Crêpes are the French equivalent to pancakes, except that they are bigger but thinner. If you do it fight, they look a bit like dentelle or lace in English.
That’s one of my go to thing to make in the morning as it’s fairly easy and doesn’t require too much thinking other than : no matter what do not touch the flat pan with your finger and wait a few minutes before eating your first crêpe or you’ll feel the burn. Continue reading
I felt inspired last night, since I got home early and husband was off to some work seminar, I decided to make something combining some of my favourite things: chocolate, brownies, macadamia nuts and cupcakes. Continue reading
So what follows is rather crazy, apparently I am meant to keep super quiet about it for a while, because I could jinx it, because things could go wrong, because well just because.
So what follows is rather crazy, apparently I am meant to keep super quiet about it for a while, because I could jinx it, because things could go wrong, because well just because.
That’s a sort of made up tarte…
There are days when you know, in your heart of heart, that the Baking Fairies are in a playful mood.
I wanted to bake another lovely Galette des Rois, only because, I wanted to get some friends to try it, since it’s a very French dessert, and they’re not used to that (and I only bake it in January…) Continue reading
You have got to check it out!!
This is absolutely amazing and beautiful and all that.
I’m going to have to try making one…
Oh my goodness me! You’ve got to check out Lakeland!! They’re selling a fair few StarWars baking things that will delight all StarWars fans! I believe I mentioned I was going to bake a Millennium Falcon cake for my anniversary next month, so I’ll be able to hopefully showcase it then.
I’m beyond excited with all of these things! I mean who wouldn’t want to tuck into a Wookie Cookie? Just typing that is enough to make me giggle. Wookie Cookie he he 😊
I just can’t wait to get baking. Also a trip to Lakeland’s store in Westfield Shopping Centre is definitely called for after work tonight!
Today I decided to look into my walk-in closet the spare bedroom where all my clothes are kept. Typing this make it sound like I have a ginormous amount of clothes, although I’d like to add that i use the spare bedroom like some would use an airing cupboard : it is where the drying contraptions are, the ironing board, and my clothes (along with those of my husband) tend to be kept in there, on the spare bed or on the makeshift wardrobe thing (doesn’t sound half as glamourous, but tis the truth). Anyhow, I decided to look into that for two reasons: Continue reading
That is a small bite of my lemon & poppy seeds drizzle cake and a lemon butter icing. I did mention I had a lot of lemon to use up this week…
I made lemon pancakes but they didn’t turn out too great. I mean they tasted ok, but that just wasn’t quite that. Shouldn’t have added lemon juice to the pancake batter, that made it curdle.
I’m thinking of making lemonade next, but I’m not too sure about that.
Baking aside, there are a few things that have happened this week that may be worth noting.
By life I mean the Waitrose Delivery peeps. Well I must have mucked up my online order because I have received enough lemon to make lemon curd, lemonade, lemon pies, lemon juice etc. for a foreseeable future.
Beside yesterday totally felt like a lemon curd day (or evening rather). I LOVE lemon curd, it’s sweet, it’s sharp, it’s tangy and most importantly it’s SUPER EASY TO DO!
Here’s what you need:
– 4 unwaxed lemons, zest and juice
– 200g/7oz unrefined caster sugar
– 100g/3½oz unsalted butter, cut into cubes
– 3 free-range eggs, plus 1 free-range egg yolk
And here’s what you do:
1. Put the lemon zest and juice, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
2. Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
3. Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.
It’s fail proof I promise you. Then you can spread it on toast, on sponge cake, on brioche… Or you can just eat it as it is with a spoon (try to wait till it’s cooled down or you’re going to burn your tongue BIG TIME – talking from experience here…).
Righty- O I’d better get my bum into gear because I’m a bit late for work (I don’t mean actually late by my contract standard, I mean late by my ‘I lie to be in the office early’ standard).
Cakes And Moustaches 