This Dreamy white cake with cinnamon buttercream frosting is a basic 1-2-3-4 cake. Getting it’s name from the proportions of its basic ingredients, it is so easy you will always remember it without even having to reference a recipe. I have added my favourite cinnamon buttercream frosting to give it a subtle spicy flavour.
A little savoury to tantalise your tastebuds today. This is my take on a traditional Indian Dhal, with Cape Malay and Thai influences. The Coconut cream gives a subtle hint of sweetness to this dish, while the chilli and spices gives it a kick. Serve this delicious lentil curry with steaming fragrant Jasmine rice, and add Paneer for an added protein boost to a vegetarian diet.
Once again Valentine’s Day is nearly upon us and if you do not have time to make something exoctic why not whip up this quick and easy Rich Chocolate Mousse. There are plenty of mousse recipes out there which call for heavy cream, loads of butter and dreaded gelatine. These are usually time consuming to make, and the results can be so unpredictable. Here is a quick 3 ingredient Chocolate Mousse which is straight forward, yet still has the rich, intense chocolate flavour needed for a beautiful mousse. If you are into dark chocolate this recipe is for you, as it has only a hint of sugar.
There is nothing sweeter than a New Year, filled with hope and wonderful new ideas. After a month away from blogging, baking and food shoots, I am excited at the prospect of sharing some amazing new food ideas that I have picked up during my travels to London and the USA. This year I am planning on travelling as little as possible after spending four months away from home last year. There are no fancy new year’s resolutions for me this year, its going to be all about month long goals, which I think I can realistically achieve.
Fruity, light and and spicy – this year’s delicious light Christmas Cake. Made in a tray, it is perfect for a “quick night before, forgot to make a Christmas Cake”, kind of cake. Heavy fruit mince Christmas Cakes are a thing of the past, and this one has a small amount of fruit mince with some candied ginger, citrus peel and banana to lighten it. Its the type of cake you could make all year around without hesitation.
Whilst tidying my baking cupboard where I keep my stash of baking pans, I came across my beloved Bundt tins and trays. And when I mean stash, I am not exaggerating. One of my crazy obsessions is collecting baking trays, pans and vintage cutlery, along with every possible baking appliance on the planet. Both old and new, each one has a special meaning to me. So here is a little recipe to make in small bundt pans or as cupcakes if you prefer.
You’ve found your recipe, donned your apron, and are ready to indulge in a morning of baking. The beautifully photographed recipe in your new magazine or cookbook makes you confident that in mere moments your creation will be coming out of the oven, smelling and looking like the gourmet image in your book. But in reality we all know that is probably not going to happen. Before you rush into it, there are steps that have to be considered and followed to make your recipe a success and a keeper. Success in baking depends on precise measurements and proper handling of both ingredients and the tools required for each recipe.