Tag Archives: Flour

A Bad Day In The Kitchen


Today is a day when I just shouldn’t have attempted anything in the kitchen.  I woke up feeling less than well and Miss E was also not quite herself.  She wanted lots of cuddles and was quite clingy.  That was fine by be…nothing can be better than 40 minute of cuddles in bed with peaceful silence (minus the sound of the rat who is still very much alive and terrorising us).  When we finally both wanted to go downstairs for snacks, I felt it was a good time to make some cupcakes. It’s my mum’s birthday on Friday and Miss E and I are going up tomorrow to take her out for lunch and I wanted to take some birthday cupcakes.

I whipped them up quickly, popped them in the oven and 20 minutes later they were looking delicious on the cooling rack awaiting decoration this evening.  I covered them with a clean tea towel as there were pesky flies around grrr.  I was on such a roll I decided we could bake some bread too.  I got some spelt flour yesterday as I have been dying to try a spelt loaf recipe.  All was going well, I got the yeasty mix set to the side to do its yeasty frothing, I measured out the flour, and, once the yeast mix was ready, Miss E helped mix it in.  We kneaded and left it to the side in a covered bowl to rise.

After dinner the dough had rise enough to be ready to shape.  The recipe said to braid it, so I did!  First time I’ve ever braided bread; normally it just gets put in a loaf pan.  Then I set it on a cookie sheet to rise again.  I had to cover the dough the second time again due to the pesky flies still being in my kitchen.  And I left it to do its thing.

And this is where things go awry.  While sorting Miss E out K Dog gets into the kitchen and helps herself to four of the cupcakes.  She was NOT a popular dog.  So after shoving her outside with a stern telling off, i go to check the dough…..due to covering it the poor loaf instead of rising up like it should just went out and splayed all over my baking tray and stuck to the cover, obviously.  I baked it anyway, but I knew it would never rise up like it was supposed to, so now I have a flat hard thing that could probably do some damage if lobbed at someone.  Do I dare re-enter the kitchen this evening to decorate the remaining cupcakes?!


Flash In The Pan Pizza

Every week with our veg boxes Abel & Cole add in little recipe cards, and we have tried quite a few of them now.  A recent one was for these flash in the pan pizzas.  We decided to try them tonight.  I think the bases are great as they have no yeast in, which is a real bonus for me on my Anti Candida diet.  We just used water instead if wine as well for the base, so I don’t really know what it’d taste like with the wine.  They turned out to be super tasty and so quick to make.  We will definitely be doing these pizzas again and trying some new toppings as well.
Prep: 15 mins / Cook: 15 mins
4 people
Heat your oven grill to high. If you don’t have a grill, set your oven to 220°C/Gas 8.
Tip flour, baking powder, salt and olive oil into a large mixing bowl.
Warm the wine.
Fold everything together till it starts to come together.
Gently knead till it forms a smooth ball. Dust in a little more flour, if needed.
Get your frying pans (do in batches or be a pro and cook all four in one go – or make two larger pizzas for sharing).
Divide your dough into 4 or 2 pieces. Roll out, dust with flour as needed. Once nice and round and roughly the size of your pans, dust the top with flour and gently fold in half. Dust again and halve again so you have a triangle.
Brush your frying pans with olive oil. Pop the dough in one corner and unfold. Curl sides inward to form the crust. Gloss with oil. Let the base crisp up over medium-low heat while you make the topping.
Mix tinned toms with the garlic, balsamic, fresh rosemary and pepper.
Once the bottoms of the pizzas are nicely browned, take off the heat. Slather the sauce over the top. Top with veggies and cheese.
Pop under the grill and cook till the cheese is golden and bubbly.

*You could use luke warm water instead. The wine adds heaps of flavour but the recipe will work fine with water instead.


Caramelised red onions, goat’s cheese, broccoli and olives
Buffalo mozzarella, fresh pesto, fresh tomatoes and basil
Courgette ribbons, thinly sliced onions, marjoram, lemon zest and capers
Leftover boiled new potatoes, red pepper slices, rosemary and Cheddar cheese

Mary Berry’s Lemon Cupcakes




After our eventful day yesterday, when Miss E had gone to bed, and I was waiting for Mr P to get home from work, I decided to make him something nice.  We had a lot of eggs and some lemons, so I wanted a lemon dessert.  I didn’t have enough butter for a lemon drizzle cake, but I found Mary Berry’s lemon cupcake recipe, and they are just divine so I had to share the recipe!

Makes: 12
Preparation time: 10 minutes
Cooking time: 25 minutes

You will need
125 g soft butter
125 g self-raising flour
125 g caster sugar
2 tbsp milk
2 large eggs
Finely grated zest of 1 small lemon

For the lemon icing:
125 g soft unsalted butter
250 g icing sugar, sifted
Juice of 1 small lemon
Edible silver balls or glitter to decorate
Deep 12-hole muffin tin and 12 paper cases

1. Line the muffin tin with the paper cases. Put all the cake ingredients into a bowl, and beat with an electric whisk until evenly combined and smooth.

2. Divide the mixture among the paper cases. Bake in a preheated oven at 180°C/gas mark 4 for 20–25 minutes until well risen and light golden brown. Transfer the cakes in their cases to a wire rack, and leave to cool.

3. Make the icing: put the butter and half of the icing sugar into a bowl, and beat with an electric whisk until evenly combined and smooth. Add the lemon juice and the remaining icing sugar, and beat again until light and fluffy.

4. Spread the icing over the cold cup cakes, and decorate with silver balls or glitter.


somebody was standing a bit too close when the icing sugar exploded out of my Kenwood mixer underneath the cover

somebody was standing a bit too close when the icing sugar exploded out of my Kenwood mixer underneath the cover



cooled and decorated awaiting tasting

cooled and decorated awaiting tasting


Fat Free Fruit Tea Loaf


This is what we should have beene ating this morning instead of the reipe I posted yesterday, but as usual I saw a recipe title (the fat free bit didn’t grab my attention, just the fruit tea loaf) I liked, I read through the list of ingredients and liked the sound of it and rushed into making it before reading through the method……….where I discovered that the fruit had to soak for 2-3 hours in the tea mixture.  At after 7pm, there was no way I was hanging around waiting for that to soak and then waiting for it to cook, so I made it today instead.  Here’s the recipe:


  • 1 Darjeeling tea bag
  • 300g soft dried fruit such as apricots, prunes, apples etc
  • 175g soft brown sugar
  • 2 medium eggs beaten
  • 225g wholemeal flour
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 2 ripe bananas sliced

How to make it

  1. Grease and base line a 1kg loaf tin
  2. Soak the tea bag in 300ml boiling water for 5 minutes
  3. Roughly chop the fruit and add to the tea, discarding the tea bag and soak for 2 to 3 hours
  4. Preheat the oven to 180C, gas mark 4
  5. Mix in the sugar and eggs
  6. Mix together the flour, baking powder and mixed spice and fold into the fruit mixture
  7. Pour into the prepared tin and bake for 45 minutes or until firm to touch and a skewer comes out clean
  8. Allow to cool slightly before slicing


Serve with sliced bananas

I don’t have the best of ovens, but even with turning the temperature up to 200 before starting the baking this still took an extra 20 minutes on top of the 45 minutes stated in the recipe and my oven isnt normally that badly out after adjusting the temperature!  So it may take a little longer than 45 minutes to cook.

ready for the oven

ready for the oven

cooling off

cooling off


one half for breakfast tomorrow, one half for the freezer ready for a breakfast next week

one half for breakfast tomorrow, one half for the freezer ready for a breakfast next week