It’s been far too long since I paid WordPress any attention. Things have been quite full on since January, which is when I found out that I had a new job! So fast forward a month or two and I here I am, a brand new employee, getting to grips with a new company. I can tell you it’s quite exciting and my head is spinning from 4 weeks of onboarding. Not to mention using a Mac (I don’t care what people say, they are not intuitive).
Tag Archives: baking
Twisted walnut baguettes with rosemary
I haven’t been baking in a while, so last weekend it was time to use up some of that spelt flour that has been sitting for way too long in the cupboard. I have an obsession at Whole Foods. It’s their luscious walnut rolls that I can never get enough of. My colleague Miss C is also a fan. We fondly talk about walnut rolls over lunch, when in fact, what we have in our hands are just tuna wraps. Anyway, I digress.
Jazz it up with blueberry buns
I baked all Sunday long. Bread and buns. I woke up with a terrible headache (this might have been due to some Saturday night activities), but still managed to stick to my tight baking schedule.
Back to basics: the cinnamon bun
I haven’t been baking in a while, but since I brought some specialties back from home, it seemed like a good idea to make some cinnamon buns yesterday. The specialties in question are pearl sugar and ground cardamom. Virtually impossible to get a hold of, ground cardamom can actually be found in Indian or Asian shops, but pearl sugar I have never seen on the supermarket shelves. And they’re sort of the icing on the cake, as you can see from the photo below.
Bananadrama: the food styling quest
Gloria had some quite unappetising bananas lying in her fruit bowl and expressed an interest to get rid of these. I volunteered to make banana bread, I had my eye on a new spelt recipe. I have quite a history turning sugar or carb-loaded recipes healthy, and have endured plenty of attitude from my friends who think this kind of experimentation is unnecessary. But let’s not forget the bean brownies, or the pizza made from psyllium husk fibre that all tasted perfectly fine.
still or sparkling? 