Wandering around a market with cash and a cornucopia of fruit and vegetables it's hard to resist buying. I made a most excellent choice as far as I'm concerned and parted with my pennies in exchange for a majestic purple carrot. For something that I find as rarely as this I wanted to make the most of it without detracting from the magnificent root itself. Carrot soup was to be lunch.
What you will need (for two bowls):
The quince used to be a hidden fruit. It seems it was embarrassed of its furry skin, ever varying sizes and odd looks. I had heard rumours of it returning to its former glory and I kept my eyes peeled and nostrils ready for a sight or a whiff of this mysterious fruit.
I found it. If you have not ever been lucky enough to encounter the quince then scrap any plans this weekend and go and hunt some down. It looks like a pear, is tough like a pumpkin,
When one suffers from less than optimal circulation in the extremities, they certainly know when the days are shortening and the evenings cooling. To rectify this and to warm the cockles there was only one thing for it. Apple crumble.
Not just any apple crumble but one which I had discussed with my Grandmother just hours before. "Oooh, the other day I saw someone put butter and sugar into the apples for a crumble. It did look nice". I took this little
What a strange time of year. As a newbie to vegetable gardening and being too distracted by pride with what had been successful, I missed the band wagon and subsequently planted nothing else this year. Curses. All was not lost! A friend of mine with superfluous plums was kind enough to give us a bag full. What to do with that many plums...I consulted my various books and found a recipe I had written out by hand. I've no idea where it came from originally
I fancied making some shortbread and in my quest I stumbled across an interesting variation of this classic. It was in James Martin's book entitled 'Desserts' (see link below). I love this book, the recipes are so easy to follow and are always yummy. He calls this particular recipe 'Grandma's caramel shortbread' and I am so grateful she shared this recipe with him so I was lucky enough to be able to make and eat it.
What you will
This classic French dessert sounds so impressive but it's so easy to make and I didn’t have a food processor with a dough hook either! I used my hand mixer and it did the job perfectly. Raymond Blanc made this recently on the television and I was determined to give it a go. Don’t be put off by the bountiful amounts of butter and the gargantuan number of eggs. It’s a treat and so worth the effort.
What you will need (for a Gateau
I have had a request for this recipe but unfortunately I haven’t made it since I started blogging so I have no pictures to go with it! My apologies.
What you will need:
Butter for spreading
50g dark chocolate chips
2 egg yolks
3 tbsp caster sugar
410g can light evaporated milk
Firstly, cut the brioche into thin slices and butter each slice on one side. Place a layer of brioche (butter side down)
What a week! I felt like I’d earned a good baking session. The following two recipes are really easy and truly yummy.
Yes perhaps I am a bit premature for Anzac day but nonetheless, they are a deliciously oaty crunchy cookie.
Ingredients - makes 12-15 biscuits
What you will need:
100g rolled oats
140g plain flour
100g unrefined light brown sugar
45g flaked coconut
110g unsalted butter
2tbsp golden syrup
½ tsp bicarbonate