Tag Archives: Flour

Favourite gadget: silicone muffin cases

18 Jan
Corn muffins in ever so clever and bright silicon cases

Corn muffins in ever so clever and bright silicone cases

Silicone bakeware is great. It is easy to clean, comes in bright colours, stored away small, is light-weight and is non-stick. Pretty and easy to use.

I recently bought a bunch of muffin cases in the Habitat sale and find myself making muffins every second day. To have a good reason to make muffins, I’ve been experimenting with egg and dairy free corn muffins. Corn muffins because I love American corn bread. Egg and dairy free so that my vegetarian, dairy sensitive and currently detoxing live-in can have some too. (Hush. Don’t mention the sugar.) The recipe below yields six to eight moist corn muffins with a good chilli warmth. They go well with soup and make an easy breakfast for lazy people, like me. They are a fast way to make a tasty snack. Should you, like e rucola, have decided to spend a week eating only what you yourself have cooked, pack these when you go out.

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App solutely gluten free recipes?

29 Dec

You might be thinking of trying gluten-free foods or you may have been diagnosed as intolerant to gluten. I am sure you’ve found already how many staples have wheat in them. Trying to create  tasty alternatives to some of the items found in the free-from aisles will quickly seem a must.

Recently, one of my weekend guests needed to avoid all wheat. How best to tackle his requirements? Rather than purchase a special recipe book, I decided to dip into Phil Vickery‘s Gluten Free cooking app.

I love browsing through cookery books, I also use recipes from online sources but this was my first attempt at using a recipe App. I am not sure whether all Apps are so counter-intuitive (please do let me know)? Also, I am not particularly tidy when cooking, you can tell the recipes I cook from regularly – they are often rather splattered. So, using my iPhone was going to be tricky (and sticky)!

Gluten free bread

Gluten free bread

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Spice up with saffron – Lussekatter

19 Dec

As regular readers know, we have a strong Swedish thread through the blog (not least due to co-author Caroline being Swedish). Back in October, I spent a few hours in the Peters’ Yard bakery – a wonderful experience. I was lucky enough to meet the man behind their fabulous recipes Jan Hedh was in Edinburgh to talk about his new book Swedish Breads and Pastries which I recommend for the serious baker.

Now, I know you are all frantically busy, but you might just want to try this recipe when you have some time. Easier still, pop into the bakery and try them.

You’ll need to set the raisins to soak a few hours in advance. Saffron is best used in moderation, you might just want to use a few strands the first time you make the recipe.

Jan Hedh’s Saffron Buns/Lussekatter

(makes 20 buns)

Saffron Buns (s-shaped buns on the right of the picture). Courtesy of Peters' Yard
Saffron Buns (on the right)

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