Introduction to Q&A: Other People's Kitchens

Plus a peek into Lynn Hill's Kitchen and a Strawberry Bun Recipe.

Other People’s Kitchens is a series of Q&A, with food writers listed in the FoodStack Library. These short discussions, inspired by

Giulia Scarpaleggia

‘Other People’s Pantries”, will focus on their kitchens, food writing, cooking, and any favourite recipes and tips they are happy to share with us.

I’ll start with a peek into my kitchen. I’ve also added a recipe for Strawberry Butterfly buns with vanilla buttercream.

If you are a food writer listed in the FSL and would like to contribute to this Q&A feature, please email me Lynn at FoodStackLibrary(at)gmail.com. And I will send over a few questions.

Remember to replace (at) with

@. Please mark your email ‘Q&A Other People’s Kitchen.’

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Lynn’s Kitchen

I spend most of my day in the kitchen. When not cooking or baking, I sit on a high stool by one of my countertops with a view into my garden. Here, I write and upload the list of excellent food writers to the FoodStack Library.

It’s the same countertop where I weigh my ingredients before baking and where my grandson draws and writes his little storybooks. As a young baby and toddler, it was a place where he and I would eat breakfast together.

Lynn’s Kitchen 2016

We had our kitchen remodelled in 2016. The old cupboards had wasted space on the top, which I couldn’t reach, so I asked for new ones to be fitted higher to allow for a shelf underneath. This allowed me to store the ingredients I use most often, giving me quick and easy access.

Kitchen gadgets and easy access shelves.

The gadgets I use the most, such as the air fryer, thermomix, and Kenwood Mixer, are all workhorses in my kitchen.

I keep my baking and cooking ingredients separate. Flour and other baking ingredients, including cake and flan tins, are in cupboards on one side of the kitchen, next to the fridge.

Jars, spices, and tins are in cupboards on the other side of the kitchen. I order flour in bulk and store it in one of the higher cupboards or a box hidden in a dark corner until I am ready to use it. I wish I had a proper pantry, but there isn’t the space.

My kitchen has a large window facing West. At the height of the British summer, it’s often too hot to cook or stand by the window to wash the dishes, even when the blinds are down. There’s no dishwasher, so everyone in the house takes it in turns to wash the dishes.

I shop at nearby supermarkets such as Sainsbury’s, the local Co-Op, or Butchers. We can also travel to Mark’s and Spencer’s food hall at the White Rose Centre just outside Leeds city centre.

I often buy pots of herbs I don’t grow in our garden and keep them on the windowsill. After they are used, I plant them in the garden, hoping they start growing again. Thyme has been the only herb that has continued to grow.

I am trying to grow French Tarragon from a packet of leaf sprigs I bought. It’s taking a while, but I’m hopeful.

Cutting back overgrowing herb bushes such as Sage and Rosemary - after they have flowered helps make them manageable. I then place them in water or hang them to dry to keep or use in cooking.

Laptop, airfryer and Thermomix.

Kitchen Tidy Tips

Tip 1—Here’s a little tip for food bloggers and anyone using their laptop while cooking or baking. I often use my laptop to type out and update recipes as I develop them. But the downside is that flour usually gets trapped between the keyboard keys, which, as has happened in the past, causes my keys to stick.

I place a large sheet of clingfilm over the top to help prevent flour and sticky fingers from clogging my keyboard. It still allows me to type and scroll.

Tip 2—Heavy gadgets such as Air Fryers and mixers can be difficult to move on countertops. Place them on a large piece of wood, such as a chopping board, to make it easier to pull them out. I keep meaning to add a handle to the side of the wood, making it even easier, especially if they are jammed into tight corners. It’s on my to-do list.

Look out for our first Q&A with a FoodStacker publication.

Lynn x

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Strawberry Butterfly Buns with a buttercream filling.

This recipe is also available in the Clandestine Cake Club newsletter.

Strawberry Butterfly Buns

Ingredients

For the Sponge cakes. Makes 9

• 170g baking block or softened butter

• 170g soft light brown sugar

• 3 medium eggs

• 170g self raising flour

• 1 teaspoon vanilla extract

For the Buttercream and Strawberry topping

• 200g icing sugar sieved.

• 100g butter softened.

• 1/2 teaspoon Vanilla Extract

• 9 large fresh strawberries

Method

Preheat the oven to 180 deg fan. Place 9 paper muffin cases into a muffin tin. Use more if you want to make smaller buns.

Step 1: Using an electric mixer or wooden spoon, beat the baking block/butter with the sugar until soft, fluffy, and lighter in colour.

Step 2: Gradually add the eggs, one at a time, adding a little flour between each one to help prevent curdling.

Step 3: Add the remaining flour and vanilla extract. Mix until well combined.

Step 4: Fill each muffin case with the cake batter, taking care not to overfill them. Using an ice cream scoop makes the job a little easier.

Step 5: Bake in the oven for 15 - 20 or until baked, testing the centre of each cake with a skewer until it comes out clean. Remove them from the oven and leave to cool completely.

Make the Buttercream

Step 6: Beat together the sieved icing sugar, butter, and vanilla extract until soft, fluffy, and almost white. If needed, add a little milk or cream to make the buttercream softer.

Strawberry Butterfly buns with vanilla buttercream.

Step 7: Scoop out the centre of each bun and slice it in half.

Step 8: Fill each hollow with buttercream. TIP: To make it easier to fill each fairy cake, place the buttercream in a piping bag with a large nozzle at the end.

Step 9: Place the two cut pieces of sponge on top of the buttercream, creating the butterfly effect. Then, place a fresh strawberry between the two pieces of sponge on top of the buttercream.

To eat the strawberries, grab hold of the little green leaves and pop them into your mouth, savouring every bite.

Storage

Although you can keep them for a few days in an airtight container, I kept mine in the fridge because of the fresh fruit. Bring them back to room temperature before serving.

Any leftover buttercream can be saved in the fridge or frozen for later use on other buns or cakes. To make it softer for pipping, bring it back to room temperature and give it a good mix.