The Devil’s food cake has a rich and dense moist texture, and is usually a triple layer sandwich cake with fudge and buttercream icing. A high sugar nightmare of tasty tasty death… Where did “Devil’s Food” come from? Origin stories… There are two possible origin stories. The most plausible of which seems to be that […]
Calories in = Calories out. Simple, elegant and utterly incorrect. Bold Statement I know… Let me explain. The calories in calories out diet philosophy (or CICO as it’s known) has its roots in 1878 when German physiologist and hygienist Max Rubner published his theoretical work on the law of conservation of energy in organisms, demonstrating that energy intake
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“Just eat less and move more” is the worst advice ever given to women with insulin resistance. Systems thinking is trending on LinkedIn right now (coaches talking about ditching calorie counting for blood sugar stability). Which is fantastic.But let me explain why this isn’t just another trend; it’s how your body has always worked. Calories
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Buttercream is soft, silky and creamy. It’s the perfect filling for a sandwiched sponge, excellent to use as the “crumb coat” if you are making something large and decorated as well as it pretty much the standard topping for cupcakes/fairy cakes etc etc. It’s more structural that Marscapone cream, and is essentially 50:50 butter and
This recipe for Chocolate Fudge Glaze is super simple, quick and easy to throw together in the microwave or on the hob. Adding in a pinch of salt and a touch of vanilla to anything chocolate deepens the flavour profile, you can leave it out, but I don’t recommend… Salt and chocolate are like Fred
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Mascarpone cream is simple to make and almost infinitely adaptable in terms of flavour pairings. Traditionally it is served with panettone, tiramisu and cannoli cake. Or as an elegant simple dessert with sponge fingers and some berries On its own, it’s very neutral in flavour, so I suggest to pair with Rusty’s Chocolate Torte, Jamie’s
I came across the recipe for “Rusty’s Chocolate Torte” soon after I first started Low Carbing, back in 1999. It was shared in one of the Yahoo! groups I joined for community, back in the days when that is how you connected with people and found out about things! To this day, I have no
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I’m a huge fan of “dump some salad stuff in a bowl, mix it up and enjoy” meals – and “Chicken Salad” is the posh name for when I do this. It’s fast, fun and tasty! This variation came about because I roasted a large chicken for Saturday dinner, and then went out with my
Chicken Salad for Stop Food Waste day Read More »
16th September is National Guacamole Day! Now, I love avocados straight out the skin with a teaspoon, or chopped up 70’s style with some prawn cocktail and shredded lettuce, but there is something about guacamole that really hits the spot. Originally created by the Aztecs 500 years ago or so, Ahuacamolli was made by mashing
I adore coleslaw. I’ll eat it on it’s own, as part of a side salad, mixed into my “lunch in a bowl” protein salads and even in my Thai-inspired Tuna Mayo recipe. It’s handy, crunchy and all round yum. However, all commercially available coleslaws are made with a seed oil based dressing. As we know,