Papers and Cakes and anything Baked..............A journey through life's little pleasures!
Sunday, 6 September 2020
Saturday, 5 September 2020
Wow its 2020. It has been 5 whole years since I last blogged! I have to actually learn my way around my own blog! My sister asked me this morning - "When are you going to update your blog?" so here I am. It has most certainly been a surreal five years. During this time, I have studied for and gained, a degree with first class honours in Early Years Education and Integrated Working with Children and Families. It was sheer hard work doing this course part time, while holding down a full time day job and also being a wife and mother too, Needless to say, I think I saved myself with cake. It is my way of de-stressing. Hard to believe - but its true.
2020, Covid has made us slow down and stay at home. So like many people, I also jumped on the sourdough bandwagon - Changing recipes, changing methods to get the loaf with the most holes in it - its all about the holes! It has been a satisfying challenge over the lock-down period and one which we enjoyed as a family and we are still perfecting. A jar of sourdough starter has left the building with our middle son and he too has been busy perfecting the sourdough loaf - it soon catches on!!
Back to the Blogging - I have promised my sister I will keep my blog updated, so watch this space for more baked goodies and recipes as I continue this journey...
Good Loaf - But it needs more Holes!
Sunday, 11 October 2015
Monday, 12 January 2015
Monday, 11 August 2014
(Mum, Dorothy, Myself, Cedric 18th Jan 2014) |
Thursday, 7 November 2013
Saturday, 2 November 2013
Thursday, 22 August 2013
Sunday, 14 July 2013
Recipe.
1 box Border divinely chocolatey cookies (150g) crushed
60g butter, melted.
1 piece of stem ginger finely chopped
For the filling
50g caster sugar
400g rhubarb cut into 1/2 inch pieces
3 pieces of stem ginger finely chopped
1 tablespoon of stem ginger syrup from the jar
600g cream cheese
3 tablespoons of icing sugar
4 free range eggs
2 tablespoons cornflour
300ml soured cream
9 inch springform tin with the base lined with baking paper.
Preheat the oven to 170C/350F/Gas 4
Wednesday, 29 May 2013
Recipe:
4 large Stalks of Rhubarb. (Washed and dried)
200g butter
400g caster sugar
4 eggs
400g self raising flour
1 orange (zest and juice)
Ginger curd
Crumble:
100g butter
200g plain flour
50g caster sugar.