Below you'll find a list of all posts that have been categorized as “Baking”
This cake is an absolute winner. A real, bona fide winner. It’s because of this cake that I won the Blognix Retreat Scholarship competition, being the recipient of a free ticket to the weekend blogger conference/retreat which is held at a spa hotel in Northamptonshire during February next year. The competition simply asked entrants to make a video only 90 seconds or less, explaining why they should win the scholarship. In an underhand tactic, I …
I often make cakes that are either dairy free, with no refined sugar, or both, then finish them and think, oh, that would really benefit from something on top. What can I use? Whipped cream? No. Buttercream frosting? No. It becomes a whole new juggling act trying to create dairy free and refined sugar free frosting ideas which will sit on top and stay there, without it being utterly contrived. I could, of course, just …
I’ve got a muffin hangover today. In fact, that’s a lie, I deserve to have a muffin hangover today, because I ate… errr, six muffins last night, instead of my dinner. If that had been six of the supermarket’s in-store bakery, not-quite the finest double chocolate efforts I might not be so chipper about it, but the muffins I ate were actually really wholesome, soft, crumbly little cakes with very little sugar or unhealthy bits, …
I have a personal rule regarding food that I make food for the blog, a promise to myself that I will not over-eat. Sounds simple, eh? You might think so, but sometimes I make dishes for the blog at peculiar times of the day or end up with way more food than I need, and I really don’t like wasting food. So, rather than engage in some kind of bacchanalian feast with it all, I …
I’ve made homemade pasta previously, from silky whisps of fine tagliatelle to carefully manipulated, pillowy ravioli. It’s one of those things that’s a domestic indulgence, because shop bought, dried pasta is so good and easy to cook that it’s hard to justify the time and effort required in making your own. But, in the true spirit of indulgence, it is also incredibly satisfying to make this simple ingredient and if we always chose the quickest, …
By now you’re probably thinking “errr… what’s the deal with this guy and aubergines?”. I’ll admit it, I’m sponsored by aubergines. They called me up from their field based HQ and asked if I could write about them endlessly. In return I get sod all, because they’re a bunch of plants, have no currency nor do they possess suitable ID to open a bank account to store or transfer money. They even asked me for …