Chocolate shortbread from the Great British Book of Baking.
I don’t know how I feel about this book. There’s something kind of fussy and snobby about the tone, very ‘you must’. But anyway, this was quite good. I’m not sure how much I actually enjoy strong chocolate flavours, but my parents enjoyed it.

Chocolate shortbread from the Great British Book of Baking.

I don’t know how I feel about this book. There’s something kind of fussy and snobby about the tone, very ‘you must’. But anyway, this was quite good. I’m not sure how much I actually enjoy strong chocolate flavours, but my parents enjoyed it.

4 notes

An excellent Three-Tomato Tart from Sophie Grigson’s 100 Vegetarian Feasts. I’ve made some really nice things from that book, including some Vegetarian No-Meat Balls with Tomato Sauce which I will have to take a picture of next time.
This is a sort of cross between a pizza and a tart, which ends up enormous and puffy. I accidentally bought ready-made polenta instead of the floury stuff, which I was meant to use on the tart to soak up some of the liquid on the topping. I’m not one to waste food, so I grated some of the polenta on top. Although it didn’t taste like cheese, it certainly gave the effect, and it worked fine. I’m grateful for the mistake, though, because it meant I discovered polenta, which is really versatile and full of vitamins and iron. I had it fried with tinned mackerel (in spicy sauce), onion, garlic and noodles the next day, in an attempt to use it up. It doesn’t have any taste really, but it has a nice texture like potato and bulks food out. 

An excellent Three-Tomato Tart from Sophie Grigson’s 100 Vegetarian Feasts. I’ve made some really nice things from that book, including some Vegetarian No-Meat Balls with Tomato Sauce which I will have to take a picture of next time.

This is a sort of cross between a pizza and a tart, which ends up enormous and puffy. I accidentally bought ready-made polenta instead of the floury stuff, which I was meant to use on the tart to soak up some of the liquid on the topping. I’m not one to waste food, so I grated some of the polenta on top. Although it didn’t taste like cheese, it certainly gave the effect, and it worked fine. I’m grateful for the mistake, though, because it meant I discovered polenta, which is really versatile and full of vitamins and iron. I had it fried with tinned mackerel (in spicy sauce), onion, garlic and noodles the next day, in an attempt to use it up. It doesn’t have any taste really, but it has a nice texture like potato and bulks food out. 

2 notes

Mary Berry’s chocolate and vanilla marble cake.

Easy and fun to make, and very light, moist and all those other things that mean a cake is good. That’s why I’m a Mary Berry faithful! It’s a shame I couldn’t get the neat pattern that the cake on the website has for my cake, but I have no idea how you could actually achieve it, it seems so perfect…

2 notes

Sponge traybake with jam filling.

With my signature diagonal-striped dusting of icing sugar. In my drawer I have a very mangled square of greaseproof paper that I sat painstakingly cutting strips out of one evening. I refuse to get rid of it because of how long it took to make…

2 notes

Bakewell slices, from Mary Berry’s Baking Bible.

These were really good. Not much else to say about them.

4 notes

A disappointing cow biscuit. This was a failed attempt at making shortbread for the same trip that I made the marshmallows for. I made the mistake of using Cadbury’s buttons instead of proper chocolate chips designed for baking. The problem with that kind of chocolate is that there’s quite a lot of vegetable oil in them, and they end up releasing it in the oven, which makes the biscuits greasy. They were still kind of tasty, until the greasy feeling in your mouth hit you.

A disappointing cow biscuit. This was a failed attempt at making shortbread for the same trip that I made the marshmallows for. I made the mistake of using Cadbury’s buttons instead of proper chocolate chips designed for baking. The problem with that kind of chocolate is that there’s quite a lot of vegetable oil in them, and they end up releasing it in the oven, which makes the biscuits greasy. They were still kind of tasty, until the greasy feeling in your mouth hit you.

1 note

A Queen of Puddings (can’t remember where I got the recipe, and I would definitely try Mary Berry’s version from her Complete Cookbook next time instead).
I made this at about midnight when I was staying with friends. What a wonderfully flamboyant way to spend the evening, running around with a whisk, fussing over breadcrumbs. Unfortunately, the sponge on the bottom ended up more like a soufflé. It tasted quite nice, but it was too wet. This might have been the recipe, but it could also have been because I was a bit slapdash with the weighing. Fun though! It’s a shame I didn’t get a photo of it when it was cut into, but I was too busy drinking wine out of small cow shaped teacups and playing with cats.

A Queen of Puddings (can’t remember where I got the recipe, and I would definitely try Mary Berry’s version from her Complete Cookbook next time instead).

I made this at about midnight when I was staying with friends. What a wonderfully flamboyant way to spend the evening, running around with a whisk, fussing over breadcrumbs. Unfortunately, the sponge on the bottom ended up more like a soufflé. It tasted quite nice, but it was too wet. This might have been the recipe, but it could also have been because I was a bit slapdash with the weighing. Fun though! It’s a shame I didn’t get a photo of it when it was cut into, but I was too busy drinking wine out of small cow shaped teacups and playing with cats.

1 note

James Martin’s marshmallows.

I made these for friends I was visiting in London and Canterbury, they went down pretty well. I’m not fussed about marshmallows myself, but they did work really well and they were fun to make. It was so satisfying to turn out the big marshmallow slab onto the bench; it bounced!

2 notes

Paul Hollywood’s focaccia, one of the technical bakes on the GBBO!
Some quite good air pockets for my first go.

Paul Hollywood’s focaccia, one of the technical bakes on the GBBO!

Some quite good air pockets for my first go.

1 note

Mary Berry’s ‘Death By Chocolate’ cake, for a birthday. I changed the filling to chocolate and vanilla buttercream, but I had a bit of a problem spreading it because I used a buttercream recipe meant for piping onto cupcakes. It was a real pain because it kept picking up crumbs from the cake. Fortunately, I accidentally made half as much as I needed, so I was forced to make the original icing which is made from butter and plain chocolate melted together (not much to complain about there) to finish it off. I ended up with a four layer cake with 3 different fillings, which I thought worked really well. I think it would have been too intense if all of it was the plain chocolate icing. I guess that’s why it’s called Death By Chocolate.

From Mary Berry’s Baking Bible.