Archive for March, 2013

This morning I was privy to a conversation in Tesco Express that got me thinking. An older generation lady (for the purposes of this blog, let’s call her Elsie; she looked like an Elsie…or maybe a Hilda) was ranting (entirely good-naturedly) to the slightly bewildered cashier, about what the world was coming to, after said cashier informed her that they didn’t sell raisins, sultanas and dried fruit peel.
No prizes for guessing what Elsie’s making. Other customers gazed in bewilderment at this rare sighting of an actual real-life hot-cross- bun-maker. So, Rumblechatters, where do you sit in the make-your-own versus buy-them-in debate? And are you well informed as to the origin of this yummy food tradition?

I’d always blithely assumed that the origin of the hot cross bun was fairly clear cut – a Christian tradition celebrating the end of lent, utilising lots of tasty, forbidden by lent ingredients to make a yummy cake/bread cross-breed, stamped with the cross of crucifixion. In my head this was going to be a quick one – bit of history, bit of religion…job done. But no my friends, it appears that there is far more to the humble hot cross bun than meets the eye.

Did you know, for example, that way before the Christians staked their claim to the HCB, Pagans were merrily worshipping their goddess Eostre (after whom Easter was named), by serving up tiny, fruity, cakes, often decorated with a cross at their annual spring festivals.

The English word ‘bun’ evolved from the Greek ‘boun’, which was used to describe a ceremonial cake of circular or crescent shape, made of flour and honey and offered as a periodical thank you to the gods.

Superstitions regarding bread baked on Good Friday date back to pre-christian times, when people believed that bread baked on this day could be hardened in the oven and kept all year to protect houses from fires, sailors from shipwrecks and crops from perishing

So, given that the humble HCB is not actually that humble, imbibed as it is in a steep tradition of religion, history and culture, should more of us take a leaf out of Elsie’s book and get Good-Friday-Baking…or is this just another example of a time-consuming tradition best circumnavigated the modern way – by buying one and getting one free in a supermarket?

Don’t even get me started on the Easter Bunny!

hong_yi_03v2

For the whole month of March, Malaysian artist Hong Yi, known simply as ‘Red’ will be uploading a piece of food art onto instagram.

So far, the artist has uploaded a sushi replica of Hokusai’s ‘The Great Wave’ and a banana headed Edvard Munch’s ‘The Scream’. We love it! Click here for the story so far, and keep a look out on Design Boom for the rest of the month’s offerings. Then if you fancy playing with your food yourself, please tweet us your creations!

upcycled

You may have seen our recent tweets about RumbleChat’s expansion into lifestyle as well as food. Ths is in response to popular demand, as recent RumbleChats have revealed that your good taste also extends to lifestyle products too. So this week’s blog is a little bit crafty! But also foodie 😉

Here are a few demonstrations of how to upcycle your drinks bottles, cans, salt shakers and tins into delicious looking pieces of art and crafts. DIY 101+ ways to upcycle your cans and bottles

If this is getting you all excited, then upcycling can be extended to anything and everything. Check out this article for tasty ways in which you can upcycle old lampshades, bed parts and random trash!

Let us know what you think about our new changes by tweeting us @RumbleChat!

This week we thought we would concentrate on sourcing some amazing recipes for the special lady in your life – your mum! It is of course Mother’s Day this Sunday, so why not celebrate by cooking up a storm in the kitchen!

Breakfast

egg-in-a-nest

Of course a great way to show mummy just how much you love her is with breakfast in bed. Our favourite is Egg in a Nest. You simply get a biscuit cutter (a heart or flower shaped one will work well for this occasion) and cut the middle out of a piece of bread. Then you melt a knob of butter into a hot frying pan and place the bread in, frying it slightly. Then crack an egg inside and fry to your mum’s liking. There you have it: Egg in a Nest. Otherwise known as Egg in a Saddle, Egyptian Egg, One Eye or Bird in a Nest!

Lunch

brandonrostsmokedsal

This classic combo of beetroot, salmon and horseradish creme fraiche makes a delicious starter, but works just as well as a Mother’s Day lunch as well. This recipe is great!

Dinner

lamb

A classic Mother’s Day dinner would have to be roast lamb. It’s perfectly spring like and such a treat. This recipe that we have found gives lots of great tips on how to cook the best roast lamb from chef Marcus Wareing.