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…
dessert
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…
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…
Hazelnut & Raspberry Meringue Torte
This stunning dessert, made with crisp and at the same time chewy hazelnut meringue, whipped cream and sweet seasonal raspberries, is surprisingly easy to make. Scottish raspberries are available until September so this is a must before late autumn arrives. If you like this recipe, you may want to try this Swedish Midsummer Berry Cake Tips:…
Blackberry & Apple Galette
I LOVE making galettes. Why? They’ve got all the scrumptious and delectable components of a pie: buttery, flaky pastry, and juicy baked fruit. What they don’t have is difficult, fiddly technique. No need for blind baking either. So you can see why it’s a popular dessert. The word Galette is from the Norman word gale,…
Blackcurrant Rippled Ice-Cream
One of my earliest memories is of blackcurrant picking in my grandparents garden in Sweden, aged about four. This woody shrub has broad aromatic, serrated leaves. The berries are lip smackingly tart when eaten raw and they have a strong, earthy dark berry flavour. If you’re fortunate enough to grow blackcurrants, add a few leaves…
Warm Blueberry, Coconut & Spelt Cake
If you’re looking for something a little different then this is for you. An incredibly easy cake to make, which you can enjoy just as it is, served warm, however I like to eat it with a generous spoonful of Greek style yogurt or creme fraiche – those extra layers of flavour and texture really…
Plum, Cobnut & Oat Crunch Crumble
If I had to pick just one simple dessert to make in autumn or winter it would be crumble. For me it wins major points because its super easy to knock up and I normally have all the ingredients in my store cupboard and fruit bowl. The difference here is that I have used less…
