Photography student who loves to cook and bake! My New year's resolution, to try my hand at cooking at least 52 new recipes!
28.6.12 - 52 recipes done!
Next target, 104 recipes to reach by the end of the year!
I’ve only been to this cafe once before and it was months and months ago. I was texting my friend about it this cafe today as I strolled past. They specialise in homemade cakes and cute little signs hung all over the walls. I decided to have a little peak at the cakes as I walked by…. ending up going inside and buying a slice. Lemon cake is one of my favourites and it was one of the cheapest there (about £2.99) so still kinda pricey but when it came, the slice was huge. To be honest this size would be fine for two to share, sitting at their lovely little wooden tables and on their pastel coloured chairs.
Anyway, onto the cake! It was lovely and cool from the cabinets the cakes were kept in. The butter cream was smooth and vanilla, drizzled with a sharp lemon syrup. The cake itself was dense but lovely and moist finished with a lemony butter cream filling.
I had some left over roasted butter nut squash from last nights dinner so decided to pop it into a stir fry! Firstly I chopped the pak choi and quick fried along with spring onions, edamame beans, bean sprouts, the butternut squash and noodles. I finished it off with a halved boiled egg, some soy sauce and sweet chilli sauce.
So I’m back! (Again„,) Might be a little wiffy-waffy this month but in Janurary I’m going back to my new recipe every week :) But anyway, hello to all my new followers and old who have stuck around! :)
If you wanna chat, ask a question or suggest a recipe, drop me a message in my inbox :)
BONJOUR!!! Missed me?? I’m sorry I’ve been away for so long, uni has been so busy and today is officially my first day off for the Christmas holidays! I know I know… the title of this dish doesn’t sound very festive but it’s an autumn dish which is still suitable for transitioning into the winter months, something easy, filling and with a combination of different flavours, it is hard to fault! This dish is from the book “Hugh’s Three Good Things”.
Serves 4 PREHEAT OVEN TO 190oC/Gas 5
About 750g Squash (you can use any kind, I used butternut) 4-6 Garlic Cloves, unpeeled and slightly bashed 4 tbsp rapeseed or olive oil~ 250g Pappardelle, Tagliatelle, or any pasta shape of your choice 50g unsalted butter 15-20 sage leaves, cut into thin ribbons Salt and pepper Freshly grated Parmesan or hard goats cheese to serve (or veggie parmesan)
Peel and deseed the squash and then cut into 2-3cm cubes. Place in a roasting tin with the garlic, season with salt, pepper, drizzle over the oil and toss together. Place in the oven and cook for 45 minutes stirring once or twice during the cooking.
Half way through cooking, start cooking the pasta! Bring a large pan of salted water to the boil then add the pasta and cook according to the packet instructions.
Whilst the pasta is cooking, heat the butter in a small pan until foaming. Add the sage and heat gently over a low heat to cook the sage but not let the butter turn brown. Take off the heat after about 2 minutes or so.
When the pasta is cooked, drain well and return to the pan, add the roasted squash (and any garlic if it’s not too burnt) and the sage butter. Toss together and season again if needed.
Transfer between 4 bowls, grate some cheese over the top and serve.
Firstly I used Tagliatelle instead of Pappardelle because Pappardelle was near four times the price of Tagliatelle, *cough*Waitrose-what-are-you-playing-at*cough*. I also used Butternut squash as I already had a huge one sitting at my breakfast bar and it needed to be used up!! The butternut squash is always so sweet after roasting and just melts in your mouth, the cubes also had a hint of garlic from the cloves the were cooked with. The butter was silky and coated every single ribbon making the dish glossy and decadent. The sage added a deep earthy flavour which was delicious however next time I would add more because I would have liked more of that flavour,( each to their own on this note). The grating of cheese finished the dish off with a slight sharpness which brought all the flavours together. Very warm, filling, comforting and now I have the food sleeps. Mmmmmm
Dinner 3.9.13 - Left over Bolognese Tortilla Pizza
Yesterday I defrosted some mince so used it all in a Bolognese sauce. I had a tortilla left over and had just bought some on the vine cherry tomatoes as well as some mozzarella. What else could be done than a make shift pizza? Well a burrito but whatever. It was still super yummy.
My friend sent me an image over face book for a recipe for me to try out. Butterbeer, of course, is a dream all of us potterheads to try. Well was a dream. The potter tours and resorts and whatever, all sell it now and for those who have tried it, it’s delicious. I was intrigued by a latte version of this and it was easy enough so wanted to give it a go!
I think I found the original source of the image but I’m not too sure if it’s right but I’ll post it anyway along with the 9gag link my friend sent!
2 tbsp Butter 2 tbsp Brown Sugar 1 mug of Milk (I used soy obviously) 1 tsp Vanilla essence a pinch cinnamon
Heat butter and sugar in a saucepan until it forms caramel
Add milk, whisking continuously, then the vanilla and cinnamon, whisking until combined.
Bring to the boil and pour into your favourite mug.
I wasn’t sure about this because I don’t usually drink just, well, milk drinks (bar hot chocolate) especially when it’s soy milk but I thought I should give this a try, for the sake of my inner potterhead. I poured into my potter-mug and it smelt like biscuits. It was smooth, sweet but rich and very decadent. I couldn’t finish the whole thing because it was very sickly (yeahhh that is totally a layer of butter you can see forming in the picture)! The touch of cinnamon was just the thing to welcome the colder months and the beginning of Autumn.