It's February, apologies for stating the obvious. To me, February is the interim month; not as fresh as January when I'm enthusiastic about the New Year and not as good as March when you know that spring has pretty much arrived. So as far as I'm concerned February needs a bit of brightening up to get us all through the cold, grey days. That help can come in many forms; in this case coconut and lime biscuits. This particular flavour combination can
It's #befair fortnight until 12th October which is all about asking the question, "Are we really as fair as we think?". The Fairtrade Foundation is working to make us aware of small acts of fairness that can make a big change; like switching your morning coffee to a fair trade coffee. The people at the Fairtrade Foundation sent me a variety of coffees to try and I set about making a fair bake. This recipe for chocolate and coffee shortbread uses
Hello and welcome to my new website; I hope you enjoy it! To kick things off on my new site it was only right that I baked something; I had to have something to keep me motivated during the changeover! These orange and poppy seed biscuits are a recipe from Cathryn Dresser (former Great British Bake Off contestant) author of Let's Bake and she has teamed up with Pyrex to create a series of baking recipes for National Baking Week from 13th to 19th
You know when you buy an ingredient to make something and the remainder of it sits in the cupboard waiting to be used? I had a bit of this going on with oats, flaked almonds, seeds, maple syrup and dried blueberries. To use them (or as many of them as I could) up I made some lovely crumbly cereal bars. I wanted to keep the butter to a minimum to try and keep them a little on the healthy side.
You will need (for 12 cereal bars):
This recipe comes from a book which is very special to me; it is called Chocolate and was written by Jacqueline Bellefontaine. In case you didn't know I never really used to like food. I loved cooking and seeing other people enjoy my efforts (whether out of politeness or genuinely) but I would never try anything different. When it came to baking that was a different matter and I would eat and bake anything. One birthday, I guess I was maybe 12 or
I vaguely remember making these biscuits before, many years ago, but I can't remember what they tasted like. It was about time I tried them again because I love the idea of them hanging on the tree catching the light. What I didn't anticipate was the sheet brute force needed to break the boiled sweets up. I thought it would simply involve a swift whack with a rolling pin but after several increasingly ferocious attempts they just wouldn't break. So
You know when you go out blackberry picking you end up eating pretty much all of them and have nothing to show for it when you get home? As much as it is very hard to resist keeping any of the berries for later I thought it would be well worth the effort for a sort of hidden gem baked blackberry cheesecake. Beneath the pillowy layers of soft cheese you can find little bits of sweet, purple fruit. I didn't have to save too many either as you only need
A while ago I was having some lunch in a restaurant. For pudding I had some soft, sugar covered dough sticks which were to be dipped in a well known hazelnut chocolate spread. At some point in the kitchen a rogue bit of rosemary had ended up on my dough stick. I imagine there must have been some sort of herb-off going on in the kitchen between the chefs and the remnants of the duel had not been cleared up. Unbeknown to me I submerged it in hazelnutty
The New Year is always full of optimism, resolutions and excitement. What is your resolution this year? Some people choose dieting/getting healthy/losing weight as their resolution and to those of you reading this who may have just started their path to a healthier lifestyle, I apologise. This recipe is not for those who strive for a smaller waist. This is pure, unashamed indulgence; layers of buttery shortbread sandwiched with dulce de leche, topped
There are times in life where a great slice of cake is just what you need. A bad day at work, it's been raining and you've left the washing out or unexpected expenditure all seems insignificant, smaller somehow, when you're eating sponge and jam. These problems can even disappear completely if it's a cake fresh from the oven. There are those other times though. When cake just can't cut the mustard and it's the bite of a biscuit that you need.