This website reflects my equal love of art, crafts and both sweet and savoury cooking. Hence the name ‘Ink, Sugar & Spice’, which is meant to represent all these areas. It’s a website I’ve tried to target to anyone who, like me, is a little creative, quirky, inquisitive and who likes to play with their food.
What’s here in food
Ink Sugar Spice is full of recipes. Some are quite simple and some are very complex, multi-stage recipes or those that even take a number of days (for example the sourdough Pan D’oro). I have not dumbed down any recipes, and only a few recipes with precise steps have additional photos or illustrations.
As mentioned, there is a range of skill levels accommodated here in the recipes, from almost all-in-one baking through to very tricky confectionery, patisserie, breadmaking and handmade pasta. These means there is a huge breadth to the list of recipe posts, for example:
- Making ricotta at home (and ways to flavour, infuse or enrich)
- Various fruit curds – lemon, hedgerow fruits, orange
- Hot water pastry and wild boar hand raised pie (and Tudor rose decoration)
- Poor man’s capers
- Spring onion and shallot bhajis
- Beef and cheddar pasties
- Roasted butternut squash ravioli
- Fresh and sourdough yeast Pan D’Oro
- Bread shapes and a video on complex plaiting
- Alice in Wonderland Victorian fondant fancies
- Esterházy torte – nut dacquoise layer cake
- Strawberry semifreddo (and “types” of ice cream desserts)
- Various baked cheesecakes – nectarine with peppercorns, Limoncello, mango, mint chocolate
- Chilli jam
- Wild garlic and walnut pesto (with some foraging tips and ‘rules’)
It’s not just plain old recipes…
I have a passion for research and learning, and this is reflected in the text for the recipes I develop. Many posts look back at the history and development of recipes over time, the etymology of terms or even the science behind what’s happening in your pan, oven and food to create the end result.
Other posts include mathematical explanations of the finished product or ‘kitchen science’ experiments. There are also many crafty and highly creative things for you to replicate or my musings on my kitchen to help you in yours – and a few injections of my illustrations.
Some examples of the diversity of my food-related posts are:
- How to check for hotspots in your oven
- Spiral cake and maths
- The basic equipment you honestly need to start to make pasta (and a follow up post)
- Gingerbread fox biscuits and how to make your own cutter
- Homemade corn tortilla chips
- How yeast works
- Algebra and puff pastry
- Sourdough croutons – and using leftover good bread
- Growing your own pet yeast – sourdough starters
- Pastry ‘art’ and berry pie
Please see the full list of non-recipe posts.
This site was first set up to cover my baking, and has grown to accommodate a host of other foods I love to cook. However I have been bringing in my craft and art posts slowly to this site. I aim (throughout 2019) to enrich it with additional crafting articles and DIY projects. I have always made things: if I think I can make it, I will try. My home is full of crafted items and own DIY. I have been adept with my hands all my life and trained as a theatre designer (though I went into graphic design and copywriting) so there’s basically very little that I can’t make myself if I have the tools, time and resources.
Please see the list of non-recipe posts to view craft projects. My goal this year is to post a significant number of craft articles, so please watch this space!
A caveat on my recipes…
You won’t specifically find my recipes especially health conscious or low fat – although sometimes such things creep in! There may be the occasional very healthy recipe thrown in as balance and I do a lot of use of fruit, veggies and (especially) herbs throughout.
I aim for me and my family to eat very healthily for at at least 80% of the time. This gives me some leverage on indulgence while still looking after our health.
My personal bugbear in food is waste, so many of my recipes are originally devised to use up scraps of ingredients I have in my fridge.
I hope you enjoy some of my recipes and please do comment (I like to chat back). If you want to know more or contact me please see the About me page.