Monthly Archives: August 2014

Opera Gateau: coffee, chocolate & rum flavour

It is a few years since I last made an Opera Gateau so I felt it was time to re-visit this classic cake. The last time I made an Opera Gateau I went for layers of sponge brushed with lime syrup and rum, ginger & lemongrass buttercream and passionfruit with white chocolate ganache: this time […]

Roast beef & horseradish canapés

Amazingly easy and ridiculously more-ish, this is a great way to use left over roast beef, not to mention Yorkshire pudding batter if you have any left, although to be honest the batter can be made up in moments! I have also given ideas for some of my favourite savoury and sweet variations. The beef […]

Blackcurrant & white chocolate mousse entremets

These mini dessert cakes were created as a different way to use some of the blackcurrants from the allotment, as well as any excuse to have a play in the kitchen. Update: and it was a nice surprise for these to feature during an episode of The Great British Bake Off: Extra Slice after submitting them. The layers […]

Blackcurrant marshmallow macarons (& “wagarons”!)

I am such a fan of Wagon Wheels but they have become noticeably smaller over the years so I felt I might as well jump on their band wagon(!) and go even smaller, using macarons: after all, miniature things are among the most exciting thing for me to both bake and eat. Granted, turning macarons […]

Caramelised onion & smoked cheese quiche

There might be nothing fancy about a quiche, but who cares? A good quiche is a stunning bake in its own right and eats very easily indeed either served warm (not hot) or at room temperature with a crisp green salad. A good quiche has to have crisp, melt-in-the-mouth pastry and a well-flavoured filling with a […]

Joconde Imprime Fruit Mousse Entremets

Although I have made joconde sponge before, I had never made a joconde imprime (a sponge design baked into a sponge) so this was an exciting first for me. I wanted a real flavour explosion, so the filling I decided to go for was mainly sharp raspberry mousse (any excuse to use raspberries from the allotment at […]

Sun-dried tomato & basil bread

I am such a bread addict and I am always playing around with flavours that excite me for breads that I make. High summer in each mouthful, this is a very full-flavoured bread that is seriously easy to eat! I sometimes replace the tomatoes with a couple of roasted red peppers that have been peeled and […]

Croissaladière (anchovies, olives, confit shallots on croissant dough)

Updated Nov 2015: with added pictures of larger “croissaladière” The classic Pissaladière is true celebration of the simplest of ingredients that give the most impressive of flavours. A thin bread base with a topping of slightly sweet confit shallots, salty anchovies and juicy olives (green, black, stuffed or a mixture!). It makes for the most […]

Mini Victoria Sandwich Cakes

These are small-scale versions of possibly THE most classic cake. I love to serve them as part of an Afternoon Tea or just as they are, devouring them while watching television! I went for a couple of flavours this time: the simplest of flavours (strawberry jam & vanilla cream) and a fancier one (lemon curd […]

Mini passionfruit & vanilla cronuts

Regardless of the many name variations that are now used to describe these (cronuts, doughsants, crodoughs, croissnuts…….) these croissant-doughtnut hybrids are amazing to eat. A blast from my child-hood: I had made versions of these decades ago when I first started trying to make croissant dough at home, starting by using the off-cuts and then using proper […]

Croissage Rolls

I love to eat sausage rolls if the filling is truly meaty, packed with other flavour goodies and the pastry is buttery and crisp: truly one of life’s simple culinary pleasures! This recipe, using croissant dough, is a slight variation on my gran’s recipe from decades ago. These croissage rolls, as they are referred to in my house, […]

Canapé selection: mushroom; smoked aubergine

I adore nibbly food and am always trying out ideas and flavours to ring the changes. These two different canapés use a very light and crumbly shortcrust pastry, made with just a little Parmesan cheese. I filled half of the cooked pastry shells with a rich, smokey aubergine filling (baba ghanoush) and the rest with […]

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Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

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enjoying what's on my plate

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Exploring The World's Sweet Side