My day involved rolling out of my bunk bed at 6.30am, racing to beat my revoltingly stinky room-mate to the bathroom, and slipping my way down the hill to the chalet by 7am to start breakfast, picking up fresh baguettes from the front door. During breakfast service I would whip up afternoon tea - my favourite part of the job, and a job that I quickly wrestled away from the head chalet girl - usually making a yoghurt cake.
|One of my chalet afternoon tea creations|
After breakfast, I would clean the rooms and straighten up the beds, whizzing around the chalet as quickly as I could. I would usually get out by around 11am, and then had the rest of the day to ski some of the 120 runs in the resort. One of the best things about living in a ski resort is that you get the pick of the weather and snow - if there is fresh powder and glorious sunshine, you can ski from 11am to 5.30pm, but if the biting wind has blown all hints of snow away and left solid ice, you can stay inside le bubble bar, drink hot chocolate and make use of the free wifi, while your guests struggle their way up the mountain to get the most out of their measly week in the Alps.
|Courchevel ski resort on a beautiful sunny day|
Chalet girl cake recipe
Everyone who has worked in a chalet will probably know how to make this cake, it is virtually fool-proof, and can take about 10 minutes to throw together and bung in the oven if you're quick. Honestly - this took me exactly 15 minutes start to finish, and that included stopping to take photos!
1 pottle plain oil (I used sunflower)
2 pottles castor sugar
3 1/2 pottles self-raising flour
Whatever flavour you want - today I have used 150g Green & Black's cooking chocolate, chopped, and about a pottle of frozen raspberries, plus 1 teaspoon of vanilla essence.
Dust with icing sugar. This cake lasts surprisingly well - great for weekday morning tea.
Try these flavours:
- Plain old chocolate - add cocoa powder to taste, and whip up some chocolate icing for the top (mix together some cocoa, icing sugar and hot water or cream if you have it).
- Coffee and walnut - add instant coffee dissolved in hot water to taste, and some chopped walnuts. Ice with coffee icing (just add some instant coffee to icing sugar and mix with a little hot water or fresh cream).
- Lemon - add grated zest of 2 lemons, then cook up the juice from the lemons with some castor sugar, and put this on the top of the cake when you take it out of the oven.
- Banana - mash up a couple of bananas for the cake, and ice with chocolate icing.
- Black doris plum (my favourite!) - add a tin of black doris plums (stones removed) to the cake. Unfortunately you can't buy black doris plums in London, I think this is strictly a New Zealand thing.