Greetings Holy Handcrafter Readers,
I am the recipient of a number of wonderful and holy handcrafts and in return have submitted some pictures of my baking for your perusal.
As a vampire, I find that I have to spend most days hidden away inside as my pale complexion cannot take the sun. I don’t like the taste of people, and so the vampire cake baker was born. My cake makes people do my bidding, and friends don’t find your staying in during the day suspicious if you bring them cake in the evening.
This is a cake I made for the beautiful wedding of two such friends. The bottom layer is raspberry and vanilla marble cake (made of course with fresh raspberries making a lovely pink swirl), the next is a lemon cake, followed by a simple vanilla sponge, and the top (only eaten by the bride and groom) was awesomely chocolaty. Don’t choose one cake – HAVE THEM ALL!
I highlighted the stars and piping with sparkle dust, because no one can ever have enough edible sparkles, in my opinion. The cake topper of the King and Queen of hearts was the happy couples’ idea, and looked amazing.
This cake kept me out of the sun for a good few weeks, and left me nice and pale for the wedding.
I go back to the shadows now,
Vampire Cake Baker
……oh, and yes, I do turn into a bat – just big enough to steal cupcakes from those who are not vigilant. Mwaaa haaa haa haaa haa.
Those of your who have been subjected to blessed with my fabulous home cooking are bound to recognise this lentil soup. It’s one of my favourites and I make it quite a lot.
Here’s how to make some for yourself:
Ingredients (serves 4)
- olive oil
- 1 cup of dried red lentils
- 1 small onion (I like red best)
- 1 birdseye chili
- 3 cloves of garlic
- half a pepper
- 1 large carrot
- 2 sticks of celery
- a large handful of fresh coriander
- 1 tablespoon of cumin seeds
- 2 teaspoons of paprika
- 1 vegetable oxo cube or knorr premium veg stock (see photo)
- dried mixed herbs (basil, oregano and thyme)
- salt and pepper
- lemon juice
- tabasco sauce
Chop chop chop
And here’s what to do:
Put a little bit of olive oil in a large saucepan and add the chopped onion and crushed garlic. Let it cook on a medium heat for a minute or two.
Add the cumin and paprika.
Hack the rest of your vegetables (celery, pepper, chili and carrot) into teeny tiny cubes and put them in the saucepan with the onion and garlic. Fry them until they’re a little bit soft.
Add the dried herbs, a squeeze of lemon and a cup of red lentils.
Using the same cup, measure out 2 cups of water and 1 cup of vegetable stock (dissolve it in the water) and add that too. Add as much salt, pepper and tabasco as you want.
Cover and let it boil on a low heat for about 20 minutes or until the lentils are soft and a kind of golden yellow colour.
Stir in the fresh coriander, stick something interesting on top* and serve.
Lentil soup and homemade bread
*Interesting stuff to stick on top:
Soya bacon flavour bits
More fresh coriander (I am a coriander fiend)
Garlic dough balls
Japanese chili seasoning
Hope you like it :)