Cool, creamy coconut ice cream that you can whip up in few minutes, rippled with fragrant passion fruit sounds pretty good to me. This is an exotic dessert that you can keep stashed in the freezer for dreary days that need perking up. You can […]
I’ve been coveting my neighbours fig tree. It’s steadily ripening fruit keeps peeking over the fence and flirting with me! I’m always amazed when I see fig trees in the UK adorned with fruit. I always associate them with much warmer climates, like my friends […]
Whether you’re planning picnics or already thinking about packed lunches these are your new best friend. Crispy little filo parcels stuffed with sweet peas, creamy, salty feta and fresh mint – they’re absolutely delicious and very easy to make. You can fold the parcels into […]
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 have cherries stashed in my freezer from last year when the little tree in my garden was so prolific. For a so-called food blogger though my fridge is often very poorly stocked (although recently I’ve come to put that down to the tiny sleep thief who has entered our lives, causing all sorts of disruptions!) So, when I wanted to make a berry cobbler I found myself a little short of the usual ingredients I had to improvise a little, substituting some cream cheese in the topping in place of butter. Happily it worked beautifully, creating a deliciously light, fluffy layer on top of my lovely jammy homegrown cherries and resulting in a pudding that was wonderful served with a large dollop of cream!
400g pitted cherries/berries
2 tbsp soft light brown sugar
1 tbsp cornflour
150g plain flour
1 tsp baking powder
pinch of salt
100g cream cheese
splash of milk
sprinkle of demerara sugar
Preheat your oven to 220°c and lightly grease a baking dish. Combine the fruit with the soft brown sugar and the cornflour in the dish and pop it in the oven whilst you prepare the topping. It should start to become thick and jammy.
To make the topping sift together the flour and baking powder into a mixing bowl before whisking in the salt and sugar. Beat in the cream cheese to leave you with a thick dough before adding a splash of milk to loosen the mixture a little to a dropping consistency.
Dollop this onto the cooked fruit and then sprinkle with a little demerara sugar to give the finished cobbler a crisp, crunchy topping. Bake for 20 minutes, by which time the topping should have risen and become fluffy underneath and golden and crisp on top. Serve warm with a dollop of cream of a scoop of ice cream.
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 […]
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 egg, which I know some people are a bit wary of and, depending on your recipe you don’t need to worry about what to do with leftover egg yolks.
This couldn’t be easier and of course, you can’t go wrong the combination of chocolate and cherry – it’s a winner every time!
150g pitted cherries
2 tbsp sugar
1 tbsp cornflour
100g dark chocolate
170ml aquafaba (from a can of chickpeas)
cocoa nibs to decorate (optional)
Combine the cherries with the sugar and cornflour in a small pan. Gently heat the fruit until you have a thick jammy compote. Spoon into the base of your serving dishes and set aside to cool.
Melt the chocolate, either using a double boiler or by using short bursts in the microwave and set this aside to cool too.
Pour the aquafaba into the bowl of a stand mixer and whip on full speed until it holds a firm peak, this will take quite a lot longer than egg whites would so be patient. Stir a large dollop of this into the cooled chocolate to lighten it before very carefully folding in the rest. Be as gentle as possible to minimise any loss of air. Divide the mousse evenly over the compote on the serving dishes and chill for several hours to set. Sprinkle with a few cocoa nibs before serving.