Tag Archives: baking

Book Review: Soulful Baker

Soulful Baker - Front Cover FINAL(1)

This review includes a recipe extract from the book, found at the end of the post.

There are some cookbooks which, for lack of a better word, speak to me from the very beginning. Some more than others. Soulful Baker was one that jumped up right from the page for various reasons, the most important one is the story behind it and the people who are continuously shaping it.

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Mary Berry’s Banana Loaf

1488559328367I know, I know. Pause. I can just see you rolling your eyes at me right now, but I just can’t help it. Yes. This is another banana loaf/bread* recipe. Listen, it’s getting warmer now and I feel my baking days for this Spring/Summer are on their last leg. I’m not really looking forward to that, but one of the joys of this blog is for me to have a record of what I made throughout these past 6 years. Woah…6 years? Yes, and a few months. I can’t believe how much C&T helped me, changed me and taught me.

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Mark Bittman’s Apple Crisp

Apple Crisp (0951)The story doesn’t change much after all. You have a bunch of apples which you will surely hate if you don’t do something with them. That’s how this recipe came to be. If I had to choose a fruit as a mid-morning snack I would most definitely not go for an apple. How can that be, you might ask? I can’t give you a valid reason for that I’m afraid. (Although, come to think of it, this might be indicative of having to eat boiled apples when I was a child every time I got sick.) However give me an apple pie and I’ll devour it. Add a couple of ice cream scoops and I’ll polish it off till the last crumb. Come on, admit it, won’t you do the same?

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Chocolate and Avocado Muffins

chocolate-and-avocado-muffins-0740Last week went past so fast that I have realised only today that I was due to write a couple of posts on this blog. I have quite a few recipes to choose from, and I was about to start a new one. However during my visit to the veggie store this morning, my trusty greengrocer commented on the new cover photo on my Facebook page. It also follows nicely from the savoury ones I posted before this one. (Just for my lovely readers to know, you can now also find me on Instagram, where I also happened to post a similar snap almost four months ago to this date.)

They say that practice makes perfect, and I need a lot of practice when it comes to muffins. I cannot complain about the recipes I try, because I know they’re good and so easy to whip up. They are also life-savers when unexpected guests show up for a spot of tea and cake.

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Mum’s Open Ricotta Pie

My Mum's Ricotta Tart (0660)Hey everyone, hope you’re all doing great. I feel rested after a week-long break up in the Lake District. We’ve been there before but this last trip has been the most enjoyable. I read two books (even though I packed five of them in my backpack – and I’m continuously wondering why my back problems have gotten worse during the past few months), explored Derwent Water and its surroundings, cried like a baby with joy when I saw all those adorable little lambs, soaked up the Sun (it was warmer than Malta for a few days), had coffee and afternoon tea and indulged in good pub lunches and ice cream. It was one of the most peaceful weeks in my life. I kept technology usage to a minimum; most of the time we didn’t have any mobile or Wi-Fi signal anyway, and frankly I wouldn’t have had it any other way. I did the basic stuff in the evenings at the cottage where we stayed in and that’s it. Bliss.

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Roasted Aubergines, Courgettes and Portobello Mushrooms

Roasted Aubergine, Marrows and Portobello Mushrooms (0570)I wanted to throw something extra before the weekend, since I realised that I missed a post last week. I’m on a roasting kinda-kick. You’re sharp and you’ve already noticed. Please have patience with me. OK, so I could try to guess what you might be thinking: Portobello mushrooms are nice and big so that we can fill them with all sorts of goodness. Now that, my friend, is my wish for a last meal. That and a good ol’ lemon and sage roast chicken. But I can assure you that it lends itself so well here precisely because it’s large and meaty. I’m sure you know mushrooms – they absorb any flavour you give them but Portobellos don’t need much apart from good seasoning. Then you’re pretty much good to go. The same goes for aubergines.

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Lemon and Courgette Drizzle Cake (no butter)

Lemon and Courgette Drizzle Cake (0594)So let me set one thing straight: I’m definitely not on some kind of health kick, as in eating clean and all that hoo-ha. However lately I’m on this…how shall I put it?…try-many-new-things…thingamabob. I’m sorry, but my vocab skills are out the door today. Please bear with me just a tad longer. This little gem of a recipe is worth the wait.

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