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…
I only discovered popping candy a couple of years ago, when I made the Masterchef Lolly Bag cake, and I have been looking for it in the shops ever since, because it is my new favourite thing. Well, around about…
I know, I know. I said I was going to write about carrot cake and crackling chocolate crackles. But then I realised it was my choir friend’s birthday, and because I am on holiday, I actually had time to make…
Don’t be scared of this recipe. It’s much, much easier than any non-vegan Florentine I’ve ever attempted, and tastes just as good. Though I might use a bit more in the way of fruit and nuts next time. This recipe…
For too long has my Complete Works of Shakespeare languished, lonely and unloved, waiting in vain for our next reading to occur! I do love our Shakespeare feasts, but they are quite fiendishly difficult to organise – as soon as…
You know how I spent about a month obsessively baking recipe after recipe after recipe from Red Velvet, Chocolate Heartache? Well, I’m pleased to say that I seem to have internalised the book thoroughly enough that I can now create…
Happy Easter! I have heard the words ‘Christ is Risen’ in at least twelve languages, and have learned how having faith in the Resurrection is quite a lot like barracking for the Melbourne Demons, except that one’s hopes are more…
Ooh, tomatoes two ways. So MasterChef, don’t you think? But one of the points of this recipe really is that one gets to treat the tomatoes essentially as two separate ingredients with separate tastes – the slow-roasted tomatoes (and yes,…
Today was the last of a sequence of strange and difficult days at work for me. You see, a couple of weeks ago, a member of staff – not one of my scientists, but a long-term member of my little…
Oh, God, it’s hot. It’s hot, it’s hot, it’s hot. I hate this weather. I had this enticing introduction all planned to tell you about how I came up with this recipe and why I think it is just too…
