When we were children my grandma used to make gooseberry pie and I hated it because the gooseberries were too sour. I’ve never quite got to grips with them becauseI don’t like adding a lot of sugar to fruit recipes, but this year I’ve grown some lovely sweet purple ones which are…
This is a great way to use up left over egg whites and you’re fed up with making meringues. The financiers reheat beautifully if wrapped in foil- I haven’t frozen them yet but don’t see why it can’t be done. Any summer fruit could be used, the original recipe I found on Great…
This is a gorgeous seasonal recipe which can be adapted for all year round by using whatever firm fruit is seasonal, or even tinned fruit such as apricots or pears. The original recipe was by Mary Berry which I have adapted slightly. Ingredients: For the pastry: 175g plain flour 75g cold butter, cubed 25g…
This is quite possibly the simplest dessert I have ever baked, and it always behaves really well which is a bonus. It’s a great baking cupboard standby, and works just as well with frozen fruit in the winter months. It makes a lovely light, crumbly cake with a fruity jammy layer in the middle. Serve…
I’ve been meaning to try making these for ages and they didn’t disappoint when I finally got round to them at the weekend. They make a lovely little sweet bite with a cup of coffee, or an equally good dessert if you serve two or three warm with a lovely big scoop of clotted…
Ridiculously simple and utterly delicious, these deserve a place in your recipe repertoire. The peanut butter swirl is optional, and the brownies work just perfectly without it. If you don’t like peanuts simply omit it. The recipe was found on the Good Housekeeping website. Ingredients (makes 12) 175g butter 125g dark chocolate, broken 250g…
Quick, simple and delicious. This yummy dessert takes hardy any effort to construct and are ready to serve in 30 minutes. It’s great way to use up nectarines that are too hard to eat raw. Serve them warm with cream, ice cream, or cold with a dollop of Greek yoghurt. Ingredients (serves 4):…
This just has to be the world’s easiest dessert. It consists of four ingredients and takes minutes to make, plus a few hours in the freezer. It keeps for a week frozen but I defy you to make it last that long! It is simply a soft, creamy ice-cream that is served partially melted. Sadly it…
What’s not to like? A combination of slightly crisp chocolate exterior and an oozy chocolate centre, all served with a blob of crème fraiche and a dusting of cocoa. Chocolate heaven. Unless you don’t like chocolate, and then I’m afraid you’re reading the wrong page: move on. And better still, they’re prepare ahead and…
Lemon is one of my favourite flavours, and I’ve always got a fruit bowl full of them. This lemon cake was for my dear Mother in Law’s birthday, and was absolutely fabulous. I’m blogging it now before we get into the season of adding orange to everything, as seems to happen every winter. Give it…
ON THE MENU TONIGHT: Individual Tomato & Mozarella Tartlets; Oven Baked Hake with Winter Vegetable Ratatouille & Beurre Blanc; Hot Chocolate Fondants The tartlets can be made ahead and refrigerated until cooking is required; the ratatouille can also be prepared the day before and stored in cold water in the fridge. The fondants can either…
ON THE MENU TONIGHT: Fresh Oysters; Braised Pork Cheeks with Celeriac Mash & Creamed Cabbage; Apple Charlotte with Creme Fraiche…
