Fruit Galette Three Ways
It took years to overcome my anxiety about pastry. Everyone always claimed it was easy. But the prospect of fiddly, leaky, time consuming dough with a soggy base or a ...
It took years to overcome my anxiety about pastry. Everyone always claimed it was easy. But the prospect of fiddly, leaky, time consuming dough with a soggy base or a ...
When the shit hits the fan, I bake. Given the current state of our world, my kitchen now resembles a small bake shop. The boys are well snacked, friends get treats, a little late night…
This tart (or pie, depending where you live) started its life as a very Southern, cloyingly sweet pecan pie in a layer of fudge chocolate, basically a quintessential Thanksgiving and festive classic. Handed down to…
I have implemented a new rule in the house - no meal can take longer to make than to clean up. I find that this is quite easy to enforce Monday - Friday, but come…
This cake, like so many on the pages of this blog, is the base for many baking adventures.
As semifreddo requires no fancy equipment, this is a perfect excuse to make iced treats to your hearts content and wow your friends and use up your leftovers at the same time. Win, win.
I have so much to say about my love of asparagus (and sourdough and butter), but on my 9000th attempt to write an intro to this recipe, I seem to be falling short in the…
These unctuous, lightly braised leeks were born out of the weekly challenge of “how to use up those woeful items sitting in the bottom of the fridge”. Leeks always seem like such a good idea…
The contrast of the caramelised orange flesh of squash wedges and the bright green glossy leaves of the sprout tops are the perfect invitation to indulge in the flavours, colours and textures of this dish. …
A staple around here, you can find them heart shaped and filled with blackberry jam in February and in the summer they are a favourite ice cream accompaniment. Generally, they are the ideal snack biscuit…
I must confess I have been sitting on this recipe for quite a while now. This cake started its life many years ago as a Danish Chocolate Chip cake whose recipe came to me via…
This sauce is everything.
For the first few years of this surprise Spring gift I restricted my wild garlic adventures merely to pesto and frittatas, but this year I branched out further afield and ...
[…] balance the sweet, feel free to add 1/2tsp Aleppo pepper or chili flakes to the butter/honey mixture. Rosemary also works well instead of the thyme for a little variety. Roasted […]
[…] In a separate bowl, mix together all the dry ingredients and set aside. While the butter/sugar mixture is cooling, slice the plums and arrange on the bottom of your baking […]
Well, that was a year……. The year I faced undoubtedly the hardest times of my life. The year filled with love, devoted friendship, immeasurable support, kindness and a hefty dose of magic. Thank you…