Monthly Archives: September 2012

Fate in a new bonnet

Image


Fate in her new fae dress


Was looking for chocolate biscuit cake like they made for birthdays at school – think this one may do very nicely – love the idea of the condensed milk.

Cake in the country

Ok I know its been ages, and I’ve been having photo upload problems lately, but in the meantime I am going to give you a lovely simple recipe that everybody will request. I picked this up working in a restaurant and it was always a hit. I kinda jazzed it up with a few choice additions like rolos though. (Rather proud of that one actually)

What you need

  • 3 x 100g bars of dark chocolate. (In the restaurant they used wonderbar cooking chocolate, I use a mix of milk and 50-70% depending on mood)
  • 1 tin of condensed milk
  • 18 digestive or rich tea biscuits, broken into medium sized pieces
  • Optional: 2 packs of rolos, maltesers or muchies
  • Optional: about 10 large marshmallows
  • Decoration: White chocolate
  1. Break the chocolate into pieces and melt over a double boiler or in a bowl set over simmering water
  2. When the chocolate is melted…

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First attempt at an illustrated page

Fate wakes up in Torn Oak cave…


More about bread…and carrots

My 4th loaf of bread

My 4th loaf of bread

This is a picture of my actual 4th loaf. Am very proud of it. Its 2/3rds country grain & 1/3 plain white flour.  So more like 80-90p a loaf which is not much less than a bought one but tastes sooo much better and I also made carrot soup – basics carrots are 70p/1.5kg so soup for 2 and home made bread costs about 40p each including the half a pot of Philadelphia I threw in to perk it up.

Budget Carrot Soup for 4

  • About 6-700g of Carrots
  • 3 medium potatoes
  • 2 small onions
  • garlic, ginger, chilli, salt to taste
  • 150g of Philadephia Cream Cheese (optional)
  • dollop of Pesto on the top for garnish (optional)
  • water with whole stock cube (I used Chicken)
  1. Peel & chop carrots, potatoes & onions into smallish pieces.
  2. Put in a saucepan, cover with water.  Crumble & stir in stock cube.
  3. Add herbs and spices to taste.  Bring to the boil, cover and reduce heat to a gentle roll and leave to bubble till all the vegetables are soft.
  4. Liquidise everything.  I use a hand held blender straight in the saucepan.
  5. Check seasoning.  Add any variety of cheese you fancy.
  6. Serve in bowls with buttered toast of fresh bread.  I add a dollop of Pesto to the middle of the soup.  Gives lovely contrasty green colour & adds flavour.

Three Knots

Not all those who wander are lost.

JACK MONROE

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