A Cornish girl's food adventures

Recent Posts

Minestrone Soup

Minestrone Soup

I absolutely adore this recipe, it’s wonderfully versatile and makes great use of whatever seasonal produce is available. You can switch the vegetables in and out depending on what you have, what’s in season and what you do (or don’t) like. For example I can’t […]

Christmas Cheesecake

Christmas Cheesecake

The big day may be over with for another a year but that doesn’t mean that we’re done with the feasting – as far as I’m concerned that doesn’t finish until the clock strikes January! This rich, creamy cheesecake is the perfect dessert for this […]

Gingerbread truffles

Gingerbread truffles

Spending the first few years of my life living in Germany has definitely had a big influence on the way I celebrate Christmas. Even the baubles hanging from my tree are the ones that I inherited/pinched from my mum which she bought when we lived there.
I always remember getting rumkugeln (German rum/cake truffles) in my stocking when I was younger and I’m still quite partial to them now. I’ve given my homemade version a little spicy twist by using ginger cake in the recipe. Shop bought is fine but it crumbles more easily if it’s a little stale. I used a few undecorated sponges from my gingerbread latte cupcake recipe.

Ingredients
makes about 20 two-bite truffles
150g ginger cake, crumbled to a fine crumb
100g dark chocolate
100ml double cream
pinch of salt
2 tbsp rum
2 tbsp apricot jam
chocolate sprinkles

Roughly chop the chocolate and place it in a mixing bowl with the salt. Gently heat the cream with rum and the jam so that it is quite hot but not boiling. Pour this over the chocolate and let it sit for several minutes to melt. Stir thoroughly to create a rich smooth ganache. Fold in the cake crumbs, ensuring that they are well incorporated into the mixture.
Place in the fridge to cool and set. Once the truffle mixture is firm, use a teaspoon to take scoops of the mixture and gently roll the truffles into bitesize balls before coating well in chocolate sprinkles. Place the finished truffles on a sheet of parchment or a silicone mat until you are ready to package them up for gifting.

Chocolate chestnut meringues

Chocolate chestnut meringues

Christmas is a time of year when those of us who love to cook (and eat) have the chance to show off a bit and create wonderfully indulgent and delicious dishes. It is also, unfortunately, a time of year when no-one really has an hour […]

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 nutty Gruyère paired with slightly tart, sweet cranberries and the crunch from the pecans is just delicious. I’ve added some wholemeal flour to the dough too, to add even more rich nutty flavour.
They’re very nice cold but absolutely delicious when eaten warm.

Ingredients
Makes approx 14 depending on size
150g plain flour
80g wholemeal flour
3 tsp baking powder
50g butter
100g Gruyère cheese, grated
80g dried cranberries
80g pecans, roughly chopped
1 egg
splash of milk

Pre-heat the oven to 220°c and place a large baking sheet in there to pre-heat.
Sift the flours together with the baking powder into a large bowl. Cut the butter into small chunks and rub into the flour with your fingertips until it resembles breadcrumbs. Add most of the cheese (keep some for the tops) and mix well so that it’s evenly distributed. Stir through the pecans and cranberries.
Lightly beat the egg and gradually incorporate this into the dry ingredients. You may find that you need to add a splash of milk to the mixture in order to get a nice soft ball of scone dough but it shouldn’t be sticky.
Gently pat the dough out on a lightly floured surface to about 1 inch thick and stamp out your scones using a cutter, being careful not to twist it. Carefully grease the hot tray or line it with a silicone mat and spread the scones out on it. Brush with a little more milk and sprinkle with the remaining cheese.
Bake the scones for 10-15 minutes, allow the cheese on top to bubble and brown a bit. Leave to cool a little and enjoy whilst warm, spread with butter.

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 […]

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. It’s got great texture and the rich creamy maple cream cheese frosting finishes it off beautifully. The recipe is really quick to throw together so you can have one of these baking in the oven in no time.

I’ve used oil rather than butter in this because at this end of the year it’s pretty much impossible to persuade butter to become room temperature in my kitchen, so oil makes for a nice easy shortcut!

Ingredients
cake
100ml vegetable oil
90g sugar
40g maple syrup, something with plenty of flavour
2 eggs
pinch of salt
150g plain flour
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp bicarbonate of soda
1 tsp baking powder
150g grated butternut squash
75g dried apricots, chopped
35g pistachios, roughly chopped
frosting
60g butter
120g full fat cream cheese
50g icing sugar
1 tbsp maple syrup

Pre-heat the oven to 180°c and grease and line a loaf tin. Beat together the oil, sugar, maple syrup and salt for a minute or two and then add the eggs. Beat until the mixture becomes a little foamy. Sift the flour, raising agents and spices into this mixture and then beat it again to leave you with a nice smooth batter. Briefly beat in the grated squash, chopped apricots and chopped pistachios before pouring the batter into the prepared tin. Bake the loaf for 50 minutes, covering the top with foil if it gets a little too brown.
Leave to cool in the tin for a few minutes and then turn it out onto a wire rack to cool completely.


Make the frosting by beating together the butter and cream cheese until they are well blended. Add the icing sugar and maple syrup and beat until you have a thick fluffy frosting. Spread this over the top of the cake and then pop it in the fridge to firm up a little before slicing.

“Baking
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 […]