The variety of festive baked good across different cultures is one of my favourite things about Christmas. A big Christmas tradition which I adopted from my lovely and super-Swedish friend Hannah is going to the Christmas Market at the Swedish Church.
There’s something about making ingredients from scratch that gives you a better understanding and appreciation of it. For a long time I’ve wanted to try making cheese, partly to see if I could, partly for the bragging rights!
Homemade Paneer was top of my list. It’s one of my favourite cheeses to cook with, and I already have a whole host of recipes to use it up in. I’d also seen several recipes and the process seemed pretty simple.
Halloween baking time! When I was younger my sister and I would have our friends round at Halloween, dress up and play lots of games. Eating a boiled sweet from a pile of icing sugar without using your hands, eating a doughnut from a string without using your hands… looking back they were very no hand based! It was always super fun, and I still love carving pumpkins.
Tudor week on The Great British Bake Off was a bit underwhelming. I was expecting huge banquet levels of food and enough meat to give the whole country gout. Instead, there was the fairly obligatory hand raised pie (see mine from last year – complete with pastry dinosaurs!), a big marzipan thing (bad for nut allergies) and Jumbles.
Making Fougasse for the Great British Bake Off bread week has been tricky in a very busy week, but I got there! The joy and the pain with dough finding the time for all the kneading and proving and shaping and proving…