A Brief History: Cake via WritingInTheKitchen.Com ~ @WritingInTheKitchen

A Brief History: Cakes

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Cakes have not always looked the way they do today; they were originally more like bread, and were sweetened with honey. Nuts and dried fruits were added, depending on whether the baker had them (they were rather precious ingredients and were not always easily available). Although the word cake is derived from the old Norse word ‘kaka’, the first culture…

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Torta di Mele via WritingInTheKitchen.Com ~ @WritingInTheKitchen

Torta di Mele (Apple Cake)

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I remember making a version of this apple cake back when I lived in Positano, under the guidance (and occasional eagle eye) of my late fiance’s mother. I had a notebook filled with her recipes, but what with the multiple moves over the past four years I’ve mislaid it. I can only hope it’s in storage somewhere because those recipes…

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Lemon Curd via WritingInTheKitchen.Com ~ @WritingInTheKitchen

Lemon Curd

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Lemon curd is utterly delicious and worth making from scratch. It’s incredibly easy to make, although I confess that the first time I made it I had no idea that the curd was setting as I was stirring it over the heat, and panicked thinking that the eggs were scrambling. Don’t panic when you feel the curd thickening; it is…

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Fab Friday: 17th via WritingInTheKitchen.Com - @WritingInTheKitchen

Fab Friday: 17th

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It’s cold. Well, it’s probably not cold for people living in temperate climes, but it’s cold for me. I’m a child of the tropics, and although I wax lyrical about the cold weather, I tend to feel cold quickly, and I layer on the layers when I’m abroad and other people are walking around in short sleeves. So yes, you’ve…

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Roasted Potatoes in Yoghurt Gravy via WritingInTheKitchen.com - @WritingInTheKitchen

Roasted Potatoes In Yoghurt Gravy

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I was so pleased to see new potatoes – or baby potatoes as I like to call them – in the market last week. New potatoes have “thin, wispy skins” and “a crisp waxy texture”. Although they are best suited to salads, for me new potatoes mean one thing and one thing only: this gravy. New potatoes are typically in…

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Ultimate List of Fantasy Books That Are Not Harry Potter via WritingInTheKitchen.Com - @WritingInTheKitchen

Ultimate List of Fantasy Books That Are Not Harry Potter

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I grew up pre-Harry Potter; the first Harry Potter book appeared just as I finished university. It didn’t stop me from reading it, of course. Like countless adults all over the world, I have read and reread the Harry Potter books, watched the movies, and had endless enjoyable conversations with friends about the mechanics of the books, the world that…

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Layer Cake by Frankie Magazine via Fab Friday - WritingInTheKitchen.Com - @WritingInTheKitchen

Fab Friday: 3rd

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I know, I know. It’s Saturday, not Friday. I would have posted this yesterday if I could, but I have been dealing with some awful internet issues; hopefully they’ve been sorted now, so here I am! Yesterday I was enjoying a pizza lunch at Little Italy Pizzeria with my mum during our monthly catch up, and it was great. Here’s…

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Chocolate French Toast - via WritingInTheKitchen.Com {@WritingInTheKitchen}

Chocolate French Toast

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One of my friends sent me several bars of Lindt chocolate, and I’ve had a glut of chocolate as a result. After I made the brioche the other day it occurred to me that it would be wonderful to make the remainder of my brioche into French toast, and it didn’t take me too long to come up with the…

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Brioche - WritingInTheKitchen.Com - @WritingInTheKitchen

Brioche

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I feel as though I ought to scream ‘Welcome back!’ and throw confetti into the air to celebrate my return to this blog after a four-year break. To own the truth, the break was not intentional; my life changed rapidly and I had far too much on my plate to continue with blogging. It was no longer a priority because…

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