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I experimented with baking today. Yes, that's right, the guy without a proper oven who doesn't do measurements. However, I reckoned I could try a crumble as it's just the same amount of flour, sugar and butter and as there's no egg, you can make as much or little as you like ( Read more... )

Made this a couple of months ago, but thought it would make a nice first time post. :)


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To make up for my pictureless post earlier, here's a picture of the rhubarb cake I just made.
Recipe, too!

( yummy nummy! )

Amazingly enough, both rhubarb and strawberries are still in season here in spite of a perfectly nice summer (well, the strawberries are a bit hit and miss, but it's still available, and the rhubarb in the garden is still going strong), so I've had a bunch of opportunities to overcome my rhubarb aversion. This pie is definitely a tick in the WIN ( Read more... )

Out of concern for my boyfriend's "white bread" habit, I'm looking for recipes for artisan breads. He adores french bread, likes ciabatta and has recently discovered foccacia (in such a way that he gave me puppy eyes until I bought some at our local farmer's market!). I worry about the number of preservatives he's been putting into his system ( Read more... )

It sure sounds fancy, doesn't it?

And it looks darling: the little rustic tart pleated around a filling of rhubarb-strawberry puree and ruby-like sliced strawberries of perfect ripeness, brushed with butter and sprinkled with raw sugar crystals.

It looks like it takes a lot of time and trouble, and it tastes amazing: sweet and sour fruit enrobed in ( Read more... )

OK, so I posted earlier about extra rhubarb. Don't have any extra sadly (though that rhubarb chutney is now at the top of my "to make" list). I did make my muffins though. It was quite an experiment.

( no pics (sorry!) but here's what I did )