Friday, November 1, 2013


I had some extra zucchini (courgette) that needed to be used up and I love this quick bread so I decided take some snaps of me making it and share this lovely recipe here.

(makes one 9" loaf)
  • 3 cups all purpose flour
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1 cup sugar
  • 3/4 cup walnuts
  • 3/4 cup raisins
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 medium sized zucchinis, grated
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup oil (I used sunflower)
Bake at 350F for 1 hour (or until golden and a knife comes out clean).

Wednesday, October 23, 2013


When life gives you autumn, put pumpkin in everything.

- Recipe adapted from here.

Wednesday, April 24, 2013


This cake is not too sweet, perfectly lemony, moist and super easy to make, what more could you ask for? Olive oil cakes are getting more and more popular, I always thought it sounded very savory and tasteless but it surprised me. Olive oil cake is nice as it is, but I opted to add lemon and a bit of a glaze. I hope you enjoy this cake as much as I did!

  • 4 eggs
  • 1 cup sugar
  • 1 tsp lemon zest
  • 3 tbsp lemon juice
  • 1 tsp vanilla extract
  • 3⁄4 cup extra-virgin olive oil
  • 2⁄3 cup milk
  • 3 cups + 2 tbsp all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt

For the glaze:
  • Juice of 1/2 a large lemon
  • 1/4 cup powdered sugar

  • Preheat oven to 325F.
  • Grease a large loaf pan with oil and dust with flour. (You could also use a bundt pan.)
  • Beat the eggs and sugar together on high speed for 1 min.
  • Add the lemon juice and zest, vanilla, olive oil, milk, flour, baking powder and salt. combine well.
  • Spoon the batter into the prepared loaf pan.
  • Bake at 325F for 45-50 mins (or until golden brown).
  • Mix the lemon and powdered sugar together to make the glaze and brush
    over the top of the cake while it is still warm.

Tuesday, March 19, 2013


Who doesn't love a good scone right? I'm a Brit, so of course, I love my scones: the traditional round "biscuit" like classic scones containing currants served with clotted cream, jam and a pot of tea. Some of the best non-traditional scones I've tasted are from Alice's Tea Cup here in New York. Their Book is quite worth it if you're a fan of theirs, most of their well-known bakes are included.

These scones are adapted from the Alice's Tea Cup book. The recipe is actually called Banana Butterscotch Scones with butterscotch chips, but I opted for white chocolate chips instead. I preferred it this way.

Also, check out my Lavender Earl Grey Scones, another scone recipe I liked from the book.

Related Posts Plugin for WordPress, Blogger...