1.5 cups (62.5g) plain flour1 tsp baking powder1/2 tsp salt3 tsp of chopped rosemaryzest of one orange3/4 cup (94g) of lard1/3 cup (42g) sugar1 egg1 tsp vanilla essenceSieve the flour, baking powder and salt. Stir in the chopped rosemary and orange zest.In a separate bowl combine the lard and the sugar until light and fluffy,…
Blog (incl. Recipes)
Pink Lemonade
Pink Lemonade with Lavender1 large punnet raspberries4 to 5 lemons (depending on size)200g sugar1.5 litres of water1 tsp lavender flowersPeel the lemon zest off with a potato peeler, trying not to pick up any of the pith else your lemonadewill be bitter.Juice the lemons with a hand juicer – I find an electric juicer manages…
Lemon Drizzle with Lavender
Ingredients The cake 250g unsalted butter250g caster sugar4 eggs250g self-raising flourzest of 1 lemon The drizzle Juice of 2 lemons 85g caster sugar Method Heat the oven to 180 degrees centigrade. Grease a loaf tin that is approx. 8 x 21cm. Cream the butter and sugar, add the eggs one at a time with a…
Scones
Scones (makes 5)Ingredients• 175g self raising flour• 45g unsalted butter• 90ml milk• 20g caster sugar• 1/2 tsp. baking powder• Squeeze lemon juice• ¼ tsp. salt• Egg for egg washMethod Sieve together the flour, salt and baking powder into a large bowl. Rub in the cold, diced butter using thumb and forefinger until the mix looks…
Tumeric Latte
Ingredients 1 .5 cups of light coconut milk (from the can) 1.5 cups of non-dairy milk of choice 1.25 tsp ground turmeric 0.25 tsp ground ginger 1 stick cinnamon (can sub in 1/4 tsp ground cinnamon, or more to taste) Pinch freshly ground pepper 0.5 tbsp vanilla extract 2-3 tbsp maple syrup (or honey) Instructions…
Lavender Lemonade
10 large lemons 1 litre boiling water 150g honey 2 litres cold water 30g dried lavender head Method Place flower heads in 1 litre of water and boil / simmer for a few minutes. Add the honey and squeezed lemon juice. Allow to cool. Add more honey to sweeten or more lemon juice to counter…
Sugar Free
I am fully aware of the dangers of too much sugar! However a little now and again in a delicious piece of cake is fine. With all the baking I’ve been doing I have found out how easy it is to get addicted to sugar! I still want my treats though so after some research…
Vegan
These days more and more people are going vegan, some for ethical reasons, believing that all creatures have a right to life and freedom. Some people go vegan for health reasons. I have definitely enjoyed experimenting with vegan baking as I read somewhere we can break the rules of traditional baking in looking for alternative…
Gluten Free
Gluten is a storage protein found in wheat, barley and rye. It gives dough its elasticity, giving bread its classic chewy, soft texture. Gluten Free baking has been very popular for a while and is becoming even more so. It is vital for people with celiac disease and people are generally finding they are getting…
It’s all about the flavour with Forest Bake!
Presentation definitely counts, first impressions they say, it what gets you through the door but what gets you coming back for more? It’s the taste and that’s what’s so important to me when I make a cake. Ever since I started baking I have always experimented with flavours and I’ve learned so much from other…