In Defence of All-Purpose Flour

Walk into a supermarket these days and check out the baking or flour aisle and you'll see that the speciality flours are at hand reach and eye level; all-purpose flour is relegated to the floor shelf or it is placed on a separate part of the shelf as if it does not belong. It has taken a back seat to the newer kids - the ones at are singular in purpose.

I am a proud sack-carrying all-purpose flour user. I use it for everything - from dumplings to doughnuts, from breads to bakes, from cookies to cakes, from scones to pastries to roti! And I have to say, I am yet to be disappointed by the outcome of anything that I've made and shared, because I used all-purpose flour instead of the speciality flour prescribed by a recipe. Read this week's column to learn more about flour and why cake flour, pastry flour and bread flour are different from each other. And see why all-purpose flour is still the better choice, in more ways than one.

This is a tiny snapshot of the things I've made over the years with good ole all-purpose flour. Be sure to check out my breads and sweet stuff albums for more items made with all-purpose flour.

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Of Sponge Cakes & Pound Cakes. And, would you like a Potato Cake?

In Guyana we refer to the Pound Cake as Sponge Cake. So, every time I get a request for a "Guyanese Sponge Cake", I take the opportunity to point out that what we think of as a Sponge Cake is really a Pound Cake. The two cakes are different, in many ways. Read this week's column to learn of the differences and for a recipe to try making your own Sponge Cake. It is a cake that takes some skill so don't be frustrated if it does not turn out right the first time. Ask my friend at A to Z Cookbook.

Here's the one I made for this week's column that had a height of approximately 3 and a 1/2 inches. The plate hides some of the height. The column and recipe discuss the stages with indepth notes and tips.

I served mine two ways - dusted with confectioner's sugar and with a fruit compote.

Check out these bloggers for their sponge cakes:

Farida's Classic Sponge Cake
Nic's Strawberry-Cream Cake
Mansi's Sponge Cake
Madhuram's Vegan Sponge Cake

Still on the theme of cakes, though this is a different kind of cake, Thomas Keller's Scallion Potato Cakes are a treat and if you like immature onions as much as I do, then you have to try this recipe here at Sea Salt with Food.

I havled the recipe and made 3 pancakes. Crunchy on the outside, delicate on the inside.

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Healthy. Delicious. Addictive

Make it once and you'll never go back to store-bought - Granola that is! And, it's not just for breakfast. Check out this week's column for ways to use granola and for the recipe.

I make batches and share with friends...

Have it for breakast with milk...

Or yogurt with fruit compote

Thanks to my dear friends Farida (and Sonia) I now make my own yogurt - again, this is one of those things that once you make it at home and realize how easy it is, you'll be making it over and over again. For the yogurt recipe, click here and here's the granola recipe.

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Happy Easter!

Hi Everyone,

A very Happy & Blessed Easter to one and all!

May the colours of Spring, Holi and Easter, as shown in these beautiful cherry tomatoes, brighten your life - today and always!

For the tomato salad, you'll need some vine-ripened tomatoes, some lemon basil leaves, a tablespoon or two of excellent olive oil, a sprinkling of coarse sea salt and freshly ground black pepper. Toss it all together and enjoy! If for some reason your tomatoes are a little tart, add a pinch of sugar to the mix.

Have a great weekend!

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