Roasted Strawberry Granita
[…] of the freezer at the end of a meal. I’ve covered watermelon and made blood orange on repeat all winter to accompany chocolate mousse. This roasted berry iced dream is […]
[…] of the freezer at the end of a meal. I’ve covered watermelon and made blood orange on repeat all winter to accompany chocolate mousse. This roasted berry iced dream is […]
[…] Books planning to release the baking book? We all need the recipe for the Fig Orange and Cardamon Loaf that I make a special detour for on a more frequent […]
[…] peeled and cut into small cubes (or grated) 80g soft brown sugar juice of 1 orange plus a few long strips of zest 1 cinnamon stick 1 fresh bay leaf […]
[…] caster sugar 150g soft brown muscovado sugar 2 large eggs 1 tsp vanilla extract 125ml orange juice 180ml freshly brewed coffee Chocolate Glaze 170g dark chocolate, cut into pieces 1 […]
[…] plain flour pinch of salt 1 tsp vanilla extract zest of an unwaxed lemon (or orange when using forced rhubarb in autumn/winter) 400g – approx 5 long stems (3 cups) […]
[…] is always something new for us to try. This year’s surprise winner was my mother’s Orange Marmalade Cake which she found last month in the New York Times and the […]
[…] (1/2 cup) soft brown sugar 3 large eggs 1 tsp vanilla extract 180ml (3/4 cup) orange juice 250ml (1 cup) freshly brewed coffee (or strong tea) Optional Toppings either a […]
[…] pinch of salt and a good few grinds of pepper squeeze of lemon juice (or orange juice in the winter for a little festive lift) parsley and coriander leaves for […]
[…] up your sleeve. Join me for some top tips on butter free baking including blood orange almond cake, coffee coconut creme caramel, and meringues. As well as the recipes we […]
[…] making them for basically every meal. I love to eat just about every variety of orange flesh squash and pumpkin and I always roast them skin on. After years of […]
[…] Cue Dorie Greenspan, another of my trusted baking gurus, whose apricot filling appealed as it included orange marmalade (I seem to currently have a glut of that too, a story for […]
[…] Campari 25ml Red Vermouth (I like Antico) 10ml St Germain 1 edible flower and 1 orange wedge for garnish Combine everything together and give it a stir. Serve over ice […]
[…] for the lentil soup haters here. I sold these steaming bowls of velvety burnt orange deliciousness as cream of tomato soup. And the lentil haters lapped it up with […]
[…] prefer. Also, feel free to play around with the aromatics – juniper berries, lemon or orange zest strips or fresh ginger slices would also work well if you want to […]
[…] one of everything, and then one more again. The highlight were the margheritas with tamarind, orange, yuzu and a grating of dark chocolate and wins my award for my favourite […]
[…] tbsp) plain flour pinch of salt 1 tsp vanilla extract 1 tsp lemon zest (or orange zest when using forced rhubarb in autumn/winter) 350g (2 1/2 cups) sliced rhubarb (1cm, […]