This is a wonderful Earl Grey, Lemon & Yogurt Loaf: a moist cake incorporating two flavours that work so very well together. I had every intention of posting this recipe at the beginning of the week however with a flurry of cake orders to fulfil and food photography assignments to complete, it was pushed to…
Desserts
Swedish Saffron and Vanilla Buns
It might surprise you to find out that saffron is a very popular spice at Christmas and Easter in Sweden, especially in baked goods. With a glorious splash of honey yellow and a delicious subtle floral yet earthy flavour, it adds a wonderful warmth to these Swedish Saffron and Vanilla Buns. A sweet, enriched yeasted…
Rhubarb & Ginger Cake with Coconut Kefir
This Rhubarb & Ginger Cake is equal parts delicious and easy to make. With a rich, melt-in-your-mouth sponge dotted with crimson rhubarb and warm hints of spice from the ginger. Add Coconut Kefir and you have a delicious afternoon tea treat or dessert. It really is a joy to make and eat. I’ve been working…
Mazariner (Swedish Almond Tarts)
My first encounter with Mazariner or Swedish almond tarts was in my mormor’s (granny’s) kitchen, she was invariably baking one thing and another. I recall being given the task of icing, not too taxing for an eager to help 6 year old. Traditionally made in oval tins, they’re a delicate balance of buttery pastry and…
Ruby-red Grapefruit, Pistachio & Rosemary Cake
A delicious and moist flourless grapefruit cake made with the zest and juice of ruby-red grapefruit, ground pistachio and polenta. A simple gluten and dairy-free bake that everyone will enjoy. With grapefruit currently in season I simply couldn’t help myself but to use them in baking a cake. Ruby and pink grapefruit are in season…
Dark Chocolate Pots
These deliciously Dark Chocolate pots may well be the ultimate chocolate fix! Silky smooth and creamy, yet light and not too rich at the same time. One pot is satisfying but always leaves you wanting more…. Chocolate is not only universally popular and incredibly versatile. But assuming that sumptuous soufflés and intricate tarts are not…
Pear, Hazelnut & Chocolate Loaf
There is, I believe, no better time to be in the kitchen than now. The ingredients of the season – new hazelnuts and walnuts, locally grown pears, apples and pumpkins are calling to be stewed, preserved and baked. I like to bake towards the end of the week to then enjoy a sweet something at…
Panna cotta with Rosehip Coulis
Panna cotta is possibly the most delicate of all desserts, an extremely fragile mound of cream and milk, occasionally dusted with vanilla, and set with the merest amount of gelatine to just hold its form. The main ingredient is of course cream, so don’t use anything less than the best, a good organic double cream…
Elderberry & Pear Frangipane Tart
I’ve taken this classic French tart and added a delicious flavour twist. If you read my last post you’ll know that I prepared Elderberry Poached Pears, a simple and delicious dessert. However this takes them to another level. Crisp, buttery shortcrust pastry filled with almond cream and those glorious deep magenta pears. It’s an enticing…
Elderberry Poached Pears
I love to forage as autumn arrives, it’s not just about finding free food, I feel a real connection with nature. Our ancestors foraged for almost all of their food, but this fell by the way side with the agricultural revolution. However in the last decade, foraging has made a big comeback. No longer a…
