So, it’s almost the end of National Baking Week but there’s still time left to bake up a lovely cake to please your friends and family. If you’ve not quite settled on what cake you want to make for National Baking Week, have a look at these two recipes using Nielsen-Massey vanilla and see if they take your fancy!
Leasingham Magnus Riesling 2009
This is an excellent, very pale, white that’s great to drink either on its own or with food. As you pour the wine and lift it to your nose you get clean grassy and delicate floral notes, giving the impression that it’s quite light, but nothing could be further from the truth.
Patten for life
A living legend, Marguerite Patten has influenced generations of home cooks through her TV and radio programmes, books and cookery demos during her 94 years. Her practical advice and endless creativity has seen the nation through war time rationing and several recessions and she is currently championing the resurgence of home baking, in partnership with Stork margarine. She talked to Caroline Sargent from her home in Brighton.
Spooky Halloween cake decorating from Silvers Spoon
Halloween is a great opportunity for kids to get creative in the kitchen, mixing up potions and spooky treats to terrify their pals. Luckily Silver Spoon Cakecraft have everything needed to send shivers down the spines of even the most desensitised twentieth century brat.
Vanilla recipes from Porter Foods
It’s National Baking Week this week and if like us you’ve over-indulged a little on Cocktail Week and Chocolate Week last week, then why not kick back and bake a few cakes?
Slowly does it. The Cuisinart Slow Cooker on test
You can have it fast or you can do it slow. As winter draws in coming home to a hot and hearty meal becomes more and more important. We tested the Cuisinart CSC400U Cook and Hold Slow Cooker to see how well a modern take on classic cooking works in the households of today.
Miguel de Almeida’s octopus rice
Of all the foods I have tried during my thirty years of existence, nothing comes close to the delights of the mysterious octopus. This mollusc is by far my favourite of all ocean treats. I love it in ceviche with salsa verde, fried as an entrée, roasted with floury potatoes or above all in delicious moist chouriço and red wine rice. It has always been one of the Sunday meals in my parents house.
Speed equals Quality? Yes, When Pressure Cooking
In the age of fast food and microwaves it is suspect to hear about something that is fast and healthy. There is and it was invented a couple of hundred years before those torturers of taste buds and cooking began to mar our kitchens. It’s the pressure cooker! We examine the modern marvel and squeeze in a few recipes too
Situation Vacant: Must Be Prepared to Taste Lots of Chocolate!
Lord Sugar isn’t the only one currently offering the nation’s ‘finest’ a job this Autumn. Premium chocolate brand Green & Black’s (G&B’s) Head of Taste, Micah Carr-Hill, is offering one lucky individual from a nation of chocolate lovers the chance to land the dream job as he launches a UK-wide hunt for his new Taste Assistant.
Mustik, Moorgate
I have never been to the Caribbean, I have never eaten Caribbean food. With my narrow appreciation of island cuisine all I knew to expect from the recently reborn, tropically themed bar and restaurant Mustik was perhaps some rice and peas, possibly a goat curry and a half decent mojito. The only clue from the outside that this is a Caribbean concept is the thatched straw canopies over the windows and main entrance.