“No – we just blog about food and maybe someone reads our posts.” For someone who has worked so hard to be where she’s at, she seems a little surprised that anyone can be a blogger.
Mich Turner is a Food Scientist & Nutritionist, Harper’s Bazaar and Chanel Entrepreneur of the Year, author of 4 cookbooks, (Spectacular Cakes, Fantasy Cakes & Couture Wedding Cakes) a mother and a wonderful and beautiful lady. Mich has the classic English look, blonde and rosie-faced and has a charming and elegant aura – although, very authoritive but you’d want that – especially if you are having a master class – on making the perfect fairy cakes using Allinson Nature Friendly Flour.
200g Allinson Nature Friendly Self Raising Flour
200g Caster Sugar (I use 170g)
3 beaten eggs
1 tsp Baking Powder
1 tsp Vanilla Essence
-Put sugar and butter (from room temperature) together in a bowl and mix until you get a creamy texture.
-Add the beaten eggs in slowly slowly as you stir away. Having a Kitchen Aid would really help matters – but we’re still too poor for that – so its muscle all the way.
I have been baking these fairy cakes like mad to put into our fruit trifles. We usually buy from the market whatever is in season, sometimes mangos, strawberries, blueberries, raspberries etc (or a mixture). (This is not a very good picture- will post another one when have).
Fairy Cakes – Cut the fairy cake in half, removing the top harder crust (optional)
14 Sheets Gelatin per 1 Litre of Juice (makes about 30 glasses)
Cut the fruits up into small bite sized pieces and soak in Cointreau.
Then get some juice, like apple juice, peach juice or whatever you fancy – heat it up slightly and put in some gelatin sheets to melt. I normally use 14 sheets for 1 litre of juice.
Pour the juice in to cover the fruit layer and set for a few hours in the fridge.
When it is set, place some more fruit in soaked in Cointreau on the top of the jelly. Place a slice of fairy cake on the new layer. Repeat the layer of fruit then another layer of fairy cake if you wish, and drizzle with some more Cointreau from the fruit mixture and top with fresh custard.
But she also talked about sustainability, how eating just organic is not enough.
When we think of fish, meat or eggs, we are more aware that we should be eating sustainable caught fish, organic and free range meat and eggs but things like flour seem secondary to our consciousness even though we may eat a lot more bread, pasta and cakes than the former.
Allinson is known to growing wildflowers and building ponds; erecting bird and bat boxes for nesting; planting hedgerows and trees to protect essential food sources, like wild berries; and prohibits the use of harmful agro-chemicals. They encourage biodiversity to ensure and help provide a sustainable environment for the future. This is number 1 in our books – knowing this, we will always buy Allinson and/ or Conservation Grade Products where possible.
The benefits of Conservation Grade Formulas include crops that are allowed to pollinate naturally, thus, letting wildlife flourish – increasing insects like bumble bees and bird life; using traditional methods such as crop rotation which in turn creates more of a harmonious countryside balance where wildlife helps farmers because they prey on pests in a healthy ecosystem.
We must be more aware of how our food is being produced and how it effects the environment. If Mich Turner uses Allinson flour and she is high up there on the food heroes list, – its only good practice that we should all exercise.
What an honour it was to meet Mich Turner – she is someone we look up to – a hard working person with such passion and creativity. You can see in her eyes that she’s been through a lot of work, a lot of hours, but you can also see how proud she is to be where she is and she has earned all her success from her good knowledge and determination to be the greatest.