you are, too. I hope you're excited and happy and – to quote from The Perks of Being a Wallflower (an excellent film, which I watched last night) – you feel infinite.

You’re not feeling like you could jump out of your skin you’re so excited for Friday night?? Well, readers, that just isn’t good enough. Feed your minds and embrace the potential that the weekend holds.

You need a powerful film to watch – with characters that will have you engrossed and a plot to steer your mind away from work stuff? I say, watch The Perks of Being a Wallflower.

You’re looking for an insightful page-turner to sink your teeth into – a new book to read that contains fresh perspective and food for thought? I say, Steal Like an Artist by Austin Kleon.

Go read this book, I insist

You’re on the hunt for a fact or a figure or a quote (to save as your phone’s wallpaper or write in the front page of your work notebook, perhaps) – one that will inspire you to think outside the box or dream bigger? I say, how about…

“The work you do while you procrastinate is probably the work you should be doing for the rest of your life”
- Jessica Hische (taken from Steal Like an Artist by Austin Kleon).  

… that’s been inspiring me through the week! Maybe it’s the ChefBeHere blog?? And I’ll still be here sharing recipes in eighty years’ time!

With a boyfriend by then

Who knows. But I’m definitely here today and certainly do have a fabtastic recipe to share, readers! Don’t doubt it! So. My recipe of the week, this week, is one that I hope will inspire you to look ahead to Spring, readers, and one that I hope will get you baking – because it’s been ages since I shared a recipe for a bake. Far too long.. goodness!

This week, my Father Bear was another year wiser. And so we had a bit of a fuss for him and went out for a birthday tea. We went heavy on a whisky theme for his gifts and, for the occasion, I got my bake on! Had to dust off my baking box when I got it down from the cupboard for this first bake of the year.

How have I not baked in six weeks?

And then none of my ingredients were all that inspiring! They were too Christmassy. So I braved the sleet and made it to the shop for some new baking kit.. and found, readers, that (in Asda, at least).. Spring has sprung! Daffodils and Easter eggs and hot cross buns and, even if it’s freezing outside, some small signs that Spring could be around the corner.

So. I put all my eggs in one basket and went for a Spring theme. Lemon was my flavour of choice – as it’s fruity and yellow – and I decided to adapt a basic fairy cake recipe to give it a citrus twist. And this went really well! I had fun in the kitchen, baking away and watching the miserable weather outdoors, and then the fairy cakes were met with rave reviews both at work and at my Father Bear’s birthday bash. Result.

Do you have a special occasion coming up? Someone’s birthday, maybe, or you’re hosting a dinner party for friends?? These fairy cakes could be a lovely addition to any celebration! And even if you don’t have a reason for a party, really, there’s always cause for baking one way or another! Why not bake up a batch of fairy cakes and invite friends over for a cuppa and cake at the weekend? Or surprise your colleagues at work with a cakey treat?

If any have some time to spare for a spring-inspired recipe, for some citrusy little cakes (that aren’t too big and so aren’t really naughty!), then I think you should definitely roll up your sleeves and give lemon fairy cakes a go. Ready to get your bake on?? Here’s how to magic up a batch of tasty buns in just 15 simple steps…

1.     Stick the kettle on, brew a cuppa, and get all your ingredients and baking kit out.
2.     Heat the oven to 180C and line a 12-hole fairy cake tin with paper bun cases.
3.     Grate the zest of your lemons into a bowl.
4.     Measure your butter and sugar into a large mixing bowl, and use a wooden spoon to cream them together until you have a smooth, pale paste.
5.     Crack your eggs into a mug and use a fork to whisk them up a bit, then cut your lemons in half and squeeze the juice of lemons into the mug.
ChefBeHere Top Tip: Look out for any lemon pips falling into the mug! If they do, be sure to fish them back out again.

6.     Tip your eggy mix into the big mixing bowl, and spoon in your lemon zest. Give everything a good stir together.
7.     Measure out your flour and add 2 teaspoons of baking powder.
8.     Sieve your dry ingredients into the main mixing bowl, so that they lightly coat the contents, and then use your wooden spoon to gently fold all the cake mix together.
9.     Once the mix is quite smooth, with no major lumps, spoon it out evenly between the bun cases until they’re half full.

10.  Carefully transport into the oven to bake for 10-20 minutes, until they’re golden brown on top.
ChefBeHere Top Tip: The bake time is quite vague here as it depends greatly on the oven you’re using. I would advise checking on your buns after ten minutes to see if they’re done; if they are then you can take them out, and if they aren’t then this is the perfect time to swizzle your bun tin around to face the other way. Then, keep checking every five minutes after that. Fairy cakes are only small so they can quickly go from baked to burnt! We don’t want that so keep a good eye on them.

11.  Once your buns are nicely browned, safely take them out of the oven and turn the oven off. Leave your buns on the side, to cool for half an hour, and in the meanwhile you can get your dishes done and clean up the mess in the kitchen!
12.  Come back to your buns once you’re ready to decorate. For this you will need a sharp knife, a jar of lemon curd and a teaspoon, and some lemon jelly slices for decoration.
13.  For each bun, take it out of the bun tin and sit it on a square of kitchen towel. Use your sharp knife to carefully cut a circle out of its top. Take the top of the bun off and cut this circle of cake in half (to make your two fairy wings).
14.  Then spoon a dollop of lemon curd into the hole you’ve just made in your bun, and arrange your two cake wings, pressing them into the lemon curd so that they point upwards as though your fairy cake were flying.
15.  Finally, take a few lemon jelly slices and press these into the lemon curd in a row running between the two wings, like the body of a butterfly. Repeat this for each of the fairy cakes, and try not to eat all the lemon curd and jelly slices in the process!

And that, readers, is all there is to it. Not too difficult is it! Maybe don’t attempt this bake while drunk – there is some skill required during the decoration stage when you’re slicing the heads off your fairy cakes (although on BBC Good Food it does claim “this easy peasy recipe is perfect for baking with children”… ha!) – but as long as you’re relatively sober and have the right ingredients, and enough time, then I reckon you should be fine.

Even my Brother Bear and his Lady Bear could do well with this bake! And they are not bakers, readers, they really aren’t. Do let me know! Let me know how you get along with this recipe, if you give it a go. I hope it works out well for you and you have some lovely fairy cakes to share with your colleagues or loved ones.

Have a fun Friday night, feeling infinite, and a fantastic weekend.

Friday safely readers,


Get your bake on, readers!
Such pretty cakes to bake

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