‘That’s What She Said’ – Cape Town’s ‘It Girl’ Food Nerd #KatelynWilliams

June 28, 2013

Baking & blogging is big, seriously oh so big right now – but – I know you know this. So I got to thinking… who could nab the ‘That’s What He/She Said’ spot this week? Um, hello, I know THE baking & blogging ‘It girl’ of SA, which made bombarding Katelyn Williams from The Kate Tin blog with 1 meeellllion questions super easy. Ms Katie also happens to be the Creative Food Director for Expresso morning show on SABC 3. Katie was as sweet as apple pie & obliged with the biggest of smiles. Get your vintage aprons ready boys & girls… Katie makes you want to get all crazy in the kitchen – you’ll be licking the screen with the recipe she adapted just for PTS – we love you Katie!

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Q: Katelyn! Welcome to Pass The Salt… We know you’re this extreme food person – what do you do from the time your alarm clock buzzes to the time you go to la la land? Nah, kidding – but do tell us a bit about your day job – go on…
 

A: My alarm goes off at 4am – roll out of bed & head over to the Expresso studio where the stylists make me look half-decent to go on live national television. After I’ve baked something absurdly decadent at a ridiculous hour, I plug in my coffee drip & plan the cooking inserts for the next few days worth of shows. Despite early mornings, we have loads of fun at Expresso – a ‘normal’ show can easily consist of a farm animal on our balcony, a live cook-along with viewers at home, models, dancers, celebs, dogs riding skateboards, bake-offs & just utter chaos really. So, a totally normal job.
 

Q: You call yourself a food nerd… What exactly does a food nerd do on a day-to-day basis? & does a food nerd have any superhero powers?
 

A: Superhero powers? Duh! One wave of my magic whisk & I make cupcakes appear! They don’t call me Katie Cupcake for nothing. The term ‘food nerd’ is the only way I get people to wrap their heads around my utter obsession with food. It  consumes every part of my life & it’s not uncommon for me to throw a word like ‘cartouche’ into a perfectly normal sentence. It confuses people but hey, get a Larousse you know?
Q: Some people call you ‘Katie The Baking Queen’… We had the ‘Ice-Cream King Of Jozi’ here last week & asked him the same question – would you ever want this title to include the world?
A: Katie – Baking Queen of the World – taking over the universe, one decadent cake at a time. I like it! Will you invoice me if I steal that? *PTS – we’ll work something out*
Q: If you could bake for anybody, any, any, anybody (besides me) – who would that be? You also have to tell us why… 
A: I want to have Heston Blumenthal’s children. There I said it. So obviously I’d like to bake for him. I think all that man needs is a good old slice of chocolate cake you know? No fancy foams, popping candy, liquid nitrogen or isomalt. *PST – I hear you sista*
Q: Do you often dream of chocolate & caramel & strawberries?
A: I have a little pink macaron-print notebook on my nightstand for those nights when I wake up with a culinary epiphany – everyone has one of those right? Last night I dreamt about twinkies so this weekend I’m on a mission to recreate my own. *PTS – I sometimes dream of cheese…*
Q: Is there any kind of baking extravaganza of yours we should know about? Is the blog going to be an explosion of all things sugar & spice?
A: If it’s decadent, sweet, sticky, gooey & totally indulgent, you’ll most certainly find it on The Kate Tin. My blog is definitely not for weight-watchers!
Q: What should the baking groupies be keeping their eyes on in the sweet world? Is there a current trend we should be watching or do you foresee some sort of retro sweet revival?
A: Well the latest craze is the Cronut (a calorie-busting pastry made by deep-frying doughnut-shaped croissant dough & filling it with pastry cream ) which has got people queuing around the block or purchasing one for R400 on the black market. Double desserts (made by fusing or merging two seperate sweets) are still quite a big deal as is recreating retro treats from our childhoods, like gourmet marshmallows or twinkies.
Q: If we were to possibly follow you about on say a Saturday… what would we see? Where would we go & would you be wearing an apron?
A: On Saturday mornings I usually savour sleeping in because my week has such early mornings. Then I’d head to some food market or my latest thing is to forage mushrooms in the Tokai forest. I enjoy popping into vintage shops in Kalk Bay to scrounge for interesting props. My day usually ends with cooking for friends or baking something for my blog.
Q: Finally – go on, indulge us with 1. you’re fave coffee spot. 2. The best place to get some seriously good baked treats. 3. your favourite colour!
A: Favourite coffee spot – Haas in the Bo-Kaap – their coffee makes me weak at the knees! Best place to get some good baked treats is obviously in my kitchen, duh. But second place goes to Ma Mere Maison in Woodstock – Lexi whips up some seriously delicious nougat, macarons & marshmallows. My favourite colour? Pink, obviously. Now, Pass the Salt, please.
Why thank you Ms Katie – Food Nerd’dom sounds rather rad. Think I might, maybe, just maybe wanna join…. But for now – here’s the recipe adapted from The Kate Tin just for PTS! Start licking those fingers…
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*Image Courtesy Of The Kate Tin Blog*

Caramelised white chocolate

Introducing my latest obsession. Caramelised white chocolate. It deserves it’s own sentence it’s just that good. I stumbled upon this creation one night by pure accident (I like to call it good chocolate karma) while reading through my twitter feed. I accidentally clicked on a tweet & before I knew it I was transported via a blog into the realm of golden caramel-coloured goodness. It was love at first sight and I knew I simply had to recreate this so-called caramelised white chocolate & make it my own. The main reason it’s so charming (I mean other than the fact that it’s chocolate), is that it consists of just two ingredients: white chocolate and a drizzle of oil. My secret ingredient though, which makes it even more delicious, is a sprinkle of sea salt flakes. Other than eating it straight out of a jar with a spoon, I have also day-dreamed about drizzling it over ice cream, spreading it between cookies or cakes, making cake pops from it, blobbing it on top of vanilla cupcakes & stirring it into hot milk on a chilly evening. How I lived my life up until this point, without caramelised white chocolate in my life, is a mystery, but now that I’ve found it, I want to share the delicious secret with everyone, and I hope once you have tried it, you will do the same!

300g good-quality white chocolate, chopped (I used Lindt)*

1-2 tbsp vegetable oil

To make the caramelised white chocolate, preheat the oven to 120C. Spread the chocolate on a non-stick or lined baking sheet & drizzle with the oil. Place in the preheated oven for 10 minutes then remove and stir with a clean, dry spatula. Continue to cook for 30-60 minutes, stirring every 10 minutes. Don’t worry if the chocolate looks lumpy & chalky at some stage, it will smooth out & caramelize. Once the chocolate is golden brown, stir in a pinch of salt. If it’s still lumpy you can place it in a food processor to smooth it out & add a little cream or oil if necessary. Store in a jar at room temperature.

*use a white chocolate with a minimum of 30% cocoa butter content for best results*

*recipe courtesy of Katelyn Williams & The Kate Tin Blog*

Check out Ms Katie on her fab rad blog The Kate Tin – just *click click here* http://the-kate-tin.blogspot.com/

OR follow Katie on the Twirrreeer @KatelynWilliams

Because… ‘That’s What She Said’

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