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Eggs, right? They’re just so good. So versatile. So quick to make. You can put them on toast, on a muffin with hollandaise sauce, scramble them or have them in a tasty Shakshuka. But recently, I made an egg curry with my grandma’s hoppers recipe and the exact phone call I had with my boyfriend was as follows: Me: “I’m making egg curry” Boyfriend: “Is that a thing?” Me: “It’s a thing.” Boyfriend: “Not sure it’s a thing”. Simply said, it’s a thing. My grandma used to make an omelet and then slice it up and put that in a tasty turmeric-y, coriander seed-y sauce with curry leaves and ground black pepper. I normally do it like that, but when I’m kinda in a rush, I just fry an egg, and make a spicy curry sauce with coconut milk and pop it in a hopper (appam). Delish. Hoppers are round, crispy, whitish pancakes made from rice flour, coconut milk, yeast, and water – so they’re gluten and dairy free while remaining highly irresistible. The batter needs to be ever so slightly fermented with yeast, so ideally it needs 2 hours before frying. If you don’t have a round appam or hopper pan, […]

The post Sri Lankan Hoppers Recipe with Egg & Spicy Spinach appeared first on .

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So first, there was this photo of said shortbread recipe on Bon Appetit Mag’s Instagram feed… and my initial reaction was. Cute.   Then as I fell down the internet rabbit hole, there was me, the sucker for a good, not even click bait, just friendly, nudging title that made me go… go on then…   The most satisfying part of this recipe, other than munching on cookies that were piping hot and burning my entire mouth in a weirdly delicious but arguably sadistic sugar rage. MMmmm…. burny, shortbread-y goodness with a bit of salt is just the only way to spend your scarily dark Berlin nights. Also… watch “the end of the f***ing world” on Netflix. It’s unbelievable how crazy the first sentences are… and pretty much the rest of the movie. So British, so good. Just like shortbread (bit more Scottish than the series, but still) Get the recipe here – it’s completely perfect as it is. I wouldn’t change it for the world. I have also created the grams and kilo version below, because my friends were all like “cups? WTF is a cup???”   European measurements: 256g cold salted butter 100g granulated sugar 50g (packed) light brown sugar […]

The post That Shortbread Recipe the Internet is Peeing its Pants About. appeared first on .

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I love choux. Whether it’s my eclairs or the classic Gran Budapest Hotel Courtesan au chocolat, which inspired these BEAUTIES. If this is how you feel when you’re about to bite into your favourite sweet thing… the Hella Choux is for you: But if this is the kinda moves your excitement manifests as…: It’s the Fluffe Choux: If you don’t do either of those moves… then you should really start. Live a little! Ok, ok. So for you non shakers, I made a smaller version… which I call the Merm choux, because it’s scientifically proven, that within each of us, is a teeny, tiny, sugar loving mermaid. And this is what mermaids snack on, so I made mini ones.. for your inner merm. Print3 Types of Choux IngredientsFor the choux pastry 200ml cold water 4 tsp sugar 85g butter 115g plain flour pinch salt 3 eggs Chocolate creme patisserie: 450 ml milk 4 egg yolks 75g sugar 40g corn starch or flour 2 tsp vanilla extract 40g butter 150g chopped dark chocolate InstructionsFor the Choux Pastry: Preheat the oven to 185 degrees and line a tray with greaseproof paper. Add the butter, water, salt, sugar into a pan on medium heat. […]

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Ok, ok. So, maybe I’m going slightly overboard on the whole chick pea thing… but hear my out . Chick pea pizza is a darn sight quicker than that whole 27 hour process of making wheat pizza dough. All this rising and kneading makes me feel kinda starved. Chick pea pizza may not be like your average dominos, BUT if you like that coarse, fluffy texture of corn bread. You’re going to love it. Also – it’s still a pizza, that tastes delish… and isn’t a salad: It takes about 30 minutes to make. My friend gabs loved it, and if she loves a good pizza (who doesn’t? Don’t trust them…) Gluten-free Chickpea Flour Pizza with Harissa & Halloumi Recipe  Ingredients: For the base: 1.5 cups Chickpea flour 2 cups water 0.5 cup olive oil generous pinch of salt fresh thyme Toppings: Harissa Paste or Ajvar Paste Halloumi Carrots Jalapenos, fresh Basil Olive oil Salt Method: Preheat the oven to 190 degrees C In a bowl, mix together the chickpea flour, water, olive oil, salt and some fresh thyme Lay greaseproofpaper out on a baking tray Pour out your chickpea dough with a ladel onto the tray and spread with […]

The post Gluten-free Chickpea Flour Pizza with Harissa & Halloumi appeared first on .

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Ah waffles… can’t live with them (you definitely can), can’t live without them (the truest thing ever). Now, sorry to be that person but you know how I sporadically (I genuinely learnt that word from Clueless) say I’m gluten free and then next thing you know i’m scooping an entire 2 person gluten-rich pie into my mouth. I love gluten. We all do. But I’m in another one of my less gluten phases but no waffles isn’t a thing for me, so here is a recipe that has that delicious consistency of cornbread in a waffle without the naughty carb-ness of corn or wheat flour. Yep, it’s the artist chickpea flour, formerly known as gram flours. I added some turmeric and maple syrup to yoghurt because turmeric and gram flour are buddies… and maple syrup is maple syrup. Gluten Free Chocolate Waffles Recipe 1 cup gram flour 1/2 cup sugar 1 egg, beaten 1 tsp vanilla essence 1 tsp baking powder 1.5 cup milk 2 tbsp cocoa powder Toppings Turmeric & Maple Syrup yoghurt (just add turmeric and maple syrup to yoghurt and stir) Nutella Baked Cherries Method: Stir all the waffle ingredients together into a bowl Oil your waffle […]

The post OH LA LA Chocolate Chickpea Flour Gluten Free Waffles appeared first on .

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  This was the song I was listening when I grabbed that orange juice and like a fiendishly wild person just poured it into my batter without much thought of chemistry. Oops. It kind of poured in, in slow motion as the chorus played… and in my mind there was definitely confetti and a bunch of people in the kitchen with me jumping around and dancing…   Sugar… it’s a hell of a drug. And as the name of my blog suggests… I’d just eaten a bunch. I try and be healthy during the week so I can literally blow any nutritionist’s mind on a Sunday with my sugar frenzied baking antics. Not saying it’s good. Just saying it’s what I do and I’m into it. Anyway.. I added a bunch of orange juice, and it worked out fine, so here’s the recipe for any of you guys who don’t want to risk it. If you want to take a walk on the dark side as I so clearly did… splash some juice in your dough… I dares ya. You only live once. WARNING: You will need a kitchen blowtorch for this recipe. PrintAll Hail Orangey S’more Cupcakes  IngredientsThe Orange Cupcakes: 110g butter, […]

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It’s pretty obvious from the kind of things that I cook that I’m eating a lot of cake, icing and cookies. While I’m pretty body positive, I feel like eating the amount of sugar I currently am is probably gonna make my teeth and my insides rot a teensy bit. So this pea and basil soup is the start of me eating healthily in the week. I’ll still be baking and eating cake at the weekend.. because cake is happiness. But you’ll be seeing a few more healthy recipes from me this summer. I seriously love peas. They’re the closest vegetable to sugar… super sweet and so quick to cook.  I love a good bit of carrot and aubergine too, but they take way too long. Frozen peas, on the other hand, can just be thrown into anything else you’re cooking. Nutrish and delish. Here are some reviews on this soup from my pals: Thandi: “MMMmmmmmmmmmm” Jonas: “MMMMmmmmmmm” So… pretty flawless reviews.  Here is the recipe PrintPea and Basil Soup Ingredients400g frozen peas 200ml vegetable stock  1 medium potato, peeled & chopped 2 sprigs basil, chopped 2 sprigs dill, chopped 2 sprigs oregano, chopped 1 onion, chopped 2 cloves garlic, […]

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Summertime is a time for fried fish and seafood. Sri Lanka’s an island, and as a Sri Lankan my mum cooks lots of fish. She’ll just take a frying pan, add in some coconut oil, curry leaves, garlic, onion, turmeric curry powder and seafood, and Bob’s your uncle – you’ve got delicious fried fish. I’d let it cool down and eat it with my hands. It’s getting hot out, so here’s a take on my mum’s fried seafood, with my very own quick pickled chilli mango.   PrintSri Lankan Fried Prawns & Quick Mango Pickle IngredientsSri Lankan Fried Prawns 1 tbsp. coconut oil 2 sprigs fresh curry leaves 200g fresh prawns 2 cloves garlic, crushed 1 tsp turmeric 1 tsp Sri Lankan curry powder Salt 1 shallot, roughly chopped Quick mango and chilli pickle 1 mango, ripe & chopped into rough cubes Juice of 1 lime 1 red chilli, finely chopped 4 sprigs coriander, finely chopped Salt, pinch of salt InstructionsTake a heavy bottomed frying pan and place on medium high heat. Spoon in the coconut oil and shallots, stir for a few seconds and then leave for 4 minutes to brown Throw in the prawns, you should have cleaned […]

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When did people get so judgemental about a simple, vanilla-y sugar cookie? Nowadays, everyone has their eyes on a bigger prize, like double chocolate chip cookies… but how can people  turn their noses up at sugar cookies? Maybe you guys have forgotten how divine it is to bite into the puffy, buttery goodness. Let me remind you of the joy: I bought these little cookie stamps, so you can make whatever message you want, for your bestie, your mum, dad, sister, your crush (super smooth may I add), or your lobster (if you haven’t watched this Friends episode… I’m giving you best quizzical brow / judgemental face). Anyway, this is the recipe I always use. Always, always, always… this woman is a damn sugar cookie genius. She taught me that if you want a good sugar cookie… you better cool the shit out of them before you bake them. … just saying. Follow the video. How to stamp your cookies After you’ve cut your cookies into circles, that’s the perfect moment to stamp your message on. The put your cookies back  in the freezer for at least 12 minutes – but the longer the better. Then put in the oven as […]

The post My Complimentary Sugar Cookies appeared first on .

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Recently, I came accross an amaaaazing baking company called Silikomart. This is how I felt when I saw the amount of baking stuff they have: They have sooo many amazing baking shapes, and I wanted to make a nice chocolate cake for easter, so I ordered their Charlotte cake mould. It’s beauts! I also wanted to make raspberry flavoured chocolate gems so I ordered their chocolate gem moulds. Anyway, I bought a charlotte cake shaped cake silikon mould, and then I whipped up some of Martha Stewart’s classic, foolproof chocolate sponge cake. Her recipe is the shit. I have used it for years and the chocolate cake is always amazing. I made this chocolate frosting and then I added little triangles of chocolate bark. How to make skinny chocolate bark 500g Dark Cooking Chocolate (choose whichever colour you’d like) Method: Roughly chop your chocolate up and put it in a heatproof bowl Fill a pot with water and bring to the boil Place the bowl on top of the pot of bowling water Stir until it’s fully melted Pour out onto a sheet of grease proof paper and use a spatula to spread it evenly and fairly thinly on the paper. […]

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