Macaroon Loaf

I was playing around in the kitchen yesterday afternoon, as the weather was rubbish - and I have ample time now that I am not copying and pasting 8 hours a day - trying to rebuild the website! Sad

I wanted to create a light sponge that had the sticky chewy texture of a macaroon.

I cooked the cake on a slightly higher heat than normal, so that the edges become chewy and delicious!

The cake really does take fantastic. You may omit the lemon sugar crust - but it definitely helps to liven up and round out the taste.

It amazes me how playing around with a sponge batter can create so many wonderful variations.

Cherry Coconut Loaf : Cross Section

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Dropzone Coffee Frosted Walnut and Coffee Sponge

So, at last a decent weather weekend and we are off to the Dropzone.

My second passion, after cooking, is falling through the sky with style

Nothing in this recipe is difficult - just take your time and follow it. Each stage of whisking is important!!

CookBakeSmile Flying Headown over Sibson

Me flailing around!

This cake is wonderful, sweet and bitter. A perfect pick me up during the middle of the day.

A delight with a decent Americano!
Not something we are likely to get at UK Parachuting Sibson

Coffee Walnut Cake

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How to Make Pasta

Pasta is so delicious when you take the time to make it fresh.

Unlike bread, it is ready in 20-30 minutes.

Whether to make lasagne, spaghetti or ravioli, for instance, the extra oomph in flavour from homemade pasta never fails to impress guests.

Do stick with the fork method I describe. I tried a couple of times and failed, as I had no patience. The reward in using this method, is that you keep your hands clean!

Investing in a pasta machine really is imperative in order to achieve the best results.

After a couple of attempts, this is really quite easy. At the beginning, however, a second pair of hands is advisable when using the pasta machine!

How to Make Pasta : Pasta Shaped as Ravioli

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Yorkshire Puddings

If you are having a traditional
Sunday Roast with Beef, then you really must have Yorkshire puddings.

Light, fluffy and crispy - that is the only way they should be served.

They are really easy to make. I have tried numerous recipes, and this is by far my favourite - it never fails. There is no need to have the batter standing around - equally it will sit in a warm kitchen for an hour or two no problems
(Just give it a good whisk before ladling in to the tray).

Where people go wrong and why they end up with biscuits is as a result of not adding the batter to smoking fat. Lard, having a high burning point really is ideal for the perfect puddings.

This recipe scales up really well for Toad in the Hole - an easy mid week supper.
(If I triple the batter quantities, I will and an addition egg).

Yorkshire Puddings : Roast Beef with all the Trimmings

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Pancetta Red Onion Frittata

I was coming home quite late, and needed to come up with a quick and wholesome meal for the household.

A quick trip to the local convenience supermarket, I grabbed some eggs and a packet of Pancetta, and headed home to crack on.

Frittata is an omelette by any other name. I was in a rush, so I cooked the Pancetta, red onion and par boiled potatoes all in one go. I am sure you could get even better effects by cooking the individual ingredients. However, my hash mix tasted delicious nonetheless. I opted to use a separate frying pan to cook the frittata as I did not have faith that it would come out in one go otherwise.

The meal was delicious, chunks of salty pancetta mixed with golden potato chunks and cheese.

I added the salad on top so that everything could be served together. Visually I think it makes the dish look a lot more appetising.

An extremely cheap, tasty and healthy mid week meal, that take minutes to make.

The leftovers were used for packed lunch the next day, and by all accounts was equally good cold.

Pancetta Frittata : Close Up” width=

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