Summer holidays is always bedlam in our house, but it does always mean the start of a new series of The Great British Bake Off – and that’s definitely a reason to be happy!
This year I’m joining in (although without the stress and eagle eyes of Paul and Mary watching over me) and baking along to the Bake Off in partnership with Stork. You’ll find my recipes over on their website Bake with Stork.
So, if last nights biscuit episode got you in the mood for something savoury then my Blue Cheese Bites might just tickle your fancy…
Officially hailed as ‘one of the best things you’ve ever made Mum!’ I reckon this is a recipe you don’t want to miss out on. A twist on the classic Millionaires Shortbread but with a brilliant chocolate caramel instead. Four full batches in our house this week (and I’m sorry to admit I only gave one of those away) – better add the ingredients to your shopping list! xx
125g butter, softened
50g caster sugar
175g plain flour
315g condensed milk Continue reading
This has to be one of the very best things to come out of my kitchen – you may have to save me from a Cheese & Onion pie addiction!
I have a great friend, Dor who shared a Cheese & Onion pie with a great group of ladies recently and I have dreamt about it ever since, plus with Father’s Day approaching and knowing my Dad loves this pie as much as I do I knew I had to give it a go. Yes this is my Father’s Day present to my Dad, and no not just the recipe I have him a pie lined up ready to go!
Some of you may know Dor (Doreen Simpson) from her La Difference catering days but she has a new facebook page Dorlicious which I know you’ll love to so if you’re a facebooker please do go and give her a visit, her food and allotment shenanigans are just brilliant.
Now for the recipe for gorgeous short short crumbly pastry and a glorious cheese and onion filling. No potato in my pie just unadulterated cheese and onion, just how I like them. Continue reading
In a colour of your choice!!!
I can’t tell you how excited I am to bring you this giveaway, I know there’s lots of you who would love a KitchenAid stand mixer in your kitchen.
I’ve been working with KitchenAid just recently with the launch of their new blog, Serious About Food. Reporting for them from Eurocucina in Milan along with some other European bloggers. Have a look at their blog here – they’ve lots of interesting content and plenty more coming -it’s definitely one to keep your eye on.
To celebrate I have an Artisan 4.8L tilt head Stand Mixer to giveaway through The Pink Whisk to one lucky reader. Not only that but if you win you can choose which colour you’d like it in. Continue reading
This year I’m supporting the Colossal Cake Sale sponsored by Whitworths Sugar for Bake4Heroes. We all know that cake sales are always hugely popular and are a great way of raising much needed funds for good causes. When you’re baking for a cake sale it’s useful to choose your bakes to maximise volume (ie. £££’s) and minimise your time getting there, leaving you free to bake much more, hence sharing this recipe with you!
This Lemon and poppy seed traybake does exactly that – plenty of slices and a thoroughly lovely crunchy drizzle on the top – no faffing around with a tricky frosting or decoration.
Find out more about the Colossal Cake Sale campaign here at Bake4Heroes.
235g butter, softened
235g caster sugar
4 eggs, large
210g self raising flour
1 lemon, whole
2 tsp poppy seeds Continue reading
Fancy a slice of Raspberry Ripple Cake filled with raspberry ripple cheesecake filling?
Oh yes indeed, especially now you know about my Flora Buttery experiment. Don’t worry though if you can’t get hold of Flora Buttery where you are the recipe will work with regular butter instead. Here’s the recipe:
250g caster sugar
1 tsp vanilla extract
4 eggs, large Continue reading
Lets talk margarine and spreads – are you in the butter camp or do you swear by a spread or margarine?
Hands up, I’m not a huge fan of the latter. Depending on the brand I can taste it in baking. I know how butter behaves and what it will do in a recipe when I’m planning it, not to mention that I love the taste!
When I was asked to do some recipe development for Flora I thought it would be a great challenge for me and perhaps chance to change my mind? Of course I don’t use butter for everything, Flora Buttery is what we spread on our sandwiches here and is our go to for everyday in the fridge. I’m aware I don’t want to be completely responsible for clogging my children’s arteries before they reach their teenage years, give me some credit!
So what better place to start than with the very same Flora Buttery. A sponge cake had to top my list for giving it a run for it’s money. Of course, I couldn’t leave out a Pink Whisk twist and this one turned into a Raspberry Ripple Cake (recipe in the next post)
Time to report on the success (or not as the case may be) of the Flora Buttery test. Continue reading
Today at 1pm (UK) join me here live to chat about all things baking and for a good look through my new book Creative Eclairs!
You can watch in the screen below but if you fancy joining in and taking part in the interactive Q&A then head here and follow the instructions to join the hangout.
See you soon! Continue reading