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goodtoknow’s new baking blog

Mum Anneliese Giggins learnt how to bake by baking her way through Mary Berry’s Baking Bible on the wonderful blog Rising to the Berry. Keen to continue her love of baking, Anneliese will be sharing a delicious new baking recipe with us each month – bake along and share all your tips, advice and of course pics!

After spending 18 months baking my way through the wonderful recipes from Mary Berry’s Baking Bible, I have opened my mind to other possibilities and ideas. Nothing too crazy, you understand! I wanted to begin this blog with a nice, simple, but most importantly, tasty cake. I think most of us start baking with a classic sandwich cake, so I hope this is a good place to take a first step. I’m not sure I know of anyone who doesn’t enjoy a slice of lemon drizzle, so why not make it even more tempting by filling it with a luscious lemon curd and mascarpone filling?!

 

Get Anneliese’s lemon drizzle cake recipe

For me, a sandwich cake summons up an array of childhood memories. I must have made such a cake for almost every family occasion. It was either a vanilla sponge filled with strawberry jam or a chocolate version filled with a generous helping of rich chocolate butter cream. I never imagined I could venture into different flavour combinations; I stayed well within my comfort zone! 

I really hope you enjoy this recipe and that you feel the urge to give it a try. Good luck! 

Anneliese’s top baking tip

My top tip this month is to read through the whole recipe before making a start. It is so frustrating to get halfway through a recipe only to find that you don’t have all the ingredients in stock or that the dried fruit needs to soak in a brandy bath overnight. I know this from experience!! 

 

Where to next? 

 

New easy recipes

Do you like experimenting in the kitchen? There’s nothing quite as exciting as trying a new recipe.

Trying new recipes helps develop your understanding of cooking as you learn different flavour combinations, skills and find new favourite dishes to make for the family.  

goodtoknow Recipes adds new cheap, quick and easy recipes to the website every single week so you’ll never run out of ideas.

Give your family, friends or co-workers a treat by trying our new recipes for dinner, lunches, cakes, bakes, desserts and more.

Featuring regular new recipes from Woman’s Weekly and a brand new cupcake every week from our cupcake queen Victoria Threader, our new recipes also include seasonal recipes and dishes from your favourite celebrity chefs and TV shows including The Hairy Bikers and Gordon Ramsay.

And of course, we love seeing all your original recipes you send in. If you’ve got a recipe you and your family just love, take a picture, write it up and send it in to goodtoknowrecipes@ipcmedia.com and we’ll feature it on the site!

If you’re looking for new ideas for sweet or savoury dishes, you’re bound to find something that will take your fancy in our collection of new easy recipes.

Cream of Cauliflower – Come for the Soup, Stay for the Bacon Gremolata

We’re heading into the heart of hot soup season, and this
cream of cauliflower will ward off autumn’s chill with the best of them. I’m a
big fan of the cauliflower in all forms, but this simple soup may be my
favorite application.


Of course, human nature being what it is, I wasn’t satisfied
with just the soup, and wanted to garnish with something new and exciting.
Unfortunately, I couldn’t think of anything, so I decided to follow that age-old
advice which says, “when in doubt, bacon.”

I’ve garnished soups like this with bacon before, but never
tried toasting breadcrumbs in the rendered fat. Not surprisingly, it worked
very well, and the additions of lemon zest and parsley elevated things even
more. The only problem with a recipe like this is the next time I’m served a
cream of cauliflower, no matter how good it is, I’m going to be a little sad
there’s no bacon gremolata floating on top.

By the way, I realize there are no breadcrumbs in a true
gremolata, but I thought it sounded kind of cool, and besides, I’ve never been
that big on respecting the sanctity of culinary terms. I was going to go with
“baconized breadcrumbs,” but that sounded a little too much like molecular
gastronomy, which is much worse.

If you’re not into eating animals, some diced shiitake
mushrooms and a pinch of smoked paprika would be a great substitute in the
gremolata. You’d also need to add some olive oil to replace the rendered bacon
fat, but you probably knew that.

Now that I think about it, that vegetarian version sounds
pretty amazing as well. Maybe next time I’ll skip the bacon and…oh, who am I
kidding? Anyway, I hope you give this delicious fall soup a try soon. Enjoy!


Ingredients for about 8 servings:
1 onion, chopped
1 rib celery, chopped
1 tbsp olive oil
3 cloves garlic
salt to taste
1 large russet potato, peeled, quartered
2 heads cauliflower, trimmed
1 quart chicken broth
1 quart water
1/2 cup cream
cayenne to taste
For the gremolata:
4 strips bacon
1 1/2 cups fresh breadcrumbs