A Cornish girl's food adventures

Recent Posts

Sweet potato & miso soup

Sweet potato & miso soup

I eat gallons of soup during the winter months. Seriously, I get through vats of the stuff. It’s so quick and easy, especially creamy blended soups, you can have yourself a warming veg packed meal ready within 30 minutes or so from start to finish. […]

Blood orange magic pudding

Blood orange magic pudding

I love the fact that citrus fruit are at their peak during the most miserable part of the year. It’s so wonderful to be able to enjoy something so bright and zingy and fresh amidst all the heavy winter food. Citrus fruit are like a […]

The best darned frosting in the world!

The best darned frosting in the world!

I’m a bit funny about frosting, I find it can be a bit hit or miss. All too often it’s too sweet and sugary or it can be grainy rather than silky smooth, or worst of all it can become crusty with a hard sugar shell forming around a squishy middle.
Swiss meringue buttercream is wonderful and avoids all of these pitfalls but it does take rather a lot of time and effort, not to mention egg whites!

This recipe is my new favourite. It solves all of my frosting issues in one. It’s rich and silky, without even a hint of graininess and it isn’t overly sweet. It also feels seriously luxurious in spite of the fact that it requires less butter than some other frosting recipes. It really is an all round winner!

I baked up half the quantity of the sponge from my chocolate caramel fudge cake to pipe this on, let’s face it if you’re making the best chocolate frosting ever then you want to serve it with equally amazing cake!

Ingredients
makes enough to frost 6-8 cupcakes but multiplies easily
100g sugar
15g plain flour
1 tbsp cornflour
1/2 tbsp cocoa powder
100ml milk
50g dark chocolate
100g butter, room temperature

Place the sugar, flour, cornflour and cocoa powder in a small saucepan and whisk together to combine. Stir in the milk and then set the pan over a low heat. Gently heat the mixture, stirring continuously, until it starts to bubble and forms a very thick custard. Set aside to cool completely.
Melt the chocolate and let this cool too.
Put the custard mixture in a bowl and beat it with an electric mixer until it become a little more pale in colour. Beat in the melted chocolate and then follow this with the butter, adding a little at a time until it is all incorporated and you have a light, thick, fluffy frosting which is perfect for piping.

Plum & cinnamon cobbler

Plum & cinnamon cobbler

Yeah! You did it! You made it through January. I don’t know about you but my January was 178 days long and I’m pretty sure that it rained every day. But it’s February now which means that it won’t be long before we can start […]

Vegan haggis

Vegan haggis

Every year Mr C convinces me to cook Burns Night supper for him, playing on his Scottish heritage. I’m always very happy to do so on the proviso that we have a veggie-friendly haggis. With only two of us, cooking a haggis each would seem […]

Vegetarian Sausage Rolls

Vegetarian Sausage Rolls

Sausage rolls are such a classically British snack. I was always quite surprised that they weren’t more popular in the States given how much they love pork but I guess their sausages aren’t quite the same as a good old British banger.
Back in the far mists of time, when I used to eat meat, I was always quite partial to a sausage roll, although if I’m honest I was always far more in it for the pastry than the pork. This veggie version is spot-on as far as I’m concerned. Crisp, flaky pastry filled with a soft flavourful filling, they’re delicious hot or cold.

Ingredients
Makes 16
320g ready-made, ready rolled puff pastry
1 red pepper, roasted and skinned
1/2 onion
1 can of chickpeas
100g feta
1 tbsp tomato puree
1 tsp mixed dried herbs
salt and pepper to taste
1 egg
butter or oil for frying
sesame seeds (optional)

Pre-heat your oven to 200°c and line a large baking sheet with baking parchment or a silicone mat.
Dice the onion and fry it in a little oil or butter until it is soft and just starting to colour. Roughly chop the red pepper and crumble the feta. Lightly beat the egg. Put everything except the pastry (obviously), one tablespoon of the egg and the sesame seeds in the bowl of a food processor. Whizz it all together until you have something that resembles a thick chunky hummus that holds its shape.


Unroll the pastry and place it with the long edge towards you. Cut the pastry horizontally to leave you with two even sized pieces. Divide the filling mixture into two portions and place each in a line down the centre of each piece of pastry. Brush one of the long edges of each piece of pastry with a little of the remaining beaten egg and carefully fold the dough over to cover the filling. Push down the edge to seal the sausage rolls, if you want to crimp the edge for decoration my top tip is to roll a fluted pastry cutter along the edge.
Brush the sausage rolls with the remaining beaten egg and sprinkle them with a few sesame seeds. Cut each roll into eight even sized pieces and transfer them to the prepared baking tray. Bake them 25 minutes until they are gorgeously golden and the pastry is crisp.

Porcini, Chestnut & Mushroom Pate

Porcini, Chestnut & Mushroom Pate

My mum had a special birthday on New Years Eve. I’m not going to tell you how old she was but it was the kind of birthday that you make a fuss over. Having a a birthday on New Year’s Eve isn’t as great as […]

Chocolate and peanut butter banana bread (vegan)

Chocolate and peanut butter banana bread (vegan)

I’m totally converted to vegan banana bread, I always get better results from it than from my more traditional recipe and I’m really not sure that I can tell the difference as far as the flavour is concerned. That’s especially true of this recipe, which […]

Seasons Greetings (and eatings)!

Seasons Greetings (and eatings)!

Hello lovely readers! I hope you have all been enjoying the Christmas festivities and have indulging in all sorts of delicious treats with your friends and families.

I’m sorry that I don’t have a new recipe for you today but Mr Colonial Cravings and myself have been busy working on some exciting new changes for this blog (including a new name!) So in the meantime I’d like to wish you a very happy New Year and say thank you for all the support that you’ve given Colonial Cravings.

Watch this space and I’ll keep you posted (and have some new recipes soon – promise!) Xx

Cranberry clementine panna cotta

Cranberry clementine panna cotta

This is such a classic Christmas combination. Tart cranberries and sweet fragrant orange combined with all the luxury and indulgence we deserve at this time of year. Panna cotta is also a fantastic dessert for the festive season, when we’re all so busy and could […]