baking

06Apr

Orange tray cake

I have been wrapped up in childhood memories and knees deep in oranges over the last week. That and two very different Netflix series. The first was a dark one, which I devoured in about 3 days (you know, I had to pause it to go to work). I then had to cleanse my TV palate with something a little lighter, some mindless comedy thing. Binge watching series helps me get in the zone when I am in the kitchen. The zone to me means I have all my ingredients lined up, my wireless headphones for maximum freedom of movement and my tablet, propped up on top of my coffee jar with a series on. But I had questions after being in the zone this week. People say, word on the street is that binging is not good. We all know extremes can do you harm and moderation is key. I am a binger in all aspects of my life, from food to a new series. I got truly sucked into the fiction and then not only I have to snap myself back to reality after you feel a little lost after that last episode ends but also it completely
3 mins read
1136 Views
29Mar

Sticky stem ginger cake

I have often spent Chilli mornings at the start line of marathons. I’m there to be supportive, not to run. I sit there watching my husband and hundred of others doing their warm up routines and wondering what does it take for people to pump themselves up like that in order to run. I like running, but in a temperature controlled environment, and only like max 5k. My brain does not feel the need to push by body to run non stop for 42k. When it comes to pushing myself the equivalent of a marathon for me is baking cakes. I need to pump myself for it – watching piping videos on YouTube. I tried sticky ginger cake for the first time last year, and since then I have sought for the perfect balance of ingredients to replicate it. Sticky stem ginger cake 115g  flour 1 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 1 tsp ground cinnamon 1 tsp nutmeg 60g butter, cut into cubes, plus extra for greasing 60g dark muscovado sugar 60g black treacle 60g golden syrup 150ml strong chai tea 100ml double cream 70g drained stem ginger, finely grated 1 egg 1. Preheat the oven to
2 mins read
790 Views
16Apr

Carrot cupcakes with lime cream cheese frosting

I love having an excuse to cook and bake and the holidays are always a great one. After Christmas Easter is the first time many families have the opportunity to meet up again especially if you live far away from your family, like me. I enjoy making something at home to take to these family gatherings, I find it is like a gift that you take, it makes others happy. And what I make is often of the sweet kind. This Easter my sweet gift is carrot cupcakes with a lime cream cheese frosting. You can’t have Easter without carrots! I have come across many carrot cake recipes that take a lot of spices such as cinnamon and cloves, but to me these spices remind me of the autumn season, so I decided to make a spring version of this recipe and I must say I was proud of the result. Carrot cupcakes with lime cream cheese frosting (makes 12) For the cupcakes: 125g butter, at room temperature 80g muscovado sugar 1 tsp vanilla essence 2 eggs 100g plain flour 1 tbsp baking powder 100g almonds or hazelnuts, ground 150g carrots, grated 100g white chocolate, finely chopped or chips For
3 mins read
648 Views