Yesterday, we celebrated my Mum’s birthday. There was a meal at The River Cafe, sunshine in the sky and sunshine on our plates in the form of these grapefruit and ginger cupcakes. The time slipped away with me and I’m afraid there’s no recipe today, but I’ve got something up my sleeve for next time. Until then, have a wonderful week. Continue reading
Until pretty recently, I thought my marshmallow eating days were long gone.
As a child, I thought they were awesome. Soft on the outside with a sweet, slightly chewy middle, marshmallows came big or small, pink or white (purely aesthetic with no nod to flavour as far as I can recall). My friends and I would buy penny twists with our pocket money, melt larger ones down to make the gooiest rice krispie treats or thread them on sticks before scorching over an open fire. Continue reading
When something goes wrong in the kitchen, what’s your default solution? Are you the inquisitive person who keeps consuming what they’ve made until over half is gone, trying to ascertain exactly what it is that doesn’t taste quite right? Do you shower everything in icing sugar and hope that no one notices? Do you calmly set the failure to one side and start the whole process from scratch? Or do scrape whatever it is into the bin in a fit of fury, never to be spoken of again?
Chocolate is one of my favourite ingredients to bake with. Whether it’s chunked and studded through cookies, stirred into the smoothest mousse, melted over ice cream or baked into a dense, fudgy cake, chocolate is an ingredient reliable enough to be called on for comfort, yet versatile enough to always be exciting.
While chocolate and cocoa regularly make an appearance in my shopping basket, it’s rare that I’ll buy a bar to simply eat on its own. It’s not that I don’t like it, but I really enjoy experimenting in the kitchen and combining chocolate with other ingredients, making it into more of a meal or occasion than a snack straight from the packet. However there are two major exceptions to this rule when I (and a pretty a large percentage of the UK population) can’t seem to help but over indulge: Christmas and Easter. Continue reading
‘I am the woman who believes most anything can be solved with butter and sugar’.
So begins an article in the latest edition of Made with Butter magazine written by Joy Wilson, a baker – aka Joy the Baker – who has taken the US by storm with her irreverent attitude, quirky charm, scrumptious recipes and ability to create sheer magic using such simple ingredients as flour, butter and sugar.
Quite apart from a string of amazing accolades, her own catering company and a cookbook coming out next month, the proof that Joy knows what she’s talking about when it comes to baking is really in the pudding. Her puddings to be more precise. If you’re not already familiar with her blog, I suggest you head over there now. We’re talking brown butter banana bread, double-dipped doughnuts, chewy molasses chocolate chip cookies and more incredible cakes and bakes than most people could make or eat in a lifetime. Although I’d be willing to take up the challenge on that one . . . Continue reading