Macarons that have a fruity tang tick every box for me, and if there is a kick of alcohol in the filling then I am all over them! These Peach Bellini macarons are little bites of pure, unadulterated indulgence. Continue reading “Peach Bellini macarons”
The combination of blackcurrant and mint is a fabulous one, and when used to flavour macarons you have the most sublime little sweet treats. Continue reading “Blackcurrant and mint macarons”
Tangy, fruity macarons are a joy to eat and this is one of my favourite macaron flavour pairings.
This hearty pie, packed with layers of tender herby pork, apples, caramelised onions and mustardy-sausagement is excellent served either hot or cold. Continue reading “Layered pork pithivier pie”
Sweet, buttery and melt-in-the-mouth, madeleines are a treat for any occasion. I have gone for madeleines that are flavoured with ground pistachios and orange zest.
This is my easy version of this wonderful Breton pastry, Kouign-Amann, roughly pronounced “queen ah-marn” which loosely translates as buttery cake. And these are indeed buttery and flaky, with terrific caramelisation. There is also very little hands-on time when it comes to making them. Continue reading “Kouign-Amann pastries: shortcut method”
If you want shatteringly crisp baguettes with depth of flavour and an open crumb, this will tick all those boxes. This is a real artisanal bread and is a joy because of its lack of fuss! Continue reading “Perfecting Baguettes”
If you have ever wanted a macaron recipe for what I consider to be “as fool-proof as is possible”, I hope you find that this is the place to be! Continue reading “Perfecting macarons – the queen of confections”