A Cornish girl's food adventures

Recent Posts

Gingerbread granola

Gingerbread granola

I might have mentioned this before but my family doesn’t eat Christmas dinner (we have it on Christmas Eve instead) but we do enjoy a Christmas day brunch before the present opening begins. And this is the perfect recipe to kick off the big day. […]

Gruyere, pecan & cranberry scones

Gruyere, pecan & cranberry scones

Something about the onset of the cold grey weather makes me want to eat cheese. ALL THE TIME! Toasty, golden, melted cheese is my favourite and these scones, warm from the oven, fit the bill perfectly. They have a lovely combination of flavours. The rich […]

Pear, chocolate and ginger plait

Pear, chocolate and ginger plait

Quick, delicious and impressive. Are there three better words to describe a dessert recipe? I don’t think there are. This recipe is so easy, you don’t even really have to weigh anything (doesn’t that sound good?).
Buttery, crispy, flaky pastry wrapped around a filling of sweet pear, rich chocolate and warming ginger – this is just delicious at this time of year. And it really is so quick to make, it’s a perfect last-minute pudding but it look fancy enough to show off to your dinner guests. I really can’t recommend this recipe enough!

You can use dark or milk chocolate for this – I prefer dark though.

Ingredients
serves 6
375g ready-made, ready rolled puff pastry
500g pears (about 5-6)
75g chocolate, roughly chopped
2 tbsp crystallised ginger, finely chopped
2 tbsp sugar
2 tbsp cornflour
egg wash
Demerara sugar

Pre-heat your oven to 220°c and line a baking tray with baking parchment.
Peel, core and chop the pears into bitesize chunks. Combine this with the roughly chopped chocolate, ginger, 2 tablespoons of sugar and the cornflour in a mixing bowl.
Un-roll the pastry and pile the filling mixture along the centre of it. With the short edge of the pastry facing you, make cuts along each of the long edges, about a third of the way in, at approximately a 45° angle upwards. Cut out and discard the corner sections.


Fold the top and bottom ends over the filling and brush them with the egg wash. Wrap the edge pieces over the filling, alternating them and bushing with egg wash as you go to ensure that they stick, creating a plaited effect.
Give the whole thing a final glaze with the egg wash and sprinkle it with a little Demerara sugar to give a crunchy finish. Bake the plait for 30-35 minutes, until the pastry has puffed up, covering with a piece of foil if it starts to get a little too brown on the edges. Serve warm with a dollop of clotted cream.

Parsnip, celeriac and apple soup

Parsnip, celeriac and apple soup

Thick, rich and velvety, this is the perfect winter soup! It might sound like an odd combination of flavours but it really works. The sweet, earthy parsnip and the slightly peppery celeriac, the tangy apple and the warming horseradish, it’s all just wonderful together. Like […]

Squash & apricot loaf

Squash & apricot loaf

What better Autumn teatime treat could there be than a slice of sweetly spiced loaf cake baked with butternut squash and sweet dried apricots? This cake is deliciously moist (sorry, I don’t have another word for it!) and a little like a fruitier carrot cake. […]

Lime, coconut & ginger shortbread

Lime, coconut & ginger shortbread

As far as I’m concerned shortbread of any description is pretty irresistible but this recipe is especially so.
These biscuits are buttery and crumbly with the luxurious touch of rich dark chocolate. The combination of tender coconut, warming crystallised ginger and zingy lime is just delicious and works fabulously in biscuit form.
These are a perfect treat to brighten up an Autumn day!

Ingredients
makes 18-20 (depending on size)
115g butter, room temperature
50g sugar
pinch of salt
zest of 1 lime
120g plain flour
20g cornflour
30g semolina
40g desicated coconut
25g crystalised ginger, finely chopped

dark chocolate to decorate (about 50g should do it)
extra coconut

Cream together the butter, sugar, salt and lime zest until they are quite soft and fluffy. Whisk together the dry ingredients to ensure that they are well blended and then mix them into the butter mixture together with the finely chopped ginger. Using your hands if you find it easier bring everything together to form a nice soft dough.
Roll the dough into a sausage shape, about 4cm in diameter, and wrap securely in clingflim. Place in the fridge to chill for 15-20 minutes.
Pre-heat your oven to 150°c and line a large baking sheet with a baking parchment or a silicone mat. Slice the dough into rounds, about half a centimetre thick and spread them out on the baking sheet. Bake the shortbread for 20-25 minutes until it is just starting to turn golden brown at the edges. Leave to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Melt the chocolate and pour it into a shallow dish. Place the extra coconut in another shallow dish and dip the edges into the chocolate, followed by the coconut. Leave to set. Store in an airtight container for as long as you can resist eating them!

Toffee apple profiteroles

Toffee apple profiteroles

Like apple pie? Then you’re going to love these. Light, crisp choux pastry with a buttery spiced topping filled with sweet apple cream served with a rich sticky toffee sauce. I like to think of them as apple pie version 2.0, for when you want […]

Comfort food round-up

Comfort food round-up

Hey everyone! I’m sorry that there wasn’t a post last week but I was swanning around Sicily and Malta indulging in all kinds of Mediterranean deliciousness. It turns out there is no limit to the amount aubergine pasta I can eat! Anyway, we’ve returned to […]

Fairing lime creams

Fairing lime creams

Who would have thought that you could improve on a fairing? Well it turns out that you can! And all it takes is some creamy, tangy lime frosting. These will give some serious oomph to your morning tea break!

If you’re not familiar with them fairings are a deliciously spiced biscuit from my home county of Cornwall (we have all the best things down there!) They’re crisp on the outside, a little chewy in the middle and rich with brown sugar, golden syrup, cinnamon and ginger. The flavours go perfectly with the zesty lime in the rich creamy filling.

Ingredients
Makes approx 18
biscuits
175g plain flour
50g soft light brown sugar
50g white sugar
1/2 tsp bicarbonate of soda
1 tsp baking powder
2 tsp ground ginger
1/2 tsp ground all spice
1/2 tsp ground cinnamon
100g butter
2 tbsp golden syrup
1 tsp lemon juice
filling
20g sugar
1/2 tbsp plain flour
20g cornflour
1 tbsp lime juice
50ml milk
50g butter
zest of half a lime

Pre-heat your oven to 180°c.
Sift the flour and spices with the raising agents. Add the sugars and use a whisk to combine it all. Use a small pan to gently melt together the butter, syrup and lemon juice. Don’t let it get too hot, you don’t want to burn the sugar. Carefully pour this into the dry ingredients and mix together with a wooden spoon, resulting in a nice soft warm dough.
Pull off small chunks of dough and gently roll them into little nuggets, placing them onto a lined baking sheet. Remember you’ll need an even number as these are sandwich biscuits. Make sure that they are spaced apart a little to allow for spreading. Squish each one a little with a knife, don’t worry if the edges crack.
Bake for 10 minutes, by which time they should be golden brown and your kitchen should smell pretty glorious. Leave to cool on the tray for a few minutes before transferring to a wire rack to cool and firm up a little.

Whilst the biscuits bake and cool you can make the filling. Combine everything but the butter and lime zest in a small pan, making sure that there are no lumps. It’s a good idea to stir the milk in last to ensure that the lime juice doesn’t make it curdle. Gently heat the mixture whilst stirring until it turns into a very thick paste. Leave to cool completely.
Put the cooled paste it a mixing bowl and using an electric mixer, beat it until it starts to become a little fluffy. Add the butter, a few pieces at a time, with the mixer running, until you have a rich thick, creamy buttercream. Finally, mix in the lime zest. Use the buttercream to sandwich the fairing biscuits together. Store in and airtight container.

Sweet chili jam

Sweet chili jam

Last weeks high winds seem to have brought down most of the remaining apples from the tree in my garden, at least the ones that our resident squirrel hasn’t already nibbled. He’s very picky and won’t touch them once they’ve hit the ground! This is […]