Browsing: tea4twoblog

This limited edition and sneakily evil (take a closer look at the pattern) tea cup and saucer is made from…

According to AfternoonTea a recent report suggests that the great British tradition of drinking tea is under threat with a…

To celebrate the Diamond Jubilee, the British Food Fortnight (27th July – 12th August) is inviting schools in the UK…

And I find chopsticks frankly distressing. Am I alone in thinking it odd that a people ingenious enough to invent…

If you don’t have a squewer or something similar to check your cake try using a piece of dried spaghetti…

Stand Mixers – these are good for mixing and whipping, whisking and also kneading dough. Electric Whisks – these are…

If, like me, you love reading ‘OLIVE’ magazine which they call ‘ the stylish, monthly magazine for food lovers who…

Marian Keyes Saved by Cake Marian Keyes, gives an honest account of her recent battle with depression, and how baking…

Tea paraphernalia is a big industry which attracts the younger generation as well as the old. The younger generation will…

CLASSIC CRUMBLE Ingredients 225g/8oz Plain Flour 175g/6oz Butter 55g/2oz Demerara Sugar 125g/4oz Oats SCOTTISH STYLE CRUMBLE Ingredients 110g/4oz Plain Flour…

Don’t over-beat your cake mixture as too much air in it will cause the cake to crack.

I don’t know about you but the name of this tea shop makes my mouth water. The Marshmallow Restaurant and…

LOW FAT CHOCOLATE COOKIES RECIPE… Ingredients 75g (3oz) Flora Cuisine 55g (2oz) Caster Sugar (or for low sugar cookies) Splenda…

To extend the life of your cake store with half an apple or a couple of sugar lumps.

Add 2 tablespoons of salad oil to your cake mixture, as this can keep the mixture moist and less crumbly.