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Miss South2012-09-16 10:48:272012-09-16 10:48:27Dulse Tapenade: the Province meets Provence
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Miss South2012-09-09 12:00:062014-10-28 08:17:03Apple and Amaranth Granola
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Miss South2012-09-02 14:00:092012-09-05 10:34:36Apricot and Rosewater Conserve
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Miss South2012-08-26 10:33:002012-08-26 11:12:55A trilogy of fried chicken…
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Miss South2012-08-19 16:29:472012-08-19 16:29:58Blackened corn chowder with deep fried bacon
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Miss South2012-08-12 16:26:372012-08-13 08:42:45Vietnamese Coffee Ice Cream
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Mister North2012-08-08 11:00:332014-11-05 08:32:16Potatoes with fenugreek & lovage; onion & lovage bhajis on the side
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Miss South2012-08-06 11:54:582015-02-24 20:40:19In praise of fat…
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Miss South2012-07-29 23:13:002012-07-31 09:21:40Breadfruit Caesar Salad
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Miss South2012-07-22 11:40:512012-07-22 11:41:07Michelada Peri Peri Poussin
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Miss South2012-07-13 09:38:062012-07-15 13:35:03West African Inspired Mussels and Chips…
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Miss South2012-07-02 11:28:442012-07-02 13:49:08Gooseberry and Elderflower Bircher Muesli
One is fun!
/in baking, Ingredients, Recipes/by Miss SouthWe are very excited to tell you that we are one today! And what better way to celebrate than a cake? A proper birthday cake in layers, filled with cream and fruit, but given the grown up twist you’d expect from such a stylish food blog! It just had to be a no-butter sponge with forced Yorkshire rhubarb and rose petals for us…
Despite my love of baking, I have never actually made a basic sponge layer cake before, so I immediately turned to a recipe for guidance and my eye was caught by Rachel Allen’s recipe for a butter-free sponge on page 42 of Bake. It looked like the perfect chance to test my skills and use the new fancy electric whisk I got for Christmas. Plus I’d forgotten to take the butter out the fridge to soften in advance…
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