This week, I have been in hospital to have an operation on my left hand. I am currently in convalescence, and this means that the burden of running the house falls entirely on my husband’s shoulders. That, and of course catering to my every whim. Prior to the operation, I decided to make ahead as…
When I was in the States last year, one of the things I got to try for the first time was fried okra. Bizarrely, it was at a chinese buffet restaurant, but next to the wontons and noodles there was a section of popular southern food. I had heard okra mentioned on TV etc, but…
Or Whiskey Fudge if you’re American. They like the unnecessary e 😉 I did a post a few days ago all about the art (and science) of making fudge. As I said there, I am still learning, but the satisfying texture and flavour of fudge makes the time – and it can be quite time…
I took a cake to my mum last weekend, as it was her birthday. Last year, I made her one with a Welsh dragon on to celebrate her heritage, and this year I decided to stick with the same theme. My mother has liked dragons for as long as I can remember. She has 100s…
1. Science 2. History 3. Basic Technique 4. Equipment 5. Tips 6. Troubleshooting I have been making fudge for a few years now, but I am still learning. There are many different techniques and you just have to find which one works best for you. I still have the odd ‘fail’, and rather than giving…
The lovely folks at meincupcake.de got in touch a little while ago, and asked if I would like to take a look at some of their products. I have ordered from them in the past, so of course I said yes. Straight out of the box, the Städter Rodonkuchen pan appears nice and heavy. I…
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