Tag Archives: Sodium bicarbonate

Recipe: White Soda Bread

White Soda Bread
White Soda Bread


340g plain flour
5g salt
5g bicarbonate of soda
290ml buttermilk

Preheat the oven to 200C.

Sieve the flour, salt and bicarbonate of soda into a large bowl and stir.

Make a well and pour in the buttermilk, then mix quickly to make a dough.

Place on a lightly floured surface and knead briefly, you almost want to treat the dough like it’s really hot when you’re kneading it, handling it as little as possible. Then form into a round and flatten slightly before placing it on a lightly floured baking sheet.

Cut a cross in the top with a sharp knife and bake for about 30 minutes or until the loaf sounds hollow when tapped on the bottom.

Cool on a wire rack.

Organic food in a can?

I stumbled on this website a while back while wandering aimlessly from link to link online and I was intrigued. Could it be possible that Batter Blaster is a truly organic product in a pressurised container, curiosity got the better of me and I delved into their site a bit deeper to find out.

I clicked the “product information” link and was pleasantly surprised to find not only a clear list of ingredients but also the USDA (United States Department of Agriculture) definition of organic.

Amazingly it seems true, they have created an organic product, that ships in a pressurised can, just like that awful “cream in a can” stuff we see on this side of the pond. Oh but wait a second what’s those ingredients Sodium lactate (lactic acid from beet sugar) and DiCalcium phosphate (leavening agent)?

Sodium lactate is also known as E325 and…

From Wikipedia, the free encyclopedia

Sodium lactate is commonly used in meat and poultry products to extend shelf life and increase food safety as it has a broad antimicrobial action and is effective at inhibiting most spoilage and pathogenic bacteria.

Sounds like a sensible thing to add if you don’t know it’s also known as E325 but not all E numbers are bad… are they?

So I dug a bit further and found this. So E325 is part of a family of E’s known as the “acidity regulators” Still none the wiser I put my faith in the fact that it’s something that was derived from an organically grown vegetable and move onto DiCalcium phosphate the leavening agent.

From Wikipedia, the free encyclopedia

A leavening agent (also leavening or leaven, pronounced /ˈlɛvənɪŋ/, /ˈlɛvən/) is any one of a number of substances used in doughs and batters that cause a foaming action which lightens and softens the finished product.

I’m thinking Yeast, baking powder, baking soda that kind of thing but a bit of searching on DiCalcium phosphate reveals…

From Wikipedia, the free encyclopedia

Dicalcium phosphate is mainly used as a dietary supplement in prepared breakfast cereals, dog treats, enriched flour, and noodle products. It is also used as a tableting agent in some pharmaceutical preparations, including some products meant to eliminate body odor. It is used in poultry feed.

Now I’m not so sure about this one, so I did a bit more searching and couldn’t find any thing conclusive either way about them being good or bad, I did find a list of possible side effects but nothing about where it comes from.

So I’ve decided that while Batter Blaster meets the USDA definition of “Organic” I’m gonna stick with my own pancake recipe for now because at least I know what goes into it :)

I did try to find an EU definition of “organic” and while I initially thought it was strange that I couldn’t, I did stumble onto this site and have come to the realisation that there is a lot more to “organic” food than can be summed up in a simple sound-bite…

Recipe: Apple Cake

Apple Cake
Apple Cake


1 cup all purpose flour
1/3 cup white sugar
1/3 cup brown sugar (packed)
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground allspice
1/2 cup vegetable oil
1 extra-large egg, beaten lightly
1 tsp vanilla
1 cup grated apples
1/2 cup raisins


Preheat your oven to 170 C.

Mix together all the dry ingredients (flour, white sugar, brown sugar, cinnamon, baking soda, salt & all spice) in a large bowl.

In a measuring jug, mix together your vegetable oil, beaten egg and vanilla, then mix into the dry ingredients, until everything has been incorporated. Finally stir in your apples and raisins and mix through well.

Pour into a 9-inch cake tin and bake for 30-35 mins, until a toothpick inserted and wiggled around comes out clean.

Allow to cool fully before cutting.

You can also use this mix to make cupcakes / muffins, reduce the cooking time by approx 5 mins. I also like to soak my raisins in whisky overnight for extra flavour.

Recipe: Mango Muffins

Mango Muffins
Mango Muffins


2 ripe mangoes, peeled and coarsely grated
1/3 cup melted butter
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups plain flour

Makes approx 18 small cupcakes/muffins


When I tried to make this, I discovered that the easiest way to get the flesh off the mango is to peel it with a potato peeler and then grate it on the coarse side of your grater, and then I chopped it lightly to make the pieces a little shorter. You can also substitute tinned mango if fresh is not available, in this case just mash the mango to a paste with your hands.

Cup measures can be bought in most large supermarkets or homeware stores these days and I find them much easier to use than having to weigh everything. A plastic set is best, as you can use them in the microwave if needed and they can also be cleaned in your dishwasher.

To melt butter, place it in a microwave proof container and heat for 20 secs on the lowest power setting (usually 30%), remove, stir and repeat until fully melted.

Preheat your oven to 180 C.

Start by mixing your mangoes and melted butter.

Add in the sugar, egg, vanilla extract, baking soda & salt and mix well.

Finally, mix the flour in and stir until fully incorporated, the mix should be damp and very sticky.

Place paper muffin covers in your muffin pan and spoon in the mixture until it sits just below the top of the pan. These muffins won’t rise very much.

For small muffins, bake for approx 40 mins at 180 C, if you are using a large muffin pan, then increase the time to approx 50 mins.

To check that muffins are done, stick a cocktail stick into one, and swirl around. If it comes out clean or with just crumbs, then they are done. Remove from tins and leave to cool.

Will store for approx 5-7 days in an airtight box.