T is for…Tattoos

I caught this bug a few years ago; well that’s not entirely true. I’ve wanted a tattoo for a long time but knew I had to be really certain of what I was putting on my body, the actual inking only started a few years ago. The above picture is my first tattoo, it’s pretty amazing, but I suppose I have to say that. Since then I have wanted loads more but have tried to be sensible and sit on the idea for a while before committing to one. This has worked for the most part, I only have one spontaneous one, and I don’t hate it but I am hoping to get it covered. What a surprise. Luckily it’s small and there’s not a lot to it so I’m keeping my fingers crossed that it can be done. Which brings me back to my little tease at the end of my last post. The plan is to have some

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R is for…Recipe

I am sure it is already apparent that I love baking; I think it stems from baking with my grandmother when I used to go up there over summers as a child. We would always bake all sorts of things; at that point I was mostly in it for licking the spoon and eating the toppings before they made it onto the actual cakes. Now it’s kind of ingrained in me, I wish the same had happened with cooking but never mind. So today I am going to share another recipe, a staple in our family, one that comes out on every birthday…I even managed to continue this in university. My Grandmother’s Chocolate Cake recipe!! Yes it does deserve capitals and double exclamation points. Just try it, you’ll see. Ingredients: For the cake: 7oz self-raising flour sieved 8oz caster sugar 2 tablespoons cocoa powder 4oz margarine 2 eggs 1 teaspoon vanilla essence 5 tablespoons evaporated milk 5 tablespoons water  

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Cranachan.

On Monday I found myself digging out my recipes for Cranachan, a traditional Scottish dessert. Unfortunately since my recipe book tends to be lots of scraps of paper, piled into one notebook, in no particular order, I couldn’t find it. So I took to my computer to find one. What I dislike about baking from internet recipes is that I generally always need to adjust them, so it can be a little hit or miss if I’m making them on the spot. The recipe I was somewhat following came from this article in the Guardian; luckily I remembered a few bits and pieces from making it before that I could incorporate. So I thought I would share it with you: Ingredients 50g jumbo oats Brown sugar, preferably muscovado 300g raspberries 400ml double cream 2 tbsp honey 2 tbsp whisky lemon juice I managed to feed seven people with this recipe, bearing in mind that we had just had a two

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