Apple Sorbet
[…] an excellent palate cleanser after a heavy meal and is a wonderful accompaniment to honey cake and roasted figs. (This was one of the recipes featured on my Rosh Hashanah […]
[…] an excellent palate cleanser after a heavy meal and is a wonderful accompaniment to honey cake and roasted figs. (This was one of the recipes featured on my Rosh Hashanah […]
[…] not to overmix. Pour into your loaf tin or muffin cups and bake. A loaf cake should take 40-45 minutes and the muffins a mere 20 minutes. Allow to cool […]
[…] a little inspiration. Pomegranate Chicken Jewelled Party Rice Spiced Roasted Carrots Green Beans Chocolate Honey Cake Apple Sorbet For all of those celebrating this weekend I wish you a very […]
[…] other festive recipes that I reserve especially for those celebrations (think cocoa nutties and honey cake), these are an all year round essential AND perfect for holidays. Aunt Jeanette’s Chocolate […]
[…] of chocolate on the bottom, topped with a buttery, almondy, coconutty, chewy, golden macaroon like cake that melts into pieces of joy in your mouth. This recipe came from my […]
[…] psoriasis patches and if I could I would drink it too. The icing on the cake? The packaging of my dreams – minimal, sleek and perfectly designed, it not only […]
[…] They are like little chocolatey pillows – the cookie version of a moist chocolate birthday cake from your childhood, and were one of my mothers winning tricks to lure my […]
[…] this week), but probably my hero of all time is Nigel Slater’s Rhubarb Cinnamon Polenta Cake from Tender Vol II. It is tea time perfection personified. And if you have a rhubarb […]
[…] ferocious rate over the past few months. So much so that the one of the cake plate shelves in the kitchen has been completely replaced with books (right up there […]
[…] varieties share the important rosti type quality with crunchy jagged edges, light, and not too cake-y in the middle. Basically, more hash brown, less kugel. I’m channelling Thanksgivukkah with my […]
I love rhubarb. In any form. Roasted, combined with other fruits, as compote, in cakes and as a savoury side to fish or chicken. In a nutshell, cook it and […]
[…] and is wonderful to have on hand. I also use this to flavour simple sponge cakes and loaf cakes in place of a standard drizzle added to icings for extra […]
[…] Roll out to 2.5cm (1inch) thick and cut into 5 cm (2 inch) round “ cakes” Place on a baking sheet, brush with egg wash and bake in preheated oven […]
[…] year around for tarts, galettes and the fillings and bases for jam filled cookies and cakes. Note: I have a selection of alternative fillings in my older Hamantaschen recipe […]
[…] to cool on a rack for a few minutes before removing from the tin to cool completely. Loaf cakes should take 40 minutes to bake (but check after 35 minutes). Enjoy!
[…] on Warren Street, that there will be no escape from either the temptation of Sarit’s cakes as a sneaky mid morning snack, or rolling out of the door in a […]