This really is nice. I had a pretty ropey rowing session this morning so needed something to make me feel more human - this did it. It takes 30 mins to cook and about 10 mins to prepare. Smoked salmon is not cheap but when you get the 3 meats for £10 then it's a no-brainer. Super delish. Give it a go. When you are finished with the quiche, pop it in the fridge with some cling film. What it says:
Rice spirit - Sugar Cane - Mango - Green chilli. Home made in Siem Reap. 29% alc. What we say: Venus always somehow brings back amazing food from her travels. I don't know where she finds it, but it is always interesting. This is no different. It had a very definite "rice" taste and had a bit of a spicey kick. If I am honest I am not sure I would order it anywhere but it was certainly an interesting thing to try! You can't like everything. We all had some of this and then sat down and watched "Get Smart". Was a lovely evening. These were splendid. There was some doubt as to whether the Boursin should go in but I am pleased to say they worked well. Easy to do and taste beautiful. Well worth the effort. This made 4 ramekins plus enough stew to fill 1.5 jam jars. Give it a go!
OK so I have been trying to make a really good carbonara for some time; it has eluded me for a while but now I have it! Some people over complicate the whole thing unnecessarily. This really does work brilliantly and uses basically no ingredients.The trick, I have discovered, is to put the egg and cheese in at the correct time (see below for when this is).
Xiang and I have been saying for ages how we must cook something together but somehow it never quite happened! We finally got round to doing it on Saturday. Venus, Elena, Xiang and I all had a superb evening making this lot. Xiang brought some duck which, by chance, had a sauce that went splendidly with the spring rolls. It really was a fantastic evening.
I thought that we would be left very hungry but I was so wrong. We ate like kings! Venus also cooked a delicious cabbage thing which was basically cabbage fried in ginger and garlic with a little water. Very nice. For pudding we had some "custard buns" - they are like sweet bread filled with custard. You can get them from the Chinese store opposite the bus station (in Durham); this is where we got the pastry from. Loved this. I have tried it before with real raspberries but it went soggy; using jam prevents this. Got inspired by a lawyer friend (Peng) who was eating a white chocolate and raspberry muffin! Ellie was the first person to try it and it went down very well I think! Give it a go, it's a tasty way to procrastinate.
WOOOPPP. 200 recipes alert! Exciting times. We are having serious problems with our oven at the moment; thus, this is a pudding not a cake due to its seriously gungy nature. It is kind of brownie-y. Very nice though.
I was hungry and had no idea what to make. This is what happened. It was actually very nice. Vegetarian! Wooop! Easy.
Wow. This was soooo good! If you don't have the ice cream, just add a shot of baileys and if you don't have the baileys just drink it as is! Absolutely amazing stuff.
This is a lovely little tart that smelt so good the resident vegetarians were cooing with delight! I had a bit of trouble with my oven (explained below) but it should be very easy, just keep an eye on it! A great light lunch or supper.
Yah I know. How divine does this sound!? It's amazing! You don't need an ice cream maker so there is no excuse! This is creamy and has proper ice cream texture. Do it.
The chocolate stuff it is resting on is the chocolate ganache I made for my super easy chocolate tart. The two go great together. This went down a storm. Very easy to make and absolutely delicious. Loosely based on a recipe from the Gü Chocolate Cookbook (which I thoroughly recommend). Although I thought using puff pastry would be strange for this, it actually makes it slightly lighter. Enjoy. What it says:
We take the finest wild sloe berries and steep them gently, before adding Gordon's®gin. The result is a wonderful tipple that marries the dryness of Gordon's with cassis sweetness – perfect in cocktails, as an alternative G&T, or simply on its own (but always with friends!). What we say: Fruity. Tastes a bit like cough mix to be honest. I prefer the Lyme Bay stuff. Slight kick to the back of the throat. Nice in the evening on a cold night. What it says:
No idea. What we say: Very nice. Not too much of a kick. Although the beer itself is made in Rock, this was enjoyed on the other side of the coast near St Mawes in The Roseland Inn! Thoroughly recommend it; a lovely little pub with a superb atmosphere. What it says:
Everyone loves cream, they said, and we love spirits and whiskey. But in the same bottle? Are you sure? We just smiled. Baileys, The Original Irish Cream. What we say: Gawwwddd. This is so good. Have it over ice. Creamy. Delish. Ronald sometimes has it in his coffee. I once had it in some tea on a night out in Durham - have to say at the time it was a brilliant idea. Not sure it would be now - if you do try it, don't let it get cold. That wasn't nice. What it says:
This traditional English Liqueur is hand-made in small batches using the finest hand picked Sloes, steeped in high quality London Gin with added sugar. The final ingredient is time - it takes many months for the Sloe flavours to fully emerge. Made from whole fruits, no concentrates, preservatives or colourings. What we say: Sweet. Doesn't kick the back of your throat like a brandy does so in that sense quite drinkable. This really is lovely. Found it really helped with my Commercial Law essay.... What it says:
Nada. It doesn't need to. This is a fine old port. What we say: Not what you could really call a studenty bottle. Absolutely delicious. This was given to my Dad for his fiftieth birthday by a friend (it is as old as he is). A really fab present. The port was sweet; it tasted of honey (how arty do I sound!?) and smelt, I think, like plums. We had it one evening over Christmas as we are strong believers that you are supposed to drink good wine: it seems a little sad to just hang onto something to admire it. We all had some and it was lovely. |
Who is The Barking Baker?My name is Hugo Brown and I've just graduated from Durham University having studied Law. Get behind the scenes with Barking Baking by following us on Snapchat. Just open the app and scan the image below. Username: "BarkingBaking".
Interested in running an Advertorial with us? Yes. Archives
March 2018
Categories
All
Why use this?Think of this as an online, easy to follow, recipe book. |