Wednesday, 29 October 2014


Everyone loves Pizza. Just the combination of a herby tomato sauce topped with shed loads of cheese is delicious, but chuck in some extra few toppings like pepper, sweetcorn or whatever you fancy and you're onto a winner.

Although this recipe does take a bit of time as you need to wait for the dough to prove, I promise you it's simple and in my opinion way better than Dominos or Pizza Hut which cost a heck of a lot more money, than if you were to make it yourself.

Topped with Peppers, JalapeƱo and Sweetcorn 


  • 5 Cups Flour
  • 1 Packet Yeast
  • 4 Tbsp Sugar
  • 1 tsp Salt
  • 1 cup Milk
  • 1/3 cup Oil
  • 3/4 cup warm water
  • 1 Egg
Tomato Sauce
  • Tin of tomatoes
  • 1 fresh tomato
  • 1/2 a diced pepper
  • 1 Onion
  • 1 green chilli
  • Pinch of Paprika, oregano, basil and any other herbs
  • Pinch of salt
  • Dash of Olive oil
  • 1 clove of Garlic

  1. For the dough, mix the dry ingredients together then add the rest of the ingredients and form into a ball of dough. I did this with my Kenwood and used a dough hook but you could just use your hands. Let it rise in a warm place until doubled in size
  2. In the meantime, blend all the ingredients for the tomato sauce and transfer to a pot to cook through. Cook until thickened and let it cool
  3. Once the dough has risen, turn onto a table and divide into 5 pieces. Roll these out to fit your pizza pan. 
  4. Spoon the cool tomato mix onto the Pizza dough, add the cheese and any other toppings you like
  5. Leave again to rise for half an hour and then bake at gas 6 for around 20 minutes or until golden and enjoy!


Saturday, 11 October 2014

Lemon and Courgette Cake

What do you do when you have vegetables lying around in kitchen which no one wants to eat? You make Courgette and Lemon Cake! Obviously. Take my word for it when I say this, Courgette in cake really do go. The Courgette adds a really nice moistness to the cake, without making it soggy. However, what I will say is that when you grate the Courgette, try to squeeze out any excess water or use a loose bottomed cake tin when baking so any extra water can seep out. (Also place a tray at the bottom of the oven to catch any leaks just in case). 

Although this recipe calls for poppy seeds, I didn't have any black ones which would give a really nice effect once the cake is cut but instead I used white poppy seeds. I'm not sure whether they added a flavour to the cake, but they did add a bite. To be honest, if you don't have any poppy seeds around, don't worry this cake will taste just as yum without! 


  • 200g Butter or Margarine 
  • 3 Lemons
  • 165g Sugar
  • 3 eggs
  • 2 medium Courgettes (250g when grated)
  • 1 tsp poppy seeds
  • 1 tsp Vanilla essence/extract
  • 200g self raising flour
  • 1 tsp baking powder
  • Tub of double cream and a squeeze of Lemon
  • Icing sugar and Lemon juice

  1. Preheat oven to Gas 4.Butter 2 x 20cm sandwich tins and line the bases with baking parchment. Zest 2 lemons, then squeeze their juice into a separate bowl. Put 200g butter, the sugar, eggs, courgettes, poppy seeds, vanilla and lemon zest into a mixing bowl. Beat to a creamy batter. Stir in 1 tbsp lemon juice, the flour, baking powder and ¼ tsp salt. Spoon the mix into the tins, then bake for 25 mins or until risen, golden and springy in the middle.
  2. Make a drizzle with 25g icing sugar and a tbsp of Lemon juice. Prick the cake once cooled and pour over the cake
  3. For the filling, pour a little lemon juice into the double cream with a little icing sugar sifted and whip until thick. Spread this in between the two cakes
  4. For the icing at the top all I did was get around 4/5 tbsp of icing sugar and add lemon juice until the icing is very thick but spreadable. The consistency needs to be thick so it doesn't run off the cake. Garnish with a little Lemon zest and poppy seeds and tadah! 

Tuesday, 7 October 2014

Chin Chin Labs

I've always been fascinated by Chemistry and it's probably one of my favourite subjects I've done so when I stepped into 'Chin Chin Labs' in Camden Lock, it was like heaven on earth. (It also had me reconsidering changing from an English Lit degree to Chemistry - that's how cool this shop is). 

You've probably guessed from the name it's designed to look like a lab. From the tanks of Liquid Nitrogen which make the smoothest, creamiest ice cream - The Liquid Nitrogen is supposed to make the ice cream crystal free therefore smoother, to the boiling tubes lined up with peculiar fizzing powders. Pipes of steel run up along the walls also adding to the lab theme and everything is made in front of you with many Vegan options available too. This place is awesome. 

I decided to go for the 'Salted Caramel' with Grilled White Chocolate and a shard of nut brittle and my cousin went for the 'Pondicherry Vanilla with Cardamom and Pistachio'. Both had the same silky smooth textures and these have to be one of the best ice creams I've had so far. 
The 'Salted Caramel' flavour was unlike any other salted caramel flavour I've had before. It was more bitter than I had expected but in a pleasant way as it  wasn't overly sweet. Grilled White Chocolate was something I had never heard of before. Grilled chocolate? How can you GRILL chocolate? Doesn't it just melt? I was intrigued. 
To be honest when I ate it, I found it to be just chunks of white chocolate with a strange grainy texture and a little too sweet for me.

However, the 'Pondicherry Vanilla with Cardamom and Pistachio', was just wonderful. Having never tried or even thought of the flavour combination of Cardamom and Pistachio, I was yet again intrigued. The flavour of the Cardamom coming through the Vanilla and Pistachio was not what I was expecting. It was unique yet alluring and I don't doubt you'll find yourself going for spoon after spoon of this wonderful flavour. 

Served in cardboard cups with little 5ml dose spoons

Valrhona Hot Chocolate - Very thick and chocolatey & an Americano

Not the best picture but look at all those flasks and beakers!

I hope you enjoyed this post as much as I enjoyed writing it and if you ever visit Camden Market be sure to pop in and give this place a go!
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