There is nothing like a good baked potato on a cold day. It can really hit the spot in a way a sandwich just can't. Very easy to do, so give it a go!
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So egg nog just got a Barking Baking kick. Add chocolate and baileys and it turns into something quite special. Enjoyed this one.  There is nothing like a takeaway curry but it is a huge amount of fun to try and replicate it. This is one of Gordon Ramsay's and it is brilliant. There are a lot of ingredients but they all add up to something rather fab.  Two of my housemates are vegetarians. I, as you may have gathered, am not. Despite this, we live in perrrrfffeeecctttt harmony! Often, they are keen to sing of the virtues of eating what has become as "non-murder". One of the points they raise is that of cost. Meat is expensive. For the same price as some chicken, you could feed a small vegetarian army. However, I do believe we have found a challenger: GAMMON. The bit I used was 750g and cost just £3. That's basically vegetable prices. And it'll keep a hungry carnivore happy for a good few days!  This is one that can be done about 3 days in advance. If you are having a dinner party why not cut some toast into rounds using cookie cutters, pop a slab of goat's cheese on, grill it briefly and then lop the salad on top - this works very well as a smart little starter. Equally, you can have it for lunch. This was originally by Claire Macdonald. Her recipes tend to be pretty fab so worth a go. 
These are something of a tradition in our house - we make monstrous sandwiches with all the meat left over from the meal at lunch! It really is fantastic. Hope you have all had a splendid Christmas!
So Barking Baking is now 6 months old!! Awwww! We have Jamie Oliver to thank for this recipe. Great fun to make and taste fantastic. Very rich indeed and the chocolate mix can be made days in advance. Have a super Christmas everyone.  Regret to say I have flu at the moment. Just what you want in time for Christmas. Ahhhhhhhh. As a result, not much cooking is being done right now. This, however, is a lovely little drink if you have a sore throat (or feeling a bit run down).  I think this recipe came from my old art teacher who is something of a star baker! These are gorgeous but actually very easy to do. Just make the dough and leave it to rise and that's basically it.   I visited Elena this weekend. This is what we made for supper! Looovvveeeelllllyyyy! Not going to lie, we have tried a roulade before but last time it wasn't great. This, however, was lovely. The recipe is originally from "Red Online" but we changed it a little bit; they used white wine vinegar, plain caster sugar and less chocolate - always a mistake! The list looks HUGGEEE but it is probably all stuff you have in the cupboard. Well worth a go!  
What it says:
"A soft and smooth red wine made from grapes grown in the beautiful vineyards of Sicily. Its soft peppery aroma and flavours of ripe plum make in [sic] the perfect partner to tomato pasta dishes and roast lamb or simply enjoy a glass on its own." What we say: This is pretty drinkable. Not too heavy but equally it is not particularly sweet - pretty medium. This comes from the grocery that is not Robinsons on North Road, Durham. £3.99. Good for cooking with. Suggest one for the food, one for you.  What it says:
Stuff in french. It's not the kind of bottle to make suggestions. What we say: Not really a studenty one. A fantastic bottle of wine. Had it with rib eye steak and dauphinoise potatoes. Kind of smelt of apples and bit plummy. Thoroughly recommend it. A bit of a special one - worth decanting to avoid the dregs at the bottom. Rock cakes are great. They are harder than your average cake. They have quite a lot of flour in them which is what makes them slightly more "rocky". If you want a really rocky look, don't roll the dough into balls as I have done below, instead grab a fork and kind of scrap them onto the baking tray. Lots of cinnamon in these as I think that Christmas is all about a little bit of spice/being slightly exotic. Hope you enjoy them!  This is another great Nigel Slater recipe which I have slightly adapted. It is absolutely divine. He puts waayyyyyy more mustard in but I found the amount below is just right. Serve with dauphinoise potatoes, some roasted tomatoes and the rest of the salsa.   So this is an adapted Mary Berry (we love you!) recipe. Actually introduced to me by my mother who had it when she stayed with my Great Uncle and Aunt (Charles and Mary) on her way up to Durham to pick me up. She was raving about it, so we had to try it. It's delish!  Easy. Quick. Delicious. Nothing to complain about - this is one of my favourite things ever. Biggest mistake I ever made with this was leaving it in a fridge for 3 weeks....did not smell good at the end. However, if you don't do that, it's amazing!  This is a great cheeky pudding that takes no time at all. It is SUPER gloopy but absolutely delish. A sugar shot. Chuck it in the oven just as you are sitting down for some supper and it'll be done by the time you have finished eating.  
What it says:
Lots of stuff in french - can't help you there. What we say: I had this bottle on the penultimate night in Durham; it was a lovely evening where we just sat around and talked. It is not a sweet wine. Has a bit of a kick but this goes after half the bottle. Closer to strong than medium. I suspect it would be good with a nice bowl of bolognese. Check out the wonky neck! 
What it says:
Silver Bay Point's easy drinking style perfectly complements most tastes and moods. With hints of fresh and fragrant summer fruits, this style is medium in sweetness and is perfect when served chilled over ice. What we say: Gopping. £2.99 from Tesco. It tasted like it too. Absolutely tasteless so I guess we can say it is very drinkable but you really won't want to. Wouldn't cook with it although we did make a rather splendid Paella that evening so I guess all is not lost. 
What it says:
Strong beer. Triple fermentation. A beer brewed with love, is drunk in the right mind. What we say: Although it sounds like it should be some kind of drug, Delirium Nocturnum is actually what is known as a "craft beer". This means it was produced in a small quantity and a great deal of emphasis was placed on the quality, flavour and brewing technique. Guy introduced me to this particular one at Ben and Adam's birthday bash (wooop happy birthday!) - he is an absolute gent and something of an expert on all of this so I am hoping to get some kind of regular "tasting" going. It is very dark in colour and at 8.5% it is a lot stronger than your standard beer; it is not going to be to everyone's taste but I thoroughly recommend it. It is fizzy and has an earthy taste I think. Also worth noting that the bottle is beautiful. HOW FUNKY IS THIS!?! Love it. Really getting into the christmas mood! Heading home tomorrow! Cheerio Durham! This tastes a bit like hot cross bun to be honest - very nice! This does not take as long as other bread as you do not need to leave it to prove for hours....  OK so this is great if you cannot be bothered to make proper mince pies. Literally the easies thing in the world.  Saw some Stilton and couldn't resist. I am pleased to announce this is vegetarian #CowRightsRepresent. Very easy. Very nice. The first time I did this I used a tin where the bottom comes out else the milk leaks into the oven; this resulted in a tart. Tasted lovely but not worth cleaning the inside of the oven out every time! If you use a proper dish it makes a lovely quiche!  |
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".
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