Breakfast Smoothies
[…] good handful frozen blueberries 1 tbsp chia seeds 1 tbsp ground linseeds 1/2 tbsp almond butter )or tahini or nut butter of choice) 1/2 tsp cinnamon a couple of ice […]
[…] good handful frozen blueberries 1 tbsp chia seeds 1 tbsp ground linseeds 1/2 tbsp almond butter )or tahini or nut butter of choice) 1/2 tsp cinnamon a couple of ice […]
[…] on ingredients: I always use porridge or jumbo oats, not quick cooking oats. Any nut butter you love will work here, I just happen to love almond butter. But I […]
[…] use my favourite sprout tops here, either roasted or blanched and topped with the anchovy butter. Brussels in Minutes 1kg brussel sprouts 1 tbsp olive oil (preferably the oil from […]
[…] do just that. A thick set layer of chocolate on the bottom, topped with a buttery, almondy, coconutty, chewy, golden macaroon like cake that melts into pieces of joy in […]
[…] for as long as I can remember. Anything with the title The Rosie’s Bakery All Butter Fresh Cream Sugar Packed Baking Bookhas to be a winner. I really have not […]
[…] Pump Street Bakery Brownies 300g dark chocolate (we used Pump Street 72% Solomon Islands) 150g butter (I use salted) 4 large eggs 400g caster sugar 5g (1tsp ) vanilla extract 260g […]
[…] lurking in the back of the fridge. I grilled the mackerel before serving with some butter for a crispy texture on one side and extra buttery deliciousness, but this step […]
[…] and much loved feature on our kitchen counter. So, here they are. My version. With buttermilk, cinnamon and a little more banana. And if you can get your hands on […]
[…] the table. To avoid burning the fat in the pan, and charring the crusts, I butter the both sides of the bread before filling it with cheese and then grating […]
[…] notes and recipes from some of the UK’s greatest chefs. For the Cookies 140g unsalted butter 120g light muscovado sugar 110g golden caster sugar 1 large egg 1/2 tsp (2.5g) […]
[…] triple this recipe. Salted Chocolate Rye Cookies 230g (8oz) dark chocolate 30g (1 1/4oz) salted butter 45g (1 3/4oz) rye flour 1/2 tsp baking powder 1/4 tsp kosher salt 2 […]
[…] make an all time favourite of mine, CRUMBLE BARS. A cinch to assemble these tart, buttery, crumbly yet crisp based squares of deliciousness tick all the boxes of comforting treat […]
[…] 300ml (1 1/4 cup) boiling water 1tsp bicarbonate of soda (baking soda) 175g (3/4cup) unsalted butter at room temperature 200g (1cup) sugar 2 eggs 1tsp vanilla extract 140g (1 1/4 […]
[…] of coffee, dark brown sugar for a molasses-y kick and olive oil instead of the butter for more intense flavour undertones. I like to ice this with a simple […]
[…] richness of the more traditional straight cream version and is officially my new alternative to buttercream fillings. I am aware that many of you lovely loyal subscribers are not English […]
[…] serve these scones every day at breakfast and for tea in the main house with butter and cream from their own cows. The dream. To this day, they still make […]