sage kitchen wizz pro review: seven years on
I’ve owned the Sage Kitchen Wizz Pro food processor for seven years now, which I think qualifies me to give an informed opinion on this gadget!
Read moreAuthor Archives: Gary @ BigSpud
black forest doughnuts
Dark chocolate and cherry might be my favourite combination. That dark bitterness and the punch of sweet-sour cherry is just magic. So why not stick it in a doughnut?! One of the things that gets overlooked when working with chocolate is the importance of seasoning it. A little salt with chocolate improves it immensely, spiking the flavour and lifting it. […]
Read morecaffe latte ice cream
I really like coffee. Like, a lot. So an excuse to try a brand marketed as “the world’s strongest coffee” must be worth a go! Black Insomnia is a very strong coffee made using traditional barrel roasting techniques to create a smooth, rich taste from a mix of carefully selected Arabica and Robusta beans. Made by Black Insomnia Coffee Company […]
Read moreplain flour vs strong bread flour in pizza bases
This post doesn’t have a glamourous title, but it’s a question that’s been bugging me for a while. Why do so many recipes for pizza dough say “use plain flour or strong bread flour”? They are very different flours for very different uses. So how do they both turn out? Before we start, what’s the difference between plain flour and […]
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