Whisking Up Confidence: Where Cooking Meets Mindset!
Welcome to Pudding Pie Cookery School with The Mindset Chef! If you’re wondering how a ladle and a sprinkle of positive thinking can come together, you’re in the right place. We’ve all heard the phrase ‘you are what you eat.’ But have you ever considered ‘you become what you cook’? Dive into our kitchen, where we believe that creating a delicious dish can mirror the journey of cultivating a confident, empowered mindset.
Cooking, much like life, is about experimentation, resilience, and growth. Burnt a cake? It’s a lesson in patience and persistence. Struggling to perfect that soufflé? It mirrors our daily struggles with self-doubt. Through the art of cooking, we not only feed our bodies but also our souls. Every ingredient, every flavour, and every dish tells a story — a story of trials, triumphs, and transformations.
So, as we pour on this deliciously empowering journey together, we’ll explore recipes that nourish both our bodies and minds. Let’s whisk up not just delightful dishes but also a stronger, more resilient self. Let’s blend the world of culinary art with the art of positive thinking.
Let’s get cooking, and in the process, cook up a better mindset!
Who is The Mindset Chef?
Life has a way of tossing us into tempestuous seas when we least expect it. I found myself at such a crossroads, grappling with the profound grief of losing my mother to a rare disease, while also navigating my own personal traumas. Yet, it was during this chaotic period that a beacon of hope emerged from an unexpected source: my love for cooking.
One evening, after preparing a meal for close friends, my cousin posed a simple yet life-altering suggestion, “Why not pursue a career as a chef? You have a knack for it you’re a great cook.” Within days, I had enrolled in a culinary course, and even though the shadows of bereavement and my struggles with complex PTSD lingered, my newfound passion became a sanctuary.
Every journey has its share of pitfalls and detours, and mine was no exception. There were moments of doubt, moments I contemplated walking away. But my unyielding determination kept pushing me forward. It was during my work experience in the culinary world that I felt an unshakable certainty: hospitality was my calling.
From mastering the intricacies of pubs and hotels to establishing my very own cookery school and later a restaurant (which, to my pride, bagged an award within just nine months!), my culinary voyage has been nothing short of transformative. Since its inception in 2008, my cookery school has thrived, and as we transition online, I’m excited to extend this culinary experience to an even broader audience.
Cook for your mood
But it’s not just about the art of cooking. It’s also about the mindset. In upcoming blogs, I will unravel how the right mindset can be the secret ingredient to realising dreams. Together, we’ll explore culinary tips, delectable recipes suited to every mood, and delve into how the mind and palate can dance in harmony. Whether you’re seeking solace or laser-sharp focus, I’ve got a recipe (and a story) for you.
So, let’s embark on this savoury journey, sprinkled with lighthearted banter, and seasoned with wisdom from both the kitchen and life’s rich tapestry.
Let us teach you so you can learn how to cook and feel great about it too.
Tiger Bread
Delicious Homemade Tiger bread
I thought it was only appropriate to add my first recipe from my home country Tiger Bread, it’s been around now in the UK for quite some time, but I’ve been eating this since I was a child. It has a unique topping and I’m going to share my recipe with you.
500g strong white bread flour
350g warm water
7.5g salt
7.5g sugar
7g yeast (fresh or instant yeast, I like Doves Farm Flour)
15g unsalted butter (softened)
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For the topping
3.5g yeast (as above)
2.5g sugar
7.5g sesame oil
75g ground rice
90ml warm water
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Mix
Mix the flour, yeast, sugar and salt in a large bowl, add the butter by rubbing it in until you have fine crumbs that are roughly all the same, make a well whilst the ingredients are still in the bowl and pour in the water.
Knead
Once you have mixed the water into the flour, tip the ingredients out onto a clean work surface, please note that I haven’t added any extra flour. To knead the dough I use a mixture of kneading and stretching, it creates a smoother dough faster, do this until the dough is smooth and your hands aren’t as sticky anymore. Look out for the video’s about bread on my tips page.
Rise
Lightly grease the (clean) mixing bowl with some oil and put the dough in, cover with a clean t-towel or some clingfilm (see my how to video’s on the tips page), leave to rise for about an hour or doubled in size.
Shape
Place the dough on an slightly oiled surface, (I usually rub my hands in the oil to prevent the dough from sticking to me), knock the air out of the dough by kneading it, it doesn’t need a long time, just 30 seconds or so, then shape the dough into a smooth oval and place on a lined baking tray.
Prove
Cover the dough again with the t-towel or the clingfilm and leave to prove until it has doubled up in size again, about 45 minutes to an hour. In the meantime preheat your oven to 200°C (fan 180°C, gas mark 6)
Brush
Whisk all of the topping ingredients and leave for at least 10/20 minutes, brush over the dough when it’s about to go in the oven.
Bake
Bake the dough for about 35/40 minutes, the topping will crack and the bread will sound hollow when it’s done.
Cool on a wire rack.
Useful tip: Freezing slices of the tiger loaf on the day you baked it will keep the bread soft and fresh for when you’re ready to eat it again.
My photography isn’t the best but I can guarantee that the loaf pictured was incredible. I will keep practicing on my images though.
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