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All the latest news, views and recipes from Brew & Bake HQ...
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I’m Feeling Supersonic, Give Me Gin & Tonic: The Perfect Summer Gin & Tonic

It’s too late for Pimms o’clock?  it’s now half past gin.

I’d never class myself as some one who is “Bang on Trend” (Young peoples speak for “of the moment”) but I originally wrote this post about my love for gin for my old blog (pre Brew & Bake) 3 years ago. The only thing that dates this post are the brands mentioned. With gin now “Bang on Trend” and in the Cotswolds alone having some great producers of gin, Siblings  / Brennen & Brown / Cotswold Distillery  why wouldn’t you jump on the gin train?

Plagiarism, The Best Complement?: Chilli Roasted Aubergine & Cumin Roasted Butternut Squash…

Unless you’re Heston Blumenthal (who I know is too busy to read my blog) the inventor of snail porridge and bacon ice cream the recipe you are about to cook and claim as yours isn’t really yours. Us chefs/cooks will tweak, reinvent, amend and play around with every single recipe know to man and like fashion every twenty years we see the same dishes in favour again.

This Recipe Will Self-Destruct in 5 Seconds: Sticky Toffee Pudding…

Before I go any further let me apologise. I know you might think that we are being arrogant or big headed: but our sticky toffee pudding recipe is the best around. Maybe it’s down to our secret ingredient of tea. Over the years many people have asked for the recipe and I have always dodged the question, certainly I’ll email you the recipe or remind me later and I’ll give you a copy.

Here for the first time (ever) I am going to write it down for the world to see, be quick as this recipe will self-destruct in 5 seconds

Brew & Bake goes to London (Coffee Festival)…

This first blog post was supposed to be our “Hello & Welcome” to our new website & blog. For the last two years we’ve had a website (albeit not very good) but now you can order lunch, buffets & cakes directly from our website and read our blog about what we’re thinking & what’s going on.

But as I’m writing this on my way to London Coffee Festival I thought I’d combine the two.

You Can’t Kid a Kidder: Fruit & Nut Ring Cake

I first learnt how to make the classical Greek dish “pork a la Greek” many years ago. This pork dish comes from the southern most part of the island and is only eating at festive times.

Ok I lied, there might be a classical pork dish called “pork a la Greek” but the one I was taught was simply roast pork with some Greek herbs and spices rubbed on top of it. If I recall correctly it was mint and marjoram.

Since learning how to make “a la” “or in the style of” I have turned my hand to such classical French dishes from the north of France (any dishes with garlic and onion in them) and classical southern Spanish dishes (any dishes that contain paprika and chorizo)