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Today I have made my first attempt at vegan cupcakes, or fairy buns as I want to call them. Fairy buns because I have made them mini, although they look deceptively larger in the photos – they are in fact made in petit four cases.
I have a good friend whose little girl turns 5 next week, and tomorrow she goes to a wonderful school in a small wood, set up by her mom. Sadly my friend is really unwell at the moment and asked if I could make cupcakes for her to take to school with her.
I’ve spent the last hour cooking, which is a real treat. I have attempted to make chard and Brie mini muffins from Alice Hart’s Vegetarian book – hers look a lot more attractive, I shall have to imagine she had a fantastic food stylist making hers look beautiful, but they taste really nice.
Always good to find a meat-free savoury snack, these are pretty good. I’d like to try out some other different ingredient combinations within these tiny savoury muffins. Any suggestions?
Last weekend we celebrated the fine weather with our first barbeque of the season (hopefully not the last!). We had tiny buffalo koftas from Laverstoke Park Farm, asparagus, new potatoes baked in the embers, and homemade flatbreads.
This was a new adventure for us – attempting to make our own flatbreads – and I was desperately worried they would go all crispy, and not soft and doughy like I was hoping. If there was anyone I was going to put my trust in, it was Hugh Fearnley-Whittingstall.
Isn’t this miniature food ring so cute?! I love this one with its tiny cup of tea and mini chocolate chip scone – so sweet. You can find them here at the SouZouCreations shop on Etsy.