While I agree there’s nothing better than dipping a big chunk of warm bread in a bowl of tahini, recipes with tahini are endless and just…good. Sophie told me that she uses it to make vegan chocolate fudge. Another genius use for tahini is to stir it through some buttercream before layering with cake or adding a teaspoon to Greek yoghurt and dipping cubes of fried aubergine in it. It’s clear that tahini is a sweet and savoury melting pot. Continue reading
Peanut butter can be so sticky to eat. Yes, I know, it’s sweet and salty, smooth or crunchy, but the thickness of it makes me feel like a dog playing with a Kong. That said, mixing peanut butter with honey and cream cheese and folding in glorious whipped cream then letting it chill on top of a deeply chocolatey homemade wafer base is (think saltier Oreos), perhaps, the best way to avoid the perils of peanut butter sticking to the roof of your mouth. I’m not boasting… but the peanut butter filling in this oh-so American pie barely hit the sides of my mouth.
It’s December tomorrow. Seriously? I know me, you and everyone we know is saying the same thing but HOW IS IT DECEMBER TOMORROW?! It just freaks me out how quickly this year has gone. With December comes party season and with parties comes at least one fancy ass cake. I like to think this would be a great addition to any dessert table this Christmas. It’s dark and chocolatey but perfectly flavoured with orange and a hint of cardamom. Cardamom is hands down my favourite spice and I’ll find a way to work it into most desserts if I can. Continue reading
In the UK, we get pears in season for a good portion of the year – but winter is when it really kicks off, with varieties ranging beyond the faithful Conference. There are around 550 types in Britain, and a lot of them sound like something you’d expect to find in Care of Magical Creatures class, but the shelves are dominated by just four. As imported varieties typically test highly for pesticides, it’s worth making the most of the UK’s pear seasons while it’s here. So what do we make with them? Continue reading
These violet coloured gems were cobbled together from a batch of leftover pastry, and the remaining whites of an egg that I used to brush over Tom Kerridge’s milk buns recipe. I’m not trying to go off focus, but if there is ever a bun that needs to accompany your dinner, let it be Tom’s buns. Continue reading
I’m really bad for avoiding pastry and it’s so so easy that every time I make it I wonder why I avoid it. I think most bakers have something that they avoid making for no reason. To be honest, there are many many things I avoid doing for no reason 🙂 Continue reading