Light, crispy and chewy, this focaccia is packed with flavour and is ideal torn apart to dip into oil, balamic vinegar or used as the base for a bruschetta. Continue reading “Tomato & pesto focaccia”
As I am getting to grips with YouTube, I am very much enjoying being filmed as I cook some of my favourite dishes. Continue reading “My YouTube video for my apple, marzipan & mincemeat tart”
The flavour of buttery puff pastry, rich almonds and sharp apples is sublime and they combine to give a fabulously simple, speedy tart. Continue reading “Glazed apple tarts”
A far cry from the white, bland prawn crackers that have hardly any flavour at all, these ones, made entirely from scratch, are more like those lovely crackers you can get in good Thai restaurants.
I am not a fan of those carrot cakes that are overly laden with spices, resulting in a cake that tastes almost medicinal. This carrot cake is gently spiced, has a very moist sponge and the most luscious melt-in-the-mouth icing that is slightly sweet with a hint of sharpness.
Great food does not need to be at all complicated or time-consuming. Sometimes the right combination of humble ingredients can become something quite majestic; panzanella is a case in point….
This is an incredibly simple (dare I say “fool-proof”?) ginger cake with a mixture that is made up in seconds: it is very moist, with a nice gingery kick from both ground ginger and stem ginger. A simple lime drizzle finishes off this cake beautifully. Continue reading “Sticky ginger & lime cake, and my YouTube debut!”
Focaccia remains up there in my top breads, in terms of making and eating, and while a standard focaccia is a delight, I love experimenting with flavours. Continue reading “Fool-proof anchovy, onion & garlic focaccia”