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”
Sweetbreads might be one of those “love them or hate them” foods, but pan-fried and finished with a lemony butter sauce, served with caramelised onions, they are a real treat. Continue reading “Pan-fried sweetbreads in a lemon, garlic & caper sauce”
This is such a simple and quick dessert: kind of Eton Mess meets trifle. And there is no fussing about with custard: just lemon curd and cream…… Continue reading “5-minute cheat’s trifle”
This is one of my favourite summertime drinks to make, needing only fresh lemons, fresh mint, water and a little sugar: made in seconds, it tastes much better than any of the artisan lemonades you can buy and can be made for a fraction of the cost of those! Continue reading “Instant minted lemonade”
A simple cake: tangy, refreshing and with the level of indulgence needed to satisfy any cake craving! Continue reading “Lemon and elderflower cake”
This is a cake that revels in its simplicity (you just mix the sponge ingredients together and bake!) and it tastes wonderful. A very easy crowd-pleaser, it is perfect for so many occasions.
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!
This is a cake version of my partner’s favourite ice cream from childhood: a Neapolitan (or Harlequin), an ice cream block with layers of chocolate, strawberry and vanilla ice cream.
Using just two ingredients, Mascarpone cheese is so simple to make and tastes better than commercial Mascarpone. And it only costs about one third of the price compared to buying it.
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.
This is my take on cruffins: rich, buttery croissant pastries baked in muffin tins. For this batch I have gone for a tangy lemon filling, dusted with a lemon sherbet-esque caster sugar. For added zing, I have topped these cruffins with lemon icing and a few dried raspberry pieces. Continue reading “Lemon sherbet cruffins (quirky viennoiserie!)”
Although I made this particular cake as my gift for a colleague’s wedding, I have made smaller one-tier versions of this cake, without much in the way of elaborate decorations, on many an occasion. A case of when simplicity absolutely reigns! Continue reading “Lemon, strawberry & Prosecco cake”
This is my first ever attempt at making cheese – a cheese that I only started to really enjoy a few years ago, but I absolutely adore it now and use it often in my baking. Continue reading “Home-made goats’ cheese”
Simply crisp ginger shortbreads topped with lemon royal icing! Continue reading “Simple ginger & lemon iced biscuits”
Post updated Feb 13th 2020 (new photos)
Rich, buttery biscuits topped with a very firm royal icing are always a joy to eat. While I have made these heart-shaped with simple heart icing embellishments, these are great made into any shape for eating at any time of the year: with or without the icing! Continue reading “Lemon & honey Valentine shortbreads”
Further to posting my version of a large Fraisier a few weeks ago, I decided to make another large one for this month’s Clandestine Cake Club – this time going for a gluten-free version. And with left over elements, I also went for mini Fraisiers. Continue reading “Mini Gluten-free Pistachio Fraisiers using left-overs!”
This Fraisier is a slight variation on the classic recipe, using a pistachio joconde sponge, sprinkled liberally with Amaretto, and a thin layer of pistachio ganache. A fragrant crème mousseline, subtly flavoured with lemon, envelops the strawberries, and the cake is topped with a thin layer of a tangy strawberry jelly glaze. Continue reading “Pistachio & lemon Fraisier cake”
This is a very refreshing cordial, made using the some of the rhubarb and the first of the year’s strawberry pickings from the allotment. Just dilute it with ice cold water or, better still, sparkling water: 1 part cordial to 4 or 5 parts water. Continue reading “Rhubarb & strawberry cordial”