Hello everyone, Emma here… or as many of you know me, Mrs Panda! 😊
People often ask how I always end up spending so much time in the kitchen. Truthfully, I don't think it was ever really a choice of mine because some of my happiest childhood memories are of being in my Nan's kitchen. There always seemed to be veggies waiting to be washed & peeled from my Granddad's allotments, pies cooling on the side, or something delicious happening in the pressure cooker (and usually a Pheasant waiting to be roasted). The smell of freshly baked egg custard tarts, especially around special family occasions, still instantly takes me straight back there with a smile.
Even today, I bake with my Great-Grandmother's rolling pin (Nanna-Cook), passed down the generations from my Nan, to me. Only recently have I realised this is one of those little things that quietly reminds me where my love of home cooking began. Years later, life has had another lovely surprise waiting for me when I met Mark. Watching him develop his recipes and meticulously experiment with Panda Flour® in the kitchen has given me a whole new chapter of memories to treasure, and together we are now discovering just how many favourite foods can be reinvented with Panda Flour®. Everyday's a Panda School day.
So, this is a space for me to be able to share a little about me, and, where time and family commitments allow, I'd like to write a brief monthly round-up from the Panda Family Kitchen.
This month’s round-up saw a variety of new ‘ways with Panda’ which, before there's a chance to reflect, have already become a part of family life. Firstly, experimenting with a previous courgette loaf recipe and the Golden Panda Flour® which evolved into what is now, the Golden Garden Loaf - (as I’m sitting typing this, there is a Garden Loaf baking away in the background the kitchen’s aroma is firstly baked cheddar and bread followed by subtle fennel, safe to say we all enjoy it). Next up we have what seems to have become the go-to Focaccias - we now have the Cinnamon Focaccia as well as a Garlic Focaccia. The Tare-and-share Cheesy Pesto bread (we shan’t talk about how I accidentally used sweetener instead of salt in the pesto - story for another day..), Something a little different the Twisted Pizza Protein Bread (known as Babka), Three-seeded Garlic-Braid using the Soft Roll recipe, Breaded Square Sausages (where have you been all my life?), Lemonies (brownies, but with lemons!), Panda Scone Cupcakes, classic Jam Dots (which reminds me, we need to make some more soon!). Carrying on the whole fruit Panda Cake trend we have had going on this summer in our Facebook Panda Baking Community - a Whole Raspberry as well as a whole Strawberry Bundt Cake. And finally, as we needed anymore cake...a new favourite being our Wedding Anniversary Whole Orange Blossom and Cardamom Cake - what a month of showing just how we no longer need to miss out on the nostalgia, the viral trends or the yet to be discovered foods Panda Flour® can bring which we all love and will grow to love.
From the Panda Family Kitchen,
See you next month,
Emma (Mrs Panda) 🐼
