The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.
Here’s an excerpt:
The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 13,000 times in 2013. If it were a concert at Sydney Opera House, it would take about 5 sold-out performances for that many people to see it.
Bonjour et comment ça-va? As you can see, this post is partly french inspired. Bûche de Noël is of course only the French word for Yule Log, but somehow it adds a certain je ne sais quoi to the cake. … Continue reading
This may be an odd sounding thing and you may be thinking what on earth is that and what would I use it for? I will put your minds at rest! It is basically what is says: praline, blended to a paste. I assure you though, it adds a toffee, nutty flavour to any bake. I like a tablespoon added to cookie mix for some more depth of flavour or even on ice cream is delicious!
Praline dates back to the 1730s in France and is traditionally made using almonds. This version includes hazelnuts, which add a lovely flavour.
Praline Paste – William Curley
Makes 250g
You need:
75g/3oz blanched hazelnuts
75g/3oz blanched almonds
125g/5oz caster sugar
2 tsp oil (any will do!)
1) Preheat the oven to 200C/180C fan. Roast the nuts in the oven for 8-10 minutes and then transfer into a saucepan.
2) Cook over a medium heat whilst gradually adding the sugar and stirring continuously.
3) Continue to cook and stir until the sugar turns an amber caramel.
4) Pour the praline onto a piece of baking parchement and leave to cool.
5) When cool, break up the praline and blend in a food processor with the oil (it will be VERY noisy) until it forms a smooth paste. It keeps for up to 2 months in an airtight container.
And that is it! Simple. This is fabulous with chocolate ganache and of course in my Bûche de Noël.
Hello! Can you believe that it is only 17 sleeps until Christmas day? My house is being filled with Christmas: warm aromas of cinnamon and spices, sparkling Christmas cards twinkling on the mantelpiece above the fire and snowy silvery decorations … Continue reading
‘Christmas?!?!?’ I hear you cry. Do not despair! The shops may already have baubles dangling and lights blinking but in most people’s minds, Christmas is far far away. Well, today it is officially less than two months until Christmas day! … Continue reading
As Autumn has seeped through the summer haze, the bounteous gushes of fruit crops have started to trickle. In our garden, the pear tree gazes gloomily over the dewy lawn; the leaves now burnished and coppery. The last surviving pears … Continue reading
Hello! I realise that my last post was in june? Over the holidays, I wasn’t sure whether I wanted to continue blogging (although I was still baking). However, I have come to the conclusion that I will; even if that … Continue reading
Okay, okay. I know that a) it has been very long since my last post and b) that I have been posting many chocolatey things recently, but this is not a recipe to overlook. Given that I have been wallowing … Continue reading
Oh it is so lovely to get blogging again – at the moment revision is like a massive brick slowly pressing down on my head. But that aside, today is World Baking Day (or so twitter tells me). In the … Continue reading
This is a jewel of cake. A modest, dark sponge which sits in a tin, glossy with syrup. Many people aren’t familiar with t’ lovely Parkin, however I have practically been brought up on the stuff (due to my Yorkshire … Continue reading
confessions of a teenage baking queen 