Monthly Archives: February 2014

When Life gives you Lemons, You Make Lemon Meringue Pie.

Day 4

Don’t this look a beaut? I have never made lemon meringue pie before.


But having set this challenge I needed to experiment. All I’m saying is, kids don’t try this at home. This may look good on the outside but on the inside it was yuck. I felt so proud at first, my first pie, looking lush. It tasted anything but! First of all the Pastry was super soggy, Mary B would have been ashamed.

Secondly the lemon filling…thinking about it is making me barf.  I thought, oh, this pie looks pretty cool, let’s get some nice pictures out of them. So I have all these perty pictures with a disastrous tasting pie. i have reasons as to why this turned out.
1. Don’t ever try to ‘blind bake’ the pastry with rice. Don’t ask, I couldn’t find any bean and I’m too tight to buy ceramic ones, times are hard at the moment.
2. DON’T THINK THAT BY USING LEMON JUICE CONCERNTRATE IS THE SAME! It didn’t taste anything like it. The recipe asked for 8 lemon and I estimated it to be 160ml. so me being me, used the concentrated stuff which tasted rank. Also as I cut into the pie, water was coming out of it as it was resting.

It wont be too quick before I make another Lemon Meringue Pie. This will haunt me for life!

meringue whole


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Let’s Get Sconed!

Day 3

I have been meaning to make scones for a while. And well really didn’t know where to begin. So I remember making scones in year 8, they were decent I can tell you that. I remember the day Mrs Abbots told the class to bring in the ingredients for scones and said we can do fruit, cheese or plain. And the whole class moaned that we wanted chocolate chips in them so every single one of us brought in a bag of chocolate chips and chunks besides this one girl, can’t really remember her name. But besides that, she was the only one who went for the cheese option. We all looked at her as if he was from another planet. “eww cheese in the scones? That’s rank” we all said. Now I guess I’m eating my own words, huh? I remember the last time I made the scones and well they turned out like hockey pucks. God they were rank! But using the same recipe and sticking to the ingredients and weighing them out you can never go wrong with this. So I wanted to see if I had still had the curse of the hockey pucks so I made 4 of each.

1 cheddar and caramelised onion | 1 plain sweet.

I did forget to say that i was only experimenting, so i only made 4 of each and cuttheminhalftomakethemlookmore. I know I’m a little embarrassed to say that my eyes are greedy. Aww hell I make myself sound like a pig anyway. Notice how the 4th Cheese and onion scone is missing, blame mum. She was dying to try and nicked it, before i could look she chomping it down!

cook book

So I guess you can say I’m still gonna stick to what I know, so I still used this recipe book. Mrs Abbotts would be proud! Don’t laugh but I still keep it with my other Recipe books. I am a bit of a holder.

This is the Basic/Simplist recipe for a scone that im sure even your grandmother used to use.


  • 225g self raising flour
  • pinch of salt
  • 55g butter, I would say roomish temperature cubed or in small chunks
  • 25g caster sugar
  • 150ml Milk


  1. place all dry ingredients and butter in a mixing bowl. with a wooden spoon start to tear at the butter coating it in the flour mixture as you do.
  2. once the butter is more easier to cope with (not to big to rub together). With you thumb, index and middle fingers rub the butter between them. its messy but fun! you may get a finger cramp so apologies but, no pain no gain!
  3. once the mixture in the bowl resembles sand as my tutor taught me then with that wooden spoon start to pour the milk in slowly.
  4. when the dough is done place onto work top and pat down to bring together, 2 inches tall, get a cutter or for more rustic feel a cup and cut you desired shapes. it wont look like there’s enough dough but you need pat it together again when you have ran out of space to cut. this should make about 8.
  5. place onto a baking tray and brush with a little egg or milk and bake in a 180c pre-heated over for 20 minutes.
  6. serve the traditional way with clotted cream and raspberry/strawberry jam. Or like dad, just how they are!

Cheese and Onion

  • 225g self raising flour
  • pinch of salt
  • 55g butter, I would say roomish temperature
  • 25g grated cheddar
  • 1 Red onion
  • 150ml Milk
  • 1 Tbsp of brown sugar


  1. to caramelise the onions, small dice them and place in a sauce on low heat with a tsp oil and brown sugar. get a piece of grease proof paper and wet it under the tap. place over the onions and leave to sautee. cook until brown and soft, slightly wet. Then leave to cool for 30 mins.
  2. complete the stages like previously but add the onion and cheese before the milk!
  3. when the dough is done place onto work top and pat down to bring together, 2 inches tall, get a cutter or for more rustic feel a cup and cut you desired shapes. it wont look like there’s enough dough but you need pat it together again when you have ran out of space to cut. this should make about 8.
  4. place onto a baking tray and brush with a little egg or milk and bake in a 180c pre-heated over for 20 minutes.
  5. when 10 minutes are complete, grate some cheese over the top, too early and it may burn<clever thinking ey?
  6. I kinda like the idea of making it almost like a sandwich with some butter and rocket in the middle. Delish.

now for some pictures!

I’m sort of getting there with photography no. any tips, please comment. i take this shit seriously.

Cheese and onion SconesLove the Cheese ontop! you can see what I mean with the rocket right?

Plain Scones

I’m quite proud of this one! Look at how wonky they are!

Red OnionNow this is my Favourite. i was literally just testing my shots and this baby was born!

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Cake Gone Wrong

I won’t go into too much detail about this cake. It’s exactly like the cupcake but this time I used GRANULATED sugar. No matter how many times I do this I will never learn. Okay so if you’re wondering why I re-made this simple. Because Arji was craving cakes I thought I’d quickly whip this up again, but sadly ran out of caster sugar.

I now know how to answer to “why do you only use caster sugar in cakes?” well the answer is because if it’s granulated it doesn’t combine well in the batter. That’s what I noticed and when it bakes it kinda holds the weight down so it doesn’t rise as much AND it makes the cake stodgy which ain’t nice in a cake.

bad cake

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First Day First Bake

How unexpected of me to do cupcakes. I’m just literally gonna give you the heads up of what I baked and the recipe. So enjoy.

So I’ve been in love with Hummingbird Bakery ever since my friend Nicola introduced me. And then for my 16th birthday Ajay got me the cookbook and then this Christmas my good Romanian friend Aimee brought me the bigger version. So I have 2, a cupcake book and the recipe book. I’m truly spoilt.


Recipe, I know this off by heart:

120g Plain Flour
40g Butter at room temperature
140g Caster Sugar
1 ½ tsp baking powder
120ml milk
½ tsp Vanilla extract
1 egg

Cream cheese frosting
50g butter at room temperature
300g icing sugar
125g Cream Cheese, Cold


Cake Batter

1)      Combine all the dry ingredients with half the milk contents

2)      Mix together until it becomes sand like texture

3)      In another bowl add the egg and vanilla into the rest of the milk and mix, then slowly add to the sand mixture.

4)      Mix for a couple of minutes until lighter and fluffier. You can add a drop of milk more to thinning the batter if you prefer. It’s entirely up to you. Experiment and see what your oven prefers. That’s how I look at it!

5)      Bake in a oven of 170c pre-heated oven


1)      Beat the butter and cream cheese together until well combined then bit by bit mix the sugar in.

2)      Once all added whip it slight to feel a little lighter then top the cooled cupcakes. Dust with a little shredded coconut and done.

So far I’m enjoying it. Let’s see what the rest of the month holds. Love how I chose the month with the least days in the year to complete my challenge. 1 day down, 27. Just to let you know I’ll be reporting 2 days later. So this happened on Saturday.

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A Cake a Day will not keep the Doctor away.

For those of you who don’t know me, my dream ambition is to open up a tea shop. I know, how typical for a home baker to want to own a tea shop. Trust me this is different compared to my family, “I want to be a teacher, doctor, Architect bla bla bla”. Yes we are clichés, the whole Indian with a big money job, yeah. I kinda get odd looks from mum when I say how I want my tea shop to be. But to be honest I can genuinely see myself owning a business like that. So I have a business aim, save money and get experience. The obvious. And as you know I am not the greatest baker that ever lived. I like to say in the Larr house, I am but not everyone agrees. Excuse me in my little bubble, I tend to rattle on when I explain this. Anyway, I have set myself a challenge to bake every for a month. This came to me when an ASOS magazine came through the door and an entrepreneur talks about how she was a graphic designer in America and moved to London to open the first comic coffee shop. This made me realise that I may dream about this tea shop, but when shit hits the fan I won’t have anywhere to run. If I enjoy it, then I am determined to get my tea shop up and running ASAP, well once the bank allows me to that is. This way it helps me understand that if I enjoy this experience then it will be like this for the rest of my life. If not then I’m screwed.

If you’re wondering how I will get time to do this, its fine, I’m currently in search of a money making job. Not drugs, accounting. Aww yeah! The typical Asian job (I have been spending too much time with Ben and Rich). I didn’t get the sack; my contract came to an end and I decided it wasn’t any point me extending it as I would just get too comfortable whereas I need a job that can pay the bills. Hah I have no bills, just really need to save!

So join me fellow readers as we complete this journey together. So will my ambition succeed or will I need to deal that weed.

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