I’m Back! I apologise – if anyone cares – about my week-long hiatus from blogging. Exams got a bit much to continue alongside writing recipes up. However, I’ve still been making frugal, yet yummy, recipes, and I have a rather large backlog to get through. So, somewhat dubiously, I’m beginning with my girlfriend’s most recent cooking experience. This carrot cake comes extremely highly recommended – it is delicious. I believe her mother picked it up from some American woman, and although it is slightly edited – so it “fits in” with the frugal aspect – it honestly cannot be faulted.
I returned to Bristol yesterday for my final term of undergraduate university and am working pretty hard on my dissertation which is due in just over a week. All this hard work means I need plenty of sugar to keep me going, so I made a large batch of rocky road the day before my return. This treat is not for the faint hearted, it is packed with sugar and fat, and you don’t need much per day, but in all honesty, could such a combination of ingredients ever taste bad?
One finds oneself, these days, getting rather sick of all the factory produced bread that litters every supermarket and corner shop in this country. Although it is possible to buy good bread from such places, such loaves tend to be a little on the expensive side. In stark contrast, this loaf is exceptionally good, contains no preservatives and costs next to nothing. It merely requires a little time, but even the effect of this can be lessened by making the dough in advance.
There’s nothing quite like cake is there? Problem is, cake is pretty bad for you, this cake changes all that… it’s even worse! It was borne of an evening at a friend’s house at which there was a fabulous chocolate orange cake of which I had only one slice, so I made another. It is a little different though because this recipe uses oil instead of butter/stork which makes the batter extra moist, at the cost of at least one artery per slice.
These have been described as the world’s best Chocolate Brownies by, seemingly, everyone who has ever eaten them. I must, however, admit that I have alighted this recipe from somewhere else and feel obliged to attribute it to a certain Mrs. Dimbleby, an ex-Sunday Telegraph food writer of fifteen years. Dense, gooey and with a crisp outer shell, these chocolate brownies are more or less literally to-die-for. Just make sure you lick the bowl – you may regret not doing so for some years.