Fruit tartlets

Luscious sun ripened fresh fruit on a bed of creamy mascarpone, cupped by a crisp, golden brown pastry.. Need I say more?!

These little pieces of heaven definitely look the part, and the second best thing is (eating them is  obviously the absolute best - duh) they're not that hard to make.
The only thing you actually have to make is the pastry. The making of the filling literaly consists of stirring, adding some spoonfulls and then stirring some more. It doesn't come much easier than that.

You heard it here first...

Soooo... Long time no see, I know.

Since starting this blog I realised that blogging is a lot harder than I expected.
I got sidetracked for a minute and couldn't seem to get back to it. I haven't stopped baking (as if that's even an option, honestly) but I found it hard to take a step back every five seconds to take a picture of the process. And it was a lot harder still to come up with some interesting writing about it afterwards. I mean, the moment that you're baking, you kinda "get in the zone" (at least, I do, how 'bout you guys?) and when the delicious fragrances of a perfectly baked cake/cookie/bread (insert whatever tickles your fancy) escape the oven it's easier to just enjoy it while it's still warm instead of trying to snap some pretty pictures.. You know what I mean?

I also got a job (to be honest, my first day was way back in February) and it proved (see what I did there ;) to be difficult to combine with regular baking.
But last week something happened, I actually started taking pictures of my baking something and I even caught myself thinking how best to describe the recipe step by step..
You heard it here first, I'm back!
It might have something to do with a recent vacation in Great-Britain, and my visiting a few a lot of cookery shops, especially one in Canterbury where I bought my first ever very own rolling pin (the one I previously used was my mom's) and I'm loving it!

Although admittely I can't guarantee daily posts, I will however do my flippin' best to get some mouthwatering, crispy golden baked recipes up for you.
If there's any requests, do feel free to ask me!

And next up => fruit tartlets (or 'tartelettes' seeing it's a French classic and all that)

Croûtons

This is probably the easiest recipe ever, but you'll end up with some deliciously goldenbrown croutons to spice up your bowl of soup, or sprinkle on top of your salad..

Chocolate crunchies

Yes, I finally got round to writing another blogpost. I'm so sorry it took so long. I got a bit busy, so the baking took a backseat, but I'm back now. My apron is freshly washed and ironed, tied my hair up in a knot, got some fresh eggs and new packs of Sugar and flour, in other words: time to bake! :)

Before we get on with the actual baking, I'd just like to take a moment to say how much I loved the Great British Bake off this year, congratulations to Frances. I'm sad it's all over, but here's hoping next season will hurry up and get here quick :)

Stack 'em high, Pancake pie

Using the pancake recipe from last week, you can make this pancake-pie. Just something different...
It's really easy, definitely since you can make the pancakes 1 or 2 days early. Just pop them in the fridge for the time being and they'll be good to go.

Pancake time

Since I just started this blog, the layout and stuff can change a little every time I post something new.
After reading the previous post, I decided to tinker a bit with the layout for the recipes. The instructions will be more orderly, and the tips and tricks will  have a special colour.
You'll find out if I decide to stick with it or not.. :)

Ok, pancake time now.
Not the thick american pancakes, stacked on a pile and served with maple syrup and crispy bacon.. Strange habit I think, but then again, I don't eat pancakes myself. I have to say I'm one of the (very) few who don't though!
Anyway, the recipe is really easy, and hopefully my tips will help you get a lump-free batter and a light and fluffy pancake.
Here we go...

PANCAKES

Let them eat cake!

I thought I'd start with something simple, and that everyone likes... CAKE

 Though it only takes four ingredients to make them, you can spice things up by adding all sorts of differents flavours and/or toppings.
I'll be doing a separate blogpost about possible flavourcombinations later on.
For now, we'll focus on getting the basis right. 'Cause no matter how delicious your frosting, if the cake itself isn't up to scratch, you'll never be able to get a good result.

As I said, the ingredient list is very short, but the way you handle them makes all the difference in the world.