Being fortunate to have an allotment has influenced many of my bakes: I am always trying to come up with different ways to use the produce, especially any gluts. Mind you, a simple fruit crumble, a roasted vegetable pie or a home-made preserve with some good cheese and bread often hits the spot. But baking with the seasons is a natural and satisfying thing to do. Continue reading ““Grow your own”: introducing Pumpkin Beth”
Month: December 2014
Chocolate praline dessert cake
A very indulgent chocolate cake, which is great either eaten as a dessert or at any time! Continue reading “Chocolate praline dessert cake”
Smoked ham focaccia with confit onions
Another focaccia variation, this time using up some left-over hams after Christmas. I used a mixture of Parma and Black Forest ham, taking off the fat and chopping it into smallish pieces. The salty-smokeyness of the hams adds a lovely flavour to the focaccia. Continue reading “Smoked ham focaccia with confit onions”
Piccalilli & black pudding pork pie with a cider jelly
Using black pudding and piccalilli gives one of my favourite flavour combinations for a pork pie, resulting in a hearty but very easy-to-eat pie. The jelly is flavoured with cider and chicken stock which, in the absence of making a stock from pigs trotters, works so well in a pork pie. Continue reading “Piccalilli & black pudding pork pie with a cider jelly”
Quick & easy version of the “After Dark Gü-Zillionaires’ Puddings”
This is my fairly quick, but certainly very easy version of the gorgeous After Dark Gü-Zillionaires’ Puddings: chocolatey biscuit base with layers of luscious cheesecake with a hint of treacle, salted caramel and finished with a soft dark chocolate ganache. A very naughty, but once-in-a-while treat! Continue reading “Quick & easy version of the “After Dark Gü-Zillionaires’ Puddings””
Brioche Stollen with a citrus marzipan
I have gone for more of a spiced brioche-type dough here, resulting in a stollen that leans more towards a cake in terms of texture than a bread, which I prefer here. For me a stollen does need a buttery, rich flavour that crumbles away and melts in the mouth, which is precisly what this brioche-style dough achieves. Continue reading “Brioche Stollen with a citrus marzipan”
Raspberry & Spiced Port Chocolate Truffles
These are Christmassy truffles, albeit rather loosely, although chocolate truffles are, quite frankly, for any time of the year in my book! Continue reading “Raspberry & Spiced Port Chocolate Truffles”
Phil's Home Kitchen 