Opera Gateau: coffee, chocolate & rum flavour

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 I went for the more classic Opera Gateau using layers of coffee & rum soaked sponge, coffee buttercream and dark chocolate ganache. Continue reading “Opera Gateau: coffee, chocolate & rum flavour”

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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. Continue reading “Roast beef & horseradish canapés”

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. It was also a nice surprise for these to feature during an episode of The Great British Bake Off: Extra Slice after submitting them. Continue reading “Blackcurrant & white chocolate mousse entremets”

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. Continue reading “Blackcurrant marshmallow macarons (& “wagarons”!)”

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. Continue reading “Joconde Imprime Fruit Mousse Entremets”

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! Continue reading “Sun-dried tomato & basil bread”

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

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 wonderful light meal. Continue reading “Croissaladière (anchovies, olives, confit shallots on croissant dough)”

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! Continue reading “Mini Victoria Sandwich Cakes”

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. Continue reading “Mini passionfruit & vanilla cronuts”

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 an intensely flavoured mushroom filling (recipe below). Continue reading “Canapé selection: mushroom; smoked aubergine”