Penny Reviews Tearooms: Tenth Hole Tearoom

After a number of years studying in Portsmouth, I've never had the chance to make the long walk to the Tenth Hole Tearoom, just Friday was the exception. Both Rob and I had the rare chance of a day off, at the same time, to go out on a date. It's so rare that we have days off that we were stuck on what to do, so a nice walk on the beach and a trip to a well known tearoom was the answer. 

The tearoom that doubles as a golf course was nothing special to look at from the outside. It's really unassuming, but as we both ventured further inside, the pastel blue décor was calming dispute the busy interior. Beautifully decorated, well presented and clean. This was first impressions I gathered from the small establishment. 

We were lucky enough to nab a table, it was so busy and after trying the cakes we can see why! When ordering, I thought at two cakes and drinks I thought £13 was really expensive, after I saw the portion size, I change my mind. Tenth Hole are not stingy with the sizing of their portions! I ordered a Rocky Road which was full of digestive, chocolate and marshmallows. I like cherries in my Rocky Road, but I'll overlook it because it was massive. I ordered a Toffee Apple latte, which was as expected. I enjoyed it but it could be regarded as a little over sweet, but I ordered it for something a little different.

Rob on the other hand had a mint brownie with a brownie hot chocolate. Again the portion size was very generous, the hot chocolate with super chocolaty with a hearty amount of  whipped cream and brownie sprinkles. The mint brownie, was not really a brownie however more of a cake-like consistency, but still tasty and full of strong mint flavours.

I didn't get lots of interaction with the staff but they all seemed friendly and well spoken. 

Overall, I would definitely recommend a visit if you want a good cakes, great atmosphere, with a lovely surrounding area and a spot of golf, as an extra bonus.    

Dancing around at Disco Soup

 I forgot to put this video up on the blog a while back. Remember when I said I also write for Slow Food on Campus Portsmouth's Blog? No I dont remember either, but I often do a couple of write up and I took part in their Disco Soup event which you can read about fully here. Its so cringey to watch because I'm wearing no make-up and I'm all hot from kitchen heat, but it was a good laugh! 

Have a good Valentines (even if you hate it as much as I do)

Volunteering, Cupcakes and Slow Food

Last Wednesday I went out for Slow Food on Campus Portsmouth to help out with the Volunteering In Portsmouth (VIP) Baking Event for the Elderly. (There's me in purple in the right hand corner) 

 Essentially the idea was teach people how to decorate using fondant and buttercream. It was very rewarding and great meeting new people as well! It was a fun day for everyone and we got some great designs including a Dr Who Tardis!! 

We were practicing make buttercream. We gave out handouts which featured basic vanilla cupcake.

I have to say a big thank-you to VIP and Slow Food for the opportunity. Oh and an even bigger thank-you to Chef Will I would have been all over the place if it wasn't for him! (Hes the super tall one)

The point of this post is to highlight that doing one good thing can not only brighten up your day but the people around you as well. The whole group had fun! If you get a offer like this, you take it!

Bake On!

Happy New Year and Pizza Chunk Biscuits

Happy 2014 baking lovers! I hope you've all had a wonderful Christmas, a happy new year and a hazy hangover recovery on the 1st of January. 

This is a very delayed post, it has been a crazy busy Christmas and New year. I just got back from Dorset after spending the New Year with my boyfriend and his family. 

Which was a earthing experience, spending the new year with a guy that you've been with for almost 3 years. Yeah we've been able to stand each other for that long! The fact is our endless love of food and stuffing our faces has kept our love strong. 

I'm joking darling. But we are obsessed with food. 

Then I caught a horrid cold just after New Year, so I've been snuggled up with a hot chocolate set that I got for Christmas trying to recover before going back to uni, and so all the posts are all delayed. 

My Bad...

So back to the recipe below, this a competition entry for Slow Food on Campus Portsmouth. The object of the competition was to use grana padano cheese in a recipe. Of course it had to be something to do with baking. Bring in the Pizza Chunk Biscuits! A whole pizza flavour in a single biscuit. Anyone in the UK can enter, if you would like to enter please email:

Your name, your age, your email address and phone number (and twitter username if you'd like to be featured on twitter) to sfoc@upsu.net  

This recipe is also featured on the Slow Food on Campus Portsmouth blog 

Recipe: Makes around 24-30 (Adapted from Cookies Galore by Jacqueline Bellefontaine)

·       150g unsalted butter, at room temperature

·       180g Plain flour, sifted

·       25g grated grana padano cheese

·       20g grated mature cheddar cheese

·       1 tablespoon tomato paste

·       25g sun dried tomatoes, roughly chopped

·       1-2 teaspoons dried mixed herbs

·       1 egg yolk

·       1 tablespoon water

Equipment:

·       Food processor

·       Bowl

·       Sieve

·       Teaspoon

·       Tablespoon

·       Baking paper

·       Baking sheet

·       Rolling pin

·       Fork/pastry

·       Wire rack

1.    Pre-heat the oven to 180c/350f/Gas Mark 4.

Step 2. Put all the ingredients together in a food processor and blitz!

2.    Put all the ingredients into a food processor and process, using the pulse button until the mixture just come together.

Step 3. Roll out dough in between bits of baking paper

3.    Roll out the dough between sheets of baking paper to a large rectangle shape.

Step 4. Place on a baking sheet

4.    Remove the top piece of baking paper and lift the dough, using the bottom paper, on to a baking sheet. Leave the bottom paper in place. Using fork to pastry wheel, mark lightly into squares or bars.

5.    Bake in the oven for about 10-15 minutes until lightly browned.

6.    Cool on a wire rack on the baking paper and then break into pieces along the perforations.

Have a great weekend!