#juvela

what’s this? a non-rwby OC??? stop the presses holy crap

///adopted this bab from the lovely @reiki-kun on DA, was going to use her in an RP group with a friend but there was some head-butting with myself and the admin team of said group  ¯\_(ツ)_/¯ gotta love how some people let power go to their head lmao but it’s likely for the best <333

💙her name is Juvela Safira, however she goes by the alias Sapphire💙

EVERYONE LOVES FREE FOOD

I've received two pizza bases from Juvela when they sent me the freebies a couple of weeks ago and I made two extremely delicious pizzas with many types of cheese, salami, ham and tomato base. The packaging suggested to put the base on a baking tray. Don't do that! The pizza won't get baked properly. My first attempt was not that good but the second one turned to be perfed, I left out the baking tray from the 'recipe'. :)

The other day I've received two loafs of sample bread from Juvela. They sent me a Fresh White Sliced Loaf and a Fresh Fibre Sliced Loaf. The colour of the white bread is weird, therefore I haven't even tried it yet, I'll save that for toasting. It's way too white for me.

The fibre one is amazing, that's the best GF bread I've ever tried (OK, I haven't tried like hundreds of them), I think I'll buy this type in the next period, until I find a better one or buy a breadmaker.

Juvela is doing it great, offers samples for everyone who has been diagnosed with Coeliac recently.

It was kind of funny tho, getting my bread delivered by the postman, haha.

Get in to the spirit of the Olympics by baking a Glute-Free Union Flag Cake.

Ingredients

150g (6oz) Juvela Gluten-Free mix 1tsp (G-F) baking powder 150g (6oz) softened butter 150g (6oz) caster sugar 3 medium eggs For the decoration: 2tbsp raspberry jam 200g (8oz) ready to roll white icing 100g (4oz) ready to roll blue icing 100g (4oz) ready to roll red icing

Instructions

Preheat the oven to 180C/Gas 4. Base line a 20cm (8”) square tin with baking paper.

Cream the butter and the sugar together with an electric mixer until pale and fluffy.

Beat in the eggs, a little at a time, followed by JUVELA Gluten free mix and the baking powder. Beat for 2 – 3 minutes to create a batter with a soft dropping consistency.

Place the mixture into the prepared tin. Bake for 35 - 40 minutes, or until well risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool completely before removing from the tin.

Carefully slice the cake in half horizontally and fill with the 2 tablespoons of raspberry jam.  Thinly spread the remaining jam over the top and sides of the cake.  Place the cake on a board or a large plate before continuing with the decoration.

Roll out the white icing to a square large enough to cover the cake and carefully lift it using the rolling pin up and over cake.  Smooth the icing across the top of the cake and carefully ease it smooth along the sides.  Trim the excess icing, leaving a small border and press smooth against the side of the cake.

Roll out the red icing and trim to make 2 x2.5 cm (1”) wide strips long enough to make a cross over the centre of the cake then trim the ends level with the edges of the cake. Mix the trimmings with the remaining icing then roll out and cut two long strips about 1.25 cm (½”) wide and long enough to go diagonally from corner to corner of the cake, trimming the strips to sit flush with the wider cross.