So since finding the creaming method when making shortcrust pastry, I have become addicted to it. Trust me when I tell you that it works every. single. time, and produces some magnificent buttery, flaky and delicate pastry.
As a result, I have been in the kitchen practising and perfecting this (and eating the results, of course). As a final result, I present to you this incredibly indulgent Chocolate Tart. Of course, they’ll be a Lemon Tart coming, I am sure. Because, well because lemons.
Continue reading Chocolate Tart
So no joke, this is probably the most classic recipe I’ve ever done. Bread and butter Pudding. Is there a more British dessert? This super-delish pudding uses bread (duh), which is layered and soaked in an egg custard mixture. Traditional recipes call for raisins and nutmeg, but i’ve gone a little off-piste and served this with the classic – in it’s own right – combination of raspberries and white chocolate. To toe the line of tradition, I’ve also incorporated some spice in the form of cinnamon and ginger, but they’re certainly not the lead flavour.
Continue reading White Chocolate & Raspberry Brioche Bread and Butter Pudding
We are welcomed into the kitchen by Gordon, who pops his head out of the door with a “you look lost – are you here for the bread baking course?”
That we were. As I’ve said before, I am well versed in cake, in tarts and desserts. I understand them and, for the most part, they understand me. They usually do what I ask. Bread, however. Bread is a different ball game. It ignores me. Nay! It actually does the opposite of what I ask.
Continue reading Loaf – Bread: Back to Basics
Another week, another curd recipe. Why? Because, despite it’s name, it’s one of the best things in the world, bar none. Tangy and fruity and sour and perfect in yoghurt, on toast, in cake, on cake…pretty much anything. This grapefruit curd was part of a bigger recipe, which is coming and incorporates two different curds – this one and this one – in one big show-stopping cake.
Continue reading Grapefruit Curd
Shortcrust pastry is a b-e-a-utiful thing. It’s homely, it’s great to make, it’s simple and it’s versatile. From the decadent to the classic to the fun. I thought I’d show you guys a fool-proof way of creating the most crumbly, delicate pastry ever.
I’ve always made pastry the classic way – the rubbing of the butter and flour together to create breadcrumbs and to be honest, results have often been mixed. This led me to research the best ways to create the perfect pastry and I learned about the creaming method. This is exactly how it sounds – you cream the butter and sugar together before adding the flour and water. I’ll be honest with you: it’s a game changer.
Continue reading The Best Chocolate Shortcrust Pastry
Chocolate Mousse is a childhood favourite of mine. I remember I always had a mousse in my lunchbox at primary school and sometimes I loved the fluffy, airy texture and sometimes I liked beating it with my spoon so it was this thick, rich dessert. This mousse falls somewhere in the middle.
Continue reading Chocolate Orange Mousse Tarts
I feel like this breakfast should be eaten every day, but that’s unfeasible, expensive and ridiculous. Who has that much time in the morning? Not only for all of the previously mentioned reasons but also – this is a weekend breakfast. It’s a little special and requires a little bit of time. It’s meant to be eaten at a table, at a leisurely pace as you sip on a coffee and have a read of the paper.
Continue reading Spicy Baked Eggs
Rhubarb is currently in season – so make the most of it. I stumbled across a bunch of it which even when in season is often difficult so I grabbed as much as I could and then panicked. What to do with so much rhubarb? I have a couple of recipes coming up which utilised them all wonderfully so keep your eyes peeled.
Continue reading Rhubarb Curd
Count them: how many crème eggs have you left over from Easter? What do you mean none? NONE? Well then go out and buy some – because these guys need to made, pronto! Continue reading Creme Egg Brownies
What is this is hear you cry. Something s-s-s-savory?! Hella yes, and something completely left field my usual. It’s all part of the ‘new direction’ (oh, Quinn Fabray how I miss thee) I am taking the blog in. Fresh style and more diversity.
Continue reading Avocado, Poached Egg & Pancetta
Hey all! We’ve not seen one of these around here recently, have we? A brownie recipe that is! This recipe came about a while ago – back when I ran the Brownie competition (eventual winner being these bad boys)
Continue reading Stem Ginger & Dark Chocolate Brownies
So, it’s been a while and for that, I apologise. But, but… there is a reason and it’s a little top secret, but it’s going to prevent me from uploading as many recipes but it’ll be worth it – I promise!
You might also notice a distinct difference in style for this recipe and it’s something I’m trying out – veering away from every recipe being dark and moody, I thought I’d begin venturing into something lighter and fresher – let me know what you think! It’s not to say I’ll never do the dark and moody stuff again, but let’s mix it up a little, shall we?
Continue reading Lemon & Thyme Drizzle Mini Bundt Cakes