I don't know if you've been to the UCC Library recently but there is a running exhibition called TeaTime With The Channellers by David Tibet.

It's quite an unusual exposition which, as per the UCC website, "presents the study of esotericism and paganism in Ireland". I had to look this up because I came out of it quite disturbed and unsure of what I had seen. If that was the goal, consider it accomplished.

The exhibition will continue until Sunday 18th December 2022. You can find it at the Q floor of the Boole library, just at the right as you enter. I've seen they run exhibitions at that same space every 3 to 6 months. I wonder what will be there when I come back after Christmas.

I'll leave a couple pictures of it. A special mention to one of the notes left in the visiting book, pictured in the last one. Definitely made my day.

Hey! Christmas is coming!

It's the perfect occasion to try the typical Spanish Roscón de Reyes, also called King Cake in other countries.

In Spain people buy them for the special occasion in a cake shop/supermarket. I've never met anyone that has made it at home before apart from my grandma. Since I've worked every Christmas since I came to Ireland, the roscón is something that I was missing. Last year I decided to give it a try and... I never thought something so apparently laborious could be rather easy and turn out so well! I assure you this roscón will taste even better than if you got it from a cake shop.

The cake itself reminds more of a sweet bread, similar to a brioche, with a very characteristic flavour obtained from the orange blossom water. Originally it was plain without any filling, but nowadays you'll often see it filled with sweet whipped cream (my favourite), chocolate flavoured cream or crema pastelera (a custard-like cream).

Note: In Ireland, orange blossom water can be found in Arabic or Asian food shops ;)

Ingredients

• Strong flour 650gr
• Milk 250ml
• Yeast (fresh)
• Sugar 120g
• Butter 120g
• 2 Eggs
• Salt
• Orange blossom water
• Orange and lemon peel

Decoration:

• Candied fruit
• Sugar and 1 egg
• Bakeable figures (optional)

Preparation

1. Sift the flour and salt into a large mixing bowl, and make a well in the middle.
2. In a smaller bowl, dissolve the yeast into the lukewarm milk and water. Once the yeast is completely dissolved, pour the mixture into the well of the flour.
3. Scrape in just enough flour from around the well to create a thick batter, sprinkle some extra flour on top, and cover with a kitchen towel. Leave the bowl in a warm place for around 15 minutes, or until the batter is doughy and sponge-like.
4. Meanwhile, in another medium mixing bowl, use an electric beater to combine the butter and sugar until creamy.
5. Once the dough is appropriately spongy, add the eggs, brandy, orange rind, and a splash of water to it. Mix well, until the dough is elastic and a bit sticky.
6. Add the butter and sugar mixture to the dough and mix until smooth.
7. Shape the dough into a ball and cover in oiled plastic wrap. Keeping it in the large mixing bowl, cover it once more with a kitchen towel and leave in a warm place away from draft. As the dough proves, it will double in size. This can take anywhere between 1 to 2 hours depending on the strength of the yeast culture.
8. While the dough rises, grease a large baking sheet for later use.
9. Once the dough has doubled in size, remove the plastic wrap. Punch down the dough and place it on a lightly floured countertop or cutting board.
10. You need to knead the dough for two or three minutes, and then roll it into a large rectangle; roughly 2 feet by 1/2 a foot.
11. Next, roll the dough inwards from the long edge to create a sausage shape. Bring the ends together to create the iconic donut, and place on the baking sheet. Want to add the bean or a ceramic toy? Do it now by poking it withing the dough.
12. Wrap the dough once more with plastic wrap and leave in a warm place for roughly one hour to again double in size.
13. Preheat the oven to 180°C (350°F).
14. Once the dough has risen, lightly beat the remaining egg white and brush it across the top. Cover the cake in the assorted dried fruits, pushing gently so they do not fall off of the cake while it is baking.
15. Bake for 30 minutes or until golden. Cool on the rack before serving.