Gluten-free, Dairy-free Muffins

January 9, 2011 - Leave a Response

As anyone with food allergies will know, finding enough food for a satisfied stomach is pretty difficult. My sister has only recently found a complete solution to her stomach troubles, and it’s taken all gluten, dairy, and high-fructose corn syrup based products out of her diet. In an effort to provide balance, I looked more closely at the recipe for my cinnamon muffins and started to replace the ¬†ingredients.

I should start by saying that I still use eggs here; sis can’t have them on their own, but used in baking has been just fine. I would also recommend close scrutiny when selecting the special diet items; most department store brands sneak in sugars and additives. Fresh Direct or Whole Foods in the US are your best bets. Not wanting to use this blog for schilling, I’ve decided to put the brand names in this recipe so that you can get exactly the same results.

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February 5, 2010 - Leave a Response

These little lovelies are based on a ‘cater for a crowd’ article in Delicious Magazine. I had to make double the amount because, let me tell you, this mixture will turn out about 24 cupcakes. I don’t know what kind of crowd the author of that article caters for, but they probably run out of food a lot. Trust me, people will want 2 or 3 of these little darlings minimum – so bear that in mind when you buy ingredients!

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And then there were cookies…

January 7, 2010 - One Response

Chocolate Chip cookies to be precise!

It’s been months since my last post. Since then I’ve moved with He Who Eats to Florida and now finally Manhattan. I did little cooking and baking in Florida as I was kicking back for a bit, but this was merely a precursor to bigger plans.

I would genuinely like to bake for a living, and I am using our time in the big city to test my mettle.

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First: Rustic Loaf

October 18, 2009 - 2 Responses


There it is – already well eaten and full of soft homeliness. It took quite a while, but it came out exactly as the recipe said it would. Considering how cheap the ingredients are, it would be ideal to keep a steady rotation of starter and give up buying shop/bakery loaves altogether. That and it tastes sooo much more authentic. Though I have to say, I’ll need to make wholemeal loaves to keep the old guts down on me and Mr. Darcy. Lately our stomachs start cuddling before the rest of us reaches each other.

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Super Moist Carrot Cake

October 17, 2009 - Leave a Response


When I used to work at an office in Chichester, sometimes I would wend my way back from lunch via a little bakery and buy an individual carrot cake with the most delicious cream cheese icing I’ve ever tasted. These cakes were so moist that I had to wolf them down straight out of the paper casing, perched on the city wall steps nearby. And yes, I licked the icing off of the case too. This was back before I could even bake a biscuit without it going up in flames, so I always uttered a silent, fervent prayer that Spires would never, ever stop selling carrot cakes.

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Jammy Linzer Biscuits

October 17, 2009 - 3 Responses

linzer1[lol – do not use cookie cutters on this one]

Linzers are real Golden Days fare, with an incredibly simple biscuit sandwiched together with any available jam and dusted with icing sugar. They store well in a tin, go absolutely perfectly with hot tea, and generally comfort the cash-strapped soul. Mr. Darcy and I are facing quite a monumental move and are savouring only the most basic, homemade treats. Honestly, it’s been lovely – we haven’t missed anything tied to money at all.

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Chicken & Leek Filo Pie with White Wine Gravy

October 9, 2009 - Leave a Response


Okay, so I got these recipes from Delicious Magazine but they don’t seem to have them on their website yet. Mr. Darcy raved so much about this dish however, that I will type them up anyway. I have to say, I modified them ever so slightly for my preferences so I’ll only write up what I did.

Now, this is a very slow-going and admittedly dedicated recipe…well, I should say 2 recipes. Hee hee. What can I say? Some days – like these cold, rainy horrid English days – it’s lovely to burrow into the kitchen for hours, sipping tea and pottering about with herbs and creamy sauces. So don’t bother whipping this recipe out for a quick dinner, rather devote your hard work to either a very appreciative and discerning partner, or a dinner party with friends. I don’t know how to host a dinner party, so it was all Mr. Darcy.

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The Sticky Biscuit

September 27, 2009 - Leave a Response


In the last post, I included a little tip to those who find their crumble turns to mush – as mine did. But rather than lose a perfectly good mixture, I added some sugar and vanilla to make a sort of flat cookie base. I knew this wouldn’t be perfect, but looked up a nice sweet topping to turn it into cookie bars. I had bought a big bag of whole walnuts, and found a basic sticky honey recipe to bind them up. Mr. Darcy was already lingering around the kitchen to enjoy the smell of the apple crumble baking, and watched mesmerised as I walloped the nuts with my rolling pin (no nutcracker in the house, ack).

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Luxury Apple Crumble

September 27, 2009 - 2 Responses


(I was begged to serve this so fast that I didn’t get a proper photo until two large helpings had gone – just 1/2 hour after baking, there was hardly any left!)

Apple crumble recipes seem to vary pretty widely in their measurements and ingredients, but they all share a common trait of being far too boring for my liking. My take on this dessert is that it should have a refined, exquisite flavour. Simply boiling up a bunch of apples and chucking some floury butter on top is an insult to baking, as is the completely pathetic amount of cinnamon I see used.

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Vegetarian Sausage & Potato Bake

September 26, 2009 - Leave a Response


This is a dish a lot of vegetarians will be familiar with as the veggie alternative to a regular meat roast. I recently saw it featured with pork sausages in a foodie mag, and decided to post up my own version of this warm, healthy standby. You can of course use the herb of your choice as garnish, I just happened to have some sweet little leaves growing on my basil plant. Thyme and Sage would of fit for Thanksgiving; or for a flavoursome dinner party entree, try a delicious little leaf called Lovage that I only found in Waitrose the other day (more on that one later).

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