Where’s my Boily? will be a regular feature with boily tips and hints. We’re kicking off with the basics of making a perfect boily.
I love the bright green colours in this recipe. Can easily be made vegan by not including the cheese in the pesto.
These quantities served 4 portions as a side dish, so you might want to up the ingredients for more people or for a main meal.
I feel like these are super virtuous by merit of being gluten free and vegan. They’re also really easy to make and require minimum effort. And they’re pretty.
I’m going to be old fashioned/British and refer to these as fairy cakes – I feel like cakes need a tonne of icing to be defined as cupcakes. Thoughts?
These are adapted from a recipe by Chloe Coscarelli from her book Chloe’s Kitchen– I’ve made them gluten free, changed the icing and added a few other changes.
Recently I got rid of my trusty bike. I say trusty, but she was a bit flaky. I named her Lady because she was so elegant. A vintage bike with about 30 years on her, her three (sometimes two) gears didn’t quite cut it. She also had a tendency to have bits of her fall off all over the road. But she was beautiful. Miss you Lady. Here’s some pictures of the same bike model but in much better condition than poor old Lady.
My new bike doesn’t have quite the same elegance, but it does have an awesome 24 gears, doesn’t break all the time, doesn’t feel like she’s about to keel over and can tear up hills with no problems. I’ve named her Britney because even though she’s a bit aged now, she’s still got it going on. Also her official bike name is ‘Crossroads’. An absolute teenage classic, I rewatched it recently.
Cycling around London on a sunny day is pretty much the best thing ever. We recently cycled along the canal from Islington to Notting Hill, it was magical. I also recommend the Capital Ring, the Hackney Wick and Marshes section is particularly special and I love the Crouch End bit along the old railway line. I’ve only done this on foot but I reckon it might be even better on a bike. Britney needs a day out ASAP.
Joffrey (my sourdough starter) has been having quite a few temper tantrums recently. It was only a matter of time with a name like that.
He’s been getting more and more boozy, and starting to smell less like a pleasant loaf and more like a raging alcoholic. I’ve been draining off all his booze and that problem is kind of solved. Then he made a really disgusting crust of flour and water on his surface which I also had to remove.
I made a loaf with him the other day (see picture) but I’m not getting a great rise. Not sure if this is due to my own skills, or due to how lacklustre Joff he is. He’s not really capable of making a loaf without added yeast, and even with the yeast he doesn’t rise that well. I have been making my loaves freeform but wonder if using a loaf tin or something would force a rise up instead of out.
I’ve now put Joff in the fridge to get out of my life until I figure out how to deal with the brat. Sourdough management suggestions welcomed.