And the award goes to. . . .

As those of you who have followed us recently or have taken time to read our “About A Hint Of Garlic” page will know,  we are new to blogging and thoroughly enjoying the opportunity to share with family, friends and the rest of the world our attempts at recreating some of the recipes that we have come across, while trying to add our own twist or variation at the same time. Oh, Mr A Hint of Garlic also enjoys the occasional 😉 glass of whisky and offers his own humble opinion of how each bottle in his ever-growing collection tastes.

So far we have received some wonderful comments from new-found friends across the world which is great and only serves to inspire us to share with you our adventures even more. ( Yes, Mr will drink more whisky just for you! ) Some of our favourite posts so far have included;

Fresh Baked Bread

Ultimate Victoria Sponge Cake

Hot Nuts

Moroccan Tagine


Anyway, back to the purpose of this post. Imagine our delight and surprise when we received a message this morning to let us know that own blog had been nominated for the Liebster Award by Betsy at the Bits and Breadcrumbs blog. ( Thank you so much Betsy ! This really made our day )


The Liebster Blog Award is given to recognize your favorite up-and-coming bloggers who have fewer than 200 subscribers, and that you feel deserve more. It’s a cool way to meet more folks and learn some new things…and generally expand your horizons, in my opinion.

Rules are:

  1. Thank the giver and link back to the blogger who gave it to you.
  2. Reveal your top 5 bloggers and let them know by leaving a comment on their blog.
  3. Copy and paste the award on your blog.

And we would be delighted to nominate the following blogs; 

Laila Make My Cake : A very new UK-based blog that specialises in cakes and cake decoration for special occasions and celebrations. You really have to take a look at the sugar craft flowers that this wonderful baker produces, they are simply incredible !

The Whisky Woman : An American based whisky enthusiast who offers a wonderful insight into many aspects of whisky enjoyment. With posts ranging from information regarding specific distilleries or products to common sense advice on enjoying your whisky.

Around the World in Eighty Bakes : Join this baker as they attempt to bake sweet and savoury  dishes from countries around the world from the comfort of their very own kitchen.

Rhoda Kirwan : A wonderful collection of recipes from Rhoda who we believe is based in Ireland. The Mini Bakewell Tarts would be a great place to start in our view.

Frugal Feeding : An amazing collection of very tempting recipes from a blog that has inspired us a great deal.


If you could smell our kitchen right now . . .

What is it about flour, yeast and water when cooked in an oven that smells so amazing and homely? Our kitchen, and for that matter, rest of our home is filled with the most seductive baking smell known to man, fresh-baked bread !

In our attempt to learn new skills and techniques in baking we choose to bake our own white rustic loaf of bread to use for sandwiches during the week. Having recently purchased the “Great British Bake Off” book we noticed that one of the challenges that the contestants faced was baking a Focaccia recipe by master baked Paul Hollywood. Also contained, was a recipe for a basic white loaf though not quite in the right quantity that we wanted. Not a problem, a quick google search and there was Mr Hollywood’s bread with the volume we needed.

Even if you don’t eat bread we urge you to give this a go even if it’s to experience the aroma our household has at this very moment.


500g Strong White Bread Flour – 2 x 7g packets Dried Yeast – 40g Soft Butter – 2 tsp Salt – 300ml Tepid Water – 1 tbsp oil


Put the flour into a large mixing bowl and add the butter. Add the yeast at one side of the bowl and add the salt at the other, otherwise the salt will kill the yeast. Stir all the ingredients with a spoon to combine. Add half of the water and turn the mixture round with your fingers. Continue to add water a little at a time, combining well, until you’ve picked up all of the flour from the sides of the bowl. You may not need to add all of the water, or you may need to add a little more – you want a dough that is well combined and soft, but not sticky or soggy. Mix with your fingers to make sure all of the ingredients are combined and use the mixture to clean the inside of the bowl. Keep going until the mixture forms a rough dough. Use about a teaspoon of oil to lightly grease a clean work surface (using oil instead of flour will keep the texture of the dough consistent).

Fold the far edge of the dough into the middle of the dough, then turn the dough by 45 degrees and repeat. Do this several times until the dough is very lightly coated all over in olive oil. Now use your hands to knead the dough: push the dough out in one direction with the heel of your hand, then fold it back on itself. Turn the dough by 90 degrees and repeat. Kneading in this way stretches the gluten and makes the dough elastic. Do this for about 4 or 5 minutes until the dough is smooth and stretchy. Work quickly so that the mixture doesn’t stick to your hands – if it does get too sticky you can add a little flour to your hands.

Lightly oil your mixing bowl and put the dough back into it. Cover with a damp tea towel and set it aside to prove. This gives the yeast time to work: the dough should double in size. This should take around one hour, but will vary depending on the temperature of your room (don’t put the bowl in a hot place or the yeast will work too quickly). Line a baking tray with baking or silicone paper (not greaseproof).

Once the dough has doubled in size scrape it out of the bowl to shape it. The texture should be bouncy and shiny. Turn it out onto a lightly floured surface and knock it back by kneading it firmly to ‘knock’ out the air. Use your hand to roll the dough up, then turn by 45 degrees and roll it up again. Repeat several times. Gently turn and smooth the dough into a round loaf shape. Place the loaf onto the lined baking tray, cover with a tea towel and leave to prove until it’s doubled in size. This will take about an hour, but may be quicker or slower depending on how warm your kitchen is.

Preheat the oven to 220C (200C fan assisted)/425F/Gas 7. Put an old, empty roasting tin into the bottom of the oven. After an hour the loaf should have proved (risen again). Sprinkle some flour on top and very gently rub it in. Use a large, sharp knife to make shallow cuts (about 1cm/½in deep) across the top of the loaf to create a diamond pattern. Put the loaf (on its baking tray) into the middle of the oven. Pour cold water into the empty roasting tray at the bottom of the oven just before you shut the door – this creates steam which helps the loaf develop a crisp and shiny crust. Bake the loaf for about 30 minutes.

The loaf is cooked when it’s risen and golden. To check, take it out of the oven and tap it gently underneath – it should sound hollow. Turn onto a wire rack to cool. If your anything like us though, you won’t be able to wait that long and will enjoy a slice with a topping of quickly melting butter.

Happy baking !

Bursting with Berry Goodness

Question –  What goes so well with your midday cup of coffee ? Well you could opt for a nice bagel or sandwich however what do you do if the perfect partner to your coffee is something tantalisingly sweet?

Answer – A  perfectly baked moist Blueberry Muffin bursting with berry goodness


400g Plain Flour – 170g Caster Sugar – 170 ml Full Fat Milk – 115 ml Vegetable Oil – 2.5 tsp Baking Powder – 2 Eggs – 1 tsp Vanilla Extract – 220g Blueberries – Orange / Lemon zest ( optional ) – Demerara Sugar


Pre-Heat your oven to 190c / 375f / Gas 5. Sieve the flour into a large mixing bowl add the caster sugar and baking powder combining well. Whisk together the eggs, oil, milk, vanilla extract and zest if using. Pour the liquid mixture into the flour and gently fold together. Only fold until there is no flour showing ( a few lumps are fine just no streaks and mixing too much will result in dry tough muffins )

Add the blueberries ( fresh or frozen ) and divide mixture into a pre greased muffin tray if not using paper cases ( This recipe will be enough for approximately 12 muffins depending on how deep your muffin trays are ) Bake the muffins in the oven for between 20 – 25 minutes or until just firm to the touch and well risen. Trust us you will know when they are ready as the aroma will be calling you to the oven. Sprinkle the muffins with Demerara sugar and allow them to cool in the tray for a few minutes before placing onto a wire cooling rack. They can be eaten warm if you can’t wait long enough for them to cool completely !

So what do you think, will you have the patience to wait for them to cool ?

Ultimate Victoria Sponge

Do you have family or friends coming to visit?    

We did this Sunday and what better way to show we were pleased to see them than to bake a fabulous fresh cream cake for them to enjoy!

We have titled this post our “Ultimate Victoria Sponge” though you have to bear in mind that this is our version of the classic which would normally have used raspberries and not strawberries and would have been finished with a dusting of icing sugar and no cream. Why call it a Victoria Sponge then? I hear you ask, well the sponge mixture is as traditional as it gets.

Oh one other thing to mention, most recipes you will find seem to use 20cm sandwich tins however our recipe is calculated for 24cm tins. We have just purchased a set of 24cm silicone sandwich tins and wanted to test them out which proved to be a very good purchase indeed.



286g Unsalted Butter (room temperature) – 286g Caster Sugar – 5 Free Range Eggs – 1 tsp Vanilla Extract – 286g Self-Raising Flour (sifted) – 1 tbsp Milk (room temperature) – 400 ml Double Cream – Strawberry Jam – Fresh Strawberries


First of all its worth us pointing out that we used our trusty KitchenAid stand mixer though this could easily be made using an electric mixer or if you feeling in need of a workout even by hand ( good luck with the hand whisking method 🙂 )

Preheat your oven to 180c / 350f / gas 4 and then add your Butter to the mixer and beat until very smooth and creamy. With the mixer still on gradually add the sugar and once all of it has been added continue to beat the mixture for a further 4-5 minutes. This will turn the mixture very light and fluffy which is one of the secrets to a light airy sponge. ( Dont forget to scrape down the sides of your mixing bowl every now and then to ensure everything gets mixed in ) Break your eggs into a small bowl and add the vanilla extract before beating lightly with a fork. Now very gradually add the egg mixture to the butter and sugar allowing each bit to fully incorporate before adding the next. ( if you think the mixture is going to curdle add a tablespoon of the sifted flour ) Sift your flour for a second time into the butter mixture, add the milk and gently fold the flour into the butter mixture with a metal spoon until fully incorporated and no streaks of flour remain visible. ( Do this as lightly as possible to avoid knocking out the air you have just beaten into the mixture ) Devide the sponge mixture between two 24cm sandwich tins and spread the mixture evenly to the edges. Bake for approximately 20 – 25 minutes until golden brown and the edges are pulling away from the sides of the tins.

Once the sponge have cooled slightly turn out onto a wire rack to fully cool down. Once cooled completely turn one sponge upside down onto a serving plate or cake stand and spread a generous amount of your favourite strawberry jam on top going almost to the edge. ( We used our homemade strawberry jam on this occasion – recipe to follow at a later date ) Now beat your double cream in the mixer until just peaking and spread half of this onto the jam before placing the second sponge on top. Now spread the remaining cream on top of your cake and decorate with fresh strawberries.

Note: For a slight variation you can add a teaspoon of vanilla extract and a teaspoon of caster sugar to the cream before its beaten for a more luxurious flavour.

So next time you have visitors coming go ahead and make this wonderful Ultimate Victoria Sponge . . .

Mad about food. . .

Well this is where it all begins !

Join us as we share our recipes, reviews and general ramblings about all things food and drink related.

Lets start with a coffee and slice of cake as we get to know each other

Apple & Blueberry Cake ( its yummy and very easy )


250 g self raising flour – 125 g butter – 150 g castor sugar – 2 eggs – 125 ml milk – 1 tsp vanilla extract – 2 tbsp demerara sugar – 1 apple – 125 g blueberries


Combine the first six ingredients into a bowl and mix ( we used the trusty KitchenAid stand mixer ). Pour the cake mixture into a lined springform cake tin thats about 20cm in size. Top with half the blueberries and then add thin slices of apple before adding the remaining blueberries. Sprinkle on the demerara sugar and bake for 40 – 45 minutes in a preheated oven at 170c.