My new improved website is now live. There isn't a lot of content right now, be eventually it will replace this old site. So click below to check it out.
Preperation for a tradional Christmas Cake begins in October. Part 1 on the fruit soaking & Part on the baking of the cake. Includes a video.
Some easy Autumn and Fall recipes.
Food gifts for the holidays
I have many lessons and recipes that can help you get through this globalc crisis where foods are in short supply. With a user friendly website, with no annoying pop-ups or adds, here's how I can help.
Baking lessons and recipes for beginners all the way upto more advanced, in the art of bread and roll making. Use these tested recipes and don't waste your limited baking supplies on other recipes on the internet. Includes quicker yeast bakes, as well as some non yeast breads too.
I am sourcing old war-time rationing baking recipes, when supplies were low too. As well as recipes using alternative ingredients. These will be updated daily, so check back regularly.
Baking recipes for kids to make, as well as some that the younger kids can help you with. Little things to keep them busy.
If you are lucky enough to have supplies, check out all the other types of baking recipes via the menus. Includes GLUTEN FREE & some LOWER CARB recipes too. I also have recipes I have reviewed, with my recommendations, so please check them out too.
I am updating all baking recipes so they are available for download, to your phone or computer. So you can save and print or use later.
Sweet & Savoury baking recipes using all, or partial amounts of healthier whole-wheat flour, that is better for your stomach than heavy white flour.
Some baking recipes using less sugar, and/or unrefined coconut sugar.
As well as having a passion to make baked goods from scratch I want to teach you how to do this by a series of specially structured baking recips & lessons that will start you off from the very simple and progress to more complex recipes. There will be a series of numbered recipes, and in different categories. There will be sweet and savoury bakes and further sections within these, such as cupcakes or rolls. So please choose if you would like to start with sweet or savoury then select recipe number 1 for that category. Never jump any recipes as there will be valuable tips and techniques within each recipe. If you have some baking experience then by all means start on a different recipe, but please read through the recipes you skip, just incase there's something helpful there.
LESSON 1A - ESSENTIAL EQUIPMENT
A blog to read detailing all the essential equipment a baker needs and which ones to avoid.
LESSON 1B - ALTERNATIVE EQUIPMENT
The second blog detailing what other household objects/equipment you can use as a substitute.
SWEET RECIPE No1. - Raspberry & Coconut Jam Squares
SAVOURY RECIPE No1. - Easy Soft Roll
SWEET RECIPE No2. - Raspberry Victoria Sponge Cupcakes
SAVOURY RECIPE No.2 - Chesse & Tomato Pizza
SWEET RECIPE No3. - Apricot & Oat Squares
SAVOURY RECIPE No.3 - Quick Ciabatta Bread
Know what's in the food you are eating. Bake your own food and say goodbye to nasty artificial flavours, additives and preservatives. Reduce the amount of processed food you consume on a daily basis by learning how to make everything you enjoy from scratch. Don't know how or where to start? Let me help you learn to be the best baker you can. My aim is to show the easiest and quickest methods to bake a wide array of baked goodies with specially written recipes and step by step pictures that don't leave you tearing your hair out (like so many other recipes). By testing and reviewing recipes from books and on-line, and using my own knowledge from practice, I hope my own recipes will teach you too.
To begin with I have created lessons 1 -7 to start start you off and many more will come. Examples of which can be seen in my Photo Gallery further down the page. I will review new recipes I come across and time allowing, I will post in the review section for you to read. My other aim is for my readers to send me requests for recipes they would like me to try first and review before they attempt it. If you would like to request something, please do so via the CONTACT FORM and I will see what I can do. Please also feel free to use the contact form to provide me with your feedback and this is a new learning experience and I would appreciate your input.
But above all, please have fun baking in the knowledge that 'Homebaking is Simply The Best'. You cannot beat it for taste, especially when made from the heart. I hope yoou enjoy your baking journey.
Show you care, (or love someone), by baking them something as a gift. Make up a gift basket for a birthday or to say thank you. I can also show you how to make baked goods for Xmas and other seasonal times.
Having not eaten meat in 25 years, I have also altered some recipes by omitting the meat and substituting with vegetables, cheese or meat-free products.
I help admin the biggest GBBO fans group on Facebook, and we have group competitions, as well just recently group bake-along weekends. So to thank them for their participation, I have showcased their bakes on the website.
Learn how to make fondant toppers without any previous experience, with step-by-step photos and instructions.
Follow me as I learn how to use fondant, I have no previous training in using fondant and have learned everything I know to date through research, watching videos and most importantly by handling the fondant and learning from any mistakes I made along the way.
Do you struggle when you find a dough too sticky to handle? In the case of most breads/rolls, don’t be tempted to add loads more flour as this can impair the bake. If the recipe states the dough will be a bit sticky, then oil your hands a little and you will be able to handle the dough and even knead it. If the recipe doesn’t tell you or show you how the dough should be – then ditch that recipe.
Baking is a science as much as it’s an art, so why should all the best bakers know all the secrets??
See the before and after photo s. The bread dough is extremely sticky in photo 1 and miraculously transforms into the beautiful form in photo 2. A little oil help you get the dough out.
Please feel free to contact me with feedback, recipe requests or any questions you might have, by clicking on the 'CONTACT FORM' button below.
Scotland, United Kingdom