This is one of those recipes that ballooned. It was supposed to be a simple lemon sandwich cake. Then it turned into a quadruple lemon layer cake and then I pulled it back to a less exuberant lemon layer cake. I’m happy with it at three tiers high. Four tiers would have been showing off. READ MORE
We spent Sunday at my Aunt and Uncle’s house; eating, playing games and chattering. My Auntie is a nurturer. She grows things. From kind, big-hearted nieces to a garden full of billowing herbs.
I spotted the sage quick smart. I love its furry, puppy ear leaves. The heady, gutsy aroma. The manner in which it curls and envelops other ingredients, both literally and figuratively. I glanced at it one too many times before my interest was apparent to all. An hour later I left with a bag of cut leaves (maybe 200 or so) and a cutting to plant at home. READ MORE
Okay so this is a slightly disjointed blog post. I have a few things to tell you. First up, let’s focus on the recipe in hand. That’s most likely why you’re here. So I developed this eton mess butterfly cupcake recipe for Aldi for a little piece they did about street parties. You can watch the video here if you like. I also have the recipes for the sausage rolls and quiche too, but that’ll have to wait for another day. READ MORE
This recipe for cranberry and hazelnut bread is one of those annoying bakes that’s gone within an hour of being retrieved from the oven. The hazelnuts toast in the oven, the cranberries add that all important sweetness and the oats make for a textured loaf that feels like it might well be both good for you as well as delicious. READ MORE
Pressure cooker cheesecake? Yes, yes and yes.
Now I know pressure cookers generally are used for making stews and other such savoury items, but time has moved on. (Obviously they are still excellent for hot pots and curries etc). I want you to consider for a second the prospect of a really creamy, perfectly cooked baked cheesecake without the 4 hour faff. Ladies and gentlemen, I introduce you to…. (drum roll) pressure cooker cheesecake. Not only that, I made this particular one the chocolate variety. Because I am nice like that. READ MORE
I’m back again with another Bramley apple recipe; an apple cake this time. I’ve taken the hearty, homely great British apple crumble and custard pudding and given it a makeover. A new way to serve it for the summer months, if you will. This Bramley apple cake is topped with a creamy custard buttercream and crowned with crunchy almond crumble that’s devilishly moreish. This apple cake is damp, soft and lightly warming from the Bramley apple and cinnamon combination. READ MORE
There’s a curious thing about freelancing. There’s no set ebb and flow to it. Sometimes you have a quiet week. They are the weeks when you ponder what on earth you’re doing, eat too many white chocolate cupcakes, and discuss with anyone who’ll listen if you nerves can really handle this kind of existence. Then you have a week where you are booked up and busy and developing 8 recipes in one day for three different clients. They are the days where you dare to dream that it might always be like this. (And you also eat too many white chocolate cupcakes). READ MORE
Today I bring you an 80’s throwback updated. I bring you rock cakes with a twist. That twist being not kale. Oh no. Not quinoa. No. Not bacon jam. No. I bring you the double whammy of coconut flour and goji berries. Fear not, if you don’t have them you can simply swap for good old fashioned, regular, bog-standard flour and our friend the raisin. READ MORE
We’ve been decorating again. We ruin every holiday with trips to Wickes, Ikea and the Dulux Decorator centre. I worry that the boys will only have memories of misery amongst DIY tools from their childhood. That and being asked not to touch the baked goods as they’re for work. READ MORE
Holly Bell 