Having recently sampled some of Italy's delicacies in the country itself, Vintage Bakehouse would like to share with you what it considers to be a few of the best and most traditional Italian foods.

SICILY

Although neighbouring Italy, the Island of Sicily has inherited many if its culinary traditions from the Greeks, Arabs, Normans and Romans.

Siclian cuisine mostly derives from agricultural practices introduced to the island by the Greeks, who invaded and settled in Sicily during the 8th Century BC. The Greeks introduced olive trees, wheat and vines, from which they produced sweet wines called Malvasia, from both dried and fresh grapes. They also made desserts from honey, nuts, milk and flour, and introduced grapes, figs, pomegranates, walnuts, hazelnuts and ricotta cheese to Sicilian cooking. 

The Arabs swept out of Africa and rapidly conquered much of the Mediterranean, including Corsica, Sardinia, Spain, and Sicilia. With them they brought apricots, sugar, citrus fruits, rice, saffron, raisins, nutmeg, pine nuts, almonds, pistachios, cinnamon and oranges to Sicilian cuisine. As they combined fruits, meats, nuts and vegetables with spices such as cumin, saffron and sumach, the foods of Sicily were to become a little hotter, sweeter and spicier than those found in the mainland.

Sugar cane was probably one of their most significant contribution to the Islands cuisine. Whilst sugar revolutionised European confectionary as a whole, Sicilian sweets and desserts developed with an additional authentic taste acquired from Middle Eastern ingredients such as almonds, pistachios, sesame seeds, honey, candied fruit, figs, pomegranates and citrus fruits, along with flowers such as orange blossom, jasmine ad rose flower waters.

Arancini

On the menu in many of Sicily's cafes is a snack of North African origin called arancini, introduced during the Arab rule. It is a ball of rice stuffed with ragu of meat in tomato sauce, coated with breadcrumbs and then deep fried. Originally, the Arabs prepared arancini using rice flavoured with saffron and stuffed with meat, peas ad carrots. The saffron gave the snack it's colour, pertaining to the name 'arancini', which means 'little oranges' in Italian. Today, there are many variations of arancni; some stuffed with mushrooms, some aubergine and some with pistachio. The appearance of this snack also varies from round to a more conical shape, usually dependant upon whether you are on the east or west of the island.


http://www.jamieoliver.com/recipes/member-recipes/Arancini%20(Sicilian%20Stuffed%20Rice%20Balls)/1212

Cannoli

Translated as 'little tube', cannolo or cannoli is a Sicilian pastry served throughout the Island and Italy. Traditionally given to friends and family during carnival time by the wealthy families of Palermo, this tube shaped shell of fried pastry dough is filled with sweet and creamy ricotta cheese, mixed with dried candied fruit, then decorated with glazed cherries or pistachios.

http://allrecipes.co.uk/recipe/13692/classic-cannoli.aspx

Martorana Fruit

Considered jewels of most Sicilian patisseries, martorana fruits, also known as pasta reale or frutta reale are marzipan treats. The name 'martorana' comes from the martorana church, which began its life as a place of worship for Palermo's Greek Orthodox community. Here, one Easter, nuns shaped and decorated marzipan to resemble real fruit, then hung them in dormant trees to impress a visiting bishop.
Martorana fruits are made purely of marzipan and sugar, which is then set in moulds to give them the shape of various natural fruits.


http://www.manusmenu.com/marzipan-martorana

Pistachio cookies (Dolcini di mandorla pistachio)

The pistachio nut cultivated on the island of Sicily has a strong taste and is used to give distinct colour ad flavour to many of the Island's cakes and pastries.

The pistachio biscotti comes in many varieties: nobbly. smooth, round, long, soft and with or without candied fruits. Vintage Bakeouse have included its favourite recipe for you below:

http://www.telegraph.co.uk/foodanddrink/recipes/9615662/Sicilian-pistachio-cookies.html

ITALY

Italian cuisine is one of the most diverse in Europe due to its regional styles of cooking, influenced by the availability of local ingredients, neighbouring regions, conquerors and the discovery of the New World. 

This diversification started after the fall of the Roman Empire when individual city states began to develop their culinary identity by preparing their foods very differently.

Northern Italian regions tend to show a mix of more Germanic and Roman culture, with the cuisine using less olive oils, pasta and tomatoes, but more fats such as butter and lard, rice, corn for polenta and cheese for cream sauces. Whilst shellfish is very popular on the coast, rural areas are likely to include wild fowl such as rabbit, quail or grouse in many of their dishes.

The inhabitants of the southern regions of Italy enjoy many vegetable based foods, including soups and entrees. Similar to North Africa, the area is historically known for shepherding lamb and kid, both of which are important ingredients in the local diet. Referred to as the 'Soul of Italy', the southern region is home not only to the world famous pizza from Naples, but also to a variety of rich and spicy tomato sauces, some of the best olive oils, grapes and delicious citrus fruits.

Pizza

Now available worldwide, the history of the pizza can linked both to Jewish and Greek settlers in Italy as early as the 2nd century.

Suggestions have been made that the foundations of the pizza were laid by the Greeks, who enjoyed the meal in its most basic and authentic form: as a simple flatbread, seasoned and top with herbs, spices and dates, drizzled with olive oil and baked on a hot stone.

The word 'pizza' derives from the Latin word 'pinsa', meaning flatbread, and was sold by street vendors to the poor people of Naples during the 18th century.
In 1889, whilst accompanying her husband Umbeto I on a tour of her Italian kingdom, Queen Margherita frequently ate this peasant food with her people.

Later, when ordered by the Queen to bake a selection of pizzas, her chef created a special one, just for her, topping it with tomatoes, Mozarella cheese and fresh basil to represent the colours of the Italian flag. And this of course was the beginning of the Margherita pizza we still enjoy today.

http://www.deliciousmagazine.co.uk/recipes/pizza-margherita

Gelato

After all of this amazing and rich tasting food, we thought it would appropriate to finish with something cool and smooth to cleanse the palette.

Much or Italy's (and Sicily's) flavours can also be found in their gelato.
Gelato, the Italian word for ice cream comes from the Latin word 'gelatus' (meaning frozen). The consumption of flavoured ice is said to have begun in Asian cultures as far back as 3000 BC. When the practice arrived in North Africa, pharaohs of Egypt would offer their visitors a cup of ice mixed with fruit juices. Centuries later, Marco Polo returned to Italy from his travels and introduced his country to the techniques of making these sweet icy treats.

Gelatos and sorbets evolved from a 'between courses palette cleanser' in the 1500's to what we now know today as a thick, soft, creamy dessert in a variety of favours and colours.


http://www.foodnetwork.com/topics/gelato-recipes.html

Sources:

Images sourced from:

http://www.pinterest.com/


Blog content sourced from:

http://www.whygelato.com/gelato101/history.asp

http://bellanapolipizzeria.com/history-of-the-pizza/

http://www.frostgelato.com/historyofgelato_sorbet.html

http://www.bestofsicily.com/mag/art398.htm

http://www.lifeinitaly.com/food/pizza-history.asp

http://www.mangiabenepasta.com/cannoli.html

http://www.lifeinitaly.com/food/italian-regional-food.asp

http://www.syriatoday.ca/salloum-arab-sci.htm

http://www.bestofsicily.com/mag/art168.htm

http://www.yourguidetoitaly.com/history-of-italian-food-cuisine.html

Brazil - home to some of the world's largest rainforests, beautiful beaches, historic landmarks, flamboyant carnivals and of course, skilled footballers. Following its success as a fantastic host to the World Cup teams and fans alike, Vintage Bakehouse now wishes to learn more about what has influenced Brazil's culinary culture.

Most of the country's history only dates back to the 1500s. Before then, Brazil's indigenous people were the Asian settlers who crossed over to America and began a long trek southwards. Nobody knows exactly when they reached South America, but sources suggest that these hunter gatherers were feeding on fruits of the Amazon Basin by 8000BC.

European settlements in Brazil began with the Portuguese explorer, Pedro Cabral. In the 1500s Pedro is said to have "discovered" the South American region when a fleet, under his command and en route to India, landed in Porto Seguro.

At the time, Portugal was experiencing a serious economic crisis, so the Portuguese diplomat wanted to capitalise on pau-brasil, a red wood then used for making red dye. To begin with, the indigenous people and the Portuguese worked together amicably to produce this. However, when production escalated to the point of mass exportation, the Portuguese started to enslave the Indians and, as a result, much of Brazils indigenous population died from exhaustion and disease. The Portuguese then went on to become  involved in the Trans-Atlantic slave trade, importing around 3.5 million Africans to work mainly in Brazils sugar production. The imported slaves were placed mainly in Brazil's North East region and became what is now known as South America's Afro Brazilian community.

Although challenging, the people of these Afro-Brazilian communities have stayed connected to their heritage by keeping alive their music, religion and culture and by cooking foods similar to those they enjoyed at home.

Pao de Queijo - Africa

Pao de queijo (bread of cheese) is a small baked cheese flavoured roll eaten as a snack or for breakfast throughout Brazil, Columbia and Ecuador. Like numerous foods throughout this Latin region, pao de queijo is a food that has humble beginnings with African Slaves and is made from processed manioc. Manioc is a root plant with a woody outer coating, mainly native to tropical and subtropical counties - and now more commonly known as cassava or tapioca. This root vegetable was a staple food for African slaves and was peeled, grated, soaked and dried to make a variety of what are now considered to be traditional Brazilian foods.

click the below link for the recipe:

http://allrecipes.com/recipe/brazilian-cheese-bread-pao-de-queijo/



European Immigration

As well as the abolition of slavery, the end of the 19t Century saw an influx of around 5 million Europeans to Brazil. the majority of these immigrants were either Portuguese, Italian or Spanish. Others were German and Dutch.

Kuchen - Germany

Like the Africans, many of the Europeans who settled in Brazil brought their cultures and traditions from their homeland. The Germans introduced, among other things, sausages, the tradition of  brewing and 'kuchen' (cake).

The most common 'kuchen' eaten in Brazil is known to many as the coffee cake. However, instead of coffee, this cake often contains fruits such as apples bananas, as well as cinnamon, ginger and cloves, and is finished with a crumble topping.

click the below link for the recipe:

http://www.food.com/recipe/kuchen-77329

Chocottone - Italy

At the turn of the century, many Italians left their homes for a new life and new opportunities in Brazil. Today, Brazil is the third largest pasta producer in the world and home to many vineyards in the South East region. There are also numerous Italian restaurants in Brazil, providing an array of traditional Italian dishes; cappelletti alla romanesca, frango com polenta and frango com quiabo are just a few savoury delights inspired by Italian culture. Also found in Brazil is an Italian bread known as the Chocottone. It has been cleverly named, not only to show its origins, but also to highlight its similarities to the more traditional Panettone fruitcake. The chocottone is a rich, chocolate brioche bread baked into a high round dome and drizzled with a shiny chocolate glaze. Chocolate chips and nuts replace the more commonly used dried fruit and is eaten regularly throughout Brazil as a breakfast or a snack, as opposed to only being enjoyed throughout Christmas and New Year.

click the below link for the recipe:

http://www.deliciousmagazine.co.uk/recipes/chocolate-and-hazelnut-panettone

Empanadas - Spain

Spanish immigration increased significantly between 1880 and 1889 due to a huge propaganda conducted by the Brazilian government in Spain, persuading Spaniards to emigrate to Brazil. The scheme conducted by the government offered free travel by ship , thus attracting those who had lived as peasants in their homeland. During this period, Brazil welcomed 29,166 Spaniards who settled mainly in Sao Paolo.

The Spanish brought the empanada, one of the most commonly eaten pastries in Brazil. Empanada is the Spanish pronunciation of what the Brazilians refer to as pastel and what the Haitians call pate. This snack is a stuffed pastry, also considered as a bread, which is baked or fried. The name of this pastry comes from the verb empanar, a Spanish and Portuguese meaning for to wrap or coat in bread.

Originating from Spain, Portugal and Leon, empanadas made their first appearance during the time of the Moorish invasion and are believed to have derived from meat filled pies, having common origins in India and the Middle East.

Traditional Spanish empanadas, known as empanadillas, are a new addition to Brazilian cuisine. They usually include fillings of tuna, sardines or chorizo cooked in tomato, garlic and onion sauce, then placed in the centre of a very thin wheat pastry and fried in olive oil. Alternatively, the empanada can be prepared similarly to pie, with more interesting fillings like cod, mussels or octopus.

click the below link for the recipe:

http://www.foodnetwork.co.uk/recipes/turkey-and-black-bean-empanadas-5718.html

Pastel de Nata - Portugal

This egg, custard tart was created before the18th century by monks of the Jeronimos Monastery in the Parish of Belem, Lisbon, Portugal. Found all over Brazil today, the pastel de nata was one of the many sweet pastries created, using the remaining egg yolks, from the large quantities of whites, used to starch clothes worn by members of the monasteries and convents.

In 1834, the monks sold the recipe to a nearby sugar refinery, which then went on to open a family run pastry shop specialising in sweet pastries. These pastries can still be purchased today in the very same pastelaria (pastry shop), owned by the descendants of the refinery and known in Portugal as 'Pasteis de Belem'.

click the below link for the recipe:

http://allrecipes.co.uk/recipe/4791/pasteis-de-nata-portuguese-custard-tarts-.aspx   

Croquettes - Netherlands

The most common type of Dutch food eaten in Brazil is said to be the fried (not baked), small bread crumbed, filled roll called Croquettes.

Although the Croquette is considered as a quintessentially Dutch delicacy, its origins can be found in French recipes, dating back to the 17th Century. The name croquette or kroket is also derivative from the French word croquer meaning 'to crunch' and became popular in the Netherlands during the 18th century when French food was all the rage.

The typical Dutch croquette is filled with meat or ragout, but can be found in a variety of forms including; shellfish fish, cheese or vegetables.

The Coxinha is one of Brazil's well known and much loved croquettes. This tasty snack comprises of dough made with wheat flour, chicken broth and optionally mashed potato, which is filled with shredded, spiced chicken or a whole chicken thigh.

Whilst there is a strong European influence behind the Coxinha, this little croquette has a fairy tale of its own dating back to the end of the end of the 19th century, suggesting the Coxinha is a creation owned by Brazil.

To read this story and for the recipe, click the link below:

http://favoursofbrazil.blogspot.co.uk/2011/04/coxinha-brazilian-fairy-tale.html

 

We have learned that as well as beautiful landscapes and great footballers, this country boasts character and lots of it! Brazil's colourful history has lead to a nation that is so diverse in various ways, that it has been extremely difficult to encapsulate all that it has to offer in just one blog. Vintage Bakehouse will certainly take another trip to this amazing culinary hub, to bring you more fascinating stories of how many of their sweet and savoury baked delicacies have become all time favourites.

Thanks for taking the time to read this blog, we hope you enjoyed it.

Comments welcome below

Love Vintage Bakehouse Ltd x





Images sourced from:

http://kirbiecravings.com/2011/04/Brazilian-cheese-bread-balls.html

http://www.maraswunderland.de/apfel-walnuss-kuche

http://www.pinterest.com/pin/498773727453175648/

http://www.pinterest.com/pin/483362972479221878/

http://www.pinterest.com/pin/204491639304321079/

http://www.pinterest.com/pin/531002612285377016/



Content Sourced from:

http://flavoursofbrazil.blogspot.co.uk/2012/08/thebrazilianization-of-german-cake.html

http://www.brazil.org.za/history.html#.U9VL3H3TXMJ

http://www.panoramitalia.com/en/food-wine/article/eating-italian-style-brazil/2540

http://www.nytimes.com/fodors.com/fodors/top/features/travel/

destinations/centralandsouthamerica/brazil/riodejaneiro/

http://www.historytoday.com/john-geipel/brazils-african-legacy

http://www.lib.umm.edu/bell/tradeproducts/sugar

http//exploringafrica.matrix.msu.edu/teachers/curriculum/m15/

http://en.m.wikipedia.org/wiki/German_Brazilian

http://en.m.wikipedia.org/wiki/Brazilian_cuisine

http://en.m.wikipedia.org/wiki/Italian_Brazilian

http://en.m.wikipedia.org/wiki/Spanish_immigration_to_Brazil

http://britannica.com

http://en.m.wikipedia.org/wiki/Brazilian_cuisine

http://www.chebe.com/pages/history-of-pao-de-queijo-brazilian-cheese-bread

http://dutchfood.about.com/od/k/g/kroket.htm

http://en.m.wikipedia.org/wiki/Croquette

http://en.m.wikipedia.org/wiki/Empanada



















































































































































































 







 

Vintage Bakehouse likes to keep things interesting by bringing you something new and exciting each month. So far this year, we have given you the New Year cake from Greece, The Cake of Love from Sri Lanka, angelic food from the States, and savoury tortas from Italy; each with their own unique past. For the month of June, Vintage Bakehouse will be taking you back to the USA to honour an important part of history and pay homage to a cake which has, only recently, become a favourite worldwide; the Red Velvet Cake.

Known for its smooth soft texture and distinctively deep, rich red colour, The Red Velvet Cake is enjoyed by many. It is the most significant cake served on Emancipation Day, as it serves a reminder of the bloodshed and those who lost their lives during enslavement.

Emancipation day, or more commonly known as Juneteenth Day or Freedom Day, commemorates the abolition of more than 300 years of slavery, announced on 19th June 1865. On this day, union soldiers sailed to Galveston, Texas and read aloud a general order, proclaiming the end of the Civil War. Whilst some former slaves stayed and embraced the new employer to employee relationship, many chose to escape the plantations and travel northwards to discover their new found freedom. With them they took their religious traditions and culture, including recipes for good old fashioned church cakes such as the Red Velvet Cake.

Considered a 'soul food' of the South, the Red Velvet Cake is believed to have originated during the 1800's, and like most southern cuisine and culture, is of African American origin. It may come as a surprise, however, to learn that originally the redness of this cake wasn't so apparent. It was therefore known then merely as the Velvet Cake. The colour began as a Reddish-brown tint caused by the chemical interaction between the brown sugar, buttermilk and vinegar. To enhance the redness, food colouring was introduced to the recipe much later, but exactly when and where remains a mystery. One theory is that the Red Velvet Cake made its debut at the Waldorf Astoria Hotel, Manhattan, in1959. Another is that a 1950's housewife was so dissatisfied with the colour of her cake that she added red food colouring to the batter. And then there was the baker who created the distinctive red colour so that he could profit from the cake on Valentines Day.

Regardless of how its colour came about, this cake is definitely a one and only. if you have ever tried this cake you will know that its texture is like no other. The delicate, light, fine crumb, makes a sinfully moist texture; followed by the smooth, subtle taste of cocoa, accompanied by the creamy and slightly tangy flavour of the cream cheese frosting. Everything here works in perfect harmony to create not only a feel of velvet on the palette, but one of the most divine tasting sweets loved by many.

Try the below recipe for a batch of delicious Red Velvet Cupcakes - great for sharing:

Ingredients:

Serves 20

120g butter
300g caster sugar
2 eggs
250ml buttermilk
2 tablespoons red food colouring
1 teaspoon vanilla extract
1 1/2 teaspoons bicarbonate of soda
1 tablespoon vinegar
250g plain flour
5 tablespoons best quality cocoa powder
1 teaspoon salt

Method:

Preparation: 30 min > Cook: 20 min > Ready in: 50 min

1. Preheat oven to 180 C / Gas mark 4. Grease two 12 cup muffin tins or line with 20 paper cases.
2. in a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food colouring and vanilla. Stir in the bicarb and vinegar. Combine the flour, cocoa powder and salt; stir into the mixture just until blended. spoon the mixture into the prepared tin, dividing evenly.
3. Bake in the preheated oven for 20 to 25 mins. Cool in the tin and set over a wire rack. When cool, arrange the cupcakes on a serving platter and ice with desired frosting.

Image sourced from:
http://www.pinterest.com/pin/97882991875453464/

Recipe sourced from:
http://allrecipes.co.uk/recipe/7399/red-velvet-cupcakes.aspx

Blog content sourced from:
http://wellnessandequality.com/2012/02/13/the-history-of-red-velvet-cake-a-retro-velvet-cake-recipe/

http://www.americanfoodroots.com/50-states/juneteenth-celebrates-freedom-with-food-and-family/

http://www.juneteenth.com/history.htm 

http://www.post-gazette.com/food/2011/12/15/Red-Velvet-the-Lady-Gaga-of-cakes-wears -well-during-the-holidays/stories/201112150393

Having spent the last few months researching both sweet and savoury baked goods, we thought this month would be a great time to take a quick coffee break.

From breakfast to dessert, whether during a train commute to work or a relaxing afternoon watching the world go by, coffee is well respected and loved by many. According to statistics we consume over 500 billion cups of coffee per day worldwide.

But how did a culture develop around a drink that would eventually take over the world? This month Vintage Bakehouse researches coffee; it's origins and its global influence.

Coffee was first discovered during the 11th century in the East African region of Ethiopia. Legend has it that a goat herder named Kaldi discovered the energising properties of the coffee berries when his goats barely slept at night after feeding on them throughout the day. Kaldi decided to share his findings with the local Abbot who used the berries to make a drink and found that it kept him alert during long hours of evening prayer.

The humble herders discovery of these little magic berries led to a revolution and Ethiopia developed the very first 'coffee culture' experience, albeit very different to what we know here in Europe today. At a special ceremony, the coffee served is anything but 'instant'. Raw coffee beans are roasted on a flat pan over a tiny charcoal stove until black in colour and filling the air with a heady aroma. Then, the beans are ground in a pestle and mortar and stirred in black clay coffee pot, locally known as a Jabena. After being strained through a sieve several times, the coffee is then poured gracefully from a height of roughly one foot into tiny china cups and then taken with plenty of sugar or salt, but never with milk. in most parts of Ethiopia , this ceremony takes place at least three times a day and, including the preparation, can last a few hours. the entire process from beginning to end is said to be a spiritual experience through the 'Abol' (first round), 'Tona' (second round) and 'Baraka' (third round). Still practiced in Ethiopia today, the 'coffee ceremony' has become not only a fundamental part of its social and cultural living, but also the perfect example of Ethiopian hospitality.

By the mid 14th century, coffee had spread throughout the Arabian Peninsular and ad reached Yemen. Qahwa, the Arabic word given for coffee, was well cultivated in this region due t it's climate and fertile soil. By the early 1500's, coffee had spread throughout most of the Arab world to countries such as Egypt, Mecca and Syria's cosmopolitan city, Aleppo.

However, not everyone felt so passionate about this new revolution. In Mecca, Cairo and Istanbul, attempts were made by religious authorities to ban the drink, through fears that its affects were intoxicating and similar to that of Alcohol. After many heated debates, disputes and further attempts to condemn the beverage, the Sultan of Cairo demanded that the drink should not be banned. This then became the rule across the Arab world.

Clusters of coffee houses continued to grow throughout the Arab states and became institutions where men would get together and talk, listen to poems and play games such as chess and backgammon.

By 1554 coffee started making it's appearances in Istanbul, Turkey. At this time, coffee was seen to have great nutritional benefits and upon it's arrival in Istanbul, experienced another development in its preparation. Here, the beans were roasted, finely ground and then slowly cooked in water. First introduced by the 'Chief Coffee Maker' of the Ottoman Palace, this new method of brewing coffee spread quickly from the palace kitchen to grand mansions and then finally to the average Turkish home where the coffee beans were roasted on pans, ground in mortars and then brewed in coffee pots known as 'cezve'.

Merchants and travellers had become au fait with coffee's distinctive taste and culture during their time travelling in Turkey and bought it to Europe in the 1600's. Coffee was first sold at lemonade vending machines in Venice and then, following a growth in popularity, Italy's first coffee house opened in 1683. Italian monks, however, believed that coffee was a 'Muslim brew' and requested that pope clement VIII have it outlawed. The pope refused to d this, baptising the drink and thus propelling coffee further across Europe.

Surprisingly, England's first acquaintance with coffee was actually before the opening of Italy's first coffee house. In 1637 coffee was introduced to Oxford by a Turk. In 1650 Oxford then became home to the UK's first coffee house and within 10 years, the UK had adopted coffee culture. People would pay one penny to sit in a coffee house, drink coffee and take with them discussions and exhibitions on poetry, art, politics and philosophy from some of societies most cultured, educated and prestigious people. The coffee house then became known as 'Penny Universities'.

Historians claim that by the early 18th century, there were over 500 coffee houses open in London. Unlike today, these establishments were very individual in character. Some floated on the Thames, whilst others had walls adorned with exotic taxidermy. Other coffee houses engaged in services and entertainment that would be today be considered unlawful: Whilst some provided a directory and directions for prostitutes and the nearest brothels, others, such as the famous Haxton Square Coffee house, welcomed people to enjoy a coffee whilst witnessing a suspected madman being tied up and wheeled into the coffee room. A jury of the coffee drinkers would then prod and talk to the alleged 'lunatic' and the customers would then vote on whether to incarcerate the accused in one of the local madhouses.

Those of us that have become accustomed to the taste of coffee today, would find the taste of eighteenth century coffee completely unpalatable and for good reason. During this time, many compared the silky smooth tones of the beverage we know and love today to ink, soot, mud, damp and most commonly, excrement. Nevertheless, the mental and physical boost given when drinking it was great for punctuating the working day.

There is a great deal that has continued to change about coffee and how we drink it today. Industry giants such as Starbucks, Café Nero and Costa have supported the development of a uniformed approach to the culture of drinking coffee in the UK and other parts of the world. Whilst we may feel that the social element of coffee drinking has lost much of its character, we can certainly be grateful for the way in which the drink itself has evolved. Coffee production and coffee farming is now the economic livelihood of over 25 million people worldwide, with cultivation in Asia, Africa, South America, Central America and the Caribbean. This means that, as coffee drinkers we have much more variety available. It is also important to recognise how trade and embracing the teachings of coffee preparation from other cultures has given us a much more sophisticated approach. Because of this, the likes of Cappuccinos, Lattes, Mochas, Espressos or even a regular instant coffee, are much more enjoyable to drink than the 'excrement' tasting coffees of the eighteenth century.

Image sourced from:
http://www.pinterest.com/pin/194077065166044162/

Blog content sourced from:

http://en.wikipedia.org/wiki/Coffee_culture

http://www.turkishcoffeeworld.com/History_of_Coffee_s/60.htm

http://www.telegraph.co.uk/travel/destinations/europe/uk/london/9032229/Cafe-culture-comes-to-London.html

http://coffeetea.about.com/od/foodmeetsdrinks/a/ClassicCoffeePairings.htm

http://www.businessinsider.com/facts-about-the-coffee-industry-2011-11?op=1

http://content.time.com/time/nation/article/0,8599,1815936,00.html

      

For everything a mother does year after year, it can be very difficult to decide on the perfect gift to show our love and appreciation. Flowers, chocolate, champagne and pamper days are all great ways of making our mothers feel special, but nothing quite says 'Thank you' like a home baked Angel Food Cake.

With its cloudlike, white and fluffy texture, the Angel Food Cake is said to be fit for an angel - perfect for this special day! The soft, fine texture of this delightful cake is created by using egg whites to lift and bind the ingredients, instead of butters or oils, making it virtually fat-free.

The Angel Food Cake also has an interesting background, worthy of recognition. research suggests the Angel Food Cake was originally baked by African slaves back in the 1800's and some of the early recipes for the Angel Food Cake can be traced back to Southern Pennsylvania. It is here that culinary archaeologists have discovered an abundance of Bundt cake styled pans, typically used for baking Angel food cake, indicating that the cake originated in this area.

Pennsylvania was also known to be a slaveholding colony, and although not as deeply invested as its Southern American and Caribbean counterparts , its slave population increased shortly after independence to more than 6,800. Throughout America and the Caribbean, slaves were typically laboured in construction and agriculture. Those enslaved to work as part of an agricultural unit, were often grouped again into experiences of field and house slaves, with women and young children being used as cooks, servants and housemaids. Abby Fisher was one such woman, who, born in 1832 in South Carolina, spent most of her life as a slave in plantation kitchens, where she honed in on her culinary skills and became a phenomenal cook. At the end of the civil war Abby and her family gained their freedom and settled in San Francisco, where Abby's talents were in high demand amongst the city's upper class. Her love for her African background, combined with her adopted American culture meant that she created the perfect blend of flavours and spices in her dishes. Eventually with the help of friends and family, Abby succeeded in recording her recipes and went on to publish 'What Mrs Fisher Knows About Old Southern Cooking' in 1881.

As well as traditional southern dishes (Oyster Gumbo Soup, Okra Gumbo and Corn Fritters), Abby's cookbook also included great sweet recipes. The Angel Food Cake made one of its early appearances in Abby Fishers very own cookbook, where it is referred to as 'Silver Cake'.

Sources suggest the link between The Angel Food Cake and African American Slaves was especially down to the sheer manpower needed to transform egg whites from a liquid form into a dense foam. To achieve this desired consistency by hand, the egg whites needed to be whipped for at least 15 to 20 crippling minutes, before the other ingredients could be added.

Having a cake such as this when hosting dinner parties became a show of status and wealth amongst slave owners. Presenting this cake meant that one was able to not only pay for a team of cooks, but also for surplus labour dedicated solely for the purpose of whipping the egg whites.

Whilst a lot has changed since then, we can now appreciate exactly how much work went into creating the beautiful flavours , light textures and heavenly appearance of this cake. Thanks to Abby Fisher and others like her , there are now many different recipes available for this cake. Why not try our favourite one below:

Ingredients:

10 egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon of almond extract
250g (9oz) caster sugar
125g (4 1/2 oz) plain white flour sifted



Method:

1. Heat the oven to 180c (350f, gas mark 4). Whist the egg whites in a large bowl until foamy. sprinkle the cream of tartar and the vanilla and almond extracts over them and continue whisking until the mixture is stiff but not dry.

2. Add the sugar, 1 tablespoon at a time, whisking  continuously: the mixture should be shiny and form soft peaks.

3. Fold the flour in with a metal spoon, blending it thoroughly without breaking down the egg whites.

4. Spoon the mixture into an ungreased 23cm (9 in) ring-shaped cake tin; If you do not have one, use a round cake tine and put an empty can upside-down in the centre to make the hole. Bake on the lowest shelf of the oven for 45 minutes, or until the top is golden brown and feels dry.

5. To cool the cake, leave in the tin and turn upside-down, supporting the centre column of the cake tin, or the empty tin on a jar so that the cake is not resting on anything and can 'stretch' downwards. Leave it to cool for at least 1 hour 30 minutes.

6. To take the cake out of the tin, run a knife around its outside and turn it upside-down onto a plate.

7. decorate as desired


Image sourced from:
http://www.bhg.com/recipes/desserts/cakes/elegant-easy-cakes/?sssdmh=dm17.684851&esrc=nw100d13_3_d15_093013#page=14
http://www.pinterest.com/pin/403072235369646080/



Recipe sourced from:
http://allrecipes.co.uk/recipe/3847/angel-food-cake.aspx


Blog content sourced from:
http://www.cakespy.com/blog/2012/2/29/heaven-sent-a-history-of-angel-food-cake.html

http://www.culinaryschools.com/history-of-angel-food-cake

http://pacivilwar150.com/understand/slaveryandfreedom

http://www.historyonthenet.com/Slave_Trade/how_slaves_lived.htm

Love is in the air this month and in honour of the worlds most romantic day, Vintage Bakehouse would like to share an interesting background to a delicious cake, rich in both taste and history.

The 'Love Cake' can be found as a delicacy in countries such as Sri Lanka and Persia, with strong links to Portugal. According to many sources, the Love Cake dates back to the 16th Century at a time when the spice trade was prevalent and Portugal ruled Sri Lanka.

There are various stories behind this cake. Some suggest the Love Cake was a gift given to Portuguese sailors before setting sail for months at sea to explore and trade in the East Indian regions of Goa, East Timor and Sri Lanka. Many of the ingredients used preserved the Love Cake, allowing it to taste fresh throughout their journey. Another version of this tale is that Portuguese women would bake this cake, adding secret ingredients such as rose water, cinnamon and cardamom to the mixture. They would then feed the cake to those they desired, making them fall deeply in love with them.

Originally created in Portugal, The Love Cake's ingredients have altered over time to not only reflect Portugal's dominance in the spice trade activity, but also the influence of many cultures upon the Portuguese people and their cuisine. Exotic cashew nuts and cardamom grow on the island of Sri Lanka, whilst rose water, cinnamon, honey and nutmeg can be traced back to the influence of the Moors on Spain and Portugal in the middle ages.

For centuries, many of these spices have been used as aphrodisiacs. Known as the 'Queen of Spices', ancient cardamom offers sweet/spicy aromas with warm and pungent flavours, connecting historically to Egypt's ancient Pharaoh's. Legend has it that Cleopatra used cardamom incense to scent her palace before a visit from her Roman lover Mark Anthony. Nutmeg and cinnamon have also been used in some cultures to boost sexual appetite, whilst vanilla has been known to enhance sexual sensation. This leaves the sweetness of honey to cater exclusively to the ladies, by helping to fuel female desire.


What could be more romantic than giving the gift of this enchanting Love Cake to that special person this Valentine's Day?

Try the recipe below for something a little different this year

Ingredients:

250g semolina (coarse)
150g unsalted butter (room temperature)
Grated zest of 1 lemon
1 tsp ground cardamom seeds
1 tsp ground cinnamon
1 tsp freshly grated nutmeg
1/4 tsp salt
200g unsalted cashews finely chopped
2 tablespoons rose water
2 tsp almond extract
1 tsp vanilla extract
6 medium eggs
350g caster sugar
3 tablespoons honey
Icing sugar to dust

For extra richness add the following:

50g glace cherries
25g mixed peel
25g crystallized ginger

Method:

Preheat oven to 150 degrees/ 300 F and line a 25 x 30 cm (10 x 12 in) cake tin with baking paper

Dice unsalted butter and leave in a warm place to soften

Once soft, cream the sugar and butter until light and fluffy

add in the eggs one at a time and beat well

Add honey, rose water, vanilla, almond extract, zest, nutmeg, cardamom and cinnamon. Use a spatula to gently fold through the mixture

If opting for the extra ingredients, fold them through (cherries, mixed peel, crystallized ginger) along with the chopped cashew nuts and semolina. Take care not to over mix

Turn the mixture into the prepared tin and bake in the oven for one hour or until pale and golden on top.

Allow the cake to cool in the tin for about 20 minutes

Turn out of the tin, and when completely cool dust with icing sugar. Try as an after dinner dessert, served with an authentic beverage such as Turkish coffee or spiced Indian tea.



Image sourced from:
http://www.taste.com.au/recipes/21600/sri+lankan+love+cake


Recipe sourced from:
http://www.stylist.co.uk/life/recipes/sri-lankan-love-cake-recipe#image-rotator-1


Blog content sourced from:
http://www.mypersianfeast.com/
http://mimithorisson.com/2012/05/13/persian-love-cake/
http://thespicery.com/pages/recipe_kits/sweet_spice/lovecake.html
http://www.travelerslunchbox.com/journal/2011/2/15/celebrating-love-cake.html
http://seattletimes.com/pacificnw/1210/taste.html
http://www.cakefactory.lk/lovecake.php
http://kimberlysnyder.net/blog/2011/10/03/25-foods-that-are-natural-aphrodisiacs/
http://www.naturalmedicine.co.za/index.php?option=com_content&view=article&id=7749:cardamom-a-royal-spice&catid=1132&Itemid=250
 

To kick off the New Year, Vintage Bakehouse has researched the world of wonderful sweet treats starting with the story of Vasilopita.
Originally from Greece, Vasilopita  is a cake traditionally baked and given to friends and family members to symbolise and bless the New Year. According to various sources, the Greek name Vasilopita translates directly as 'Sweet Bread of Basil'. The tradition of the Vasilopita gathering derives from the Greek Orthodox Church and dates back to the fourth century. One year, during a time of terrible famine, the Emperor of Caesarea, Cappadocia, levied an excessively high tax upon his people. This tax was such a heavy burden upon the kingdom's already impoverished people, that they had no choice but to hand over their few remaining coins and their precious jewellery. When St Basil heard of this news, he quickly came to the people's defence by calling the Emperor to repentance. Following this, the Emperor cancelled all taxes, instructing his tax collectors to turn over the chests containing all the coins and jewellery and have them returned to the people. This was an almost impossible task for St Basil, but with prayer, he was given the idea of having the jewellery and coins baked into a huge pita. The pita was then blessed and divided amongst the people, each piece containing their valuables. In remembrance of this time, Orthodox Christians now bring in the New Year with the tradition of Vasilopita.

Pertaining to the tradition, Vasilopita can be made either as a cake or a bread, with a coin added to the mixture. The cake or bread is served on 1st January and the individual with the coin is considered to be blessed for the coming year. A special piece of this cake is also cut in honour of St Basil's love for the poor. 

Why not try baking your very own Vasilopita cake using the following recipe.

Ingredients:

250g butter
400g caster sugar
350g plain flour
6 eggs
2 tsp baking powder
250mls warm milk (warmed to 45 degrees C)
1/2 tsp of bicarbonate of soda
1 tbsp. of fresh lemon juice
4 tbsp. of flaked almonds
2 tbsp. of caster sugar

Method:

Pre heat the oven to gas mark 4 and lightly grease a 25cm round cake tin

In a medium bowl cream together the butter and the sugar until light. Stir in the flour and mix until the mixture is mealy. Add the eggs one at a time, mixing well after each addition. Combine the baking powder and milk, then add this to the egg mixture and mix well. Finally, combine the lemon juice and bicarb, stir into the batter and then pour into the prepared tin.

Bake for 20 minutes in the pre heated oven. Remove and sprinkle the nuts and sugar over the cake and then return to the oven to bake for a further 20 to 30 minutes, until the cake springs back to the touch. * Gently cut a small hole in the cake and insert the coin. Try to cover the hole with sugar. Cool the cake on the rack for at least 10 minutes before transferring onto a plate.

Serve the cake warm. Each person in the family gets a slice, starting with the youngest.

* It is advised to wrap the coin in foil before adding to the mixture for hygiene purposes.



Image sourced from: http://yannisinthekitchenwithmari.blogspot.co.uk/2012/12/new-years-bread-vasilopita.html

Recipe sourced from:
http://allrecipes.co.uk/recipe/7478/vasilopita---greek-new-s-cake.aspx

Blog content sourced from:
http://www.antiochian.org/node/18684
http://www.saintbasilacademy.org/about_us/vasilopita
http://honestcooking.com/vasilopita-the-greek-new-years-cake/