Pink kangaroos in the clouds

What I like about those biscuits is that there are minimum fuss for a maximum of flavour. They really are incomparable with the store bought ones. If you are more a chocolate type of person, you can easily substitute the jam with chocolate spread. Ingredients (for 30 biscuits): 250g soft butter 1 teaspoon vanilla extract 120g golden sugar 250g ground almonds   2 eggs 220g plain flour strawberry jam Pre-heat oven to 180 ° C Cream 250g butter with 120g golden sugar and the teaspoon of vanilla extract Add two eggs and then 250g ground almonds. Fold 220g plain flour in. Make little balls the size of a walnut and place them on baking paper on a tray. Press your thumb in the centre of each ball and drop in a bit of jam. Bake for 12 minutes. Its's ready, enjoy!

I originally found this recipe on the back of the Doves Farm Organic Wholemeal Rye Flour pack (for which I only slightly modified a couple of things). And I love it when I buy an ingredient and a recipe is attached! To be honest I don't remember why I bought Rye bread a couple of months ago but here was the pack, nearly reaching its 'best before' date and I had to use it. I baked this chocolate almond loaf cake using the recipes at the back of the pack and it is truly amazing! It is super easy to make and the texture is rich and delicious.  Ingredients: (I used a 23x13cm loaf tin) The zest of 2 oranges 3 eggs  50g unrefined golden sugar 80g dark chocolate (70%) 75g butter 75g rye flour 75g ground almond Icing: 15g butter 15g cocoa 25g golden sugar 2 tablespoon double cream Pre-heat oven to 180 °C Melt 80g of chocolate and 75g of butter Mix 3 eggs, 50g of sugar and the melted chocolate+butter together Incorporate 75g rye flour and

In winter, I am put off by the tang of blueberries in my porridge. I happily substitute them for dry fruits such as dates or apricot. However I still like to enjoy them in a smoothie or cooked such as in this cake. Aside from your oven, this easy one bowl/one spoon cake won't require any fancy gadget to make while the result will still be so staysfying. It is low in sugar, butter free and counts towards your five a day. Ideal for a snack or after-school hunger. Ingredients: 170ml vegetable oil 3 eggs 80g sugar 1 tablespoon vanilla extract 300g self-rising flour 180ml milk 150g bleuberries 1 tablespoon icing sugar Pre-heat oven to 180 ° C Grease a 27 cm ring tin Mix together 170ml oil, 3 eggs, 80g sugar and 1 tablespoom vanilla extract Add 300g self-rising flour and 180ml milk Incorporate the blueberries Bake for 45-50min Let cool before turning onto a plate and dusting with icing sugar It's ready, enjoy!

Because Sunday is for relaxing, baking should take no time and the result be still worthy of a glorious Sunday. This is how this Lemon Cake came about because zesting an organic lemon is fancy enough.  Ingredients: (I use two round 6" or 15cm round tins for this recipe) For the cake: 175g self-rising flour 175g soft butter 80g sugar 3 eggs the zest and juice of 1/2 lemon For the cream: 20g soft butter 75g cream cheese  3 tablespoons icing sugar the zest and juice of 1/2 lemon Pre-heat the oven to 160 °C Lay the bottom of the tins with baking paper Cream 175g butter and 80g sugar with the zest and juice of 1/2 lemon Add the 3 eggs, one at a time Fold in the 175g self-rising flour Divide the batter in the two tins and bake for 30min. Let cool down in the tins. For the cream, mix the 20g soft butter with 2 tablespoons icing sugar and the zest and juice of 1/2 lemon. Add the 75g cream cheese. Spread the cream on one of the cakes and place t

I love this recipe. The method and the outcome are equally satisfying. No need for an electric hand mixer, just a good old spoon or fork will do. The ingredients are straightforward. And the result is delicious, superb fluffy muffins every single time. The only "fancy" thing is that you need to use cases for the tin. Ingredients (for 12 muffins): 325g self-rising flour 80g sugar 100g chocolate chips (or raisins) 2 bananas 2 eggs 250ml milk 115ml vegetable oil  80g crushed walnuts (optional) Pre-heat oven to 200 °C Mix the dry ingredients together: 325g self-rising flour with 80g sugar, the chocolate chips and the 80g walnuts (optional). Mix the wet ingredients together: 2 bananas, 2 eggs, 250ml of milk and 115ml of vegetable oil. Mix the dry and wet mixtures without insisting (lumps are ok, yeah!). Pour in the cases and bake for 18min. It's ready, and best enjoyed warm!

My good friend Jacqueline shared this recipe with me last year and since then, it has become a staple cake in our kitchen. I called it cake but really, it has the consistency of a brownie rather than a cake ( I bake it in a 9 inch square cake tin). We love it for its dense chocolate flavour and because it is so easy to whip up. It is low in sugar (so if you have a very sweet tooth you might want to add a few grams in), it takes no time to make and even less to eat.  I ngredients: 200g chocolate (70% dark) 80g butter + some for the tin 4 eggs 45g sugar 50g flour + some for the tin  Pre-heat the oven to 200 °C. Grease the tin and dust with a little flour. Melt 200g chocolate and 80g butter together. Beat 4 eggs and the sugar well before incorporating the 50g flour. Mix the chocolate+butter together with the egg mixture. Pour in the tin and bake for no more than 10 minutes. Take out of the oven and let cool in the tin. It is ready, enjoy!