Tag: recipe
Frangipane mince pies
So at the weekend I was all set to bake a cake when a trip to the supermarket saw me walk away with a nice big jar of mincemeat and a bag of ground almonds. I knew in my heart they should be together. I’d had a craving for frangipane since an episode of Masterchef so I decided to stick it all together into one magical almondy mince pie. It’s been done before I admit but that doesn’t stop it from being amazing. Continue reading
Black tea velvet cake
Regardless of the childish excitement a brilliant red cake instils in me to this day, I can no longer handle the tang of a red velvet – the entire bottle of food colouring,, which is needed for a “proper” red velv, gives the cake a really noticeable sour tang.
In with the tealeaves! The tea flavour is faint in this ‘tea velvet’, perhaps slightly masked by the cocoa powder, but we much prefer it to food colouring flavour.
There are a few lengthy steps in this recipe, like steeping milk and letting the cakes rest in the fridge before slicing. Set aside a couple of days to make this cake. Continue reading
Chocolate rum éclairs
Éclairs always remind me of our “female” family gets togethers. Auntie A is on her way round, then maybe auntie B will follow suit an hour or so later and she’ll bring the custard tarts from Tesco’s whilst we might provide the fresh cream and jam doughnuts from Morrison’s. Auntie A will be pouring the stovetop Turkish Tea into our tiny glass vessels in abundance and there will always be a whiff of brewed cloves to be smelt in the air. Continue reading
Salty honey rosewater crust pie
The thing about this pie is, its as much an egg custard tart as it is a salty honey pie. The honey doesn’t stand alone in this tart and is, in my opinion, far from the one and only cool cat at the pie party. Continue reading
Ginger, miso and white chocolate blondies
These blondies would go perfectly, warm from the oven, with a scoop of good vanilla ice cream. Man I wish I tried that. I used the steam function again on my AEG Steambake oven to get a really good crispy top on the blondies. Who knew steam in baking was so versatile? Probably most experienced bakers but I’m loving experimenting with it. Continue reading
Pecan chocolate chip blondies
I’ve made these incredibly indulgent, almost-too-buttery blondies to celebrate dairy, wheat and too much sugar, even though it gives me a bad stomach because a) I’m stupid and b) the health alternatives at Whole Foods don’t sell in smaller numbers for no reason (in London, that is). Continue reading
Almond milk cocoa nib ice cream
This ice cream is an ode to the stuffy eyed hay fever sufferers among us, because being allergic to summer is not fun. Friends and family often say: ‘Oh, you look so tired today,’ but really, they’re softening the blow about how shit you look with a runny nose and two black eyes. If you have hay fever, I kind of hope that you will look at this ice cream and immediately have the urge to pick up a scoop and lunge it into your left eye ball as a means of cooling it down. Continue reading
No-churn tahini ice cream with mulberry molasses
The sweet pungency of mulberry is softened with tahini paste, as its stirred, the whole thing comes together as a fruity, nutty, runny sauce called Pekmez. Just as the ripples in halva are made with mulberry molasses, so too is the topping for these tahini ice creams – it’s a good way to keep the flavours distinct, and it’s good for eliminating one or the other, if the sight/sound of one freaks you out a bit. Continue reading