Have you ever had a disappointing grape? You know the ones that look all plump and crunchy but when you bite into one it’s just a bit…soft? I ended up with a punnet of them the other day – tasty looking but just didn’t hit the mark. But I hate wasting food, I will go to great lengths to attempt to use up anything that would otherwise be thrown away (unless it’s actually gone mouldy, I don’t go quite that far…), so I racked my brains to try and come up with something to do with them….
Here you will find all of the recipes on Domestic Gothess. Ranging from baked goods and sweet treats to main courses, breakfast, sides, snacks and drinks.
This stuff is addictive. Soft, fluffy bread smothered in cheesy, garlicky goodness? Yes please! Just looking at these photos is making me drool a little……
I lost all form of self-restraint when I baked this ( not that I had much to start with). I was incapable of going into the kitchen without gobbling down a slice it was so incredibly moreish. I got through nearly half of the loaf by myself in a day, and it is not a small loaf… I justified this gluttony by telling myself that the apples counteract the butter…right?!…
I am always on the lookout for recipes that use up egg whites as I hate to waste them and after making blackberry ice cream the other day I had four whites leftover that needed to be used. These cherry cakes were perfect. They are made using a slightly odd method, meringue is stirred into batter that is made with the addition of natural yoghurt, but it results in a very light, delicate, moist cake and also helps prevent the fruit from sinking….
Blackberry recipe number two! I had been planning on making a batch of plum crumble ice cream whilst they were in season, but seeing as I ended up picking so many blackberries I decided to do a blackberry crumble one instead. The ice cream is an attractive pale violet colour and has a delicate blackberry flavour which melds beautifully with the chunks of crunchy crumble. If you wanted to really amp up the purple colour you could always add a couple of drops of food colouring….
I was out walking Ringo whilst visiting my parents in West Sussex last week, lamenting that I hadn’t had the foresight to bring along a container so that I could pick blackberries when I realised that an unused dog-poo bag would do nicely. I managed to pick over a kilo of berries there were so many; but then I had to decide what to do with them all! I chose to make three things to use them all up, this cake was the first….
One of the problems with making your own ice cream is what to do with all the leftover egg whites. Meringue is the obvious option but I am not a massive meringue fan and although I have never had any problems making it in the past, with the crappy oven I currently have I just can’t seem to get the temperature right for meringue; it goes from being too hot so that it burns, to too cold so that it doesn’t cook at all, with no middle ground or temperature sweet spot….
I love making homemade ice cream, I find it so much more satisfying than shop bought stuff, it’s all natural ingredients, no preservatives and you can make so many more varied flavours!…
When I am bored, I bake. Earlier on in the week I was in one of those moods where I just don’t know what to do with myself when I realised that it had been far too long since I last made a cake; I wasn’t in the mood for something fussy, or iced, or complicated. I wanted a simple, rustic, hearty cake, this fit the bill exactly. Toscakaka is a traditional Swedish cake comprised of a light, buttery, moist vanilla sponge topped with an addictive, gooey, crunchy, caramel almond praline. It is delicious with coffee, but equally good served warm with some vanilla ice cream….