Now, cakepops are the latest trend in cakey-ness, so that is what I made for my son to take to school with him. I love how small they are. Enough to be special, and way not enough to spoil an appetite.
Spent some time behind the moon recently and don’t know what cakepops are? Cakepops are cake popsicles, bite size morsels of cake, on a lollipop stick and beautifully decorated of course….. Continue reading →
A Lego party requires a Lego cakeFor inspiration I looked around the net, but the amazing examples I found did little but deflate my enthusiasm given my cake making skills. Betty Crocker to the rescue!!! A page with step by step Lego cake instructions was the answer to my dilemma……. Continue reading →
Or not. I’ve never made a sponge before and I have heard that there is a bit of a knack to it, which is probably the reason why it is still a constant contestant at fairs and fetes everywhere. Continue reading →
Have you ever noticed how foodies know stuff? They know what horiatiki salata is and feel quite comfortable discussing the various uses of quinoa, freekeh and fregola. They will have tried to cook their salmon sous vide, and start breathing heavily when passing a Thermomix.
If you really like your food but haven’t got a clue what these words mean, you are not alone Continue reading →
Have you ever had a scotch egg? It’s a quintessential English snack that is often found, plastic wrapped in roadhouses and supermarkets. Now if you are partial to squashballs wrapped in mystery meat which have been crumbed and fried within your lifetime, then this would be a heavenly thing indeed. I however prefer to know where my food comes from and how long it has been around. Continue reading →
I love making drinks for the family, you’ll usually find cordials and syrups made with gorgeous flavours such as elderflowers and hibiscus/rosella. Recently however I heard of rhubarb champagne and I loved the idea for two reasons …….. Continue reading →
I love food. Pretty much all food. Well, not offal (also known as entrails, variety meat, organ meat, giblets).
I watched Hugh Fearnley-Whittingstall of River Cottage fame wax lyrically about all manner of internal organs which he transformed into modern, tasty looking dishes, but I still am reluctant to go there most of the time. Continue reading →
Bath cookies! This one tickled my fancy as it combines cooking (well baking), herbs (which I love) and natural skin care (which I also love). I think these would make a love gift too – think birthdays, Mother’s Day, anniversaries etc. Just wrap them in cellophane, tie with a pretty ribbon, hey presto boutique skin care present Continue reading →