For more check my flickr page – not all the pictures are good but…
A recent discovery, I’m mesmerised by Richard Shilling‘s work… click on this:
The lake is as beautiful as ever, it is Sunday but very few people are out – this is what I really like about the end of the summer…
Terri Karney’s book Lough Hyne: From Prehistory to the Present , about this magical place is fantastic, and can be found here, from Skibberreen Heritage Center.
I walked to Barlogue pier – the same place where I took the header photograph.
And these are two cakes I made for a little girl christening
A Crostata di frutta, no need to write the recipe, a basic sweet shortcrust base, pastry cream and fresh fruit.
And a Chocolate fudge cake
The recipe used is from Nigella Lawson : www.nigella.com
The cake is moist and rich, and the buttercream is the best I’ve tried so far – I usually do not like buttercream, always too sweet but this one uses dark chocolate instead of cocoa. I think the big mistakes about buttercream is that too many people making cupcakes (which by the way I can’t stand – they may look pretty but you’ll never see one here) use salted butter or – even worst – margarine.
Since I do not have the right size tin for the recipe, and I felt too lazy to start calculating volumes and make conversions for the tins I have, I searched online and found this really brilliant tool:
One only needs to type in the ingredients and tin size of the original recipe, and the size of the new tin and in one click the scaled recipe is there!
The website, Cakebaker has recipes, books, and more tools like the price calculator – and also apps that allow you to cost the cake, calculate how much frosting/icing you’ll need and more!
One of my four favourite seasons ….
The woods are brightened up by berries, the air is crisp and fresh and…
Apples and Blackberries are back!
Apple and blackberry cake
300 gr plain flour
2 tsp baking powder
100 gr butter
100 gr sugar
1 cup milk
3 apples: here I used 1 Bramley and 2 small red ones – cox I believe…)
2 tsp cinnamon mixed with 1 tsp muscovado sugar
Preheat the oven to 180˚C
Grease and flour a 25 cm cake tin or a skillet
Peel and cut the apples the way you like them – I did eights.
Mix the flour, baking powder and sugar. Melt the butter. Mix eggs and milk and add to the dry ingredients with the melted butter. Stir and make sure there are no lumps of flour.
Pour in the prepared tin, stick the apples in the batter, sprinkle cinnamon sugar on top and bake for about 30 minutes
It keeps well for at least 5 days.