I apologise for being a bit quiet of late – I have been very busy on the baking front. A week or so ago (the last weekend in April) we catered at Forest Warrior, an OCR in the Forest of Dean. We usually compete in the event, but this time we were fortunate enough to be given a catering opportunity at the event.
Not long before the event, the organiser contacted us to say that their main caterer was no longer able to cater for the event and asked whether we would be able to increase our catering commitment at the event. After a great deal of consideration, as well as considering doing the event with another local food provider, we committed to providing bakes on the Saturday and pizzas and bakes on the Sunday. We did advise the organiser however that we were a small outfit and were unable to mass cater for the event.
After an early morning shift (5.30am to 10.30am) I set about baking for Saturday. With my mis en place and recipes at the ready (my chef-tutor at Ashburton Cookery School would have been pleased) I started with vegan cookies. Before lunch, I had made a double batch of vegan cookies, two gastro trays of flapjacks and started the nutella and lemon crumble slices. Replete with a rather large lunch in my belly, I set about completing the two bakes I started before lunch. Obviously distracted by my break, I made a fundamental error in my lemon crumble slice, which I only discovered much later. Unaware of my error, I proceeded to complete the rest of my bakes: an apricot and coconut slice, a batch of brownies and a Mars bar slice.
Having drizzled one of the flapjacks with chocolate and blasted it in the fridge for half an hour or so, so that the chocolate could set, I set about cutting up my bakes into the appropriate size for selling while my husband Jo went into Swindon to pick up reinforcements in the form of Josh and Chiara (our eldest son and his girlfriend), our happy help for the weekend.
It didn’t take long to realise the mistake had made when making the lemon crumble slice. Firstly, the slice did not come out of the gastro tray as easily as it should have. Secondly, when looking at the texture of the slice after the first cut, I realised that the shortbread base was not cooked – not under-cooked, but almost ‘raw’. Perplexed, I took a look at the recipe again and realised to my horror that it was a recipe that required me to bake the base first before I added the topping and crumble before a second bake. I could have sworn that I had read the recipe, but clearly I had not. There was nothing else that I could do but throw the whole bake in the bin. As per the Law of the Sod, it was the most expensive bake of the day. With a knot in my stomach, I proceeded to cut up the rest of the bakes and consider what I could bake as a replacement for my failed lemon crumble slice. Despite knowing that I would need to do another bake, I decided to have a quick meal of a Sourdough Revolution pizza with my family. After a break and hopefully not distracted this time, I settled on making a batch of blondies as a replacement for the lemon crumble slice. I found the recipe below on www.sugarspunrun.com. I doubled the recipe to make enough for the gastro tray.
Preheat oven to 175 degrees Celsius and grease and line a 33 x 23 cm baking tray with baking paper.
Combine the melted butter and sugar in a large bowl and stir well.
Add eggs, egg yolk, and vanilla extract and stir until completely combined. Set aside.
In a separate bowl, whisk together flour, cornflour, baking powder, and salt.
Gradually stir the dry ingredients into the wet ingredients until completely combined.
Fold in the white chocolate chips and macadamia nuts.
Spread the blondie batter into the prepared baking tray and transfer to the oven.
Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean or with a few crumbs on it.
Allow to cool before cutting.
Satisfied that the blondies turned out okay, we all turned in for the night. Jo, Josh and Chiara left early Saturday morning for the event to sell the bakes while I set about preparing pizza dough for 80 pizzas, tomato sauce, caramelised onions, mozzarella and cheddar cheese. Although they all came home happy with their experience at the event, sales were not particularly good – the nature of the event (running rather than obstacle) and the poor weather (cold and windy) meant that people did not really hang around at the venue after the event.
On Sunday, we returned (this time with me en tow) to the event not only to sell bakes, but this time pizzas as well. It was a slow start. At one point, I wondered if we would sell a single pizza. One of our early customers, a young lad, heartened me a bit. He not only bought one pizza, but came back for a second. I shouldn’t have been concerned as when lunch time hit (and a number of people returned from their waves) things went a bit crazy and it was very difficult to keep up with demand – both on the bake and pizza front, but especially on the pizza front. At one time we had about a half hour wait for pizzas – much longer than I would have ideally liked. Most importantly, the feedback on the bakes and pizzas was very positive. One of the volunteers came up to us before completing the volunteers’ wave to check whether we would still be making pizzas when the volunteer wave finished – we had made a pizza for the volunteers earlier and she had liked it so much that she wanted more.
The event wound up late afternoon and we set about the arduous task of taking down the awning and packing everything away. With all of the competitors finished for the day, I had a go on some of the obstacles near the finish line. We had hoped to do the last wave of the day but with things as hectic as they were at the stall it had not been possible. Having a go on a few of the obstacles was the next best thing.
Exhausted from three days of cooking (I had baked for another event on the Thursday) we made our weary way home. There was still no rest for the wicked when we got home as we still had to do the clean up. We did the best we could with the energy we had left and then celebrated our hard work with a glass or two of red wine, knowing that another busy week at work awaited us.
Although we would definitely consider the event a success, it was a lot of hard work with little financial return. Would we do it again? Yes we would. In fact we have been invited back the Sunday after next to do it all again but on a smaller scale. We have also been invited to cater for another event on the back of Forest Warrior – someone who saw us at the event has asked us to cater at an event they are holding in July. We are hopeful that it will go ahead. Watch this space.