Food by Falco

A baking, cooking and general food-making blog run by Falcon Whitaker.

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I MADE A CAKE.

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So. Fuckin. Good.

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YOU THOUGHT THIS BLOG WAS DEAD

THINK AGAIN

Maple pecan fudge

Apple juice cake

Pork belly poaching before going in BBQ sauce

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S’been a while since I posted here.

Have some chocolate mousse I made back in 2012.

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A small selection of unleavened flatbreads!

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Traditional Christmas fruit cake covered with royal icing and then decorated with fondant. Although it looks like that icing was a bit on the runny side. Darn royal icing: consistency is a nightmare with that stuff!

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Sticky chicken with rice, sweetcorn and peas? Mm.

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You can never go wrong with a good old-fashioned festive gingerbread house.

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Yesterday’s lunch! A two-egg omelette filled with ham and peanut butter. Mm, protein.

By the way, PSA: even if you’re dieting, always use at least one yolk when you use eggs in food. I’m serious. The yolk is where all the vitamins are. You can throw away the other if you’re trying to keep your calories low, but eat your yolks. They’re good for you.

PSA over.

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Yesterday’s dinner again! Garlic chicken, bacon and potato bits, carrots, peas and sweetcorn. And it was damned tasty.

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And this is what I had for dinner yesterday: sausage and broccoli pasta!

It’s based on the version on Budget Bytes, but with a few changes (the most notable being no cheese because I’m not a fan).

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And finally, the 25th Anniversary dessert! This is mini treacle tart with maple syrup and pecan ice-cream. The tart is another Hairy Biker's recipe and from the same pie book as the scotch egg pie, which is another good reason to buy that book. The ice-cream recipe was one that I found online and sadly it wasn't particularly brilliant. It was an egg-free recipe, so it lacked the silkiness of true ice-cream, but it was still pretty nice.

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25th Anniversary Meal, post two! This is the main course (entrée): scotch egg pie with mashed potato, carrots, peas and home-made gravy. For those of you who don't know, a Scotch egg is a boiled egg wrapped in sausage meat and bread crumbs and then deep-fried. This pie is filled with a mixture of sausage and bread crumbs and then boiled eggs are pressed into the meat, so it ends up being essentially a scotch egg in a pie! Delicious. "B+H" are my parents' initials. I thought it was a cute decoration. The gravy and the pie were both recipes from The Hairy Biker's Perfect Pies book and I highly recommend that tome to anybody who likes pies because it is an amazing thing.

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Last year, it was my parents' 25th Wedding Anniversary. In honour of that, I cooked them a three-course meal from scratch. Since it was my parents' 26th wedding anniversary recently, I've decided that these posts are more than over-due. (I cooked a three-course meal for my parents again this year, but I think we forgot to photograph any of it because we were too busy eating it!) This is the starter (appetiser): French onion soup with home-made French bread slathered in garlic butter. I can't remember where the bread recipe came from, but the soup recipe was in a beginners' recipe book I have and was really quite easy to make.

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I'm still around!

Ah man, I haven't updated here in an age, have I? I'm still baking – I've just been super-busy! I'm on holiday from university now, though, so I'll have plenty of time to burn through my stash of photographs and update this old place. Keep your eyes peeled!

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Another Paul Hollywood recipe! What can I say? I love that guy. These are blueberry muffins, which I made because my lovely mum bought some blueberries and wanted me to do something with them. They're made with this recipe here, which is handy because it means I don't have to type up a big long recipe post, hehe. I used a pinch of cinnamon instead of nutmeg though. Expect the batter to be very solid if you leave in the fridge overnight. It'll have a very weird texture, but don't worry. They come out delicious. Incidentally some of them are in paper cases because I didn't quite have enough silicone muffin cases. I am addicted to silicone bakeware.

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Bard’s British Bake-Off – Episode One: Rum Babas

No need to ask for the recipe for these! It's available right here on the BBC website because we're back to Bard's British Bake-Off.

I'm a bit behind now – I still haven't made the Showstopper from Week One or finished most of the bakes from Week Two and we just had Week Three – but I'm enjoying it when I get around to it. This is the Technical Challenge of Week One: Paul Hollywood's rum babas with whipped cream and fresh raspberries. These are incredibly sweet and rich and they will make you feel very, very full. Also the reason that there is one that's a sort of mushroom shape is that I ran out of savarin moulds and had to use a dariole mould for the final baba.

They were yummy, though!