Some of the best cakes are those that bridge the gap between dessert and cake – chocolate cakes are often best at this (served warm with a scoop of ice cream) or ginger cake with a drizzle of caramel sauce. Crumble cakes are absolutely excellent with a pool of vanilla custard, and none more so than a rhubarb cake. (more…)
Something needs to be done about the amount of brownie recipes I’ve published and the amount of brownies I bake. It is out of control. But this one is worth writing about, promise.
There’s something about brownies that makes me want to keep finding newer, better recipes and different ways of flavouring them. They’re one of the most satisfying baked goods – they’re easy to make and fancy enough to be a wonderful dessert but down to earth enough for a little something in the afternoon with a cup of tea. (more…)
People are passionate about double carbs, and I protect my right to them fiercely more than ever when every other wellness blogger is telling us to give up precious pasta and replace everything with courgette noodles. Double carbs must not be forgotten. Indians are excellent at double carbs, and so are the Italians – you’ve only got to look at pasta alla genovese for that, but there’s also pizza!
Which wonderful person first thinly sliced potatoes and layered them up on a pizza base with a seasoning and oil and popped it in the oven? (more…)
Remember cheese and chive crisps? They were made by Walkers back in the 90s, and had little speckly bits of chive (or something green) and were crinkle cut. Best crisps ever. Obviously they discontinued them. They briefly made an appearance a few years ago when Walkers had a campaign to bring back old flavours, except they were not crinkle cut which was a massive shame.
Love a good tangent to start a blog post, now scones. Same flavours as the crisps but better, packed with chives and perfect spread with cold butter straight from the oven. Better than the crisps, for sure. (more…)
I admit it, I’ve fallen for the wild garlic hype. Probably because like ingredients that are fleeting, it makes them seem a little bit more special or interesting. I’ve not yet bought my first punnet of strawberries or bunch of asparagus but I’m looking forward to this year’s first taste as I do each and every year. The same goes for wild garlic, and even more so as you have to go and hunt for it, well sometimes. (more…)