be a bread winner


I came across the above video via going home to roost ~ it is both beautiful and inspiring.

And at the moment so fitting, considering I haven’t bought a loaf of bread for several weeks and the family has yet to complain.

I take a simpler approach than the one displayed here, one of which I found through the wonder of the internet is Ruth’s post on the no-knead recipe ~ you can follow her tips and recipe here ~ which sparked the #ggbreadrevolution. [She posted a fabulous follow-up here, too].

This recipe produces the most gorgeous delicious bread ~ the only problem we have is it disappears so quickly! So it pays to always have one on the go. It’s all in the timing.

Now, on holidays last  week, I was in my domestic element, loaves of bread proving and baking to keep up a constant supply to the hungry hordes.

Then I slipped up. Dirty dishes, my cast iron pot used for the casserole. I missed a day, then two.  There was no bread and I missed it not having it waiting for me on the bench .

Lesson learnt.


So when I’m organised and when I can, I use the no knead method. But when I’m desperate and need bread today, I up the yeast and cut the time. And when my cast iron pot is dirty, I substitute my heavy-duty loaf tin. It turns out baking bread is nothing to be afraid of and is very forgiving!

And now we always have fresh, simple, bread.

What are you waiting for? Get baking!

my mum’s chocolate cake



This is my fail-safe chocolate cake – a recipe that exists in an exercise book and filled with hand-written recipes, mostly from my mum.

This was the chocolate cake she made, and still makes, when I was growing up but as I got older I increasingly put more milk into make it moister and now put a whole cup of milk.

When you are a bit heavy-handed with the cocoa anyhow, it makes little difference to the outcome.

It was also one of the first recipes I mastered as a grown-up.

I top it with Vienna Cream, straight out of the Women’s Weekly kids cake book, again cause it works everytime.

And it makes a great afternoon tea treat for these autumn holidays (particularly as the Easter chocolate runs out).

You can also download the recipe here. It is a pdf. Either right-click on the link and Save the target/link or open and click the disc to save to your computer.

my mum's chocolate cake
Recipe type: Baking
  • ½ cup butter
  • 1 cup sugar
  • few drops of vanilla essence
  • 1 egg
  • 2 cups self-raising flour
  • ½ cup of milk*
  • 2 tablespoons of cocoa*
  • 1 small teaspoon of bicarbonate soda
  • ½ cup of boiling water
  1. Add milk and flour alternately until mixed in. Add cocoa and finally soda dissolved in the boiling water. Mix in well. Bake in a moderate oven (180° Celsius) for 30 mins or until a skewer comes out clean.
I usually use 1 cup of milk and get a bit heavy-handed with the cocoa. Vienna Cream (from the Women’s Weekly Children’s Birthday Cake Book): 125g butter | 1½ cups icing sugar | 2 tablespoons milk Have butter and milk at room temperature, place butter in small bowl of electric mixer and beat until butter is as white as possible. Gradually add about half the sifted icing sugar mixture, beating constantly, add milk gradually. Then gradually beat in the remaining icing sugar. Mixture should be smooth and easy to spread with a spatula.