A few things to love
You may have noticed I have been slightly quieter than usual lately (apparently I’m no quieter in the flesh!). I seem to be arriving home from work later and then, full of good blogging intentions, parking myself on the sofa all evening. Anyway, here are a few things that have been putting a smile on my face. 1. Cadbury with Ritz and Lu. I was … Continue reading A few things to love
Tomato, feta and filo tart
I don’t know why filo pastry makes pastry based goodies look so much prettier; but I think it does. It also works well in this recipe as it is light and an excellent carrier of the different flavours of tomatoes and feta. My mother used to make a similar tart from her French cookery book (which I will blog about at some point as its … Continue reading Tomato, feta and filo tart
Hot cross buns
I have a confession to make. I don’t actually particularly like hot cross buns. I want to like them, I think they smell amazing, but mixed peel is seriously not for me. However, as with anything homemade, these hot cross buns are a horse of a different colour so to speak. The apricot glaze and the addition of a couple of apples add to the … Continue reading Hot cross buns
Wholemeal bread – basic, no mucking around bread
I have recently got into baking bread in a big way this year. I find it a relaxing weekend afternoon activity with the added bonus that my house is filled with the wonderful aroma of fresh bread. In addition I love that you can make a delicious loaf for a fraction of the price that you would pay for something similar inan upmarket bakery or … Continue reading Wholemeal bread – basic, no mucking around bread
The perfect buttermilk scones
As is well documented by this blog I am a fan of sweet treats. Scones are no exceptions to this rule. Occasionally I watch the Vicar of Dibley and I laugh when the Vicar says something about being greedy and it strikes a chord with me. In this case the quote, Jesus did a lot of things right, didn’t he? I mean men’s bottoms are … Continue reading The perfect buttermilk scones
Rich chocolate cake with mascarpone frosting
I had a piece of red velvet cake at work this week that had me dreaming of making it all week. Enter Sunday, the day of the week when I usually bake. Unfortunately the red velvet cake wasn’t to be – the recipe I followed for the sponge had far too much cocoa in it for the red colour in it to show up (I … Continue reading Rich chocolate cake with mascarpone frosting
Chocolate tempering – any excuse to make truffles
Recently I was approached by Something Sweet magazine and asked to write a post where I followed the chocolate tempering guide as featured in their first issue. In addition they sent me all of these wonderful things: To be honest I’d never really bothered going out of my way to temper chocolate before but as I realised earlier this week this was a big mistake. … Continue reading Chocolate tempering – any excuse to make truffles
Raspberry, white chocolate and passion fruit cheesecake
This cheesecake is a little bit special if I do say so myself. I adapted this massively from a beautiful lemon cheesecake recipe I used in my student days. If you regularly read my blog you will know by now that I am something of a chocoholic and prefer my desserts with a pretty high percentage of cocoa in them. However, when it comes to … Continue reading Raspberry, white chocolate and passion fruit cheesecake
Pot roast lamb with rosemary
Sometimes when it comes to food simplicity is a wonderful thing. When you have beautiful ingredients you really don’t need to fuss. With this in mind this recipe for pot roast lamb is a dream for any meat lover. The flavours of the lamb, rosemary and garlic really come through and its so simple to make that even people who are less confident in the … Continue reading Pot roast lamb with rosemary
Honey and lemon loaf
I love a good loaf cake. If highly decorated cupcakes were the vamp of a cake based fictional drama loaf cakes would be the ultimate ugly duckling who turns into a swan. This cake uses spelt flour which is lower in gluten and higher in protein than normal flour and the only sugar comes from dark honey. The use of wholemeal spelt flour was entirely … Continue reading Honey and lemon loaf
The Bunfight 