A Cornish girl's food adventures

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Rhubarb & custard shortcakes

Rhubarb & custard shortcakes

I don’t actually think I can get enough of rhubarb. I bloomin’ love the stuff! The ancient plant in my garden is much happier this year than last year which means I have a small but steady supply of it too. This is a lovely […]

Chocolate, hazelnut & coriander shortbread

Chocolate, hazelnut & coriander shortbread

Since I changed the name of this blog I’ve been thinking about how it’s maybe a bit strange that there aren’t actually that many recipes on here that use coriander. It’s my name so I feel a little bit like it should be my trademark. […]

Coconut water margaritas

Coconut water margaritas

Allegedly it’s spring here in the UK. The weather has yet to get the memo. All too often it’s still cold and wet and grey. So obviously, with cinco de mayo coming up, I’m going to make myself a few of these and pretend that I’m somewhere warm and sunny!
These are a nice alternative to a traditional margarita, very refreshing and not quite as tart. As some people claim that coconut water is good for you then that must mean that this is a health drink too right…?

Ingredients
makes 1
juice of half a lime
125ml chilled coconut water
30ml tequilla (I use Patron Silver)
15ml simple syrup

Shake all the ingredients together with plenty of ice and then pour into the glass of your choice, with or without extra ice. Garnish with slices of lime and a salt rim if you like.

Rhubarb & custard cake

Rhubarb & custard cake

The upside of baking your own birthday cake is that you get to have exactly the cake you want. The downside of baking your own birthday cake is baking your own birthday cake! I don’t actually mind to be honest, the kitchen is my happy […]

Berry Basil Smoothie

Berry Basil Smoothie

Generally speaking I’m not too fussed about smoothies. I love fruit so eating it never feels like a chore and I also think that eating it rather than drinking it makes me feel more full (and therefore a lot less likely to reach for less […]

Miso Caramel Whip

Miso Caramel Whip

I’m a child of the eighties and as such I will always have a soft spot for Angel Delight, specifically butterscotch Angel Delight. I know it’s horribly artificial but it’s also delicious and sweet and fluffy (and easy to make). I’ve made it a little classier with this recipe and the addition of sweet white miso totally turns it into a sophisticated dessert.
This is the kind of dessert that can be made well ahead of time and the sauce can be kept in a jar in the fridge until you’re ready to use it.

Ingredients
serves 4
150g light soft brown sugar
50g butter
1 tbsp shiro miso paste
1 tsp vanilla extract
200ml whole milk
1 tbsp cornflour
300ml double cream

dark chocolate shavings and fudge pieces to garnish

Make the caramel sauce by melting the butter in large heavy based pan. Stir in the sugar and the miso paste and let it bubble for a minute or two. Add a tablespoon or two of milk to the cornflour and set aside. Stir the remaining milk into the caramel and then bring the mixture to boil. Reduce the heat a little but keep the caramel bubbling until it becomes a rich golden colour and thickens a little. Add the vanilla and cornflour and very carefully stir it in to leave the sauce thick and creamy. Remove the caramel from the heat and set aside to cool completely.

Whip the cream until it forms soft peaks, add the caramel and fold it in until it’s completely blended with the cream. Spoon or pipe into serving dishes or glasses and garnish with dark chocolate shavings and fudge pieces.

Everything scones

Everything scones

Maybe it’s this food blogging lark but my cupboards always seem to have packets of dried fruit, nuts and seeds in them with just a few spoonfuls left in each. Ordinarily I’d toss them into some granola but Mr C and I recently made a […]

Peanut butter millionaires shortbread

Peanut butter millionaires shortbread

Soft tender peanut butter shortbread topped with crunchy peanuts, rich caramel and smooth creamy chocolate. What’s not to love? I can pretty much guarantee that I will never turn down a piece of caramel shortbread when it’s on offer and these are certainly no exception. […]

Cardamom buns

Cardamom buns

I’m almost certain that homemade bread is good for the soul. The process of making the dough, the smell as it bakes and that first taste when it’s fresh from oven – it really does make me feel good. I love making a batch of something like this to indulge in over long weekend breakfasts.
I know that cardamom buns are a speciality in Sweden, particularly for fika (that’s a coffee break to you and I) but the only place I’ve ever actually tried one was in London so I’m not even going to pretend that these are in any way authentic. In fact they’re so in-authentic that I’ve adapted my recipe for coconut buns, which uses a tang zhong (roux) in the dough, but they are incredibly delicious! It’s the roux that makes these buns so deliciously soft and moist. Make it by simply combining 25g of bread flour with 100ml of water in a pan and cooking it until it becomes nice and thick. Leave it to cool before incorporating it into the dough mixture.

Ingredients

Makes 12

Dough
400g strong white bread flour
big pinch of salt
50g sugar
2 tsp instant yeast (1 sachet)
100g roux
70ml warm milk
70ml warm water
1 egg
40g butter (melted)
Filling
100g softened butter
100g sugar
25-30 green cardamom pods
1/2 tsp ground cinnamon

pearl sugar to finish (optional)

Sift the flour into a large mixing bowl and whisk in the salt, sugar and yeast. In a separate jug whisk together the melted butter, milk, water, egg and the cooled roux. Make a well in the centre of the flour and pour in the liquid mixture. Combine to form a soft dough and knead until it is smooth and springy. You can do this either by hand or with an electric mixer but to be honest the dough is so nice to work with that it’s very therapeutic to do it by hand.
Wash and dry the bowl to make it lovely and warm and then lightly oil it (use something flavourless.) Wipe a large piece of cling-film around the bowl to oil that too. Pop the dough into the bowl and loosely cover it with the cling-film and then leave it somewhere draught-free to rise until it has doubled in size, this should take about an hour.

Whilst the dough is doing its thing you can make the filling. Use a pestle and mortar to crack open the cardamom pods, remove the black seeds and discard the husks. Crush the seeds and coarsely grind them. Cream together the butter, sugar and spice to make a nice soft paste. Take the dough out of the bowl and pop it on a lightly floured surface. Give it a quick knead to knock some of the air out of it. Divide it into two even pieces. Roll each one out into a rectangle, about 14″x 10″. With the long edge facing you spread the filling over the lower half of each piece of dough before folding the top down to cover it. Press the edges to seal it and give it another quick roll. Cut each rectangle into six even pieces, slicing from top to bottom, then take each piece and cut it in half vertically stopping just short of the top so that the two strips remain joined. Twist the strips around each other and then into a knot, tucking the ends underneath. Place them on a lightly greased baking tray, spacing them well apart. I used two trays and put six on each. Lightly cover the buns and leave them to rise again for another hour.

Pre-heat your oven to 180°c. Once the buns have puffed up and risen, uncover them and brush them with a little milk before sprinkling on some pearled sugar (or Demerara) and bake them for 20-25 minutes, until they have a soft crust and are golden brown.

Bergamot & gin soak cake

Bergamot & gin soak cake

So you’ve heard of lemon drizzle cake right? Well soak cake is what happens when you make a little too much delicious drizzling syrup and don’t want to waste any of it! Seriously, this cake is literally drenched in deliciously fragrant, sweet, sticky syrup. Because […]