Steve

Delicious Cakes!

 

It was always our intention to make Tina’s a creative space.

Having lived in Dalston for many years, and experiencing more ‘artistic differences’ with the local dealers, prostitutes and the wheelchair bound woman who would sit outside the bookies and ask for £1 than actual artists, who knew it would turn into the hub of creativity it has now become.

We had this amazing, light filled corner plot with a couple of large white walls, so it seemed the obvious decision to allow artists to come in and paint/draw/stick/rub their paint-covered naked bodies directly onto the walls…and then change it every 8 weeks.  All cafes do that, right?  It won’t involve many nights painting the walls back to white ready for the next person?  They’ll be no hangovers from the Private Views??

We are honoured to have been approached by so many great artists, and been given the opportunity to have their work at Tina We Salute You.  We now count some of them as dear friends, and it’s been exciting to have seen so many go onto greater things and produce awesome work!

Here are just a few of our favourites:

 

 

Ben Slow

Ben Slow

http://slowbenart.com/

 

Ant Carver

 

Ant Carver

 

Ant Carver

 

http://www.antcarver.com/

 

Camille Walala

 

Camille Walala

 

Camille Walala

 

http://camillewalala.com/

 

Stinkfish

 

Stinkfish

 

My fourth bake as part of this Delicious Magazine opus is the perenial cafe favourite, Millionaire’s Shortbread.  Layers of shortbread, caramel and dark chocolate…amazing and extremely good for you!

 

Millionaire’s Shortbread

 

For the shortbread:

175g softened, unsalted butter

75g caster sugar

250g plain flour

For the caramel:

100g unsalted butter

50g dark muscovado sugar

50g golden syrup

2 x 397g cans condensed milk

1tsp vanilla paste

For the topping:

300g dark chocolate (70% cocoa)

 

1- in a large bowl, mix together the 175g butter, caster sugar and flour until it resembles fine breadcrumbs.  Tip this into a deep, baking paper lined 30cm x 20cm baking tin.  Press down, and prick with a fork.  Bake for 25-30 minutes until golden.  Allow to cool.

2- make the caramel.  In a heavy-based pan, melt together the butter, muscavado sugar, golden syrup, vanilla and condensed milk.  Bring to a simmer over a low heat, and allow to cook until a golden caramel colour.  Stir often to prevent caramel sticking and burning.  Pour over the cooled shortbread and leave to set.

3- melt chocolate in the microwave in 30 second bursts, stirring inbetween.  Pour over the caramel and allow to cool completely.  Slice into squares and serve.