Curly Hair, Who Cares

Since we're all stuck inside for lockdown, many people are currently baking to pass the time, including me! So, Curly Cooks is a series on the various items that I'm making while on lockdown, most of which will carry personal stories. Today's recipe is one I invented as a child: Booboos. Curly Cooks: Booboos Jump to recipe When I was younger, I used to enjoy watching my mum bake all manner of sweet treats for my brother and me. At maybe three years old, I decided to invent a recipe of my own, which ended up being named Booboos. Now as a three year old I obviously didn't understand the necessities and intricacies of baking, so I just wrote a bunch of random baking words that I knew and my mum interpreted it to create these biscuits. This is my original recipe card:  Shocking penmanship and spelling I know, and a flawless method. If you can't read my handwriting (unsurprising tbh), it says Resapy for Boo

Since we're all stuck inside for lockdown, many people are currently baking to pass the time, including me! So, Curly Cooks is a series on the various items that I'm making while on lockdown, most of which will carry personal stories. A year ago this week I went to the French city of Lille for the day, where I partook of their specialty sweet treat: Merveilleux. Curly Cooks: Merveilleux Jump to recipe Merveilleux are a French pastry which originated in Northern France and Flanders in the 19th century, consisting of meringue and cream. The recipe was updated in 1985 by Frédéric Vaucamps, who founded the now international bakery Aux Merveilleux de Fred . Traditionally, they are plain meringues with plain whipped cream, but Vaucamps developed multiple flavours and varieties, his masterpiece being a meringue with chocolate whipped cream and covered with chocolate flakes.

Since we're all stuck inside for lockdown, many people are currently baking to pass the time, including me! So, Curly Cooks is a series on the various items that I'm making while on lockdown, most of which will carry personal stories. Today's recipe is the simplest of simple British bakes: Victoria Sponge. Curly Cooks: Victoria Sponge Everyone knows and loves victoria sponge: it's a classic afternoon tea staple, and if you've never made it, now is the time! It's super easy and it's an instant crowd pleaser. Let's get into it. Jump to recipe First, gather your ingredients: In order: sugar, margarine, vanilla extract, baking powder, eggs, self-raising flour Measuring the ingredients is easy, if you don't know the exact amounts, or if you want to increase or decrease the quantity, then weigh the eggs, and use about the same weight of everything else. For example, my four eggs weighed around 235g: So minus the

Since we're all stuck inside for lockdown, many people are currently baking to pass the time, including me! So, Curly Cooks is a series on the various items that I'm making while on lockdown, most of which will carry personal stories. Today's recipe is the French pastry known as chaussons aux pommes, or apple turnovers. Curly Cooks: Chaussons aux Pommes Literally translated, the name of this pastry means 'Apple Slippers', but in the UK they are generally known as apple turnovers. They are super tasty and another of the amazing treats I used to eat (probably too) frequently when I worked in Paris. They're a bit trickier than some other bakes but they are definitely worth the effort as they are delicious. So, onwards to apple heaven!  Jump to simple recipe For this recipe you're going to need to start with apple sauce, the kind you'd have in an apple crumble. When I made these I used sauce that I made