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This liquorice ice cream recipe is a no churn one, made using condensed milk. The flavour came from a packet of liquorice sweets that were too sweet for my palate. They did however add the perfect balance of taste and sweetness to the ice cream. Head straight on to the Recipe For ♥ Liquorice Ice … Continue reading Liquorice Ice Cream
This bakewell mug cake takes 5 minutes to make, and it is the perfect treat for when you feel like something sweet, and don't feel like baking something that takes ages in the oven. Skip ahead to the recipe for Bakewell Mug Cake Bakewell puddings and tarts I can clearly remember the first time I … Continue reading Bakewell Mug Cake
I baked a lot of bread in December and had leftover sourdough starter a few times. This cannot be disposed of down the drain, and instead of throwing it into the bin I decided to make use of it. That is how this sourdough mug cake recipe came about. Make sure your starter is not … Continue reading Sourdough Mug Cake
I love the combination of cherries and chocolate and that really helped me decide to make my cherry chocolate clafoutis. This dessert can be made in advance as it will keep well if stored in an airtight container. Head straight on to the Recipe For ♥ Cherry Chocolate Clafoutis ♥ Inspired to bake Cherry Chocolate … Continue reading Cherry Chocolate Clafoutis
These pistachio cantuccini are similar to biscotti in shape and method. But not the same as they use pistachios instead of almonds. I went for a Mediterranean feel using rose water and mixed peel. Head straight on to the Recipe For ♥ Pistachio Cantuccini ♥ Confusion around the word biscotti In English, biscotti is used … Continue reading Pistachio Cantuccini
These Ukrainian Yoghurt Pancakes come from Onwards. In her recipe Karen takes the batter and deep fries them, turning them into doughnuts. I stuck to the idea of the austerity she mentioned and cooked them on gas. They were perfect as is, and even better when topped with jam. Head straight on to the Recipe … Continue reading Ukrainian Yoghurt Pancakes
It has taken me years to get my recipe for a microwave cake to be perfect! I know there are plenty out there. And I am sure they are all similar. But I wanted mine to be not too sweet. This recipe makes a generous cake that could easily be shared between two not so … Continue reading Microwave Cake
I am a huge fan of ginger and have a slice of it in my morning smoothie every day. I also love the combination with chocolate in desserts. So, for my birthday this year, I made ginger chocolate mousse to end the meal. Everyone loved it, and I even sent some home with Bev for … Continue reading Ginger Chocolate Mousse
Ginger forms part of my daily diet as I have a generous slice of it in my morning smoothie. I love the depth of flavour this spice adds to savoury dishes, and adore it in desserts. So, when Sherry posted her recipe for a double ginger cake, I printed it out straight away. And made … Continue reading Double Ginger Cake
I am so impatient when making icing for my cakes so it always splits. I have to make a note that the next time I frost a cake I must use my stand mixer. And I must use the slowest speed. Regardless of the look, this coconut sugar frosting was the perfect topping for the … Continue reading Coconut Sugar Frosting
We have a cheesery very close to us and I went and bought ricotta from them. The lady who assisted me asked what I was going to do with it, and I told her I would be making ricotta ice cream. She asked if I could bring them some to taste which I did when … Continue reading Ricotta Ice Cream
In hindsight, I should have used hazelnuts for this recipe. It would have had more of an Italian feel to it. I was very impatient to get the photographs done and so did not let the Chocnut Ice Cream soften enough before scooping. I made a right royal mess, which I ate. So it was … Continue reading Chocnut Ice Cream
After using a recipe for castagnole that did not work out at all, I created a recipe that I think is perfect. The key to a good fried doughnut is the flour. Ordinary all purpose flour or cake flour will do. There is no need to use OO farina as suggested in some recipes. Also, … Continue reading Castagnole
This vanilla semifreddo proved to be a hidden gem in more ways than one. I made a double batch of this semi-frozen ice cream, turning half into the cranberry one I shared earlier. This one was in the freezer waiting for the perfect opportunity to be taken out and enjoyed. And that happened this weekend … Continue reading Vanilla Semifreddo
Just before I served this galaktoboureko, Dorothy was talking about a holiday as a teenager. She was with her parents and mentioned eating the most amazing Greek dessert. It was a huge coincidence that this dessert was the same one she had enjoyed. And each bite brought back a memory for her of a time … Continue reading Galaktoboureko
Last year I made a batch of this cranberry semifreddo. We had the kids over for dinner and I had not the time to make dessert. This is unusual for me, but the very reason I keep ice cream in one form or another in the freezer. Hannah enjoyed it so much she asked for … Continue reading Cranberry Semifreddo
I did not want to have plain apples dipped in honey for our Jewish New Year. Instead, I used the concept to make a dessert of apple tahini blondies. I served these with a honey chantilly cream. You do not need the cream to enjoy these, but it will elevate your blondies to a decadent … Continue reading Apple Tahini Blondies
I read the most delightful book, Love Untold by Ruth Jones. In it, there are memories of Welsh Cakes. They sounded so good when described in the book that I had to make them. And I am really glad I did. They are so easy to whip up and are a cross between a scone and … Continue reading Welsh Cakes
I can highly recommend that you make these salted caramel pots de creme for your next dinner party. They really will impress, and they are absolutely amazing. Head straight on to the Recipe For ♥ Salted Caramel Pots De Creme ♥ Since June I have been meaning to write about tissue salts. I have been … Continue reading Salted Caramel Pots De Creme
You can make this blueberry mousse a day in advance, which will allow the flavours to mingle. You can also substitute any berries, or mix and match to create interesting colours. Head straight on to the Recipe For ♥ Blueberry Mousse ♥ Yesterday, during a very interesting conversation, a comment was made that got me … Continue reading Blueberry Mousse