It’s a blessing and a curse, being with someone who loves food as much as you do. A curse because of the inevitable weight gain that results from eating a lot of cheese; a blessing…for so many reasons. You know — brie, camembert, weird Wensleydale varieties.
Our story is a long path studded with pubs and restaurants, coffee shops and stores filled with local produce and good beer. It took a while, with months of not talking, then hours-long phonecalls, both of us too idiotic to know the other’s feelings. It featured a lot of chai teas, and these days a lot of scones. We got there in the end.
I’m not sure why I expected making chai scones with our story in mind to be a smoother process.
Two recipes, both alike in dignity, in fine Norwich, where we lay our scene… Read More
I’ve baked many many simple vanilla cakes over the years but I think this might be my favourite. For a good strong vanilla cake you really do need to use a vanilla extract with the seeds in, vanilla bean paste or powder…or even an actual vanilla pod. Any of those will give the best flavour to your cake and I love seeing the little vanilla seeds dotted throughout. I’m a really big fan of vanilla powder, I’ve only used the Ndali brand so I can’t comment on any others but it gives such a wonderful vanilla flavour to everything I’ve used it in.
Of all the things I bake, layer cakes are the most fun to make and I haven’t made nearly enough recently so I’m throwing myself back into frosting. Plus I finally restocked up on piping bags so I need to practice my piping.
Ah the make-ahead lunch, how I love thee. I’ve not stayed in the same place for more than 3 weeks at a time since March, which plays havoc with food shopping, so lunches you can prep in bulk and in advance have been instrumental in keeping me away from bacon and cheese paninis. It’s mostly worked. And when it hasn’t, well, I can comfort myself with the fact I’ve learnt to do pretty decent eyeliner flicks on a moving train and now know platform 4 of Lancaster station like the back of my hand.
The second important thing? Those lunches being made up of things that you can keep in a cupboard until you need them and won’t spoil.
Enter Moroccan-inspired cous cous. I actually tried this for the first time when I spotted a reduced portion in M&S and decided to recreate it at home. Slim risk of the ingredients spoiling, easy to make in bulk, and interesting enough in flavour that you won’t get bored after the first day. Job’s a good’un.
It’s all we want in life really: breakfast that’s pretty good for you and gives you chocolate milk in return. I think the idea with granola is that you are supposed to sprinkle a little bit on your yoghurt and fruit but I am partial to a huge bowl of it with enough milk to wet the granola but not swimming in milk. I have milk issues, in that, the very idea of drinking a glass of milk makes me heave. Unless it’s chocolate milk, then I’m fine.
I really love the tahini in this. The finished granola doesn’t taste of tahini but it just brings out the flavour of the other ingredients really well without being overpowering. It goes so perfectly with the cocoa and coconut.
I think there are two categories of brownie, dessert and snack. Dessert brownies are messy and probably need to be eaten with ice cream and a spoon. Snack brownies are the ones you can wrap in foil and sneak into your handbag for emergency brownie situations – these situations arise almost daily for me. I place myself more on the dessert end of the spectrum, I find a dry, cakey brownie just about the most disappointing thing that could happen to me in a world of baked goods. Read More