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…
Plum Frangipane Tart
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…
Strawberry Cinnamon Torte
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…
Apple Roses
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…
Chocolate Peanut Butter Brownies
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…
Baked Almond Nectarines
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…
Amaretti Semifreddo
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…
Dinner à Deux: Hot Chocolate Fondants
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…
Layers of Lemony Luciousness
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…
Dinner a Deux 8
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…
Dinner a deux 7
ON THE MENU TONIGHT: Fresh Oysters; Braised Pork Cheeks with Celeriac Mash & Creamed Cabbage; Apple Charlotte with Creme Fraiche
Dinner a Deux 6
ON THE MENU TONIGHT: Pan-Fried Scallops with Crunchy Apple Salad; Slow-Roasted Pork Belly with Fennel; Vanilla Cheesecake with Berry Compote I’ve always loved strong flavours: aniseed balls and liquorice featured heavily in my childhood sweet habits. Now I’ve grown out…