A Cornish girl's food adventures

Recent Posts

Coconut & passionfruit ice cream (no churn)

Coconut & passionfruit ice cream (no churn)

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 […]

Peach and strawberry jam

Peach and strawberry jam

It’s always nice to preserve some of the summer flavours for future days that perhaps aren’t so sunny and jam is a great way to use up a glut of fruit (or when you’ve found a special offer that you just couldn’t resist!) If I’m […]

Maple pecan shortbread

Maple pecan shortbread

Crumbly, buttery shortbread, rich with toasty pecan and maple flavours. Who doesn’t want that with their morning coffee? Did I mention that I’ve dipped them in chocolate for good measure? If these don’t perk up your day I’m not sure what will!

Ingredients
makes 20ish (depending on size)
50g pecans
30g cornflour
100g plain flour
1 tbsp sugar
pinch salt
115g cold butter
2 tbsp maple syrup
100g chocolate

Preheat your oven to 150°c and spread the pecans out on a baking sheet. Toast them in the oven for 10 minutes, turning halfway through. Allow them to cool a little before transferring them to a food processor. Pulse them until they have the texture of ground almonds.

Add the remaining ingredients apart from the maple syrup and blitz everything together until the mixture resembles breadcrumbs. With the food processor running, drizzle in the syrup to bring it all together to form a soft dough. You can also do this by hand by rubbing the butter into the dry ingredients and then stirring in the syrup. Wrap the dough in clingfilm and place it in the fridge for at least 30 minutes but you can leave it for as long as you need to.
Line the baking sheet with baking parchment or a silicone sheet. Roll the dough out between a couple of sheets of parchment until it is about 5mm thick. Stamp out your biscuits and arrange them on the prepared tray, spacing them apart a little. Bake them for around 20 minutes, until they are lightly golden and then leave them to cool on a wire rack.
Melt the chocolate,either in a double boiler or using short blasts in a microwave, and dip the underside of the biscuits into it. Create a pattern in the chocolate with fork and leave to set. Store in an air-tight container.

Fig, orange and cardamom tarts

Fig, orange and cardamom tarts

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 […]

Pea, mint and feta parcels

Pea, mint and feta parcels

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 […]

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 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!

Ingredients
400g pitted cherries/berries
2 tbsp soft light brown sugar
1 tbsp cornflour
topping
150g plain flour
1 tsp baking powder
pinch of salt
50g sugar
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.

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

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 […]

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 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!

Ingredients
serves 4
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.

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 […]