Just catching up here! What exciting plans. Who cares if they’re ludicrous and impractical (says who?) …. dream big…. I have no doubt you can and will make this happen.
Thanks as always for the recipes! I’m blaming you for my splurge last week on a Kitchen Aid stand mixer (having wanted one for years)!
Congratulations on your mixer, I only got my own one a few years ago having lusted after one for decades. It makes me smile everyday when I see it in the kitchen. I hope yours brings you as much joy, i’m excited to hear about what you make.
What an inspiring space, I can't wait to see what you do here. Whatever emerges in the end it will be an adventure - but personally LOVE the sound of the mill/ workshop space :) And this cake sounds AMAZING! X
That space looks incredible Emily! I think the world needs many more spaces that stem from fantastical ideas. Your plan sounds amazing and I hope that I will be able to visit soon 🥰 xx
Thank you Hermione, it would be lovely to have you here. Our garden is still over run chaos but I am slowly trying to get to grips with it all now I have more time. The dream is to be able to grow all our own one day, although we have not done well with this years seedlings.
What a beautiful space 😍 love your cake - I’ve been researching gf banana and peanut butter - maybe buckwheat for the whole meal and gf flour? (I’ll give it a try).
So good to have plans to move towards (however ludicrous and impractical) In fact it all sounds very doable. Best of luck with it all.
I haven’t tried baking with buckwheat flour yet but I know lots of people love it. Please let me know how it goes, I imagine the flavour will be lovely.
Lovely ideas and lovely cake recipe. I use a sourdough recipe for banana bread and will try your caramel trick with the sugar in my 100% wholemeal version. The sourdough has the same effect as salt in a sweet recipe - but if (as a sourdough girl) you like sophistication I recommend you give it a try.
Also re milling your own. Alma do this in London, they mainly sell wholesale. And Shinya in Paris owns a windmill!
Do you own your building. If so I’d apply right now for permission to construct a modern 21st C windmill!
I do own the building so could potentially look at a windmill, I was certainly going to get solar panels. We have river at the bottom of the garden but it fluctuates hugely so not a reliable source.
I will look Alma up I haven’t heard of them before.
For adding the sourdough into the banana bread do you still add fresh flour? Do you take anything out? I have only trued sourdough in cake once or twice and I wasn’t very lucky with the texture they felt a bit stodgy. I will happily take any advice.
It depends how ambitious and hard working you want to be. A windmill actually milling flour would certainly be an attraction (if you have the wind!). I wrote about one in my recent post on Khorasan. Certainly a boost to the whole village. This is Alma https://maps.app.goo.gl/CyPGEMhkWonUhLnC7?g_st=ic
Banana Bread: I use this recipe by Apollonia Poilâne. As you see much modified. I use sourdough in all my cakes and scones these days. (I use 100% wholemeal in everything).
Such a beautiful space and i love “ludicrous and impractical “ it sounds right up my street. I would be there first in line learning from you in those workshop. So exciting!! Anything you do its gonna be amazing 🤩
Thank you Hazel, I really hope to be able to invite you here one day. I also want to know what people would like to learn and let the space and the people grow together.
Better to dream the (almost) impossible because it’s so wonderful if you only get halfway there. Good luck with your adventure. An intriguing cake recipe that I will try when it’s not so hot. I throw very ripe bananas in the freezer and then use them complete with skin for banana cakes.
Thank you Anne. That is fascinating about the bananas, I regularly freeze them but I haven’t tried using the skin… what’s the flavour like? I will have to try this.
Thank you Gil. It is the most beautiful space I’m incredibly lucky to have it. I can see where I want to get to we now have the fun part of working out how that happens.
I am so SO happy and excited for you for this next chapter! There’s no doubt in my mind that you’ll create something truly wonderful with that space.
I’ve said to you before, but you will for sure make a success of anything you put your mind to. Look at where you’ve come in the past 10 years. And how exciting to look forward and imagine what’s to come 😊
What plans, however many of them do or don't solidify. I am quite a fan of 'ludicrous and impractical ideas'
Ludicrous and impractical does seem to be my forte.
Just catching up here! What exciting plans. Who cares if they’re ludicrous and impractical (says who?) …. dream big…. I have no doubt you can and will make this happen.
Thanks as always for the recipes! I’m blaming you for my splurge last week on a Kitchen Aid stand mixer (having wanted one for years)!
Congratulations on your mixer, I only got my own one a few years ago having lusted after one for decades. It makes me smile everyday when I see it in the kitchen. I hope yours brings you as much joy, i’m excited to hear about what you make.
What an inspiring space, I can't wait to see what you do here. Whatever emerges in the end it will be an adventure - but personally LOVE the sound of the mill/ workshop space :) And this cake sounds AMAZING! X
It’s certainly going to be a longer term project but I have hopes for it. I’m very lucky to have the space. It’s just trying to make the most of it. X
For sure, but even putting it out into the universe is so exciting! Can't wait to follow along and see how things evolve x
The universe is a funny beast although as I get older I feel a little more connected to it. x
Hurrah! The beginning of the next exciting chapter in the most inspiring of spaces. Impossible is nothing 💕
And thank you for that fantastic cake recipe—it looks amazing.
Onwards and upwards!
Thank you, It’s been such a lovely response, making it all feel a little more possible/real.
That space looks incredible Emily! I think the world needs many more spaces that stem from fantastical ideas. Your plan sounds amazing and I hope that I will be able to visit soon 🥰 xx
Thank you Hermione, it would be lovely to have you here. Our garden is still over run chaos but I am slowly trying to get to grips with it all now I have more time. The dream is to be able to grow all our own one day, although we have not done well with this years seedlings.
What a beautiful space 😍 love your cake - I’ve been researching gf banana and peanut butter - maybe buckwheat for the whole meal and gf flour? (I’ll give it a try).
So good to have plans to move towards (however ludicrous and impractical) In fact it all sounds very doable. Best of luck with it all.
I haven’t tried baking with buckwheat flour yet but I know lots of people love it. Please let me know how it goes, I imagine the flavour will be lovely.
Love your vision Emily; I can instantly see this lovely space transformed by your ideas and passion. You will do it so beautifully x
Thank you Cheryl, sadly it won’t be ready by September but hopefully once it is you can come and visit. x
PS Yoo don’t need to puree the bananas, chunking is nice. I also add walnuts (but I’m not into icing cakes - so the crumb is foreground not a duet. )
Lovely ideas and lovely cake recipe. I use a sourdough recipe for banana bread and will try your caramel trick with the sugar in my 100% wholemeal version. The sourdough has the same effect as salt in a sweet recipe - but if (as a sourdough girl) you like sophistication I recommend you give it a try.
Also re milling your own. Alma do this in London, they mainly sell wholesale. And Shinya in Paris owns a windmill!
Do you own your building. If so I’d apply right now for permission to construct a modern 21st C windmill!
I do own the building so could potentially look at a windmill, I was certainly going to get solar panels. We have river at the bottom of the garden but it fluctuates hugely so not a reliable source.
I will look Alma up I haven’t heard of them before.
For adding the sourdough into the banana bread do you still add fresh flour? Do you take anything out? I have only trued sourdough in cake once or twice and I wasn’t very lucky with the texture they felt a bit stodgy. I will happily take any advice.
Here’s Apollonia Poilâne’s recipe. I use 100% WHOLEMEAL and sourdough in most cake recipes these days. (As you see cooking times tricky)
It depends how ambitious and hard working you want to be. A windmill actually milling flour would certainly be an attraction (if you have the wind!). I wrote about one in my recent post on Khorasan. Certainly a boost to the whole village. This is Alma https://maps.app.goo.gl/CyPGEMhkWonUhLnC7?g_st=ic
Banana Bread: I use this recipe by Apollonia Poilâne. As you see much modified. I use sourdough in all my cakes and scones these days. (I use 100% wholemeal in everything).
Such a beautiful space and i love “ludicrous and impractical “ it sounds right up my street. I would be there first in line learning from you in those workshop. So exciting!! Anything you do its gonna be amazing 🤩
Thank you Hazel, I really hope to be able to invite you here one day. I also want to know what people would like to learn and let the space and the people grow together.
I love the idea of your studio! It sounds so beautiful. I hope you have the best time making it a reality.
Thank you, after I take the summer with Charlie it will be time to knuckle down and try and find a way to turn it into reality.
Better to dream the (almost) impossible because it’s so wonderful if you only get halfway there. Good luck with your adventure. An intriguing cake recipe that I will try when it’s not so hot. I throw very ripe bananas in the freezer and then use them complete with skin for banana cakes.
Thank you Anne. That is fascinating about the bananas, I regularly freeze them but I haven’t tried using the skin… what’s the flavour like? I will have to try this.
To be honest, I don’t notice them once they’re whizzed in the food processor and mixed with sugar and fat etc.
Thank you for the recipe! And yes yes yes to your ideas for developing this space and your incredible coach house! 🤩
I hope you like the recipe. It’s nice to get the ideas into the world and then see where they go.
Very exciting! I love your space and how wonderful to be able to set up something from home. I look forward to hearing more. 👍🏻
Thank’s Kerry, I’m taking a leaf out of @Mark Thomas book. If I say it out loud then it’s real and time to start working towards it!
100%!! A huge believer in talking things into existence 😊
Good strategy 👍
Positive affirmations, and what a fabulous space to create your dreams. How exciting, I’m really enjoying following the adventures of Emily
Thank you Gil. It is the most beautiful space I’m incredibly lucky to have it. I can see where I want to get to we now have the fun part of working out how that happens.
That recipe looks perfect for my husband’s birthday next week. Need to stash some bananas away.
Sneaky extra tip it actually gets better once it’s sat for a day or two so you can get it done in advance and relax.
I am so SO happy and excited for you for this next chapter! There’s no doubt in my mind that you’ll create something truly wonderful with that space.
I’ve said to you before, but you will for sure make a success of anything you put your mind to. Look at where you’ve come in the past 10 years. And how exciting to look forward and imagine what’s to come 😊