Category Archives: recipes

2010 Roundup

Its fair to say 2010 has been one amazing year. I started off working as a litigation clerk for a bank, a job I really didnt enjoy, and ended up the year by basically becoming self employed about to embark on some massive changes. You could say that my life has turned upside down. I, slightly reluctantly, entered The Great British Bake Off and beyond all my expectations I only went and won! Along the way there was of course a lot of baking, many cookbooks bought (a practice I have had to stop, cant justify cookbooks with no income!) and a holiday to Paris. Since ive been too busy to blog the way I would like I thought I would do a roundup of my favourite recipes, cookbooks etc of the year. Continue reading


Ice Cream and a Book

Its funny but as I get older I seem to find more links from family in the past that involve food. I always knew my Uncles were Butchers (of sorts they sold mostly cooked meats) and that my Grandfather ran market stalls across lancashire selling meats as well as biscuits during the war, which were a luxury due to rationing. Recently though I found out my Great Grandfather was an ice cream man. I found this out after making my first ever batch of ice cream this past weekend. I had been waiting for my ice cream maker to arrive for what seemed like ages and when it did finally arrive last friday it went straight in the freezer and as soon as I could I whipped up a batch of Butterscotch Pecan from the amazing book by David Lebovitz – “The Perfect Scoop” which David had suggested in an interview on Continue reading

Summery Salad and Refreshing Drink + Name Change


This past weekend we were blessed with some wonderful weather so I decided to take advantage and cooked some summery food and drink. A couple of weeks ago I had a lie in and woke up just in time to see Rachel Allen cook what looked like a lovely Puy Lentil and Coriander Chicken Salad. I decided straight away that I would, at some point, make it. The same was true when I saw the recipe for ginger ale on I recently decided I want to try and cook more for everyday meals so I am branching out and going to try a new recipe once a week that will be a meal rather than baking. I will of course continue to bake, but as much as I try my body sometimes needs a bit of something more than sugar. As such I have also decided to change the name of the site to to match the content. If anyone has bookmarked or subscribed to this should still work as the new name is hosted on wordpress so you shouldn’t need to change anything.

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Birthday Chocolate Cake from Barefoot Contessa

Cake interlude to my NYC posts

Just over a week ago it was mine and my twin brothers birthday (we turned 24) and a large amount of my family came back home for the weekend for a visit. I wanted to make cake because it was my birthday and well…I wanted cake (not that I really needed an excuse). A request came through from Simon, my brother, that the cake should be chocolate so I started looking for a recipe as I didn’t currently have one I would turn to regularly. At first I was going to try the recipe from but decided against it when I saw oil in the recipe, as so-far I have never been completely happy with oil cakes. None of my baking books had a cake I wanted to try apart from the guys from Baked. I have been wanting to try there Sweet and Salty Cake for ages but when I looked at the recipe I decided that this was not the occasion to try it. I then came across this recipe from Ina Garten on it looked great and I was settled on it until I saw the Oil!! Time was running late and I needed to go to the store so decided to trust the rave reviews I had read and im so glad I did. The buttercream is not overpowering or too sweet and perfect for the cake which is moisr with a really strong chocolate flavor but avoiding being dense.

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Baking Diversion – Gai Pad Grappow


Recipe from


I know this is supposed to be a baking blog but man cant live on baked goods alone, no matter how hard I try! After seeing this dish in numerous places online I decided to give it a go. Gai Pad Grappow is basically minced chicken with green beans chili garlic and fish sauce. Its a very simple dish to make but there are few things you will need to juggle in order to serve everything warm, especially if serving with the egg.

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Peanut Butter Crisscrosses

Peanut Butter reminds of being a little kid, it was my sandwich staple and was always good on toast. Yet I haven’t really had any in years. But recently i’ve been craving the creamy peanut stuff so I decided to make a cookie with my old favourite. I went, again, to my old standby “Baking – From My Home to Yours” and picked the simple but delicious looking Peanut Butter Crisscrosses. Im sure you can guess but they are addictive.

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Dorie Greenspan’s Best Chocolate Chip Cookies


As part of my marathon baking weekend I tried out a new cookie recipe. I turned to the stand by of Dorie Greenspan’s mamouth book “Baking – From my Home to Yours”. I wanted a relatively simple choc chip cookie and so I chose Dorie’s “Best Chocolate Chip Cookie”. The recipe says it makes 45 but it made 60 for me. I only baked 30 of them and froze the shaped dough in the freezer so I can bake one when ever I fancy one.


  2 Cups All-Purpose Flour

  1 Tsp Salt

  3/4 Tsp Baking Soda

  225g Unsalted Butter

                             1 Cup Sugar                                                       

2/3 Cup Light Brown Sugar

 2 Tsp Vanilla Extract

                                                                                                                                                      2 Large Eggs                                                                                 

340g Bittersweet Chocolate chopped into chips

             1 Cup Finely Chopped Pecans


1. Preheat Oven to 190c or 375f and line 2 baking sheets with Silpats or Parchment 

2. Whisk the Flour Salt and Baking Soda together 

3. In a stand mixer on medium beat the butter for a minute till smooth. Add the sugars and beat for another 2 minutes until well blended. Beat in the Vanilla then the eggs one at a time, beating for one minute after each addition.

4. Reduce mixer to low and add the dry ingredients in 3 additions, mixing only till incorporated 

5. With a rubber spatula mix in the nuts and chocolate



6. Cover the bowl with plastic wrap and chill in the refrigerator for at least 24 hours


I froze these so they too close together to bake

I froze these so they too close together to bake



7. Using a rounded tablespoon measure put balls of batter on baking sheets leaving plenty of space, and bake one sheet at a time for 10-12 mins until the edges brown but the centre is just golden. Allow to cool on the sheet a minute or so then move to a cooling rack.