A Study in Scandinavia: Food To Fill and Fuel You

Travelling has always been in my blood. From my first flight when I was 3 months old to the trips I’m planning for the future, I love the feeling of exploring. It’s the exciting anticipation of the unknown; strolling through the labyrinth of buildings not knowing what’s around the next corner. This year I decided…

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…

There’s Method In The Madness: White Sugar

Call it what you want, glucose, corn syrup, agave nectar, or any of the other 56 common names, sugar is sugar. It’s an essential input into the respiration process and allows us to carry out our days as normal, or be converted in our liver into glycogen stores ready to be used as needed. All of the…

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…

There’s Method In The Madness: Flour

Baking is a science. A specific set of reactants (or ingredients) combined together in certain proportions, and reacting at a certain temperature; having an understanding of how each ingredient behaves makes it so much easier. Not only to be able to alter recipes successfully, but to figure out why a certain recipes, or alterations to recipes,…

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…