Healthier Wholemeal Hot Cross Loaf

Wholemeal hot cross loaf

Hot cross loaf made with wonderful, natural ingredients

Coconut is one of those ingredients I’ve never been one hundred percent sure about.

As a little girl, I can remember waiting for what seemed like forever at the local fair while my Dad and brother threw wooden balls at a row of coconuts in the attempt to win this exotic prize. Once the hairy husk was prized open and crumbly white flesh exposed, I’d try a tiny nub but soon be distracted by the other edible excitements on offer: burgers from the BBQ, bags of sweets or a stick of candy floss that melted with every messy, fuzzy mouthful. Continue reading

Black Pepper & Fennel Seed Rye Bread

Black Pepper Rye Loaf

Soft slices of light rye bread – perfect with cheese or smoked salmon

‘All sorrows are less with bread’ – Miguel de Cervantes.

While I’d like to accredit the infamous Spaniard with being as big a fan of baking as I am, he is, of course, referring to the importance of a full stomach to society in general, daily bread being a synonym for food. Going back tens of thousands of years, bread has been a staple of cultures around the world, playing its part in everything from riots and revolution to tea time treats and the humble packed lunch. Continue reading

Green Tea, Honey & Pistachio Financiers

Green Tea, Honey & Pistacio Financiers

Sweet, soft & full of interesting flavours

‘Every time I’m forced to watch [my friends] eat egg whites, I feel bad for them. In the first place, egg-white omelettes are tasteless. In the second place, the people who eat them think they are doing something virtuous when they are instead merely misinformed’.

My attitude to egg white-only omelettes is pretty much in line with the Nora Ephron quote above. After a major custard or ice cream making spree, I’ve occasionally attempted to scale the mountain of leftover albumen by making an anaemic omelette, but I’m almost always disappointed by the odd consistency and insipid flavour which result. Continue reading

Coffee Ice Cream Profiteroles with Hot Chocolate Caramel

Coffee Ice Cream Profiteroles with Hot Chocolate Caramel Sauce

Coffee ice cream, crisp choux pastry & hot chocolate caramel

Coffee ice cream will always make me think of the Caribbean.

I’m aware of how horribly pretentious that sounds, but bear with me. I’m pretty sure there’s a blog-worthy story hidden somewhere within that statement.

When I was about eleven, my parents took us on holiday to the Cayman Islands. My Dad spent part of his childhood living in Jamaica and still has some family on the islands. This holiday was the perfect opportunity to introduce us to a few distant relatives, as well as a wonderful excuse for a serious dose of sun, sea and sand.
Continue reading

Caramelized White Chocolate Brownies

Caramelized White Chocolate Brownies

Squidgy chocolate brownies packed with caramelized white chocolate

The simple magic of an oven will never cease to amaze me.

Subjected to its heat, pudgy rounds of dough become crusty loaves, liquid batter rises into golden-crowned cakes, pastry puffs, biscuits bake and incredible aromas escape around the edges of its door.

Normally baking requires some sort of skill, an understanding of the alchemy of ingredients and an ability to weigh, whisk, beat and blend. Butter, sugar and flour are combined, flavours and textures far greater than the sum of their parts created. Whether an amateur cook or a professional chef, it’s satisfying to know that baking is both a science and an art. Continue reading

Maple Walnut Banana Bread with Crunchy Cocoa Nibs

Maple Walnut Banana Loaf with Crunchy Cocoa Nibs

Banana bread with peanut butter is pretty hard to beat

It always makes me a little bit sad to read interviews where chefs explain that they can go days without eating a proper meal. I suppose it comes with the territory of working such strange hours and constantly tasting, testing and tweaking, but it does seem a shame to be surrounded by so much wonderful food and not have the opportunity to sit down and properly enjoy it.

In between school and university I spent six months abroad, working as a waitress beforehand to save money for my trip. Sixty-odd hour weeks and lots of late night shifts meant complete disruption of my body clock, compounded by the fact that the restaurant I worked in refused to serve their staff proper meals in between shifts (a practice completely counter-intuitive unless you want your waitresses wandering round ravenously eyeing up plates of food as they emerge from the kitchen). Continue reading

Chunky Homemade Granola

Homemade granola

Chunky homemade granola

Happy Valentine’s Day!

All around the world, in every corner of the internet, people are posting or googling recipes for things like chocolate fondants and profiteroles, planning in what they will eat with their other half this evening and exactly what it is that constitutes the ultimate romantic dessert.

So today I’m bringing you breakfast in the form of my favourite chunky granola . . . Continue reading

Malteser Macarons

Malteser Macarons

Malty macarons filled with milk chocolate ganache & chopped maltesers

There’s such a simple, primal pleasure that comes from playing with food or eating it with your fingers.

Most of the time (in the Western world at least, perhaps discounting fast food and TV dinners)we need a knife and fork, eat from a plate and at a dinner table, restricted either by the type of food or our understanding of what is acceptable in a social situation. Continue reading