Tag Archives: baking

White and yellow

I went for a run yesterday, the first in a week. I decided to take a route that meanders slowly and constantly uphill for the first mile, after which the gradient very abruptly goes on a steep climb for only a quarter of a mile but what seems like another whole mile to my poor legs. 

That said, it was a very enjoyable run. The sun was out for most of it and the pavement wasn’t too frosty.  I finished up the run alternating sprints and slow jogging all the way home. 

One of the reasons I work out is so I can eat things like this: 


A few weeks ago my housemate decided he wanted a pavlova, so he walked down to the shop, bought all the ingredients and made the pavlova. We found the recipe for Nigella Lawson’s chocolate and raspberry pavlova on Google. It was delicious. I think the best thing about pavlova is the contradictions – there’s the simultaneous crunch and squish from the meringue and the sharpness of the raspberry that prevents the rich smoothness of the cream from overwhelming you. 

That said, after we made the meringue we were left with six egg yolks. We didn’t want to throw them away so it was back to Google and searching for recipes that used egg yolks, which brought us back to Nigella’s website, although the recipe was a community recipe, rather than one personally from Nigella Lawson.


I’ll admit that the egg yolk sponge cake I made was one of the ugliest cakes I’ve ever baked, but this might be down to my baking technique rather than the recipe (I took it out before it’d properly cooled). That said it was easy to make, very tasty and kept well in the fridge. It’s one of those cakes that goes well with anything; we tried it plain, with more raspberries and a touch of cream, yoghurt and chocolate fudge sauce and they all worked.

Tomorrow we’ll be having a night out but we’ll be having drinks at home. I’ve bought a bottle of vanilla vodka, so I’ll be trying out my cocktail making skills and hopefully the drinks I make are up to scratch. I’ve never made cocktails before so I’ll definitely be keeping things simple. Wish me luck!



Best brownies

I’ve loved baking ever since I started my third year in uni, and I’m amazed how far I’ve progressed since my first batch of apple muffins that rather more resembled rocks than anything truly edible.

Anyway, I found this recipe for brownies that year and loved it simply because it was so simple. There’s no need to melt chocolate or anything fussy like that.

However over time I’ve adapted this recipe and to be perfectly honest I don’t think any two batches of brownies have ever been the same. One major change I’ve made is to substitute the cup of sugar in the original recipe for 3/4 cup of soft brown sugar, or a 3/4 cup mix of caster and muscovado, depending on what I had in the cupboard at the time. Another really nice addition is chunks of chopped chocolate because nobody says no to the extra surprise burst of gooey, melted chocolate.

What has always remained the same however is that the brownies were always eagerly welcomed, and disappear remarkably quickly.



Thanks Browneyedbaker!