They are also vegan, gluten-free, and very tasty. And not at all radioactive, despite their alarming appearance. But let me go back to the start of this story. Next weekend, I and a bunch of my colleagues will be participating…
Oh, my poor neglected food blog! Which is about to be even more neglected, as with an election approaching (timed, by the look of it, to clash most vilely with the grant application high season at work), and more than…
So that was a longer break than I had planned. Basically, I went back to work, where there were grants, organising our participation in Midsumma, and the aftermath of the restructure – I have lost six labs and gained six…
So this recipe was going to be yet another of my nut-based gluten-free biscuits. Since I had a lot of pistachios and it is Christmas baking time, I thought it might be fun to make extremely green biscuits with a…
This was my first attempt at modifying Kirsten Tibbals’ recipe for Passionfruit Pâté de Fruit using the Lotus brand of Citrus Pectin. And… first time lucky, apparently, because this really worked. It’s nothing like my old pectin jellies, but it’s…
I know. I know. This is a completely ridiculous recipe to share because it’s basically all obscure ingredients. And do you want to know how it came about? It came about because we had a bake sale to fundraise for…
Every year, I organise a team of colleagues to do the Global Challenge, a pedometer-based challenge where you have to get a certain number of steps per day. My team of seven has changed every year, but there are three…
You probably thought I was done with rainbow-wedding-cake related posts, didn’t you? Nope. Not a chance. I’m actually writing this a month before you are reading it (and a good thing, too, because right at this very moment I am…
Calling these cupcakes Sacher-cupcakes is probably an insult to Austrians everywhere and they will never let me go back to their country, let alone that hotel, but I do think it’s a fair description. Sachertorte is a light chocolate sponge…
So, judging by the reaction I’ve had every time I’ve shown anyone any photos of this cake, this is probably the first recipe I ought to be sharing. Because, let’s face it, that was one spectacular-looking cake. It’s also a…
