The first weekend of the year is here, and I’m still very much in the baking mindset that set in over Christmas – and I’m talking about the relaxing, therapeutic baking – doing something a little different that I’m not that familiar with – and after almost 2 years of Baker Man, here is the very first bread recipe. No way, you say!
Continue reading Simple White Crusty Loaf
It’s CHRISTMAS. First of all, a very Merry Christmas to you all. Thank you for another amazing year and for your consistent visits, likes, shares and comments. It’s much appreciated and makes this all worthwhile.
Now, the Christmas meal is over and even though it’s 3 days gone, you’ve probably got a bit of stuff still left over and it’ll need to be thrown out pretty soon. But wait. Wait a goddamn second because this pie will use up any leftovers you have and will taste..AMAZING.
Continue reading Christmas Day Pie
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Sometimes I’m not in the mood for something sweet. Only sometimes, however. And when lunch calls and I fancy a healthy snack, I opt for this vegetable tart – it screams of Italy and is so simply to make, taking just a few minutes and some very simply ingredients.
Continue reading Ham, Oliver & Pepper Tart
It’s summer time – so that means picnics all round. I am sure there will be the usual British fare – cucumber sandwiches (hey, who is complaining), sausage rolls, the obligatory bag of Kettle chips and of course some Pimms. Well there best be Pimms otherwise what kind of picnic do you call this?
Continue reading Parmesan Twists
Burgers are big business nowadays – so much so my local town is almost overrun with restaurants competing with one another on who can offer the biggest burgers, the spiciest, the sweetest – I kid you not when I say that there is a doughnut burger – replace the bun with a two doughnuts and you have a sugary, bacon, beef concoction. I’ve been reassured it’s good.
I wanted to perfect the best restaurant-quality burger to have at home. Cheesy, saucy, a little bit greasy – one where the filling bursts out the sides when you take a bite.
Making your own pasta is one of the easiest things you can do in cooking – and the payoff is fantastic. Ever since I gave it a go a few years ago I haven’t used the shop-bought stuff since. Not only is there something hugely rewarding about it, it’s also a massively calming exercise and one that is easy to push yourself on. Once you’ve mastered a basic tagliatelle, you can experiment with different shapes, colours and even have a go at filling some.
Right now though, I’m just going to run through the absolute basics to start you off and later will come some of the more technical and tricky aspects of pasta making.