Hands up if you like to indulge in a sweet treat…or two! We certainly do at The Amazing Blog. However, it has to be said, when it comes to baking, some of us are less Mary Berry, and more inclined to visit the local supermarket instead! We were therefore pleased to re-visit the goodies from Bakedin, having tried their Mug Mixes in December (see here). This time, they presented us with their Lemon Drizzle Loaf, part of their monthly Baking Club, and we were more than happy to oblige!
The premise of Bakedin’s Baking Club is a simple (but delicious) one, to provide new recipes and ingredients each month, allowing you to create both easy and tasty sweet treats. Those of us less inclined to bake from scratch are often found in the ready-mix baking section in the local shop, and are sadly more than not, disappointed by our results which are - ahem - less than satisfactory. This is where Bakedin is different, their ingredients are top notch with recipes that are reviewed and approved by Michel Roux, himself. A chef with no less than 3 Michelin stars and a wealth of experience – you can be safe in the knowledge that the result will be a scrumptious one.
Upon opening our box, we were pleased to see each ingredient is individually weighed and packaged in numbered sachets. To follow the recipe, you need only follow the step by step (numbered) guide, with visual images for reference, and tips and tricks from Roux himself. Nutritional information, skill level and timings are all covered in a handy card, alongside written measurements and methods for future baking. We tried the Lemon Drizzle Loaf and were thrilled to find a recipe mix that doesn’t merely help with the cake mixture, but also with the buttercream and icing recipes too. Although the box only contains dry ingredients, the instructions are written detailing everything, including a list of additional wet and refrigerated ingredients you will need. The best part? The finished product tastes like a professional cake.
Pricing wise, each box works out to being £7.50. This is for a 12 month subscription which is prepaid at £90 per annum with the bonus of free delivery, and a box easily posted through a letterbox. Your box will be delivered around the middle of the month you signed up in. To see for yourself, visit the Bakedin website here. You’ll be a baking pro in no time!
If I wanted I could be a vegetarian without missing the meat. Since my uni days, which unfortunately ended a while ago, and those first experiences of cooking on my own and for myself; I have hardly ever cooked meat. After my student years I finally ended up realising what I suspected since I was a teenager: I enjoy eating vegetables much more than eating meat. That doesn't mean that once in a while I don't treat myself to a fantastic steak, I still like meat, especially if it's cooked with seasalt and accompanied by a bunch of fries. However, the one thing that worries me about eating vegetables and hardly any meat, is that I find vegetables incredibly hard to work with. I find them complex and even though I imagine there are a ton of ways of cooking them and combining them, I always end up cooking them the same 3 ways that I know best. While doing a bit a of research on cookbooks for The Amazing Blog, I came across Alain Passard's "The Art of Cooking With Vegetables". If you're a vegetable lover, I'm sure you'll find the book as inspiring as I did.