In Australia, we haven’t quite got into the “Pumpkin Pie” craze that seems to hold the American public. It appears to be one of their Autumnal favourites. Continue reading “Pumpkin Pecan Muffins”
Yesterday I was on a site where I was answering some questions on information that I have some training on. I came across this one about eggs. Here’s what the subscriber wrote;
“I put an egg on the counter to come to room temp so that I could try making the mayo. However, it was a few hours later before I could get around to actually making the mayo. By a few hours, I mean 9 hours. 🙁 These are your average grocery store eggs… is that too long, should I toss the egg? Thanks!” Continue reading “Eggs – Storage”
Here’s an example of the pantry staples or food I try to keep on hand. The photo is of my cooking school pantry, and there are more things here than I’d keep in my home. You may notice there are rows of flour, sugar and the like. That’s so no one has to wait in line when they’re making their recipes.
Here’s a list of what I keep on hand so I can be creative and whip up meals fast. Continue reading “Bec’s Pantry Staples”
Over the years I’ve been asked on numerous occasions “What flowers can I grow that are edible?” Well here are quite a few edible flowers that I use and are commonly available. Please make sure your flowers are safe, and if you think every herb or vegetable flower is safe, think again. Don’t eat tomato flowers; Continue reading “Edible Flowers”
BAKED SPUDS OR BAKED POTATOES IF YOU LIKE
I have to say we’re spud eaters at our place. They’re perfect for winter comfort food. I know there’s a lot of talk about them having CARBS!!! eeek. But I can’t help myself when they delight everyone I feed. And anyway, I can think of a lot worse to eat than the humble spud. Continue reading “Taco Taters (Baked Potatoes, perfect for Winter mid week meals)”
In my opinion, there’s not much that’s more rewarding that offering guests an antipasto platter. Knowing you’ve made all the ingredients yourself including the Salami is a highlight.
The best salami’s I’ve ever tasted Continue reading “Salami class”
Last weekend I made a batch of these delightful Cornflake Cookies. You’ll get around 20 large cookies or a lot more if you make little ones. Don’t forget if you make them small you can have 2 or 3 and not feel as guilty. hahaha. Continue reading “Cornflake Cookies Recipe”
This is one yummy topping for brownies or a myriad of other sweet treats. I call it Salted Caramel Coconut Topping, last “Open Day” (2016) I used this topping over my Brownie Recipe, and the crowd went wild. Actually, they didn’t, but I did get quite a few people telling me it was absolutely delicious. We made it in Bake Club this week, and I had a similar response so I thought I’d share it with you. Continue reading “Salted Caramel Coconut Topping (For Bec’s Brownies)”
I’m sure some of you will have made a recipe from a book, magazine or found one online and after working away at it found it didn’t quite work out how the picture looked.
I think It’s awful that this happens. It puts people off cooking or baking and makes them think they’ve done something wrong. I suppose that’s why there are so many recipe books etc. out there. We’re all searching for those truly amazing recipes that work.
Warning, rant coming up
Last weekend I ran a pie class called “Easy as Pie” we made loads of different types of pastries including puff. Oh, in joke, some ruff puff too. Ha
I was reminded by one of the students of a pie I made for a medieval degustation dinner. Beef, Porter and Oyster Pie. Continue reading “Beef, porter and oyster pie”
This is a great slice recipe, the girls at Bake Club said they were going to make this a regular, and that’s saying something considering they get around 40 new recipes a term. Continue reading “Apple slice”
You must be wondering why you haven’t been seeing our usual photo’s on our Facebook pages for a while. Well, it’s because we’ve been doing things a little differently at Bake Club this term.
Because most of the girls have been coming for around 4 years, I’ve had the opportunity to notice techniques that cause them problems. So this term we dealt with them. Continue reading “A Bit More Than Bake Club”