Bicarbonate of soda is a good cure for an upset stomach.
I read somewhere - I thought in your column - that
bicarbonate of soda helps get rid of the problem.
INGREDIENTS (Serves 8) Sunflower oil spray 250g half-fat margarine 100g caster sugar 4tbsp granulated sweetener 3 large free-range eggs 250g self-raising flour 1tsp
bicarbonate of soda 1tsp ground cardamom 1 vanilla pod, split and seeds scraped Finely grated zest of 2 limes 200g courgettes, grated For the icing: 100g icing sugar 1tbsp light cream cheese 1tbsp lime juice To finish: Grated zest of 1 lime METHOD: 1.
Here's my recipe again for handy reference: Mix 1 tablespoon of
bicarbonate of soda with 2 1/2 tablespoons of vegetable oil and a gallon of water.
Time to prepare: 30 minutes Cooking time: 1 hour Serves: 8-10 Ingredients 175g dates, stoned and chopped 1 tsp
bicarbonate of soda 250ml boiling water 2 firm large pears, peeled, cored and chopped 100g butter 100g caster sugar 75g light brown sugar 250g self-raising flour 2 eggs, beaten For the flapjack mix topping 75g butter 150g light brown sugar 100ml double cream 1 tsp vanilla extract 1 tbsp golden syrup 100g desiccated coconut Method 1 Prepare a 4in deep 9in tin with baking parchment and grease well with butter.
INGREDIENTS 8 large eggs, beaten 150g light amber and mild agave nectar 1tsp baking powder 1tsp
bicarbonate of soda 1tsp cinnamon 1tsp vanilla bean paste 60g organic coconut flour 50g sunflower seeds 30g flaxseed 40g pecans, broken into smaller pieces 150g sticky dates, sliced 2 pinches of sea salt METHOD 1.
INGREDIENTS 150g ground almonds 50g buckwheat four 11/2 tsp baking powder 1tsp
bicarbonate of soda 1/4 tsp Himalayan pink salt 2 eggs 1tsp vanilla extract 80g (about 1 large) roughly chopped peach 150ml agave syrup 60ml sunfower oil 2tsp fennel seeds (optional) Zest of 1 lemon 21/2 small peaches, sliced in half and stoned For the icing: 150g goats' milk or dairy-free yoghurt 2 tbsp agave syrup Juice of 1/4 lemon 1tbsp coconut oil, melted For the garnish: 1 peach, sliced Lemon zest METHOD 1.
INGREDIENTS 150g ground almonds 50g buckwheat four 1/2 tsp baking powder 1tsp
bicarbonate of soda 1/4 tsp Himalayan pink salt 2 eggs 1tsp vanilla extract 80g (about 1 large) roughly chopped peach 150ml agave syrup 60ml sunfower oil 2tsp fennel seeds (optional) Zest of 1 lemon 21/2 small peaches, sliced in half and stoned For the icing: 150g goats' milk or dairy-free yoghurt 2 tbsp agave syrup Juice of 1/4 lemon 1tbsp coconut oil, melted For the garnish: peach, sliced Lemon zest METHOD 1.
SERVES 6 INGREDIENTS | 225g caster sugar | 55g honey | 85g liquid glucose | 2tsp
bicarbonate of soda, sifted | 480g good-quality milk chocolate, coarsely chopped | 2tsp caster sugar METHOD 1 Place a large sheet of baking paper on a heatproof surface.
INGREDIENTS 150g unsalted butter, at room temperature 80g soft light brown sugar 80g granulated sugar A pinch of sea salt 1/2 tsp vanilla extract 1 medium egg 250g plain flour 1/2 tsp
bicarbonate of soda 100g dark chocolate buttons 100g milk chocolate buttons METHOD 1.
INGREDIENTS 150g unsalted butter, at room temperature 80g soft light brown sugar 80g granulated sugar A pinch of sea salt 1/2 tsp vanilla extract medium egg 250g plain flour 1/2 tsp
bicarbonate of soda 100g dark chocolate buttons 100g milk chocolate buttons METHOD 1.
Place an open tub of
bicarbonate of soda in the fridge to absorb odours.
bicarbonate of soda - a white soluble compound (NaHCO3) used in effervescent drinks and in baking powders and as an antacid