Today I was asked for ‘those yummy chewy cookies’ and I really couldn’t remember … so that is where this blog comes into action. The reason I started this in the first place was because of being chaotic and forgetting recipes so for my own benefit I started this because I would not be able …
This is so similar to the Rhubarb pie that it is hardly worth posting, but the reason I am is that it is a pastry-less version which my daughter prefers. She is strictly gluten free so all of these are with her in mind, and me as I think I am where she gets it …
I have been making this bread for about a year. Today I ran out of Sorghum flour and replaced it with Millet flour. The result is amazing! It is so light and so delicious. The ingredients make 2 loaves. I added cheese to the second loaf and it was eaten up in one sitting. If …
This is an adaptation of Jason Goodwin’s poppyseed cake only insofar as this is gluten free and has lemon added. Very delicious and will last longer than your average cake because it is more or less saturated in sugar syrup.
Ingredients
For Syrup
300g granulated sugar
375ml water
juice of 2 lemons
Cake
200g granulated sugar
3 eggs
230ml …
You can add whatever you like to these. Just add 100g of whatever it is. The first batch had cranberries and white chocolate chips, the second choc chips and the third, choc chips and roasted hazelnuts. A batch will make 14 large cookies, or 20 smaller ones.
These are not healthy but they are gluten …
I bought some strawberries which really had to be eaten last night but in my absence at a book talk in Bath by Fergus Henderson and Trevor Gulliver of St John London, they were not. So by this morning they had to be eaten straight away or be made into something. So this is …
My childhood friend, Charlie, was staying; actually is staying as I write this, but when it is published in a couple of days he will sadly have gone. In Newcastle where we lived near each other and before he found his lovely wife, I baked now and then and he shared the result, or his …
We were given this delicious cake/bread in church in Canada 6 hours north of Montreal, off the St Lawrence River, where only during the summer its doors are opened with a visiting vicar. Someone brings in something delicious each week and this is one of them. Whether a churchgoer or not, yummies and ‘cook outs’ …
‘Measure not my love by substance of it, which is brittle, but by the form of it which is circular.’
Lord Herbert of Cherbury, 1602
Renowned as biscuits eaten by country people, Shrewsbury biscuits were made with varying additions such as cinnamon, nutmeg and rosewater. The essence is in the flour:butter ratio, ensuring their crispness. If the …
Within 4 minutes all of these had been gobbled up by 4 children straight back from school. Yum Yum.
Rather like a crumpet, but very speedily made without a mould, these are light and delicious. In Edwardian times, they would be kept warm and served under a dome, whether at the top of a tiered curate …
