About

Who Am I?

Katie, a nearly thirty year old from a rural Welsh town with a passion for food. A girl who owns more loaf tins & lipsticks than she does pairs of socks. A self-taught home baker, established in 2012 when I bought a home of my own with but a kettle & a cookbook to start me off in life.

I spend most of my days daydreaming of travels or eating & loading up my Amazon basket with cookbooks, of which I have no room for in my humble little kitchen.

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Why The Marmalade Teapot?

Simple, a combination of two of my favourite pleasures in life… tea & marmalade on toast. I’m pretty much fuelled by tea leaves & the teapots are slowly taking over my home.

At first I thought it sounded a bit naff but I’ve grown to love the name & couldn’t imagine ever changing it.

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Why Blog?

My hope is that in some small way I can inspire you to bake for yourself. It would bring me nothing but happiness if someone out there were to use & enjoy my recipes.

I also need a safe space to store my recipes, I own a small patent purple leather notebook full of scribbles, splatters & endless post-it notes, it’s where I record my recipes. However it can be a bloody pain in the arse to find specific ones in there when needed.

Favourite Ingredients?

I have a deep & profound love of honey that would rival Pooh himself. Cinnamon & mixed spice are also regular offenders in my kitchen (a love that probably stemmed from childhood Welsh cakes). I also have a bit of a reputation for adding vegetables to bakes where I can. I do find myself drawn to weird & wonderful bakes.

Favourite Foods?

Oh how I like food…

Bread. The smell, the satisfaction of breaking the crust, its marvelous ability to accompany any meal, where would we be without it?

It’s been a welcome staple in my life since childhood, passed onto me by my carb loving family. Growing up there might not have been toilet paper, washing up liquid or other household essentials but you could be certain that there’d always be bread in the bin for toast & sandwiches.

These days I can rarely enter a bakery without sampling whichever sweet bun or fruited loaf that they have to offer. In my house, toast with a thick slather of marmalade is acceptable at any time of day, accompanied of course with a large cup of English Breakfast.

Other than that, seafood of any kind, bananas, porridge (aka the best thing about winter), olives, nuts, beetroot, gingerbread, popcorn, houmous, mints (particularly Murray) & good old rich tea biscuits.

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Inspiration?

Other than my small library of recipe books.

I have always taken pleasure in creating things..  sewing, sketching, home decor, you name it, I’ve dabbled in it at some point. It was only a matter of time until I applied that curiosity to baking.

When I was a child my mother used to bake & decorate the most elaborate & colourful birthday cakes. Every birthday growing up consisted of at least 3 cakes, a number-shaped cake, a store-bought cake & one of my mothers own cakes (I’ve had a lucky escape from Diabetes in life).

Lastly, I often take inspiration from everyday life. One of my favourite past times is wandering markets, whenever I visit a new place I will always find the markets & bakeries. I enjoy recreating flavours of new foods I’ve tasted, childhood favourites or food I’ve enjoyed during my travels.

Food is like life… it has history, it’s exciting, pleasurable, an experience, it creates memories & emotion. I always tuck in & savour it!

cake-sliceAdvice?

If there’s one thing I’ve learned, it’s not to give up. Even if your creme patissiere lets you down, leaving your attempted fraisier cake nothing more than a disappointment trifle on the kitchen floor. Grab a spoon, it still tastes amazing (speaking from experience here). Give your bake a fancy french name & simply tell people that’s how it’s supposed to look (they’ll never know!).

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