Stuck for ideas on what to feed someone who follows both a vegan and a gluten free diet and want to keep it simple. Then here is your answer! A Socca also known as a Farinata , originating from Genoa, it is an unleavened pancake which is similar to a flat Yorkshire pudding, which you can easily add flavours to making it to your own … Continue reading Carrot & Cumin Socca
Flapjacks have always been my go-to recipe, I love them! This recipe is a crowd pleaser so if you need to bake for a cake sale or perhaps as a bring to work treat then this is for you. I used to make these the first Friday of the month for my colleagues as a charity fundraiser varying the flavours each time so hence, they … Continue reading Thank Flapjack it’s Friday!
One a penny, two a penny, Hot Cross Buns!! Good Friday is simply not Good Friday unless you have Hot Cross Buns. Traditionally reserved for this special day, these buns are now widely available all year round. I love how the year is punctuated with events, festivities and celebrations. It’s a shame manufacturers merge these into one and thus each event loses its uniqueness. Of … Continue reading Hot Cross Buns…Hot Cross Buns
These biscuits are traditionally served at Easter and make a delightful change from chocolate. Although a little old fashioned in taste using mixed spice and currants, they never fail to delight children with spring inspired shapes representing new life. Being a secret cookie cutter collector myself, I was delighted to make use of my bunny and chick cutters. Kids love making these so roll, shape … Continue reading Easter Biscuits
I have always reserved making biscotti just for Christmas but now it’s time for it to make an Easter debut in my house. Here especially for the season are two new ideas, using my basic recipe below, either add Cadbury’s mini eggs for a real chocolate bonanza of a biscuit, or alternatively, add dried apricots, pistachio nuts, white chocolate and lemon zest for the fresh … Continue reading Easter Biscotti
Originally this was a cake made and presented for Mother’s Day and eaten in the days leading up to Easter. Nowadays it forms part of the Easter celebration itself. It is a light fruit cake made with a secret layer of almond paste enclosed and baked in the middle. If you are like me and absolutely love marzipan, then this cake will certainly be firmly on … Continue reading Simnel Cake
Who doesn’t feel guilty eating snacks with drinks? No need to feel bad any longer, these homemade tortilla chips are baked not fried and only have the slightest touch of oil. Using Masa Harina flour, which is made from cooked corn kernels that are soaked in lime, they have that truly authentic taste too. Free from gluten they are universally suitable to share. Ingredients: 120g Masa … Continue reading Tortilla Chips – totally guilt free
Crispy potato peels…….waste not want not! Keep the planet happy by making use of otherwise discarded potato peelings. Simply wash, dry, season and bake so no wasting any oil frying either. Full of fibre and with far less calories than crisps, these nibbles are a total winner. Pour a drink & tuck in! Ingredients: 300g potato peelings 30ml (2Tbsp) olive oil 5ml (1 tsp) smoked … Continue reading Keep them peeled
Spring has certainly sprung with blossoms and flowers everywhere, both youthful and beautiful with the sweetest of smells. However, there is another more pungent scent to be found at this time, especially in open woodlands. It’s wild garlic, it is savoury without being overpowering and is so enticing to pick. Small handfuls are enough to add flavour to your dishes, as well as vibrant hues … Continue reading Wild for Garlic
The first Wooden Spoon Club meeting for 2019 was a whole new discovery for me. Russell Norman, the award-winning restaurateur, writer and broadcaster was put to the test and wow what an impression he made. I have to admit I had never heard of him before and having just culled my rather large cookery book collection, I was reluctant to buy any new books, so I … Continue reading Discovering Russell Norman
