Salted Caramel Tahini Sauce
[…] a sweet snack. There is always a jar of this decadent sweet sauce (AKA my dessert fridge basic) hanging around on the top shelf next to other vital accoutrements I […]
[…] a sweet snack. There is always a jar of this decadent sweet sauce (AKA my dessert fridge basic) hanging around on the top shelf next to other vital accoutrements I […]
[…] my gatherings and at every Supper Club, where the welcome cocktails are as essential as dessert. Luckily for me, the wonderful Daniele Ziaco is the secret weapon behind the cocktails […]
[…] utterly delicious, rich, crunchy, fudgey free form treats and my quick as a flash go-to dessert. They really take a maximum of 20 minutes to make from start to finish, […]
But this recipe came into its own last year when I turned this 1970’s classic into a refined and luxurious, slightly Anglicised, Karo syrup free, heavily chocolatey tart for our […]
[…] These are originally by Alice Medrich (one of my baking heroines) from her book Pure Dessert Buckwheat Cacao Nib Cookies 160g (1 ¼ cups) plain flour 85g (¾ cup) buckwheat […]
[…] Carrots (I use a tahini sauce instead of the yoghurt) Green salad with Apple Vinaigrette Dessert: Honey Cake with the chocolate glaze from this cake German Apple Cake (an old […]
[…] maker or any fiddly custard base, it is simple to throw together and the ideal dessert to assemble in advance ready to pull out of the freezer at the end […]
[…] glorious this year, I used them to adorn my pavlova last week as the main dessert for lunch on Rosh Hashanah. To keep it festive, I sprinkled some honey cake […]
I like to serve this as part of my Rosh Hashanah dessert selection – it’s an excellent palate cleanser after a heavy meal and is a wonderful accompaniment to honey […]
[…] piece de resistance was the Frozen Tahini Parfait and Chocolate Sandwich Cake we served for dessert, laced with date syrup and topped with a chocolate and date ganache. A decadently […]
[…] serve them in chic triangular slices with a dollop of creme fraiche for a fancier dessert. But frankly, during Passover when available all day snacking is required for the duration […]
[…] that these are the ideal cookie for an ice cream sandwich – the fall back dessert for any al fresco meal. One recipe, many uses. The dream. Brown Butter Chocolate […]
[…] not devoured first). Or if you feel the need to beautify it for tea or dessert, dollop on some maple whipped cream, and a sprinkling of cinnamon or chopped nuts […]
[…] these at many Supper Clubs and Classes over the years as the perfect buttery crunch dessert accessory or goody bag treat. They are basically the ideal snack biscuit and gift – light, […]
[…] almonds or pecans for crunch and a little crumbled goats cheese or feta. For the dessert version simply top with a scoop of your favourite ice cream or creme fraiche. […]
[…] sitting down to a three course meal with vegetarian options and ending with a decadent dessert made with Pump Street chocolate. Places are limited to 20 per night, so please […]