Dill Sauce
[…] 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 […]
[…] 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 […]
[…] (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 […]
[…] 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 […]
[…] 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 […]
[…] there to guide and ensure success at the end. If a recipe tells you to cream the butter and sugar for 3-5 minutes, don’t do it for less. The pale […]
[…] too thick to pour easily, add a splash more ice water. It should be thick cream consistency. If you are making this in a food processor or mini chopper, start […]
[…] for the vegetarians), a fennel and kohlrabi salad and roasted new season carrots with pistachio cream. Without a doubt, the piece de resistance was the Frozen Tahini Parfait and […]
[…] in to a shallow bowl, and with 2 medium sized spoons (or a small ice cream scoop), roll the dough into balls. Drop each ball into the sugar and roll […]
[…] in 1/2 cup very cold water. Keep whisking until pale and the consistency of double cream). Cover the tahini sauce with the split aubergines, spreading them out on the plate […]
[…] a week. Now that he is officially a teenager, he eats his grilled cheese with cream of tomato soup (home made of course) and while it may not be green, […]
[…] An ideal accompaniment to a cup of coffee or to accessorise a bowl of ice cream, these shortbread rounds are a little comfort treat to enjoy any time of the […]
[…] to go in and try the goods. The almond brittle with salted chocolate ganache ice cream had a vanilla base that was not too sweet and was one of the […]
[…] up some desserts perfect for ending any meal with a bang. There will be no buttercream or fancy patisserie here, but easy bakes to tickle your tastebuds (and a suitcase […]
[…] pouring onto the cake. Note: if you want to whip this into more of a buttercream consistency for a celebration cake, stir warm coconut milk and chocolate together until smooth […]
[…] Cinnamonblog. I adapted the recipe to suit with Ina Garten’s chocolate buttermilk cake, and Bakedcaramel buttercream and caramel chocolate popcorn on top (with popping candy between the layers for surprise). […]