@alice.fevronia

ad 👩🏻‍🍳 you know I love to experiment in the kitchen, and it was time for the ultimate upgrade, but luckily @hexclad_europe have done all the hard work! I love their cookware, so imagine the excitement when I found out they now do bakeware, with their signature science! And you don’t even need to grease (I’d leave this out, as we do advise to use some butter usually!) and line the tin….for this lemon and blueberry cake, you will need Cake: •⁠ ⁠350g unsalted butter •⁠ ⁠350g caster sugar •⁠ ⁠6 large eggs •⁠ ⁠350g self raising flour •⁠ ⁠½ tsp baking powder •⁠ ⁠pinch of salt •⁠ ⁠2 lemons, zest and juice •⁠ ⁠200g fresh blueberries (tossed in a little flour) Buttercream: •⁠ ⁠325g butter •⁠ ⁠675g icing sugar •⁠ ⁠3 tbsp lemon juice •⁠ ⁠Blueberries to decorate •⁠ ⁠Cream together the butter and sugar until pale and fluffy, then add the eggs one at a time. •⁠ ⁠Sift in the flour, baking powder and salt, along with the lemon zest and juice and mix until just combined. •⁠ ⁠Toss the blueberries in a few tsps plain flour and fold those in. •⁠ ⁠Divide the batter evenly between the 23cm Hexclad cake tins. •⁠ ⁠Bake at 160°C for 30-35 minutes until golden and risen. Leave to cool in the tins for 10 minutes, then flip out from the tins and leave to cool fully. •⁠ ⁠For the buttercream, cream the butter and icing sugar together until pale, and add the lemon juice. •⁠ ⁠To assemble, level the cakes with a serrated knife if necessary, and sandwich the sponges with a thin layer of buttercream. •⁠ ⁠Cover the whole cake in buttercream and decorate with blueberries!

ad 🎲👩🏻‍🍳 Fate decides the Bake (Cosy Season Edition!) What do you get if you mix an autumn dessert staple with a random bake type and cosy spices? Something delicious! 🍏🥧 I add vanilla to so many of my bakes, because it doesn’t just add a vanilla flavour, it enhances and balances the other elements of the bake too. @nielsenmasseyuk is such a trusted ingredient, so it’s perfect for when you want to experiment! I love the intense flavour and bean flecks you get in the paste, and the extract is great for adding depth to things like buttercream too! To make this you will need: Pastry: - 150g plain flour - 60g icing sugar - Pinch of salt - 80g unsalted butter - 1 egg yolk - 1 tbsp cold water Apple and vanilla filling: - 5 Granny Smith apples - 60g soft light brown sugar - 1 tsp cinnamon - 1 tsp Nielsen-Massey vanilla bean paste Cardamom Crumble: - 150g plain flour - 85g unsalted butter - 35g caster sugar - 35g soft light brown sugar - 1/2 tsp cinnamon - 1/4 tsp cardamom - 1/2 tsp Nielsen-Massey vanilla bean paste 1. Rub together the flour, icing sugar and salt with the butter until you have a breadcrumb like texture. Add the egg yolk and water and bring together into a dough. Wrap and chill in the fridge for an hour. 2. Roll out to 1/2 cm thick and line a prepared 8 inch tart tin. Line and fill with bake beans and bake at 190°C for 15 mins. Remove the baking beans and bake for another 5 minutes. 3. Peel, core and slice the apples and heat I a saucepan with the sugar for about 5-8 minutes until they release their juices. Drain most of the juice away, then stir in the cinnamon and vanilla. Leave to cool slightly. 4. Meanwhile rub together the crumble ingredients until you have a crumble texture. 5. Fill the pastry case with the apple, and top with the crumble. 6. Bake at 180°C for about 30-35 minutes until the crumble has browned. 7. Leave to cool for 10 minutes before removing from the tin and serving with custard!

ad 🫒 did you know you can make labels out of olive pulp? While only 20% of an olive is used for olive oil, you can do a lot with what’s leftover! In fact the production of olive oil is fascinating, and @laespanolauk have a whole range of olive oils. Their organic extra virgin olive oil is produced using farming methods that are kinder to the environment, while their light in colour olive oil is perfect for baking! As someone who uses olive oil on a daily basis for cooking and baking, it’s good to have options, and means I can make delicious things like this savoury vegetable loaf! You will need: - 1 red pepper, finely chopped - 1 small courgette, finely chopped - Dash of La Espanola organic extra virgin olive oil - 4 large eggs - 250g plain flour - 2 tsp baking powder - 1 tsp salt - 3 tbsp whole milk  - 60ml La Espanola light in colour olive oil - 100g sweetcorn - 50g sun-dried tomatoes, finely chopped - 1 tsp dried mixed herbs - 1/4 tsp ground paprika - 100g feta, cubed - 75g olives, halved Method: 1. Preheat the oven to 180°C (fan). 2. Chop up the pepper and courgette finely, and fry in a little of the olive oil until softened, then leave to cool. 3. Meanwhile, beat the eggs then sift in the flour, baking powder and salt.  4. Mix thoroughly, then add the milk and olive oil.  5. Add in the cooled peppers and courgette, along with the sweetcorn, sun-dried tomatoes, feta, olives, herbs and paprika. 6. Give it a good mix until fully combined, then transfer to a greased and lined 2lbs loaf tin.  7. Bake for 45-50 minutes until risen and golden brown.  8. Enjoy!

#ad ✨ it’s never too early to be thinking about it…Christmas always comes round quicker than I’m prepared for, so I have to make sure I’m always thinking ahead, and @vistaprintuk has helped me get ready for the rush. I’m stocked up on thank you notes and Christmas cards (always nice to spread some holiday cheer!) If you have an idea for something fun or want to make sure your business is prepared for the Christmas rush, then comment VPHOLIDAY and I’ll share my link and code to get up to 50% off Christmas cards and calendars. Plus, take £10 off £50+ on all other items #MadeWithVistaPrint #VistaPrintPartner

ad 👩🏻‍🍳 The end of an era! After 5 glorious years in my @capleuk kitchen, it’s time to say goodbye. I can’t express enough how much I’m going to miss this space, but it was so fun to go back through all the memories! It’s been far more than just a kitchen, it has been the heart and soul of my home. Not only is the kitchen itself beautiful, but Caple’s appliances have kept me afloat! That dishwasher has been working overtime, and having a reliable oven has transformed my bakes. I’ll be going through some of my favourite elements of the kitchen soon, but for now, I’d better get packing!!