Wednesday, 26 March 2014
Wednesday, 19 March 2014
- 200g dark chocolate
- 175g unsalted butter
- 325g caster sugar
- 130g plain flour
- 3 eggs Icing sugar or ice cream to serve
Give it a quick stir and your butter and chocolate should turn beautifully glossy and smooth like this:
Mmmm just look at that chocolate, silky and enchanting... Once you’ve torn yourself away from scooping up the melted chocolate and letting it drizzle off the spoon in a come-hither fashion, you’re going to need to add the rest of the ingredients.
P.S. I’d love to see if any of you try these – post your pictures on twitter and don’t forget to tag @bakeitblonde so that I can see!
Thursday, 13 March 2014
Thursday, 6 March 2014
Last week I attended the Grange Park Opera party at the Royal Academy of Arts. The Royal Academy is a beautiful building and I had a thoroughly enjoyable evening listening to performances from Christina Petrou and Alberto Sousa on the grand steps, and sipping on G&Ts and Moscow Mules (listening to opera is thirsty work).website. The location is stunning, set in a 17th century country mansion just outside of Winchester and with the intervals being over an hour, it is positively encouraged to bring a picnic and a bottle or two to share with friends in the lavish grounds. Tickets are on sale now and with Spring just around the corner I can’t think of anything better to look forward to than an evening at Grange Park filled with Opera, picnics, good wine and friends.
Wednesday, 5 March 2014
I do realise that healthy and pancakes aren’t two words that usually go together, and no I haven’t gone insane. These pancakes are healthy and delicious. I’m going to be honest here, these are not the fluffy, decadent pancakes that you see stacked up and drizzled in syrup - and with only two ingredients they never will be. What they are though, are a damn good alternative. The trick here is to use about 3-4 tbsp mashed banana per medium- sized egg. For us, this worked out to be roughly one banana per egg. Looking up recipes online, some suggest adding a little baking powder to give them some extra lift but I skipped this and they still turned out really well. Golden brown, stacked up high, with fresh raspberries on top.
Monday, 3 March 2014
- 110g plain flour
- pinch of salt
- 2 eggs (medium or large)
- 200ml milk (I prefer to use almond milk as I think it adds extra depth to the flavour)
- In a large mixing bowl, sift the flour and add the salt
- Make a well in the centre of the flour and add the eggs
- Begin to whisk the eggs and the flour until they form a thick paste (this is important to you don’t end up with too many lumps in your pancake batter)
- Gradually add small quantities of milk and whisk until the batter is smooth *at this point it helps to let the batter rest, leave it as little or as long as you like but I would say a minimum of 10 minutes. I often mix the batter and then leave it in the fridge (covered) overnight so that it is ready for when I need it in the morning. Give the batter a quick mix if it separates a little.
- Melt a knob of butter or a little oil in your frying pan, it needs to be a medium temperature so take care not to let your butter burn
- Pour a ladle full of batter into the frying pan and then swirl the batter so that it coats the bottom of the pan in a thin layer
- Once the batter is semi-cooked ontop and the surface is peppered with small bubbles (about 1-2 minutes depending on the thickness of your pancake) flip the pancake and let it cook on the other side for a further 2 minutes.