It doesn’t seem that long since I was planning the kitchen in my new extension. I had a vision of how I wanted it to look and it complimented the general theme of the whole downstairs transformation. Nearly four years on and I’m starting to fall out of love with it. The basis for my choice back then was a kitchen design which wouldn’t date. The shaker style I chose, with sage green doors and solid oak worktops ticked every box.
The rustic, cottage style which dominates my house is still looking good, it’s just my tastes, they are a changin’ so lets play a game where I pretend I have some spare cash which can only be spent on revamping my kitchen. Mmmmmmm, what to do?
Well, for starters I’m all about the light right now. So a fresh, modern style would really float my boat. With clean modern lines and clutter free feature worktops. My current oak ones look fab and bring real warmth into my kitchen but they’re not proving the most practical with marks from daily washing up as well as a leaky boiler and I’m pretty rubbish at remembering to oil it. With a modern kitchen you can really go to town on the extras such as under plinth light shows and fancy slash backs. I’m all for the final touches such as hidden counter top sockets and iPhone docking stations.
But should I not feel brave enough for something which could potentially age quickly, then I’d stick with the clean fresh feel but in something a little more traditional. This grey kitchen compliments the modern white perfectly and would be much more suited to my love a good range cooker. I’ve spied some perfect Belling freestanding cookers which would suit this style as be the perfect back drop for the Kitchen Aid mixer I’ve longed for for years.
Anyway, a girl can dream. In the meantime, it’s back to reality and keeping my fingers crossed for that big bucks win every Saturday night.
Blueberry Cheesecake Gateaux Ingredients
- 255 g self-raising flour
- 1 teaspoon baking powder
- 225 g caster sugar
- 225 g butter (room temperature)
- 4 eggs
- vanilla essence
- 1 tbs milk
- 400 g cream cheese
- 1 lemon (zest & juice)
- 110 g icing sugar
- 2 handfuls of blueberries
Blueberry Cheesecake Gateaux Method
Preheat oven to 180’c (160’c fan oven) & line 3 x 7″ sandwich tins or one deep tin.
Put the flour, sugar, butter, baking powder eggs, vanilla essence, milk into a large mixing bowl and mix until it has the consistency of sticking to the back of a spoon.
Divide equally between each tin and back in the centre of the oven for approx 20 mins. Check by inserting a clean skewer or knife to see if it comes out clean.
Leave to cool on a wire rack.
Prepare the topping by combining all the ingredients. Once the cake has cooled completely, spread each layer equally and finish with the blueberries.
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