This recipe came about quite simply because I had a surplus of egg yolks that had accumulated in my freezer after some recent meringue testing. Yes I could have made pasta or pastry, but… More
A perfect cup of tea with fresh rusks is one of life’s most wonderful simple pleasures, and you can’t beat a batch that has been home made. With lockdown still firmly in place and many of us continuing to work from home there really is no reason not to whip up a batch and pop them in the oven to dry for a few hours while you go about your business around the house (well, if load shedding allows, bah humbug!)
Chocolate and peanut butter – definitely a match made in heaven. But enjoying this flavour experience doesn’t necessarily have to be a naughty indulgence. I’ve made these fudge blocks using sugar free peanut butter, honey and coconut oil for a more wholesome but satisfying snack.
A few months ago I was asked to develop a “black and white” recipe for a magazine feature, and here is the result… these monochromatic s’mores. I enjoyed experimenting with these treats and decided to make a digestive style cookie, adding charcoal to get the desired deep black colour. Just add a white marshmallow and a block of dark chocolate and you have a very grown up s’more!
For better or for worse we are living in very interesting times, and the world will never be the same again (let’s hope for the better!). At the beginning of the year I couldn’t possibly have imagined what was ahead, and that my family would be living in lockdown at home for several months. There have been highs and lows, tears and laughter, losses and silver linings. And there’s been baking. A LOT of baking.
I’ve made this recipe quite a few times for the family over the last few weeks – this is lockdown comfort food to the max! The fritters are very easy to whip up and my kids love getting involved and making the recipe themselves. (Batter everywhere but hey, it’s worth it.) It’s a lovely treat for the family, especially on weekends, and sure to bring sugar coated smiles to their faces.
We’re all familiar with the adage “you eat with your eyes first” and I couldn’t agree more. I also think that having lots of colour on your plate is always a good idea, but I deviated from this idea in today’s recipe which I developed for Cheers Magazine earlier this year.
I’ve been on the cookie train since lockdown started in March, and this is just one of the many recipes I’ve been playing around with recently. It’s been a while since I last posted a recipe – the last few weeks have been a blur of school work and moving house (I know, superb timing) whilst keeping on top of my freelance projects. I’m sure many of you are also still finding your way in this new and strange reality. One thing we’ve all been reminded of though is that life is uncertain, so bake cookies with reckless abandon I say!