Light fluffy sponge cake filled with butter cream and lemon curd and topped with white icing and daisy decorations.
Well roasted veg with loads of flavour served with cod baked with mixed herbs. I roasted red and yellow peppers, courgettes, leeks and tomatoes.
Love scrambled eggs, really adore them. I could eat them for breakfast, brunch, lunch or supper!
Chocolate chips in a chocolate sponge.
Lazy lunch today, mushroom and asparagus with cubed pancetta (cured pork belly) and tomatoes. Lots of ground black pepper too.
Choc chip biscuits, just right with a cup of tea!
Ahh sweet, egg heart in toast. Lovely start to Valentine’s Day!
Nice and easy lunch today, roughly mashed avocado on rye bread.
A little late for Burns Night but here is my three ingredient shortbread on the cooling rack. I used butter, flour and sugar.
This apple sponge cake is a great way to use up a couple of extra apples and is lovely warm with cream or custard, or ice cream. Its best made with brown sugar so the edges turn a lovely and crispy and caramelised. I use two thirds self raising flour and one third almond flour in a general sponge mix.
I love baked avocado, especially with eggs and salad! You can cut a slice from the under side of the avocado to keep it level, really useful if doing eggs, but I used some foil to keep them level.
I love salmon, so easy to cook! I baked mine in the oven with mixed herbs.