Tag Archives: eggs

Zesty lemon drizzle loaf

923469_10201215861023131_1507918283_nThe lemon drizzle loaf is, to many, an elusive beast. We’ve all had it served up in cafes or at coffee mornings, but there are far too many lemon drizzle recipes out there that are too dry, too bland, just too blah. Fear not, dear reader – I have the solution. This is one lemon drizzle cake that I promise will never let you down.

In my quest for the perfect lemon drizzle, I adapted this BBC Good Food recipe and in the words of Ina Garten, turned up the volume. More juice, more zest, and a little bit more love led to a cake that my family (which, bear in mind, has just three members) devoured in a day.

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Easter bunny gingerbread

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If there’s one thing my friends and family love about me (read: mock me mercilessly for) it’s my love of a good childhood craft project, and you can’t get much more delightfully childish than these utterly adorable Easter bunny biscuits. Cut from sweet, spicy gingerbread, topped with a generous layer of royal icing and studded with a selection of pick and mix favourites, they conjure up memories of smearing fondant over digestives and calling it cooking, and will make a fun, festive addition to any Easter table.
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White chocolate brownies

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I have a confession to make. As a food fan and somewhat professional binge eater, it’s a pretty surprising one. But here goes – I’m not a big fan of chocolate cake. I can’t exactly put my finger on why. I’m a mega chocolate fiend in every other sense, but I’ve had so many dry, dull and tasteless versions of it in cake form that it just doesn’t do it for me anymore. Offer me a slice of chocolate sponge or its vanilla equivalent, and I’ll take the vanilla every time. And until I adapted this recipe, that went for brownies too.

Now, I’ll probably get sued by M&S for saying this, but these are not just any brownies. They are decadent, chewy, sticky white chocolate brownies, and they taste totally different from any other version I’ve had before. This recipe is an experimental adaptation of this tried and tested BBC recipe, and trust me when I say that there’s no lifeless cocoa crumbs leftover from these bad boys. I may just be a brownie convert after all.

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Chewy bakery style cookies

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Cookies come in all shapes and sizes, and believe me, I love them all. From crumbly, buttery, melt in the mouth bites, to big, doughy lumps of flour and cocoa, I’ve spent my life devouring as many of them as possible. However, for me, nothing beats those big, chewy bakery style cookies – the kind you get in bags from the supermarket, 5 for £1.

I’ve spent many moons searching for a recipe that allows me to make them at home, a low and behold, I’ve found it! I adapted the basic dough from this recipe and chucked whatever I had in the cupboard (six cookies and cream Kit Kats and two bags of chocolate buttons, in case you were wondering) but the beauty of the recipe is that you can literally add whatever you like. Chocolate, nuts, fruit, oats – the possibilities are endless and oh so delicious. Mix it up and let me know what works for you!

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Potato and onion omelette

Like the majority of the British public, I am a massive fan of the BBC sitcom Gavin and Stacey. Also like the majority of the British public, I regularly mourn the fact that there are no plans for a new series in the pipeline. The only place I can find solace is in the favourite food of Stacey’s mum Gwen – in a thick, fat, generously stuffed omelette.

Now, as a vegetarian, I may be biased, but to me there’s nothing better than an omelette full of soft, crumbly potatoes and sweet, caramelised onions. However, this omelette is also exceptionally tasty when topped with a handful of cheddar, or (I’d imagine) a sprinkling of crispy bacon or pancetta. This is a basic recipe that can be adapted to your own weird and wonderful tastes, but make sure you leave enough room for the beauty of the original flavours to shine through.

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Chocolate meringues

Chocolate meringuesIt’s almost December and at this time of year, the fact that “it’s nearly Christmas!” is generally used as an excuse to gorge on pre-season mince pies and mulled wine. Don’t get me wrong, I like early festive treats as much as the next person, but I do find that all of this early munching kind of ruins the excitement of the gorgathon that occurs on the day itself.

I’ve therefore been trying to find a (reasonably) healthy balance – making tasty puddings that aren’t going to give me the pastry sweats or make me totally sick of cinnamon and allspice, but still deliver that satisfying, sugary hit – and these bad boys are just the ticket.

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5 baking secrets I wish my mother had taught me

My mother is many wonderful things, but a cook is not one of them. I don’t have fond memories of us licking cake bowls and cutting out cookies in a warm, homey kitchen. In fact, as a notoriously fussy child, I was fed mostly on anything-on-toast and whatever could be thrown in the oven, as the chances of me eating it quietly and not throwing a room shattering tantrum were inversely proportional to the amount of carbs I was served (let’s be honest, not much has changed on this count).

My passion for food arrived when I started having to feed myself, not as the result of any kind of family legacy, and although I’ve had great fun figuring it out for myself, it would have been handy to have the basics in the bag! Here are 5 things I wish my mother had taught me before I jumped on the baking bandwagon.

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