Explore :: Toronto

I loved Toronto. The city atmosphere with an ability to walk 5 minutes down the street to the harbour and island area, definitely won me over. There's so many things to see and do, from the obvious such as the CN tower, to the less obvious like the Hockey Hall of Fame, Steam Whistle Brewery and China Town.

Not to mention, Toronto introduced me to the new man in my life, Tim, who I have to say is perfect. He's always there when I need him, sweet, efficient and basically just everything I want in a man. It's long distance, but I'm sure we can make it work.

On our penultimate day, after a bit of hassle, we managed to get to Niagara Falls. The area itself really wasn't what I was expecting. It was like Blackpool mixed with Vegas - casinos, tacky gift shops and American chain restaurants. Nevertheless, it was still a great sight to see. If I every go back again, I think I'd like to book onto one of the tour buses, so I get the chance to see Niagara-on-the-Lake and explore the vineyards too.

I was sad to say goodbye to Toronto, so was very glad to have Banff and Disneyland ahead of me on my adventure. If it wasn't for this, I don't think I'd have left. I'm already planning a trip back there as soon as possible.

In the meantime, I shall eagerly await these photos...

Bake Along with Bake Off :: Orange and Cranberry Quick Bread

I've fallen behind. It was inevitable, but I didn't think I'd be behind on week three! My excuse being that I moved flat, started a new job (with normal, sociable 9-5 hours, woohoo!) and had a mini trip to the Isle of Wight. That doesn't make much time for baking. Therefore, a quick bread was just what I needed this week. I loved the sound of Prison Paul's Cranberry and Orange Soda Bread, so I hunted down the recipe and whipped this up one evening after work. A nice welcome to Autumn just around the corner.

The recipe can be found on BBC Food.

Recipe

400g Plain Flour
1tsp salt
2tsp baking power
50g caster sugar
50g unsalted butter
100g cranberries
1 1/2 unwaxed oranges (zest)
1 large egg
175ml buttermilk

1. Preheat the over to 200C/Gas 6. Line a baking tray with parchment.

2. In a large bowl, mix together the flour, salt, baking powder and sugar. Using your fingers, rub in the butter until it resembles breadcrumbs. Mix in the cranberries and orange zest.

3. Mix the egg and buttermilk together and stir into the dry mix. Use your hands to bring the dough together, then turn out onto a lightly floured surface and shape into a ball.

4. Place the dough on the prepared baking tray and cut a cross into the top. Bake for 35mins until golden brown.