It’s biscuit week and I feel a wave of nostalgia. I’ll be honest that I wasn’t especially worried about biscuit week before it started back in 2011. You see I’d taken my macarons to the audition so I knew they were okay with Mary and Paul (should they not have been abbreviated by now to ‘Pary’ or ‘Maul’? I think Maul is better, more fitting).
I am still in full Rio mode so I made a Brazilian inspired cake for you; a coconut and lime drizzle cake. It uses coconut milk rather than condensed milk, though the latter is deeply popular in Brazilian puddings and cakes. It’s as if they’re bathing in the stuff. (Actually maybe they are… maybe that’s the secret to glowing skin?) READ MORE
I’m hoping the coconut haters will forgive me. This is unashamedly coconutty, this coconut chicken curry, the clue as ever being in the name. And I am afraid there is no substitute I can recommend. I also feel the need to apologise for the appearance of this curry. It’s not a looker. But it does make up for its looks in flavour. I made this for friends and it was gobbled up. 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
This is a version of a frangipane tart or Bakewell tart for all those readers who are allergic to nuts. This uses coconut instead of almonds and I promise does not suffer for it whatsoever. You may find the coconut sponge cooks a little unevenly. I certainly found this the second time (out of three) I made it, but worry not, it’s still a winner. READ MORE
Okay, hands up. Here I am posting another recipe with coconut in. It’s a problem I have. I can only apologise. I can’t promise I won’t do it again though.
I was discussing with a very famous vlogger recently (yes, I know, look at me down with kids, just call me Hollella) how pretty much everyone who loves their food is also a little bit absorbed in the workings of their digestive tract. To put it more bluntly, what goes in; must come out, and if you care about the quality and flavour of what you’re ingesting, then it’s only natural you want your digestion to work in harmony. READ MORE
So we’re back from an Italian mini break and we went and exhausted ourselves again. We never learn. We have three kids, both work hard, don’t have a cleaner or a lady who ‘does’; what I’m getting at is that we’re pretty stretched most of the time. Getting away together for two days is a big deal. It’s time to not look at the ironing pile, time to ignore the washing machine bleeping, time to not change a nappy or find a PE kit. READ MORE
I want to talk about marriage. I know, I know. You just want me for my coconut buttercream recipe – just scroll down, go on, do it. But just in case you’re intrigued, well, I got to thinking recently about what makes a marriage. Look, it’s not like I’m some expert. I’ve only been married for 7 years and I reckon we’ve argued for a good year of it. What do I know? READ MORE
Holly Bell 