Unless otherwise stated, the recipes are either my own or are my twists on classic recipes.
A warm welcome to my kitchen: a world in which the challenges of the outside world and any feelings of food guilt are left firmly at the kitchen door!
Please dip in and out as casually as you want and whether you are starting out on your food adventures or are well seasoned, I hope this blog will give you some ideas and help you discover a few interesting dishes along the way.
The idea of my own website had been bouncing around in my head for ages after a chance conversation with a friend during Afternoon Tea…I often have meaningful conversations over Afternoon Tea!
She suggested that as I have so many recipes jotted down on bits of paper and tucked away in the back of cookery books, was it not a good idea to organise them in some way?
So one day I had a few hours to kill and thought “Why not give it a go?”……..and the beginnings of this website was born!
A bias towards baking
I love to cook anything, but baking features heavily in my cooking repertoire; on so many occasions when I have needed an escape it has never failed to make me happy; as soon as I step into the kitchen, I get this wonderful feeling of everything being well with the world.
I suppose it can be said that baking is essentially a type of therapy for me.
The recipes, unless otherwise stated, are my own – apart from the classic base recipes for the standard types of pastries, cakes and the like, which are an important starting point from which many exciting dishes can be created.
I am gradually re-photographing my earlier recipes on this website, in which the photos look somewhat uninteresting to say the least – any excuse to eat some of those dishes again!
I am certainly no expert, and I most definitely have my off, or even very off days – even with dishes that I often make with no issues at all: mind you, this is normally when I rush, rather than what I prefer to be a leisurely and relaxed amble in my kitchen!
I have given tips and step-by-step instructions (it’s the teacher in me!) for techniques needed for pastries, cakes and bread, among others, at this link: Top Tips!
Random recipe ideas!
I often wake up in the night with an idea (often a mad idea, sometimes a more plausible idea) and I then scribble down some thoughts onto paper: I always have a pad by my bed for just this reason!
And if the idea doesn’t quite work out first time, I love tweaking the idea until I am happy with it.
Simplicity often rules!
There is always the thrill in cooking of just what can be achieved with relatively few ingredients and achieved quite simply.
Cooking does not need to be complicated or hugely time-consuming; it can be, of course, and the more challenging dishes that take more time and focus are sometimes just what is need to unwind.
Often, just grazing on a few simple things that are easy to throw together can be just as satisfying as a more full-on meal!
My greatest loves in cooking
Of all the things I make, breads and pastries are my greatest loves, being the ultimate in comfort food for me. They never fail to evoke happy memories and I particularly love the fact that you can make great things using very few ingredients – often with just what is lying around the fridge and the cupboards.
And a slice of simple home-made bread, toasted and buttered, is a very satisfying thing to eat!
For decades I have been fascinated by laminated doughs: freshly baked croissants that shatter as you bite into them, giving way to a buttery honeycomb interior, form my ideal breakfast – especially when eaten with home-made strawberry jam and freshly ground coffee.
I love working on savoury variations with laminated doughs, both yeasted (croissant dough) and without yeast (puff & rough-puff pastry).
In recent years I have developed a love of macarons and I often bake batches of these sweet treats, many of which find their way quite willingly into the mouths of friends and colleagues, although I have been experimenting with savoury macarons, which are becoming a staple canapé for me: the mixture of sweet and savoury notes can, with the right fillings, create a stunning taste explosion.
I’m very much an admirer of Afternoon Tea which is a food event in its own right: there is nothing like an Afternoon Tea to create a real sense of occasion and give a warm satisfaction as you tuck into the treasure trove of goodies on offer.
For me, Afternoon Tea is like being a child again, waking up on Christmas morning, eyes lighing up as you delve into inviting packages in front of you! I love experiencing and preparing more unusual Afternoon Teas, and an Afternoon Tea with a more savoury slant is perfection for me!
Although savoury food is my preference when it comes to eating (well, excluding anything chocolatey!), I love making and decorating cakes: the cutting of a cake to be shared with others is a terrific social joy.
While the simplicity and taste of a Victoria Sandwich, for example, is hard to beat, I aim for my more elaborate cake attempts to scream “eat me”, but my primary goal is for the flavour to shine.
Other cooking treats
My recipes and my general food ramblings on this blog also flirt with other areas of cooking that appeal to me.
Key among these is preserving: home-made chutneys and mouth-wateringly crunchy pickled shallots can not only lift a simple snack of bread and cheese to dizzying heights of food delight, they are a perfect accompaniment to an endless number of cold and hot savouries.
And I could not be without a dollop or two of home-made jam with warm croissants!
Indulgence in moderation!
Perhaps oddly, given the plethora of cakes and other sweet treats on this blog, I don’t actually have a hugely sweet tooth (apart from macarons and chocolate!): savoury is my weakness, but it is usually sweet treats that I make for friends and family.
Although a lot of my recipes contain what some would say are naughty ingredients (cream, butter, sugar……), they are not necessarily the sort of things you would eat all the time: I will probably only have a cake in the house once every few weeks.
And butter-laden pastries are very much an occasional treat.
But what is life without wicked treats?
I like to re-make some of my favourites with a healthier slant, but only if the healthier version can stand up to the original – and I love this creative challenge. After all, cooking and eating should be pleasurable, and healthier food can and really must taste good: those dull “healthy eats” that are hard work to actually chew, let alone enjoy, have no place in my mouth!
Whatever your baking and cooking interests are, enjoy the making, the eating, the experimenting and the sharing.