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”
I have tried for some time to make a baguette that is a few levels up from just a shaped piece of dough – whether that happens to be a typically yeasted dough or a sourdough. This approach gives the most tremendous results in terms of flavour and structure. Continue reading “Perfecting Baguettes”
If you have ever wanted a fool-proof recipe for making terrific macarons, this is the place to be! Perfect just eaten as they are or used to decorate cakes, macarons are gorgeous little bites of joy. Continue reading “Perfecting macarons – the queen of confections”