Here’s to wishing you all a Happy and Healthy New Year
Love Hayley, Si and Little Pudding x x
So its that time of year again when we start to think about new years resolutions, feel that our waist bands have expanded however our bank accounts look starved and its 3 weeks until your next payday! I know a lot of you will have new years resolutions, will be beating yourself up about something, usually weight gain, lack of job satisfaction or why did I spend so much on Christmas? If I wanted to give the statistics I would Google however this is a silly blog post of my jabberings not an analysis of how many people fail their new years resolutions within 7, 14 and 21 days in January with the clinical rationale and psychological breakdown of why we don’t succeed. Ultimately it makes us feel like failures, with a monthly direct debit for gym membership and to be honest the media will do that for us whilst posting pictures of apparently thin, beautiful, airbrushed people but we are real people with lumps, bumps, wobbly bits, cellulite, wrinkles, crows feet, spots, stretch marks which makes us who we are, it tells the story of our life! We have all been there so back to those resolutions don’t be too tough on yourself, keep them simple and hopefully achievable such as only eat 2 of all those Christmas chocolates at a time as a treat instead of 6 (as I’m sat here writing this scoffing Christmas chocolates), don’t starve yourself on the cabbage soup diet or any other new and exciting diets to lose weight because when don’t eat peoperly your metabolism changes, yes you loose weight but when you start to eat properly your body goes into survival mode and actually stores more fat so ultimately its self defeating, simply eat a balanced diet including an occasional treat of All Mine Cakes and move a little more its simple so there’s my health promotion for 2016/2017 although I am not sure advocating eating of cake is health promotion? I am simply saying don’t be too tough on yourself, cut yourself some slack and keep the resolutions simple if you wish to make them. I have created this little silly, photo montage from mooching through the wonders of Pinterest to make you giggle, its how many childish brain works….
Here’s to wishing you all a Happy and Healthy New Year
Love Hayley, Si and Little Pudding x x
Blumen heck, its Christmas! With less than 48 hours to go until the big man arrives I am writing this thinking what an amazing year it has been but its flown by, I look and feel older, I am carrying a little bit more of me around and not simply through eating too much cake however some amazing things have happened and I know I have said it before but this adventure has become so so much more than I ever could have dreamed when I first started out over 3 years ago. So in 2016 all of this happened, I started supplying The Real Milk Company in Halam, we said goodbye to London Road Living, was reduced to happy tears by an 8 year old, had all my gluten free creations lab tested and they all passed, Little Pudding had a full body and face lift with added botox, I launched All Mine Cakes creates Little Puddings range and after appealing my Great Taste Award results I was awarded a 2 gold stars for my gluten free Sticky Toffee Pudding, I have rebranded my logo, business cards and reviewed all my trading standard labels so your favourite cakes can be available when I am not around, I have mastered gluten free pastry so bring on more GF tarts and treats in 2017, I have been offer the use of a Nottingham based cake business studio to enable gluten free workshops to potentially happen? I have turned down supplying some amazing local businesses with my cakes because I decided to keep bespoke and honour my original business ethos, discovered Jus-Rol gluten free ready to roll puff pastry so now able to guide you guys on making GF sausage rolls and other goodies which haven’t been enjoyed in years, I am in the process of creating the gluten free flour blend range so you guys can bake cakes at home using the magic formula, I found a new partner in crime and lovely friend who to be honest I’m not sure what I did before we met, probably chewed my husband’s ear off but just having someone to bounce business ideas, problems, thoughts and how do I create a GF/DF cream cheese frosting whilst discovering so much more about the world of cake plus after a meeting in a library to discuss general business development I discovered that my website is in need of some serious attention and that I need to improve so many aspects to help you guys discover the brand, I discovered elements to business support which I never knew existed to help with funding and business planning and all this whilst supplying local businesses with my cakes, attending such brilliant events, markets and festivals, meeting such lovely people and discovered how having dietary limitations and allergies are so restrictive so when we are discovered there’s a little happy dance which people of all ages do which is magical, that moment of discovery is just brilliant so having chance to look back over the year its been hard work but beyond awesome so its now time to checkout for our annual week off because everyone will be eating too much, drinking too much, purchased enough food to last until new year and then the new years resolutions begin so I will see you on the 2nd January 2017, have a good one, keep safe and enjoy the festivities surrounded by loved ones and remember those who are no longer here and wish you could ask them a thousand questions,
Merry Christmas and here's to a happy & healthy 2017
Love Hayley x x
Ever wondered how to make your own sausage rolls? After my recent discovery of Jus-Rol gluten free pastry (thanks to Gluten Free Cuppa Tea on Facebook) you guys have highlighted how much you miss these little naughties following your diagnosis of Coeliac disease, gluten intolerance or life style choice. With so many food bloggers and cookbooks highlighting the pro and mostly con’s of eating gluten therefore as a result lots of people are opting for a gluten free diet or a reduction in their gluten consumption. The gluten free food market is slowly improving with the big supermarkets realising that people want delicious gluten free foods (and other free from foods) and importantly you guys want a choice, not just dry bread that has a texture like the bottom of a bird cage or spit sapping cakes! So this is my guide to making sausage rolls can be used for both gluten free or traditional e.g gluten containing version. The only difference being if you are creating traditional sausage rolls you can make 16 out of the ready to roll pastry and you will require more sausages, some of you guys maybe thinking what about the cost? I totally agree because the ready to roll puff pastry is usually £1.50 (often on offer at £1.00) versus the gluten free version being £2.00 per roll and you make half the amount but it’s the brilliance of being to be able to eat a gluten free, delicious sausage roll and to some that’s priceless!! The Jus-Rol gluten free ready to roll puff pastry (which just so happens to also be dairy free) is currently only available in Tesco, mainly via online shopping however it is slowly becoming more available within the supermarkets but I would ring up Tesco customer services and ask which stores in your local areas stock it to save firstly driving around everywhere and avoid dissapointment as some of my followers are struggling to get their hands on it! Whilst creating your versions remember this is just a guide, make them your own, if they look wonky who cares, its the fun of having a go and practice makes perfect.
Firstly get all your ingredients ready, choose your favourite variety of sausage, it doesn’t have to be simply pork, there are so many choices available both in the supermarkets, your local butcher or farm shop. Pre-heat your oven to 180oC, I use a fan assisted oven so adjust as required, get your baking tray and cover with some greaseproof paper, if making traditional version you will need two trays as you are creating double the amount if preferred? Simply follow the picture from left to right, going down the rows, I could go step by step but think you may be bored as I think the pictures say everything, once they are in the oven cooking check your gluten free sausage rolls after 30 minutes, traditional after 40 minutes, they should be beautifully golden all over. Once cooked remove from the baking tray with a spatula and place on a cooling rack, I like to have a couple of sheets of kitchen roll underneath to catch any oily drips and then the game is how long can you wait?? If diving in straight away remember they are going to be very hot so don’t burn yourself, if you can wait up to 30 minutes thats when they are at their best in my opinion
Happy baking and remember they don’t have to look perfect, they are homemade and taste so much better, I like to add sesame seeds after the egg washing stage before they go in the oven. In the words of my friend who recently made some you 'whack the sausage on the pastry, glue down edges with egg then egg wash them' Any questions please just ask but nearly forgot, for the gluten free version you will need between 6-8 sausages depending how full you fancy making them and for traditional 10-12