I know that this is perhaps more of an autumn dessert, but I decided to make it this weekend because hubby was away at a thing, and I was at a loose end. Plus, I still had a couple of cans of pumpkin purée left from my last order. I confess I couldn’t wait for…
I got asked the other day to explain the differences between plain flour and bread flour, as a colleague had been confused by the variety on the shelf in the supermarket. I got to thinking (dangerous I know!) that those new to baking may find the choices daunting, and even if you have been baking…
My husband made a specific request for Spaetzel to be on the menu this weekend, after seeing it on ‘Diners, Drive-ins and Dives’. As this is just a side dish, I thought it appropriate to serve it with another European dish. Schnitzel is traditionally made with veal, but pork or chicken are popular alternatives. Serve…
Spaetzle (or Spätzle, or German Dumpling) is somewhere between gnocchi and pasta. Originating from southern German and Austria area, it is delicious as a simple side dish just covered with a little butter, salt and pepper. Traditionally, it is served with a meat dish that is prepared with a sauce or gravy. I can’t even…
This post is by no means an exhaustive list of tips, but if you are new to this, then hopefully it will start you on the right path. Contents 1 Basic Recipes 2 Basic Kit 3 Tips & Tricks Covering with Fondant Covering with Buttercream Covering with Ganach Covering with Royal Icing Do you love…
Just a quick post to share with you all the cake I made for a good friend whose birthday it is today. Happy Birthday Bob! For those interested, the cake was based on a picture sent to me by Bob’s better half. There are three layers of vanilla sponge sandwiched with buttercream, and carved into…
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