Cream Horns

A teatime classic from decades past, the cream horn is still a great sweet to eat and is easy to make. The flavour and the texture you get as the caster sugar caramelises on the outside of the buttery pastry are wonderful, especially with the richness of the cream. Continue reading “Cream Horns”

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Smoked Haddock Tarts – my nod to kedgeree

 

Update: this recipe is one of my favourite savoury bakes and I was delighted that BBC Good Food Magazine selected it in their 25th Anniversary issue in 2014.
Continue reading “Smoked Haddock Tarts – my nod to kedgeree”

Pear, walnut & Gorgonzola sourdough

These full-flavoured loaves have been very much a firm favourite in our house for many years and while it is great as a non-sourdough bread, the sourdough version is seriously terrific. Of all the flavoured breads I make, this is one I make more than any other. Continue reading “Pear, walnut & Gorgonzola sourdough”

Tomato & Pesto Canapés

Home-grown tomatoes with freshly made pesto make for one of my favourite flavour combinations and I have been making simple tarts using these two ingredients for many years. Continue reading “Tomato & Pesto Canapés”

Lemongrass & Ginger Croquembouche in an hour!

This is my somewhat speedy and rustic(!) take on the classic croquembouche, but made smaller and with different flavours: I have filled the choux buns with a lemongrass flavoured crème patissière, topped with a ginger flavoured caramel and decorated with a few thin slices of stem ginger coated with caramel and thin shards of roughly spun sugar. Continue reading “Lemongrass & Ginger Croquembouche in an hour!”

Blackcurrant Mousse Gateau

This fairly simple but effective cake makes for a lovely dessert: two layers of light whisked sponge, sandwiched together with a blackcurrant mousse. A thin layer of the mousse coats the cake, which is then decorated with both dark chocolate and white chocolate cigarellos and a light dusting of blackcurrant powder. Continue reading “Blackcurrant Mousse Gateau”

Nut-free Macarons

While I often vary the nuts I use for my macarons, I had never made a macaron that was totally nut-free. As I was to give my students a baking lesson in macarons, being a nut-free school this could have posed something of a challenge…but I thrive on a culinary challenge! Continue reading “Nut-free Macarons”