A brilliant accompaniment to a Bloody Eyeball Soup or as part of your Halloween buffet. Make up a batch of the Pretzel recipe below. Instead of forming them into the common pretzel shape, form them into small sausages, slightly longer then your longest finger. Boil in water and bicarbonate of soda as normal, then place…
For a long time, I didn’t think I liked cinnamon. Growing up in a household that used very little in the way of herbs and spices in cooking, I wasn’t too familiar with it. My introduction to cinnamon came in the form of some horrendous boiled sweets a friend brought back from the US. I…
Some time ago, I decided to make some pretzels. As soon as they were out of the oven, and I mean they were still surface-of-the-sun hot, my husband and brother descended on them. Within moments, all that remained were a couple of sheepish faces and a few leftover crumbs. To be fair, these are best…
Boule is French for ball, and is a traditional French shape for French bread. It is usually made from a sour dough starter, but if you can’t be bothered with that, then it is perfectly acceptable to make it with instant yeast. I won’t tell – it will just be our secret. The Boule, apart…
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