My take on this great British classic is certainly not fully authentic – but in my opinion no recipe should be so precious that it can’t cope with being tinkered with! Continue reading “Yorkshire curd tarts with a twist”
Black Forest choux buns & éclairs
Fruity, tangy and suitable chocolatey, with a cheeky kirschy-kick! Continue reading “Black Forest choux buns & éclairs”
Mini blackberry sponge cakes
These seasonal cakes are so delicious and really make use of blackberries, both in the buttercream, the fondant icing and to decorate. Continue reading “Mini blackberry sponge cakes”
Homemade Snickers chocolates!
A Snickers bar is one of my favourite chocolate bars and this is my homemade “cheat’s” take on a Snickers bar.
Passionfruit and lime drizzle bars
This is an adaptation of my earlier passionfruit and lime drizzle loaf this lily has been gilded somewhat with the addition of a luscious Mascarpone topping and a splash of rum in the drizzle.
Rum baba stollen bites
A simple, kind of “throw it all together” bake, this is basically stollen crossed with rum babas and is a popular sweet treat in this house. It is not just for making and eating at Christmas either; I often make it for Easter and at various other times of the year. Continue reading “Rum baba stollen bites”
Simple vegetable tarts
Very delicious tarts using practically whatever vegetables you have…..an ideal lunch or light main course. Continue reading “Simple vegetable tarts”
Carrot & caraway mince pies with smoked sugar
This is my take on Heston Blumenthal’s delicious Night Before Christmas mince pies that can be bought in Waitrose.
Continue reading “Carrot & caraway mince pies with smoked sugar”
Chocolate and cinnamon mini pavlovas
These mini pavlovas are not only a favourite dessert in my kitchen in the summer, when freshly picked fruit from the allotment gets put to good use, but it is a dessert I make over the winter months, often using fruit I had frozen months earlier. Continue reading “Chocolate and cinnamon mini pavlovas”
Baumkuchen (“tree cake”)
Multiple layers of thin grilled (yes, grilled!) sponge, orange and Amaretto liqueur and a chocolate glaze, finished off with pistachios: a wonderful cake that is superb when eaten with a cup of really good coffee. Continue reading “Baumkuchen (“tree cake”)”
Coffee and walnut choux buns
Something of a sweet treat to welcome in the Autumn. As if I needed an excuse! Continue reading “Coffee and walnut choux buns”
Mantecados de Almendra (Spanish almond shortbread)
These sweet, crumbly almond delicacies might be traditionally served at Christmas, but they are so good to eat at any time of the year. Continue reading “Mantecados de Almendra (Spanish almond shortbread)”
Orange and star anise macarons
These punchy macarons are far too easy to eat and when dipped in dark chocolate with a grating of orange zest they are sure to liven up the palate. Continue reading “Orange and star anise macarons”
Lemon, pistachio & rose cakes
Rose, lemon and pistachio work so well together and my poshing-up of the classic fondant fancies – real, unashamed retro food – gives what I think is a delightful sweet treat. Continue reading “Lemon, pistachio & rose cakes”
The best lemon meringue pie
A true British classic, this recipe is dedicated to my late gran who used to make THE BEST lemon meringue pie I have ever had: any other lemon meringue pie that I have tried since has not quite been as good. Continue reading “The best lemon meringue pie”
Ispahan éclairs: with a cheat’s mousse filling!
These éclairs – with the great flavours of raspberry, lychee and rose – are made with a cheat’s mousse and are topped with raspberry fondant. A sweet treat that is bound to please! Continue reading “Ispahan éclairs: with a cheat’s mousse filling!”
Stem ginger scones
The sweet heat you get from stem ginger works particularly well here in these quirky scones that are simple to make and will brighten up any day! Continue reading “Stem ginger scones”
Peach Bellini macarons
Macarons that have a fruity tang tick every box for me, and if there is a kick of alcohol in the filling then I am all over them! These Peach Bellini macarons are little bites of pure, unadulterated indulgence. Continue reading “Peach Bellini macarons”
Bacon and goats’ cheese cruffins
The combined flavour of salty, spiced bacon, creamy goats’ cheese and buttery pastry is hard to beat and these are fast becoming one of my “go to” savoury bites. Continue reading “Bacon and goats’ cheese cruffins”
Blackcurrant and mint macarons
The combination of blackcurrant and mint is a fabulous one, and when used to flavour macarons you have the most sublime little sweet treats. Continue reading “Blackcurrant and mint macarons”
Pistachio and strawberry macarons
Tangy, fruity macarons are a joy to eat and this is one of my favourite macaron flavour pairings.
Quick and easy festive Danish pastries
Whether made using traditional Danish pastry dough, a shortcut version or, even simpler, commercial puff pastry (the all-butter variety, not the cheap, nasty version made with oil!), these festive treats are sure to hit the spot. Continue reading “Quick and easy festive Danish pastries”
This is my take on the classic panettone: a rich, buttery but oh-so-light sweet bread, adapted from a recipe by Andrea Tortora, using multiple fermentations for THE best flavour. Continue reading “Panettone”
Tangy fruit éclairs & tips for a neat glaze finish
A fruity take on éclairs: one of my favourite pastry treats. Fresh, frozen or even tinned soft fruit work well here to give a sticky, tangy icing. In this post, I also give a recipe for an easy fruit mousse filling and tips for achieving a neat sticky glaze. Continue reading “Tangy fruit éclairs & tips for a neat glaze finish”
Salted honey tart
I adore honey and love using it in both sweet and savoury dishes. The sweetness in this very easy recipe is carefully balanced with the salt and gives a dessert that has always proved hard to resist.
I adore passionfruit and I need no excuses to use its fragrant sharpness in a dish: these macarons are filled with a simple passionfruit filling which cuts through the sweetness of the shells. Continue reading “Passionfruit macarons”
Salted mocha Opera cake
Multiple layers of liqueur-kissed almond sponge cake, salted mocha buttercream and chocolate ganache: very much a cake for when a special treat is needed. And with elements that can all be made in advance, this becomes a matter of gentle assembly rather than frantically using a whole day or so in the kitchen! Continue reading “Salted mocha Opera cake”
Quick lemon cheesecake fruit tarts
Something of a cheat of a recipe, using handy shortcuts, these gorgeous tarts can be made up very speedily and with total ease, yet they taste as good as any of the high-end tarts you can buy for a small fortune!
While I make croissants using commercial yeast fairly often and sourdough bread frequently, I am fairly new to making sourdough croissants. But boy have I been missing out: not only is the flavour even better than using commercial yeast, you get even crispier croissants that truly shatter as you break into them. Continue reading “Sourdough croissants”
Orange and pistachio madeleines
Sweet, buttery and melt-in-the-mouth, madeleines are a treat for any occasion. I have gone for madeleines that are flavoured with ground pistachios and orange zest.
Pistachio and lemon macarons
When it comes to macarons, I have a penchant for fruity ones: the sharpness of a punchy filling with the sweetness of the shell hits the spot for me every time.
Tips for making & decorating cakes
Cake should be eaten without any hint of guilt whatsover. Even when wanting another slice…..
This post gives key tips for making several types of cake successfully, along with recipes for cakes and icings, troubleshooting and general ideas for decorating. I have also given the quantities needed to make a Victoria Sandwich cake for different sized tins. Continue reading “Tips for making & decorating cakes”
The joys of Afternoon Tea
A marvellous institution in itself, you do not need a reason to justify taking Afternoon Tea: wonderfully indulgent, it is one of the most pleasurable ways to spend what should be several unrushed hours, allowing gasps of excitement to escape out as both sweet and savoury goodies are presented. Continue reading “The joys of Afternoon Tea”
For me, a croissant is one of the greatest baked goods to eat: a crisp outer shell that rains flakes as you bite into it, revealing an open honeycombed interior. And then there’s it’s rich buttery flavour and an almost nutty aroma. Certainly not to eat if you’re counting the calories, but a real joy! Continue reading “Croissants”
Perfecting macarons – the queen of confections
If you have ever wanted a macaron recipe for what I consider to be “as fool-proof as is possible”, I hope you find that this is the place to be! Continue reading “Perfecting macarons – the queen of confections”