With Easter approaching, I’ve seen lots of recipes for brownies with the well known brand of eggs cut in half and placed on top of the brownie mix. I’m not using that brand because, despite them using Fair trade cocoa and vanilla, they use palm oil obtained through deforestation. Obviously, I don’t want to be
When I started baking I used only fresh yeast. It was how I learned to bake bread and sweet loafs. As it is not easy to find fresh yeast in UK, I’ve switched to dried yeast and I usually use easy bake yeast. As more and more ethnic shops appear on the high street, I’ve
Baked Pineapple with Custard, doesn’t this sound delicious? I do love cooked pineapple, from the first time I’ve tried it, I just loved it. You can see some similar recipes on my blog, including pineapple grilled on the BBQ or as a dessert, grilled in the oven and served with a bit of whipped cream.
It’s been a while since I’ve blogged about ingredients, but I recently bought some pretty interesting ones and I’m going to share them on my blog. One of these ingredients is Kimchi. Kimchi is a staple in Korean cuisine. It is a side dish that is talked about in many health TV shows because its
Napoleon’s Hat biscuits is another one of the Royal recipes I’m sharing today. Mildred Nicholls, the famous cook that worked at Buckingham Palace when Edward VII was on the throne made these biscuits. She called them Chapeaux communes and these were made as a snack to take with them in their country pursuits, when the
I’ve read this month an amazing book, called Wild Swans: Three Daughters of China by Jung Chang, and today I’ve shared the review for it on my book blog, if you want to read it. Because I loved the book so much, I thought I should make some Chinese biscuits, so I’ve made these Chinese