No entiendo español

Fajitas, burritos, quesadillas. What do these all have in common? That’s right, tortillas. These beautifully soft flatbreads are so much easier to make than I had previously thought, and with a few basic ingredients you can make them faster than you can say the words “no entiendo español”.   I made these tortillas as part of…

Forget The J, Just Give Me The PB

I can’t fully trust anyone who doesn’t like peanut butter. With such a range of peanut butter available in the supermarkets nowadays, it’s tricky to know which ones to choose, and how using different ones will affect the end result of certain recipes. Today we’re talking cookies again, and knowing which brands of PB to use…

Don’t Be Square

Battenberg cake has got to be one of my all time favourites. The yellow and pink checkerboard pattern of sponge stuck together with apricot jam and all wrapped up in a beautiful blanket of marzipan. What’s not to love? My dad and I used to be the only ones in the house who like marzipan,…

Panem delectamentum

The word focaccia comes from the Latin ‘focus’ meaning ‘hearth, a place for baking’; as a result of this interpretation of the word being so subjective, focaccia comes in many different shapes, sizes and flavours all over Italy. While in central Italy (around Florence and Pisa) focaccia is traditionally a savoury dish covered in potato and rosemary,…

Say ‘Bye Bye’ To Key Lime Pie

I love lime but I’ve found it so difficult to find ways to enjoy their unique flavour without it being in some form of a mammoth-sized Key Lime pie. However, I now have a solution to this problem: lime cake. A beautifully light lime sponge, soaked in lime syrup and sandwiched with a cream cheese…

Yes, We Have No Bananas

We’re talking pie today, specifically of the banoffee variety. Often regarded as a ‘retro’ dessert, the banoffee pie is something of a British classic. With a crumbly biscuit base, silky dulce de leche, sliced bananas and softly whipped cream, this dessert is one for those with a serious sweet tooth. After trying various combinations of…

Cheese Puffs, But Not as You Know Them

After talking about flour for hours, the obvious thing to make to demonstrate how important gluten is would be bread, but when do I ever choose the obvious option? Instead, we’re exploring the world of savoury choux pastry with gougères (or cheese puffs). These golden pockets of air are the definition of more-ish, and when filled…

A Continental Christmas: Mince Pies and Mulled Wine

No need for planes, trains or automobiles here as we are staying put with a British classic: the mince pie. A buttery shortcrust pastry choc full of spiced mincemeat, and, for my twist on the classic, topped with a cinnamon-spiced crumble mix. Originally made with actual mincemeat and shaped into much larger oblong shapes (to…

A Continental Christmas: The Hole In My Heart Only Cookies Can Fill

We’re jetting off to Slovakia for this traditional Christmas bake: ‘krehké pečivo’. Roughly translated, these ‘fragile baked goods’ are made in a very similar way to shortbread but with the use of vegetable fat (margarine) in place of the butter, and the addition of baking powder to the mix. Though I was sceptical as to how…

A Continental Christmas: Cake Fit For A Prince

There seems to be a theme developing here and it can only be explained by my love for chocolate. We are carrying on this theme, and this time we’re tackling a ‚Sachertorte’. Originally made by Austrian-born Franz Sacher for Prince Wenzel von Metternich in 1832, this cake consists of an airy chocolate cake layered with…

A Continental Christmas: Roll Out The Red Carpet

We’re starting in France with an absolute classic: the chocolate roulade. A fluffy, lighter-than-air sponge rolled around whipped cream and dusted with icing sugar, this dessert is sure to be a show-stopper at any Christmas dinner table. In our house, especially in the festive season, it goes down particularly well with a handful of black…