My YouTube video for my apple, marzipan & mincemeat tart

As I am getting to grips with YouTube, I am very much enjoying being filmed as I cook some of my favourite dishes. Continue reading “My YouTube video for my apple, marzipan & mincemeat tart”

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Passionfruit macarons

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”

Spiced orange & rum cake with mirror glaze

This cake is a cross between a blonde Sachertorte(!) and a Victoria Sandwich: you get the richness of the Sachertorte with the almonds and ganache, and the lightness of the Victoria Sandwich with the key flavours of ginger, orange and rum. Continue reading “Spiced orange & rum cake with mirror glaze”

Blackberry and apple crumble

This is very much a return to basics with the modest crumble, arguably one of the best and easiest comfort foods there is. Whether eaten with ice cream or hot custard, a crumble takes moments to prepare, will bake quite happily without attention and is a joyous way to end any meal.
Continue reading “Blackberry and apple crumble”

Blackberry and apple friands

Mini almond sponge cakes, with the rich flavour of browned butter and the wonderful bedfellows brought by the blackberry and the apple, these friands are a seriously delicious treat. There is something even more special using blackberries picked from the hedgerows and apples straight from the tree! Continue reading “Blackberry and apple friands”

Luxury orange shortbread mince pies with a macaroon topping

I usually prefer to make mince pies using shortbread dough rather than pastry: it makes them more special than a standard pastry mince pie and it is really no harder to make. Besides, Christmas would not be Christmas without shortbread! And whenever I have made these mince pies, they have gone very quickly. Continue reading “Luxury orange shortbread mince pies with a macaroon topping”

Gluten-free orange & blackberry polenta cake: Macmillan’s World’s Biggest Coffee Morning

I love it as a budding food writer when you get exciting recipes to try out; when it is for a great cause, I love to be involved and do my little bit.  Continue reading “Gluten-free orange & blackberry polenta cake: Macmillan’s World’s Biggest Coffee Morning”

Ginger snowmen macarons

Although I make macarons frequently, it is a first for me to do a macaron shape that is anything other than circular, so having seen meringue versions of snowmen in a shop recently I felt I had to make some as macarons….well, why not?! Continue reading “Ginger snowmen macarons”

Spiced cranberry & orange baklava

A Christmas-inspired baklava that is simple and very tasty. Ok, it doesn’t skimp on the calories but this is, after all, an indulgent treat rather than a staple bake! Continue reading “Spiced cranberry & orange baklava”

Cranberry, orange & fennel seed biscotti

I adore a good biscotti, but have never been a fan of the (ridiculously expensive!) ones you can buy in coffee shops and the like that can be little more than an expensive work-out for the jaw! Continue reading “Cranberry, orange & fennel seed biscotti”

My ultimate rich fruit cake

This is an easy fruit cake to make, taking minutes to mix together once the fruits have been soaked. It has bags of flavour, with a nice level of spice and little bursts of moist fruit inside. This fruit cake is suitable for any time of the year, and makes a wonderful wedding cake. Continue reading “My ultimate rich fruit cake”

Coronation chicken vol-au-vents

While vol-au-vents are wonderfully retro, using Coronation Chicken as a filling makes them even more so! But Coronation Chicken is such a great thing to eat. Continue reading “Coronation chicken vol-au-vents”

Pistachio & lemon Fraisier cake

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”

Celebratory chocolate cake extravaganza!

 

This is a special chocolate cake made for a dear friend who was celebrating the arrival of her pen friend of several decades who had flown over from USA to meet for the very first time. A lovely and moving occasion. Continue reading “Celebratory chocolate cake extravaganza!”

Viennoiserie: lemon frangipane croissants & Amaretto cherry pains au chocolat.

I was eager to make another batch of croissant dough; two weeks or so since I made the last batch is a long time for me! The process of making croissants never fails to put a smile on my face from as soon as I weigh out the ingredients to when I get to taste them. Continue reading “Viennoiserie: lemon frangipane croissants & Amaretto cherry pains au chocolat.”

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”

Macaroons (as opposed to macarons!!)

A few years ago I made what was apparently a significant social faux pas in a restaurant while being served petits fours: when I referred to what I thought were macaroons the waiter, bristling with petulant superciliousness, exclaimed “they are macarons, sir”. All done with a pronunciation that could well have been from an episode of ‘Allo, ‘Allo with an accompanying roll of the eyes! Now, I am not the tallest of people to begin with but at that point I felt positively Lilliputian! Continue reading “Macaroons (as opposed to macarons!!)”

Perfecting macarons – the queen of confections

If you have ever wanted a fool-proof recipe for making terrific macarons, this is the place to be! Continue reading “Perfecting macarons – the queen of confections”