An Introduction to Baking at Leiths, week 2…

Week 2 of this introduction to baking and I had high hopes that it would be a bit more testing than the first. It brought us a new teacher, a practical demonstration of a lighter-than-air orange and walnut swiss roll and and actual making of passion fruit and lime syrup sponge and scones.

Week 2 was definitely better for a few reasons – the teacher, with us for 1 week only sadly, was jovial and interested in us, asking questions and encouraging the same back. The sponge was not something I had made before and the swiss roll was utterly splendid, soft and crumbly and almost falling apart with the orange scented cream holding it together until it melted on your tongue leaving traces of warm walnuttiness behind… Read More

Avo-walnut-spinach pesto with wholewheat spaghetti…

I am not ashamed to say that I am addicted to avocados. This will come as no surprise to anyone who has ever worked with me, lived with me or eaten with me. They are so perfect with their creamy silky interior and their rich velvety smooth texture and they’re good for you! I mean, come on, if that’s not proof of a higher force having a bloody great day of creation, I don’t know what is.

Please. Just look at them. Even you avo haters of whom I am highly suspicious and some of whom reside within my closest circle of friends…you so know who you are.

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Anyway moment over. Point of the post? How to incorporate one of my desert island foods into yet another dinner with a little creativity from what’s in the cupboard and so I present avocado, walnut spinach pesto served with wholewheat spaghetti and parmesan…

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