What Next for KB.eats?
To say I am stressed about the current situation is an understatement. Whilst I realise how fortunate I am compared to a lot of other people who can't continue working or get paid, the thought of having to stop baking purely because of people's greed and panic stockpiling, does not sit well. Are people honestly going to be making bread and eating that much pasta?!
I worry about elderly people and those less fortunate who can't afford to be rushing out and buying every last tube of penne or toilet paper. It's very hard to not get upset when you see how people are behaving. On the one hand you have the hoarders and on the other you have those who think the virus isn't a big deal and they won't be affected by it. My friend who is a nurse nailed it when she said "We should all be acting responsibility to protect those that are vulnerable and to try slow the impact on the NHS". We must think of others not just ourselves.
I have made the decision to only continue business for as long as I can get my usual ingredients. I will not be using whatever I can get my hands on as it is important for me to maintain the high standards I have set for what KB.eats offers. I only want to produce the best treats for my customers and I would rather halt business for a bit than compromise on this.
Mother’s Day
I ought to apologise for not sharing this on here sooner. I got too caught up in the world of social media and forgot that not everyone uses instagram or facebook. I am sorry. But, there is still plenty of time for you to get a Mother's day order in!
Blood Orange and Rosemary Tart
Making pies/tarts can be scary, right? Pastry can seem fiddly and unpredictable. Sometimes it’ll shrink when you bake it, sometimes it’ll crumble and crack. WHY?! Well I definitely don’t have the answers for you 🙃 but I highly recommend buying Julie Jones’ recipe book “Soulful Baker”. Her sweet shortcrust pastry recipe has never failed me and she troubleshoots many of those common problems we all encounter.
If you’re up for trying to make some marmalade yourself, I used Delia Smith’s recipe, which you can find here, and swapped seville oranges for blood oranges.
Continue reading for some Top Tips or skip down to the recipe if you don't care 🤙🏾