I’m proud to report that I am now coming up with my own original flavour combinations and freely adapting recipes (hooray!). There are many perks that come with becoming an increasingly experienced home-baker 🙂 … (including an excuse to buy expensive shiny new gadgets for one’s kitchen *cough* Mary the mixer *cough*).
My beloved kitchen… where the magic happens!
My second adventure into the realms of Paul Hollywood’s baking expertise. This time I tried one of his flavoured breads; another recipe taken from his latest book How To Bake (Bloomsbury, 2012). This recipe again goes a long way, producing four loaves of Cherry Tomato and Mozzarella bread. Continue reading
So keeping with the theme of pea and mint (I had half a pack of lovely fresh mint left over from the soup, which I really couldn’t bear seeing go to waste!) I decided to get creative and have a go at a creation of my own.
This one is another bake for myself, rather than the Air Traffic Controllers! As previously discussed in an earlier post, I enjoy feasting on health foods and take a keen interest in nutrition. I came up with these Dairy-free Pea and Mint Scones…
So today I have been experimenting with adapting recipes. The outcome being two very healthy vegan creations, which I personally found to be very tasty.
To begin with, I made a lovely pot of Pea and Mint Soup.
Avocado and Raspberry Muffins.
No, I have not lost the plot, I AM perfectly serious.
I was extremely excited, if not more than a tad sceptical when I came across this healthy muffin recipe. It is an extremely rare occurrence for me to bake something for myself. Yes I am slightly obsessed with baking a multitude of sweet treats… but I don’t eat butter or refined sugar or refined carbs (the pleasure of baking for me comes in the process, not the eating!). I was so thrilled to at last find a recipe which I really wanted to eat. And I was delighted with the result! I can honestly say that this avocado business is something of a revelation!
Now for a little French classic, the recipe courtesy of the legend that is Mary Berry.
Shortbread: A true classic. This buttery little number also happens to be a firm favourite of my lovely man too. This is another of Mr Hollywood’s recipes from How To Bake. From all the feedback I’ve had so far… this recipe is certainly a crowd-pleaser!
I was informed by Carlos that these even beat the (apparent) shortbread quality benchmark that is Starbucks’ version of the classic, hands down. Why not test this observation out for yourself?
Here’s the recipe:
This adventure was particularly exciting, with the theme of shiny newness running throughout the experience 🙂 Firstly as it was the maiden voyage of my beautiful new mixer (Mary… for those who read my last post, this will make sense!) and also my first attempt at a Paul Hollywood recipe, after purchasing his latest book ‘How To Bake‘. I’m delighted to report that the outcome was most successful 😀 I was actually rather surprised at how straight-forward the whole process was. Having Mary by my side was certainly a huge help though! As Paul says in his book, this particular type of bread has a very wet consistency when in dough form, so hand-kneading would be an extremely arduous task indeed! I have a feeling that Mary’s dough hook is going to be one of my greatest baking assets from now on!
Well today is a day I will always cherish as a devoted home-baker. The reason being purchasing a new kitchen gadget so beautiful, useful, amazing, gorgeous (…expensive..) that I can barely contemplate leaving my kitchen. Exhibit A: