A Cornish girl's food adventures

Recent Posts

Berry, cherry cobbler

Berry, cherry cobbler

Lately the weather has not been kind, certainly not what you hope August days to be. This has left me craving something comforting rather than the usual refreshing summer desserts. That said though, I still like to make use of what’s seasonal and I still […]

Cheesecake cake

Cheesecake cake

No, I didn’t stutter. I really did bake a cake, decide that it wasn’t ‘desserty’ enough and stuffed it with a layer of cheesecake. Sometimes I do not know when to stop! I made a classic Victoria sponge for this because I had some lovely […]

Lemon and basil hummus

Lemon and basil hummus

If there was aquafaba mousse last week then you may have guessed that there would be hummus this week!
This is a lovely fresh, zesty tasting version of hummus, which is absolutely perfect for summer picnics, barbeques or just plain old snacking. It’s also very quick to prepare so you can whip it up in a jiffy.

Ingredients
1 can chickpeas
small bunch of basil (including stalks)
2 tbsp olive oil
zest of one lemon
juice of half a lemon (more if you like)
seasalt and black pepper to taste

Roughly chop the basil and place all the ingredients into the bowl of a food processor. Blend together until you are happy with the texture and then adjust the taste to your preference by adding a little more lemon juice, salt or pepper. If the hummus is stiffer than you would like then add a splash of cold water and blend again.

Cherry chocolate mousse (vegan)

Cherry chocolate mousse (vegan)

Aquafaba (chickpea water) is magic stuff. It means that you can make rich, velvety chocolate mousse from the stuff you’d normally chuck away when you’re making a batch of hummus or some falafel. It also means that you don’t have to mess around with raw […]

Chocolate & raspberry pavlova

Chocolate & raspberry pavlova

Is there a better summer dessert than a pavlova? Crisp and chewy meringue topped with cool whipped cream and perfectly ripe, sweet berries – this one has the added richness of cocoa and a luxurious drizzle of chocolate. I love my meringue to be light […]

Strawberry gateaux

Strawberry gateaux

My friends allotment is awash with strawberries. Delicious plump, sweet, ruby-red berries – she could open a pick-your-own! She generously gave me so many (and some plants) that I had enough for this cake, the strawberry and mascarpone tart from a week or so ago and several jars of jam.
In the height of summer ripe strawberries are one of the loveliest things that you can eat, and of course you should have them with cream. This (slightly retro) gateaux shows them off perfectly with its layers of fluffy Genoese sponge and white chocolate cream.

Ingredients
Genoese sponge
3 eggs
100g sugar
100g plain flour
20g butter, melted
1 tsp almond extract
compote
250g strawberries
1 tbsp sugar
1/2 tbsp cornflour
filling
125g white chocolate
300ml cream

toasted flaked almonds & extra berries to decorate

Preheat your oven to 180°c and grease and line an 8 inch springform cake tin.
Whisk the eggs and sugar until they are pale yellow, thick and fluffy and the whisk leaves a trail in the mixture (ribbon stage). This should take a few minutes in a stand mixer. Sift in half of the flour and carefully fold it in, be gentle – you don’t want to lose any volume. Repeat with the other half of the flour. Drizzle the melted butter and almond extract around the edge of the mixing bowl and fold again. Pour the batter into the prepared tin and bake the sponge for 25 minutes. It should be well risen and golden when it’s done. Leave to cool on a wire rack.


Roughly chop the fruit and combine it with the sugar and cornflour in a small pan. Cook over a gentle heat for several minutes until you have a thick compote. Set aside to cool.
Melt the chocolate and leave to cool a little whilst you whip the cream to a soft peak. Gently whisk the cooled chocolate into this.
Carefully slice the sponge into three layers and place the bottom one on a serving plate. Spread a quarter of the chocolate cream over the sponge and then spoon on half of the compote. Repeat this layering with the second layer of sponge. Place the final layer of sponge on top and spread on half of the remaining cream, put the rest into a piping bag fitted with a round or star-shaped nozzle. Pipe this around the edge of the cake and pile some extra berries into the centre and sprinkle on some flaked almonds to decorate. Chill for an hour or two before serving.

I’ve also shared this recipe via the #bakingcrumbs linky run by joskitchenlarder.com and applytofaceblog.com

Banana rum raisin cake

Banana rum raisin cake

Is it bad that these days I only ever buy bananas with the intention of letting them get over-ripe in my fruit bowl and then turning them into various incarnations of vegan banana bread? I just love it, I don’t think that I would ever […]

Strawberry & mascarpone tart

Strawberry & mascarpone tart

To give you some idea of just how ridiculously easy it is to make this lovely summer tart, I prepared it with a two month old baby strapped to my chest! This is the kind of recipe that you can just sling together within a […]

Tahini frappe (vegan option)

Tahini frappe (vegan option)

Should summer ever find its way to the UK I think that this would be deliciously refreshing on a warm day. I would never buy something like this from a big coffee shop chain, partly because the town I live in is blessed with several amazing independent coffee shops and partly because I find the amount of sugar in them a bit scary. With this recipe though I can enjoy frappuccino deliciousness from my own kitchen. I love the combination of coffee and tahini and using plant milk makes it really creamy whilst the honey adds just a touch of sweetness.

Ingredients
serves 1
ice (small cubes blend more easily)
milk (I used oat, which was lovely and creamy)
50ml espresso
1 tsp tahini
1 tsp honey

Fill your glass with ice and top it up with milk before pouring it into a blender along with the coffee, tahini and honey. Blend until smooth and then pour back into your glass to serve.

Vegan rhubarb and ginger cake

Vegan rhubarb and ginger cake

I’m quickly learning that it’s entirely possible to make delicious cakes without having to use eggs or any dairy products. This flavourful cake is light and fluffy with a lovely soft texture, like a traditional ginger cake but it’s completely vegan, using dates and vegetable […]