A mixture of rehydrated dried mushrooms and fresh wild mushrooms, cooked down slowly for intensity of flavour, makes a wonderful tart/quiche. Second only to a cheese and onion quiche for me, this is great served warm for so many occasions when good comfort food is the prder of the day. Continue reading “Wild mushroom tart (gluten-free)”
A somewhat grotesque cake for a Halloween event at school: light chocolate Genoise sponge, sandwiched together with a light, moussey chocolate Italian buttercream and a few fresh raspberries. The cake is surrounded by a thin, crisp tempered chocolate “cobweb”. Continue reading “Chocolate & raspberry Halloween eyeball cake!!”
Custard slices are one of my favourite teatime sweet treats, even though I don’t have a very sweet tooth! I love the crispness of the pastry, the richness of the crème pâtissière and the stickyness of the fondant topping. Continue reading “Passionfruit & strawberry custard slices (gluten-free)”
Post updated April 2017: recipe slightly tweaked and re-photographed.
I have seen this sort of sweet dessert with sponge and various goodies such as mousse inside an egg shell, although often it is served in the actual egg shell. However, I wanted the whole thing to be edible so I decided to make a light dessert in a crisp white chocolate shell. Continue reading “Mango and lime “egg cup” desserts”