I turned 30 last week. I don’t really know how that happened, but I’m going to play along and claim that I’m OK with it, and that I’m not remotely having a miniature crisis of self. I celebrated with good friends, eating pizza at my favourite place in Walthamstow (long term readers and anyone that follows me on my instagram will know that that’s SoDo Pizza Cafe), before flying off for a week in Iceland with my girlfriend, Maddie. Iceland was an absolutely incredible trip, including the best cinnamon bun of my life, numerous mountains, black sand beaches, infinite waterfalls and the most metal church I’ve ever seen. I’ll probably get around to that trip properly at a later date, but it was something from that adventure which prompted me to crack out my new bundt tin; Skyr. It’s everywhere in Iceland and you can use it in the same way as yogurt for most things, but it’s a bit thicker with a slightly different flavour.
The blog has taken a back seat since the turn of the year, and so has baking if I’m being honest. I’m not even going to apologise, I’ve just been busy and concentrating on other facets of my life. I’ve got a whole bunch of stuff planned in though, so do stick with me. First up is something we quickly put together after getting back from a long weekend in Bath. It was mid afternoon on a dreary Monday and we wanted something we could snack on in the evenings that would help satisfy a sweet craving without being too heavy. My girlfriend is also half way through a vegan month, so it had to be something dairy free. A while ago I tried making a courgette loaf that didn’t particularly hold up, but this one works much better.
It’s the time of year where I can start putting pumpkin into absolutely everything. This happens every year, and it’s one of the best things about autumn. Some prior examples from the blog include things like pumpkin cinnamon buns, nutella pumpkin pies and pumpkin & black eyed bean curry. You can see everything pumpkin here. I love make spicy pumpkin soups, pies and bundt cakes. I’m not just talking ‘pumpkin spiced’ either as none of that junk has pumpkin in it, just a blend of spices that’s sold to you as the taste of autumn. I decided to experiment with one of my favourite go-to recipes, my brownies. I’ve made cheesecake brownies before and this falls into a similar territory and while I was worried about flavours and moisture levels, the Pumpkin Pie Brownies were a huge success. Read more
I had a couple of punnets of blackberries that I impulse bought when out getting supplies for breakfast on the Saturday of the bank holiday weekend. I started off with grand plans to make something like a blackberry meringue pie, but as the day drifted on, I decided to keep it simple. The sun was burning through the window and I wanted to make something equally fresh and summery, with simple flavours. I decided to combine the blackberries with a couple of things I had in the fridge; lemons & thyme sprigs. To keep the simple nature of this going, I pulled out a loaf tin and decided to make a drizzle cake. Read more
I don’t read enough food magazines. When I went to the states earlier in the year I bought a copy of Olive Magazine for the flight. it had a couple of recipes in it which jumped out and, after I got back, I gave some a go. One of these was this particular recipe. It’s one from the Boy Who Bakes and is indulgent on many different levels. If you’re not a fan of sesame then you’re going to have to stop now, because there’s sesame in every single aspect of it, from the cake itself through to the glaze and the brittle, which also makes it a mouthful to say; Tahini & Chocolate Cake with Tahini Frosting and Sesame Brittle may not roll off the tongue, but boy does it taste good.