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 […]
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
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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,
All hail Tom Noughton’s “older brother’s oldest son” for creating this recipe – FatHead dough, made famous by the the movie, FatHead!, is the closest thing I’ve tasted to a thin crust wheat dough pizza or a wheat cracker without it being a wheat flour based dough! The “classic” use (how it came to the world and
The pancake is about as simple a recipe as you can get. They are technically a “seasonal” food, allegedly invented as a way to use up “rich food” on Shrove Tuesday, (the day before Lent begins on Ash Wednesday) but are really handy all year round They make a great vehicle for lots of different