Aunt Jeanette’s Chocolate Meringues
[…] lined baking sheet, or if you want to be more exacting, use a small ice cream scoop. But follow the instructions. Especially the cooling time. They work. This is probably […]
[…] lined baking sheet, or if you want to be more exacting, use a small ice cream scoop. But follow the instructions. Especially the cooling time. They work. This is probably […]
[…] nero as a main veggie course. Or simply drizzle with good tahini or dilled soured cream (ie. soured cream with chopped dill stirred through) Or just keep in the fridge […]
[…] of soda 1 tsp baking powder 3/4 tsp kosher salt 300ml (1 1/2 cups) soured cream Halva Pistachio Chocolate Crumble 60g (2 oz) lightly toasted pistachios 100g (3.5 0z) dark […]
[…] & salt, gently whisk/stir together and set aside. In the bowl of a stand mixer, cream together the butter & sugars for 1-2 minutes until combined but not too fluffy. […]
[…] filled with blackberry jam in February and in the summer they are a favourite ice cream accompaniment. Generally, they are the ideal snack biscuit and gift - light, buttery and […]
[…] relaxed and hopefully outside, I like simple desserts that sit well with stone fruits, ice creams and granitas, veering away from cakes and making cookies and bars to accompany fruit […]
[…] (easy, one dish feeds everyone) and given that you will probably be eating more ice cream and chips than usual, a healthy start to the day is good for everyone. […]
[…] technique – refreshing watermelon granita. It takes about 5 minutes to make, and no ice cream maker needed to create your thirst quenching treat. Just blend (or process), freeze and […]
[…] scones every day at breakfast and for tea in the main house with butter and cream from their own cows. The dream. To this day, they still make Myrtles recipe: […]
[…] and sweetened with honey made it the perfect condiment on grilled mackerel, on vanilla ice cream and spooned onto plain yoghurt topped with a little granola for breakfast.** And yes, […]
[…] a must visit on your Lisbon getaway. The 5cm (2 inch) Squeeze and Release Ice Cream Scoop This inexpensive, indispensable piece of kitchen equipment is the secret weapon of cookie […]
[…] is a brilliant way to use up all your leftover dairy (yoghurt, creme fraiche, sour cream, buttermilk). Use this as a springboard for your own creation and as a basic […]
[…] beauties, I customarily hark back to my American roots, with a great dollop of sour cream and apple sauce. Last night, these also provided the backbone for our dinner, topped […]
[…] lined baking sheet, or if you want to be more exacting, use a small ice cream scoop. But follow the instructions. Especially the cooling time. They work. This is probably […]
[…] (or you can use a bowl and a handheld mixer) and mix until light and creamy. Add the sugars and blend for 3-5 minutes, scraping down the bowl a couple […]
[…] My intention was to then use them in basically baked chocolate anything (cookies, brownies, ice cream, you name it). But they turned out to be so fabulous that I use […]