I’ve been away with work for a little over one week and my posting schedule suffered because of that. I baked the Frangipane tart a few hours before leaving for Birmingham. Well, it was a very busy and exciting week. I posted the picture of the tart on Wednesday on Instagram and Twitter, but didn’t
Baking along Great British Bake Off means I have to push myself. This is a very busy period for me and next week is likely I will make the frangipane tart for the weekend. I’ve made the sugar-free scones and they were, obviously, delicious as is not the first time I make a similar recipe.
New week with new challenges. Great British Bake Off continues with alternative ingredients. The signature is to create a sugar-free cake, the technical challenge are gluten-free pittas and the showstopper is dairy-free ice cream rolls. Like in the the last two weeks, I’ve decided to make 2 of the challenges, the signature and the technical.
Okra is a veggie I don’t cook that often because is not sold at our local supermarket, but I enjoy it. This recipe is simple and easy to make with lots of flavour. FacebookTwitterPinterest You might also like Oven baked chips Sweet potato chips Raw cauliflower cous-cous Sauteed Chard Celeriac soup
I have a passion for bread and since the bread week at Great British Bake Off where I baked 2 different breads, I continued bakeing bread and stopped buying it from supermarket. A while ago I was eating only homemade bread as I love it so much and it’s so easy to make. FacebookTwitterPinterest You
The cake is called 3 flowers because the flavours are rose for the pink one, violet for the purple one and vanilla for the yellow one. I wasn’t sure if all these flavours go together, but they do and the cake was amazingly delicious. For the last challenge for Great British Bake Off, I’ve made
Last week I’ve been awarded Star Baker for my baguettes by Jenny at Mummy Mishaps for the GBBO bake along challenge. I was so happy as bread is one of my favourite bakes. This week I’m making the signature challenge: Creme brulee. I love creme brulee, the texture of the sugar on top contrasting with