You’ll probably remember that back in the summer, The Organic Trade Board challenged us to take the #thriftyorganic challenge and switch our usual weekly shop for a 100% organic one, all for £83, the average grocery shopping budget for a UK family of four. We ate really well AND stayed on budget, and it made me really think about what we eat, and made me plan our meals properly as well. Eating organic on a budget really is possible!
As part of our #thriftyorganic challenge, I whipped this up for a quick dessert and served it hot with double cream. While it’s cooking, it makes the whole kitchen smell like Terry’s Chocolate Orange (our Christmas chocolate of choice) and could just as easily be made with clementines or tangerines too. I think it would make a lovely, Christmassy alternative for the Christmas pud haters on Christmas day too!
This is basically the same recipe as my heirloom personalised Christmas cake recipe, but without all the waffle. If you want to know more about ingredients or if you have any questions about lining tins or what booze to use, etc, do check it out. If, however, you want a nice, easy step by step recipe to follow, then read on.
So you know the drill by now: the birthday person gets to choose their birthday cake of choice and I promise to make it (or have a pretty good go – I have been known to fail). This birthday, Mr E requested, and I quote ‘a lemon drizzle cake – like the muffin in Costa that has the lovely lemony bit in the middle’. Hmmm. I’m okay with the lemon drizzle, but the lemon curd gooey centre? Still I love a challenge. Here’s how I got on.
My lovely mum was really disappointed last year at Halloween. She got loads of trick or treat sweets ready and then nobody knocked at her door. It took a neighbour to point out to her that unless she decorates the house a bit, people will think she’s not joining in and won’t want to disturb her, which is actually quite sweet of them. Anyway, she’s all ready this year with a candle and some decorations. I have a running battle with the boys, trying to stop them eating all the sweets before anyone from the neighbourhood actually knocks on the door. I’ve hidden a load this year.
I’m always experimenting with different recipes for granola-type bars. The boys are often in a rush first thing in the morning (and Charlie takes packed lunches three days a week), and while they’re not babies, so they can make their own decisions about the amount of crap they eat, I still like to think I can encourage them in the right direction.
One of my favourite things to do at Walt Disney World Resort Florida is to take a sunny walk around World Showcase at Epcot. The best smelling part, bar none, is the amazing Karamell-Küche in the Germany pavilion, the home of Werther’s Original, where you can sample all sorts of yummy treats made with the famous caramel: cookies, fudge, and – my favourite – salted caramel brownies.
I’ve been promising Charlie for ages that I’ll make him some marshmallow fluff (basically meringue icing). Yesterday, because it was our 21st wedding anniversary (I KNOW!) seemed like a good excuse to make a ridiculously fattening cake (the same day that I signed Jamie Oliver’s Sugar Rush petition – oh, the irony), and some of the fluff too.
I’m so excited to share this with you as I’ve been keeping it to myself for AGES! I’ve recently been lucky enough to team up with the lovely chaps at Galbani to produce a video where I get to cook with creative culinary genius and all-round nice guy, Joe Hurd. I’m sure you’ve all heard of Galbani, which is the #1 cheese brand in Italy and makers of top quality, soft mozzarella, and Mr English’s favourite: creamy blue dolcelatte.
While I’m never going to be one of those people that shuns sugar altogether (moderation in all things), I am trying to eat less. I’ve had several attempts at this recipe now and finally think I’ve got the it just right – a healthy, nutritious, sugar free, low GI granola bar. I’ve also upped the quantities of nuts and seed. Don’t discount butter when you’re trying to eat a healthy diet – proper butter (organic if possible – not the spreadable stuff) is full of vitamin A, D and K (great for your bones), and rich in short- and medium-chain fatty acids too. Also, divide the 150g by 12 portions and that’s less than a tablespoon of butter per slice – probably about the same as you’d spread on a couple of slices of toast.
My lovely mum, English Grandma, has got a bit of a thing for lemon curd, so when I invited her over for a Mothers’ Day cuppa, I thought I’d treat her to some lovely lemon curd and strawberry fairy cakes. I use a standard ‘pound cake’ recipe for fairy cakes, weighing the eggs, then adding the same amount of the other ingredients. This one had a few squished up strawberries added too, and a lemon curd filling, topped off with a strawberry buttercream. Here’s how I did it.
So there I was, minding my own business, working hard at the dining room table whilst refereeing the dog and cat because Mr E is painting the lounge ceiling, whilst also, y’know, keeping an eye on social media, when someone went and mentioned cake.
Then that was it. I couldn’t concentrate. I just wanted cake. And the more I tried to concentrate, and stop the dog and cat wrestling, and come up with interesting ways to say ‘amazing’ without using the word 20 times in one article, the more my brain was going ‘cake… cake… caaaaake…’
Everyone loves making cupcakes, don’t they? Flora have a really easy peasy cupcake recipe on their website, which is perfect for everyday baking at home. But how do you ring the changes? Maybe you’d like to make some cupcakes as a gift for someone special, or for some sort of celebration? Flora challenged me to create four seasonal cupcake recipes to give you some inspiration for your own home baking throughout the year, so here, for your delectation, are my four very easy but good enough to share seasonal recipes:
Now Christmas is in full swing, I seem to be baking mince pies nearly every day. I always feel a bit sorry for Charlie, though, who doesn’t like mince pies and so tends to head for the biscuit tin instead. I decided to have a fiddle with my normal cookie recipe to come with something a little more festive.
The thing about home baking is that it should be a joy. My favourite times are spent in my kitchen – pinny on (Cath Kidston, a treasured present from my friend Taralara), oven on, flour everywhere, radio playing, people popping in and out for a chat or a quick taste – it’s my therapy. I’d go mad without it. Someone once told me that you should never bake when you’re miserable – nothing goes right – cakes don’t rise, things don’t taste right… it’s because the baking picks up on your mood, and I completely believe that’s true.
There’s nothing quite like that first mince pie of the season, is there? Yesterday I popped to TK Maxx and picked up a couple of bits including this AMAZING ceramic bun tin and a cute little freeform bowl. Time for some baking, then:
- A night out at the Gourmet Picture Company, Marlow December 10, 2017
- Weekend wishlist: festive fun with Love Layla Designs December 9, 2017
- Christmas crumble muffins with the Kenwood Chef Elite December 7, 2017
- Christmas gifts for the man in your life December 6, 2017
- Shopping and pampering with Trainline’s new voice app December 5, 2017