For orange butter
1/2 stick (1/4 cup) unsalted butter, softened
1/2 teaspoon finely grated fresh orange zest
1 1/2 teaspoons fresh orange juice
1/8 teaspoon salt
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups well-shaken buttermilk
3 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon vanilla
1 ripe large banana
1/2 cup salted roasted Out Of Africa Macadamia nuts (2 1/2 oz), chopped Accompaniment: maple syrup
YIELD: Makes 15 (4-inch) pancakes
ACTIVE TIME: 30 min
TOTAL TIME: 30 min
Make orange butter:
Stir together all orange butter ingredients in a small bowl until combined well.
Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, 2 tablespoons melted butter, eggs, and vanilla in a large bowl until smooth. Add flour mixture and whisk until just combined. Cut banana into bits and fold into batter along with nuts. (Batter will be very thick.)
Brush a 12-inch nonstick skillet with some of the remaining tablespoon melted butter and heat over moderate heat until hot but not smoking. Working in batches of 3, pour 1/4 cup batter per pancake into hot skillet and cook until bubbles appear on surface and undersides are golden brown, 1 to 2 minutes. Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer to a large plate and loosely cover with foil to keep warm, then make more pancakes, brushing skillet with butter for each batch.
Serve with orange butter.
Could you work with your mum or daughter?
The women who do reveal things can get very spiky! There's nothing like the bond between a mother and daughter — but it’s no secret that this relationship can also be one of the most emotionally fraught.
So what happens when you see your mum every single day — and have to take orders from her, too?
Many women would shudder at the thought, but these five mothers and daughters insist working together has helped their businesses to thrive — despite a few tense moments along the way. Studies support the idea that relatives working together can be a route to success, with 93 per cent of family-owned businesses expecting to grow, according to research by PwC. Another survey found bosses see employing younger family members as a good way to get a millennial’s point of view — without the risk their younger workers will quit in search of pastures new after a year or two. So, what’s it like to work as a mother-and-daughter team?
As Mother’s Day approaches, JILL FOSTER speaks to ten women about the ups and downs of keeping business in the family . . .
WHEN DAD DIED, WE KEPT GOING TOGETHER Laura King, 58, from Walton-on-Thames, Surrey, employs daughter Holly, 24, as director of sales at King’s Fine Food, which specialises in caviar. She also has a son, Harry, 19, and two stepchildren.
Laura says: When my husband John and I asked Holly if she’d like to work for us four years ago, we wanted to help her out with a first job. It turned out she was the greatest help we could have hoped for.
Soon after, in June 2014, John was diagnosed with a terminal brain tumour. It was devastating, but Holly was incredible — doing things a daughter really shouldn’t have to do for her dad, such as feeding him and taking him to the bathroom.
We shared our responsibilities at work and she never complained. Had she not been around, I would have had to quit, which would have been catastrophic for the business.
Since John died in 2015, I feel so lucky to see Holly every day. I’ve joked she can never leave home — I’m not sure how she feels about that.
I’ve worked throughout my life, even when the children were small. Now, I feel I’m making up for lost time with Holly, in a way.
But we do have our differences. She can be stroppy in the mornings, but at least I can tell her to shut up. A normal boss wouldn’t be so frank.
There have even been occasions when she’s stormed off and says she’s leaving the business. But we always make up. She has such a strong work ethic — she puts in more hours because she doesn’t want to be ‘the boss’s daughter’.
I’m so proud of her. John adored her and would be so proud, too.
Holly says: I feel so lucky I was around to help when Dad got ill. That experience brought me and Mum closer. At first, I thought there was no way I could work for her without us killing one another. I said ‘yes’ as I thought I’d only be there for a couple of months, but then, slowly, I realised how much I enjoyed it.
At first, calling her ‘Mum’ in the office felt strange, but calling her ‘Laura’ felt wrong, too. Now, I mostly use ‘Laura’ — but if we’re not in work, people think I’m being rude.
Likewise, there are times in the office when she slips up and calls me ‘Bubs’ — her pet name for me — and I have to say: ‘Don’t do that!’
At 7am, she’ll fling open my door and say ‘Get up, Holly,’ like she did when I was at school. Sometimes, when she offers me a lift, I say ‘No chance’ and drive off myself, hoping she gets stuck in traffic so I can have some time alone.
You can never take a sickie working for your mum. But, all in all, I love it. Being in the family business means I still feel close to my dad, too.
Read more: http://www.dailymail.co.uk/femail/article-5474657/Could-work-mum-daughter.html#ixzz59EYzlB8N Follow us: @MailOnline on Twitter | DailyMail on Facebook
A leading brain surgeon today said a planned new microscope at his hospital will help him better treat the type of aggressive brain tumour affecting Labour peer Tessa Jowell.
There has not been a breakthrough in life expectancy for those suffering from high-grade tumours known as glioblastomas in around 30 years.
Baroness Jowell, 70, who stood down as an MP in 2015, has sought alternative treatment abroad because of a lack of further cancer treatments on the NHS.
Mr Tim Jones, 39, neuro-oncology lead surgeon at St George’s Hospital, Tooting, said the state-of-the-art Zeiss Opmi Pentero microscope would allow “more precise” surgical treatment.
The £120,000 machine is not available through the NHS, so the John King Brain Tumour Foundation is raising the money and has obtained £75,000 so far.
He said: “We have one of the busiest brain cancer surgery treatment services in London. Glioblastoma is the commonest malignant brain tumour we treat. It is one of the rare tumours which has not experienced a dramatic improvement in life expectancy over the last 20 to 30 years. That is in comparison to other tumours like breast cancer and lung cancer now which have fantastic prognoses compared to what they were even five years ago.
“This special microscope has a long life and can be used for many neurosurgical conditions including glioblastoma. It has a potential working life of 20 years, it is going to have the potential to help thousands and thousands of patients.
” He said it can help by allowing for more precise, finer surgery and can help surgeons visualise brain tumours more clearly.
“If we can improve operations by getting more tumour out and minimise the risk to the eloquent parts of the brain which are still functioning, then we can give people a better quality of life after surgery and also potentially a longer life as well,” he said.
The John King Brain Tumour Foundation plans to find the remaining funds to buy the scope through a sponsored trek on the Great Wall of China, a ball at Claridge’s and a golf day at Burr Hill in Surrey.
The foundation was set up by entrepreneur Laura King, 58, after her husband John - who was a chef at The Connaught, The Mandarin in Manila and lectured at Westminster College in catering - died in November 2016 aged 65 after being diagnosed with an aggressive glioblastoma. He was treated at St George’s.
Ms King said: “Our first project is trying to buy this microscope. I wanted to do something that makes a difference, because it is so traumatic when you find out someone has 15 months to live... What we are doing is tiny, but you have got to start somewhere, and Tim [Jones] the consultant is just inspirational.” To find out more and donate visit
Sara Jayne Stanes …it’s the chocolate’s fault! It wants us to eat it…!
CHOCOLATE IS UNIQUE. It is the only substance that melts in the mouth at body temperature, subtly exploding into an intoxicating rainbow of flavours. This singularly hedonistic and deeply satisfying experience has earned chocolate a role in everything from seduction to the demise of slavery to a venerated staple of the herbal pharmacopoeia. Of course, we are talking really serious chocolate here ...
WHAT IS FINE CHOCOLATE? Chocolate is cocoa mass or cocoa liquor - the combination of the roasted and ground kernel of the 'cacao' bean, the principle part of which is cocoa butter, (ie the fat released when the bean is ground), and sugar. This is then refined and processed. Chocolate may also contain lecithin, a natural emulsifier, and flavours such as natural vanilla, and in the case of milk chocolate, milk solids.
WHERE DOES THE CACAO BEAN COME FROM? Cacao comes from the seeds of the rainforest trees which grow 20◦ north and 20◦ south of the Equator. These trees are named Theobroma Cacao which means ‘Food for the Gods’. There are three major varieties of cacao beans: Criollo, Trinitario and Forastero - Criollo being the rarest of the three.
WHERE DOES THE NAME CHOCOLATE COME FROM? The name ‘chocolate’ most probably comes from the Olmec/ Mayan /Aztec word ‘xoco-atl’ (pronounced whocko -atle) meaning ‘bitter water’. This is a fatty, grainy drink made from the crushed roasted and ground cocoa beans, sometimes with the addition of herbs and spices.
WHEN WAS CHOCOLATE FIRST DISCOVERED? History points to evidence of ‘cacao’ around 6,000 years ago, but the Olmecs were the first recorded people to have found uses for chocolate, circa 1500 BC via the remains of cacao found in the graves of monks. It was thought that they were gifts for the gods on their journey from earth to the afterlife. Cacao was used in ceremonies as offerings to the gods, just as many of us use the communion bread and wine as the body and blood of Christ. The Mayans believed that in order for the sun to rise every morning, cacao has to be prepared and offered to replace the blood that the sun has lost in its overnight fight with the jaguar. Queztalcoatl (Ketzalco-atle) was the name of the God of Cacao, as it was he who introduced the cacao seeds to humans and showed them how to use it.
WHEN DID CHOCOLATE COME TO EUROPE? After the Spanish invasion of Mexico in 1520 and the slaughter of the Aztecs, Cortes brought it back to the King of Spain in 1527. However, chocolate remained a very Spanish secret but eventually, over 100 years later, it arrived in England around the middle of the 17th Century - at the same time as coffee and tea. Influenced by the whole range of medicinal remedies passed down from the New World, here in England it was also used in medicine and soon became a very important part of the apothecary’s (old fashioned pharmacists) medicine chest. With the introduction of new machinery, people discovered ways of making the fatty grainy medicinal drink taste a lot better. As more people began to enjoy the taste of it and people became more skilful at using the cocoa, in the middle of the 19th century a new chocolate product was discovered in the form of a pastille (or bar of chocolate). Today, names like Cadbury, Fry (under the Cadbury aegis), Rowntree (now Nestle) produce a large amount of the chocolate in this form for us to eat and enjoy.
USES FOR CHOCOLATE Chocolate has many uses, and in the beginning, was even used to treat illnesses! The Native Americans used to use it to cure their sicknesses and it was alleged to cure itches, prevent tumours, and encourage sleep. By the 1680s, it was thought that chocolate could restore energy after a hard day’s work, help stop lung infections, or strengthen the heart and cure hangovers!. There were a few conditions that weren't improved by chocolate, including tuberculosis, toothaches, and ulcers.
SO, IS CHOCOLATE GOOD FOR US? We should certainly not feel guilty about eating it – as long as it is ‘real’ chocolate, of course. Research is constantly coming up with all the healthy elements in chocolate, for example: Blood pressure: Chemicals called ‘flavenols’ which are present in cocoa drinks and to a lesser extent in chocolate, can help to regulate blood pressure. Research at Harvard Medical School has shown that the benefits can be as great as those of aspirin. Deep vein thrombosis: The chances of developing this condition can also be prevented by flavonols. According to research, a 50g bar of chocolate contains the same concentration of the chemicals as 4 ½ cups of tea, six apples or seven onions. Heart disease: Flavonols are also known to improve the cardiovascular system and to help to prevent coronary heart disease. But remember, there are very real differences between what’s in fine chocolate and that of newsagents’ mass produced chocolate-flavoured confectionery products.
HOW TO TASTE AND APPRECIATE. Flavour and Smell: Nothing in the world has such complex flavours and smells. The cocoa bean has over 400 distinct aromas - at least twice as much as any other natural produce. The rose has only fourteen and the onion, only half a dozen. The taste of chocolate is equally complex as a result of the presence of over 300 different chemical compounds. These chemicals stimulate the brain like caffeine or adrenaline. They affect the brain’s mood centres and bring about the emotion of falling in love and happiness. Then there is the actual physical pleasure of feeling the chocolate melt in the mouth – again, it’s a feeling that makes you happy – which is why we all like it so much! Many of these chemical compounds are identical or similar to those found in fruits, vegetables, spices, herbs, and other substances. That's why we chocolate lovers compare the aromas of different chocolates to those as various as melon, citrus, cherry, berry, raisin, honey, peach, vanilla, butterscotch, mint, bell pepper/green, grass, green olive, clove, liquorice, leather, tannin, cedar, tea, coffee and wine.
TASTE - THE FIVE SENSES - APPEARANCE; AROMA; TOUCH; SNAP; MOUTHFEEL and AFTERTASTE APPEARANCE: chocolate should be flawless, evenly coloured, deep shade of mahogany or red. 'Black' is not necessarily an indicator of a good chocolate. Cocoa beans are rarely jet black; if they are, it tends to indicate they have been over-roasted. NO cracks or air pockets, streaks or sugar bloom caused by chocolate subjected to various temperature changes. Care in storage is needed.
AROMA: The chocolate should smell good as you unwrap it, with a complex fragrance. It should be sweetly fragrant but not overpowering. You could detect vanilla, berry, caramel roasted nuts. Its BAD to have no SMELL at all - if you can't SMELL you can't taste. Burnt, musty, chemical or medicinal is not good.
TOUCH: It should feel silky and not sticky and should just begin to yield to the warmth of your finger. Remember it is the only substance to melt at body heat. SNAP: Take piece and break it - it should snap cleanly - if it splinters or crumbles = not good. Take a look inside should be solid all the way through. No blemishes. Perceived wisdom says that chocolate should be eaten at room temperature or like wine or cheese will 'fall short' – which is true for a bar or slab, but for a chocolate truffle that is nothing better than to take a bite of cold chocolate (from the 'fridge) and let it melt slowly on the tongue releasing a profusion of flavours.
MOUTHFEEL. Most tastebuds are on the front of the tongue which is where you should start tasting the chocolate. If it doesn't start to melt straight away this is probably a sign of poor quality. Now, here is the chocolate's biggest test - now should begin the taste explosion. It should be smooth and buttery, gently dissolving into a creamy liquid filling the mouth with its complexity of flavours. It must not be grainy or 'gluey'. If it's 'waxy' or 'claggy', muddy or cloying it is likely that the cocoa butter has been replaced with vegetable fat - and it is not true chocolate.
FLAVOUR - The FLAVOURS from where most of the chocolate experience comes are located on different parts of the tongue: SWEET (front) SOUR (front/sides) BITTER (back) SALT (back/ sides). Everybody has his own body chemistry so you might taste any one or all of the flavours mentioned below but essentially chocolate will be bitter-sweet, fruity and spicy with a good balance of acidity and should be subtle rather than overpowering.
AFTERTASTE - you want flavour to linger for several minutes with a clean aftertaste and no residue; and certainly not be overpoweringly sweet. Robert Linxe, the French champion of great chocolate, maintains that you should be able to taste a good chocolate some 45 minutes after you have eaten it. Look out for these aromas and flavours:
DARK CHOCOLATE: DESIRABLE: Bitter-sweet, butter, acidity, fruit – cherries, blackcurrants, raspberries, citrus, orange peel, toasted, caramel, almonds, hazelnuts, spice, leather, tannin, herbs, jute, tea, tobacco, freshly mown hay, clover, wild herbs, floral, bark, earthy, hedgerows etc. etc.. Recently, I detected that glorious sweet smell of a horse's mane!
UNDESIRABLE: Astringent, musty, smoked, fatty, metallic, acid, medicinal, cardboard, smoky, vanillin (‘tinny’ vanilla flavouring); coconut; burnt caramel.
MILK CHOCOLATE: DESIRABLE: Brown sugar, milky, creamy, cocoa, vanilla, honey, caramel, nutty, malt etc.
UNDESIRABLE: Smoked, fatty, rancid, pungent, cardboard, acid, damp, astringent, metallic, burnt caramel.
WHITE CHOCOLATE: DESIRABLE: Sweet, vanilla, creamy, milky, honey, caramel, fruity. UNDESIRABLE: Alcohol, cooked, rancid, pungent, sour. It is more difficult to detect as many flavours in either milk or white chocolate as there are in dark because of the low cocoa content, the milk and overpowering presence of sugar, which as I have already explained kills tastes and aromas. Having said this, a number of manufacturers have improved their milk chocolate recently using a higher proportion of cocoa solids, therefore less sugar. Worth hunting out. If it’s 'waxy' or 'claggy' it means that sometimes cocoa butter has been replaced with a non-specific vegetable fat - therefore it’s not true chocolate. Cocoa butter contains many fats which are a combination of saturated, unsaturated and mono-unsaturated. Lecithin is sometimes used as an emulsifier to make it smoother and to help to prevent the fats and sugars separating and rising to the surface as a result of storage temperature fluctuations. This is the white bloom.
SARA JAYNE STANES is CEO of the Royal Academy of Culinary Arts; food writer, author of award winning BOOK Chocolate - the Definitive Guide and Chocolate ‘Evangelist’. Sara is also Chairman of the Academy of Chocolate.