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It is no longer what you might call "authentic" but it is tasty! once refreshing and filling without being heavy, this was the perfect lunch last week after a morning bike ride with Little Bit. For breakfast, the flavour was a bit much, but mixed with herbs and spices for a lunch borani, it was

this recipe I crossed two crêpe recipes, my dad's and Michel Roux's and the results were beautiful: light

using self-raising flour, I would roll them out to 1.5 cm thick or so and end up with scones 5 cm high, light experiment with recipes), it occurred to me that if I used something mildly acidic instead of milk, it might If I could use soda instead of powder, it might fix my chemical taste problem and still allow the scones the broccoli and cheese are a bit of a new addition too.

busy with work and potty training a toddler, among other things)... and then didn't get back to it right We all liked all of them (and all ate a bit too much). So here they are. Ketchup Four: Deep with a bite Ingredients: 3 c tomato passata 1 tbsp olive oil 1 tbsp dried onion 1

The creation of these is a bit of a saga, so buckle up (or skip straight to the recipe). What came out of the oven had risen very well and had a light fluffy texture that was more cake like It came out much richer and nicer (due to a teething issue though with Little Bit they stayed in a little I might try them with the full contingent of eggs next time... Little Bit, Hubby and the neighbours approve!

Little Bit was calling this "bread pizza", which I am not sure about, either as a name or as an accurate This came out very tasty, but due to a slight miscommunication between Hubby and I, the temperature was turned down a bit early so the sweet potato and the onions came out a little under done. Maintaining the right temperature for a bit longer should do it though. It was definitely better on the first night than reheated, but it still worked reheated a day or two

Instead it dehydrated, and added a bit of texture to the dish and was delightful. Ingredients: 1 kg yogurt 1 tsp thyme 4 sweet potatoes, chopped into bite sized pieces 1 tbsp maple syrup Little Bit is a bit of a yogurt aficionado and lost no time in stuffing it by the handful into his mouth

My second attempt at making my own ricotta went well, but I scalded it a little (Little Bit waking up little cornmeal to coat them (this absorbs excess moisture from the outside and gives them a little bite

I then spent forever trying to extract the remaining crumbled bits of curd from the whey. I used the juice of one lemon instead of the citric acid as a bit of an experiment, and given the draining issues I had last time, I made it in advance and left it to drain over night. They did rise very well though and were light and fluffy, so there is that.

I've been meaning to try these again since, tweaking some bits to get that roast chestnut flavour to chestnuts don't need to be covered though. 2) Cream butter, chestnut paste and sugar together until light