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Tjaart says don’t be put off by what seems like a long list of ingredients. When broken down into its various segments, this recipe for Herb Gnocchi Mushroom Consommé is pretty straightforward. The result is amazing and certainly worth the effort. And I agree. Just set aside enough time to make this so that you don't … Continue reading Herb Gnocchi Mushroom Consommé
I worked very hard, repeating the recipe over and over again, to perfect my gluten-free shortcrust pastry. Dave and I sampled a lot of tarts in doing so. But I made sure not to duplicate the flavours. This lime tart was rich, and surprisingly sweet even though packed full of lime flavour. Head straight on … Continue reading Lime Tart With A Shortcrust Pastry Base
These herb gnocchi form part of a longer recipe that I shall share with you when all the elements have been posted. This will make enough for a main course to feed 4 people. I did not make the entire batch at once and can say with great confidence that you can refrigerate the mixture … Continue reading Herb Gnocchi Made With Flat Leaf Parsley
My black brioche buns were so good that I had to repeat the recipe. But this time I changed the flavour and made caraway seed tear and share bread. The texture is amazing and the reason I made bread was because my baking tin was the only clean thing around after a day of baking. … Continue reading Caraway Seed Tear And Share Bread
Using activated charcoal tablets, I made these black brioche buns. You will have to trust your oven temperature when baking these as you cannot judge by the colour if they are done or not. However, if you have an instant read thermometer then the internal temperature of the buns should be around the 90° Celsius … Continue reading Black Brioche Buns Using Activated Charcoal
The first time I had a fish finger roll was with our friend Alastair in Brackley. Dave chose this as his lunch when we were in Cookham. And when time was running against me, I made this for our lunch. Head straight on to the Recipe For ♥ Fish Finger Roll ♥ For my December … Continue reading Fish Finger Roll With Crushed Peas
You will need a fair amount of time set aside to make this deep dish breakfast pizza. If you have a bread maker it will help cut the time down. If not, I suggest you make the dough the day before. Head straight on to the Recipe For ♥ Deep Dish Breakfast Pizza ♥ Today … Continue reading Deep Dish Breakfast Pizza To Serve Four
Barmbrack is the Irish version of the Welsh Bara Brith. This speckled loaf cake is traditionally served on Halloween, but I think it will make for a great Christmas cake. So if you have not yet made yours, here is a recipe for you to use. Head straight on to the Recipe For ♥ Barmbrack … Continue reading Barmbrack | Irish Speckled Loaf Cake
In his recipe for greens mac n cheese, Jamie Oliver uses leek, broccoli and spinach as well as toasted almonds for a topping. He also suggests swapping out the spinach for any other exciting greens and he sometimes adds breadcrumbs to the top for a bonus crunch. Jamie says this recipe is tasty! And it … Continue reading Greens Mac N Cheese Recipe From Veg
We had a few freak hot days in the middle of a cold spell and my bananas went from green to overripe in a matter of hours. I used them to make this chocolate banana cake which was really scrummy. Head straight on to the Recipe For ♥ Chocolate Banana Cake ♥ Just before we … Continue reading Chocolate Banana Cake Made With Cocoa Powder
Some things are worth waiting for, and this spiced apple cake is one of them. You need to wait for it to cool before slicing into it. But you will be grateful you did as that will help retain the moisture of this delicious treat. Head straight on to the Recipe For ♥ Spiced Apple … Continue reading Spiced Apple Cake Using Cardamom
I feel that no weekend is complete without some baking. Just a small sweet treat is the reward for a week where I have watched what I am eating and exercising as much as possible. These fig and nut biscotti were really tasty. And I was impressed that they kept their crunch for so long. … Continue reading Fig And Nut Biscotti For An Afternoon Treat
My memories of teiglach are of a dense bite, that is super sweet and super sticky. I decided to make my own for this year's' Rosh Hashanah as it is a traditional treat. The recipe I adapted from Nida yielded a softer teiglach that everyone loved. And the bonus was that I could use the … Continue reading Teiglach | A Traditional Jewish Dessert
This Cocoa Tea Babke was a result of me reworking a recipe that had failed. It is so frustrating to waste ingredients but I wanted to persevere as babke has been on my baking bucket list for a while. You can use any flavour tea you like to make this yourself. Head straight on to … Continue reading Cocoa Tea Babke | Sweet Yeast Cake
I always like to have biscuit dough in the freezer. I made half of this recipe for cacao biscuits straight away and saved the rest for a rainy day. Head straight on to the Recipe For ♥ Cacao Biscuits ♥ At the beginning of last month we had a freak heatwave. The temperature climbed to … Continue reading Cacao Biscuits Flavoured With Espresso