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 Originally made with actual mincemeat and shaped into much larger oblong shapes (to…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…

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…

Bank Balance Be Damned

I may not be a millionaire, but I know a delicious caramel shortbread when I see one. This millionaire’s shortbread is the epitome of luxury. Crumbly, golden shortbread topped with the smoothest of caramels and, if that weren’t enough already, a layer of milk chocolate to finish it all off. To deny yourself, or anyone else…

Part of the 13.5%

It’s almost impossible to resist the scent of freshly baked chocolate-chip cookies, but even on the best of days, I would struggle to eat a whole batch in one sitting. I am the 86.5% – I would admit defeat before devouring the 20th cookie. According to a recent study, 13.5% of the American population will admit…