SALT AND PEPPER: Why do we season?

Is it science, or is it a flavour we just love to savour?

Go into nearly every food establishment and you’ll see salt and pepper gleaming at you on the table, begging for you to pick up. Etiquette dictates you must taste before adding extra, I do try to, but almost always add a touch more salt and a dash of pepper.
Why? Do I just crave that salty kick or spicy bite, or does science and possibly even genetics play a part in the need. Curiously it’s all and more…

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FRESH SPRING ROLLS

Light, yet filling and full of flavour. 

These are a light tasty treat which will fill you up without giving you that overly full, bloated feeling. Perfect for warm Summer evenings or as a lighter lunch.

The beauty of these is that the filling possibilities are endless. You can go vegan, vegetable, meat, raw, cooked, colourful, plain… Whatever you like!

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HEY PESTO!

 A lightning fast Spinach and Almond Pesto

This is a delicious variation of standard flavoured pesto. This vibrant pesto is perfect to stir through pasta, top grilled fish or to mix with mayonnaise for a yummy dip. Superfood Summer in a bowl!

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I DOUGHNUT / DONUT CARE …

How you spell them, just get in my belly!

These little beauties are fun, delicious, and perfect for a sweet treat.
I do love a doughnut or 5…

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BAKE LOVE’S FIRST BITE

The first in a series of free mini recipe books from Bake Love.

Hello,
I do hope you have all has an excellent week! I’ve had a pretty exciting one in the form of the Bake Love booklets arriving.

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These are a mini series of booklets aimed to test the waters before gearing up to publish annual Bake Love recipe books.
This is Bake Love’s first bite so your comments, constructive criticism and feedback are greatly appreciated. With all of your help when we publish the Bake Love annuals they will be perfect for you all.

The booklets are available below as a downloadable PDF.  Subscribe below to download.

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I do hope you enjoy Bake Love’s first bite!
Enjoy,

Janine

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PEACHY KEEN – Baked Butter White Peaches On Grilled Brioche

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I have always tried where possible to stick to seasonal fruits and vegetables. You get the best of the season at better prices and generally get local, UK produce.
But what about people reading this in Europe, in America, Australia and everywhere in between.

I have just had a request from California. The peach season is in full swing and my reader wanted a seasonal party dessert that would be delicious, yet easy.
As for home peaches; unfortunately the UK season for Peaches is very short and not widely available (late August). My recommendation would be to use french peaches that have not had to travel too far and are just as juicy as far flung fruits. Or to use apricots. Apricots are a great alternative and will be available late May also so not too long to wait for these sweet, golden bundles.

If you are ever reading from elsewhere, please do drop me a line for any requests you may have, and I will do my best to come up with some seasonal tasty treats.

Moving on to the main event, peaches …

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NO NUTS, NO GLORY! Nutella and Hazelnut Liqueur Dessert

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IN A PICKLE? Try these Pickled Watermelon Rinds

Hello All,

Hope you are all enjoying a well-deserved break for Bank Holiday. Sorry it’s not a very seasonal post, but I’m sure you’re sick of all that chocolate and sweet Easterness (yeah right). Well for those that are, here is something a bit different  and interesting to keep in the fridge when you’re in a pickle!

Here are my Pickled Watermelon Rinds…

PickledWatermelon-4043Watermelons are one of my favourite foods. They are soft, hydrating and packed full of goodness. We all know the flesh can be eaten, but what do you do with the rind? Throw it away right? Stop; do not throw that rind away!!
There are wealth of delicious dishes you can make with this often dis guarded part.

Firstly make sure you wash the watermelon thoroughly if you are going to use the rind. I am going to show you an easy way of using them, which is to pickle them. But you can also add them to stews, stir-fry’s and sauté them with spices such as paprika and chilli as a side dish which would be great with a fried chicken dish.

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CAULIFLOWER : The New Kale, really? Really!

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Cauliflower : The New Kale, really? Really! – Bake Love

Yep, move over kale. Cauliflower is the ‘it’ vegetable for 2015 and with good reason. Its a bit of a superstar!
Not only does it taste good. It does good too. Naturally full of nutrients, minerals, antioxidants and phytochemicals.
Phytochemical are a broad range of beneficial compounds found in foods. They are key in helping fight illnesses and keeping you healthy. These phytochemicals are links with fighting cancer and boosting heart health. Cauliflower is also the original brain food. Choline and vitamin B are known for brain development. So its great to eat when pregnant as it can boost your child’s cognitive function.
The list of essential vitamins in cauliflower is extensive. It includes vitamin K, B, B6, folate, dietary fibre, magnesium and choline to name a few. Cauliflower is also seasonal all year round but is best in April.

A great way to use cauliflower and make it a show stopper and a centrepiece rather than a side dish us to roast it whole.
This can then be sliced and served with a roast or as the main event. I also love this with a curry sauce served with fluffy rice for a great vegetarian curry dish. This a wonderfully simple dish.

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THE BEAUTY AND THE YEAST

Hello hope everyone has been enjoying some Springlike sunshine.
Lets talk Loaves. I love bread… I mean totally love bread.
This recipe is for a sourdough starter and bread using ‘wild yeast’.
Wild yeast is yeast that is naturally floating all around us. When you mix your start and leave to ferment the natural yeast will make its way into your starter and react with the flour and water. As the yeast population grows froth is created. This froth is the carbon dioxide being released form the yeast. This makes a lovely bubbly, active starter.

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Recently I have been trying to cut down or change what bread I eat. I have always chosen granary or wholemeal and generally have been very tolerable of such foods. Theres not many foods I can’t/don’t eat in fact.
During my time in Australia I discovered sourdough. This slightly acidic, malty, nutty delicious taste sensation.
From then on I have loved sourdough but had not tried to make it myself.
From researching I have discovered sourdough is actually a very interesting little creature.
Sourdough is more easily digestible and even people when wheat intolerances can generally enjoy sourdough. It is also more nutritious than regular bread, are heres why…
Sourdough starts off with a starter- this start is made by using naturally occurring yeasts (wild yeast) and lactobacillus. The mild sour taste is from the lactobacillus or lactic acid.
It is this lactic acid that helps the vitamins and nutrients on flour be more easily absorbs into the body.
It has a low GI, which means you stay fuller for longer- great it you’re a greedy mare like me!
The longer fermentation process means the gluten in the flour is broken down more before you eat it. This in turn means the gluten doesn’t need to be broken down so much in the body, which is why gluten intolerant people and not find it easier to digest.
It is full of ‘live’ bacteria which your gut loves. Happy gut, happy body!

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