I’m the kind of person who walks excitedly down foreign food aisles and am a sucker for any product I’ve never seen for sale in the UK before. I’m the same when I am on holiday. I have to return with foods to try at home; it also helps I have a globetrotting brother to …
Permanent link to this article: http://www.butcherbakerblog.com/2013/05/11/peanut-butter-and-pretzel-cookies/
This should really be called the onion and parmesan 8 strand plait loaf but given our analytical brains couldn’t process Paul Hollywood’s instructions (no pictures) to make an 8 strand plait we kept on ending up with a messy knot. Giving up we shaped it some more and bunged it in a 2lb loaf tin. …
Permanent link to this article: http://www.butcherbakerblog.com/2013/03/25/onion-and-parmesan-knotted-loaf/
I’ve turned in to one of those people who buys food because they are pretty and will look good in photos. These cherry tomatoes on the vine were a bargain in Aldi. While doing a food styling stint in the kitchen for my SheKnows work I was left with some ingredients to play with and …
Permanent link to this article: http://www.butcherbakerblog.com/2013/03/06/cheese-tomato-tart/
Given I don’t seem to have a particular fondness for cupcakes I seem to be making and blogging a lot about them at the moment. I’ve been busy teaching recently and cupcakes are the perfect medium to teach basic cake decorating techniques. They are small, quick and easy to make. There’s something I love about …
Permanent link to this article: http://www.butcherbakerblog.com/2013/02/26/rich-chocolate-orange-cupcakes/
There’s no denying we’re a bunch of science geeks here. Hubs does the physics & engineering and me the biology. We’ll gloss over who does the chemistry because unless it is about baking I’m rubbish at it. I have no shame in saying Alice Roberts in my idol. You can never take the geek out …
Permanent link to this article: http://www.butcherbakerblog.com/2013/02/02/planetary-cupcakes/
I have something to confess, only recently did I finally master meringues. Yes I’d made them before, but never had I made them exactly how I wanted. Sometimes the egg whites wouldn’t whip to soft peaks even though I followed every rule in the book. This frustrated me even more when Hubs made a cracking batch …
Permanent link to this article: http://www.butcherbakerblog.com/2012/12/19/mini-stripy-meringues-kisses/
We all have ingredients we can’t do without. The ingredient that appears in nearly all the dishes we make and our cupboards are full of its variants. For me,and probably a great deal of the population, it is salt. Fish & chips are not the same without the salty tang and bread made without salt is …
Permanent link to this article: http://www.butcherbakerblog.com/2012/12/14/salted-caramel-chelsea-buns/
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