A Cornish girl's food adventures

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Creamy peppermint truffles

Creamy peppermint truffles

For me it’s the melting point of a truffle that makes it so delicious. There needs to be that soft, yielding luciousness when you bite into them. I once read that the reason this is so satisfying is because the melting point of chocolate is […]

Lime and coconut drizzle cake

Lime and coconut drizzle cake

For my birthday this year I thought that I would keep things simple and just make this lovely loaf cake, to be sliced and enjoyed with a cup of Earl Grey tea. Obviously being a drizzle cake it’s lovely and moist (sorry but there isn’t […]

Homemade ice magic

Homemade ice magic

Who else remembers ice magic (or am I showing my age there?) I think it’s also sometimes called magic shell, it’s basically a chocolate sauce, which you can flavour however you like, that solidifies to a hard, crisp shell when you pour it over cold ice cream.
This is kind of a cheat. It’s too simple to really count as a recipe! Just a couple of ingredients melted together. It’s as easy as that!
So if you’re inundated with Easter Eggs this weekend why not melt a couple down, indulge in an ice-cream treat and enjoy the sunny weather.

Ingredients
serves 6(ish)
200g chocolate (I like dark but use whatever you like)
3-4 tbsp flavourless oil (vegetable or coconut work well)
extract or flavouring of your choice (optional)

Simply melt everything together and stir well. Pour into a heatproof jar or bottle for storing. Warm a little before serving over your favourite ice cream so that it returns to a liquid consistency.

Peanut butter and chocolate energy bites

Peanut butter and chocolate energy bites

Sometimes your day needs a little pick-me-up but you don’t always want to rely on sugary snacks and chocolate bars (even if they are delicious). These are a really good alternative, quick and easy to make, full of fibre and pretty tasty to boot. I’m […]

Cherry and tonka bean layer cake

Cherry and tonka bean layer cake

The blossom is just starting to appear on my cherry tree and it reminded me that there was a little stash of last years fruit in my freezer. But what should I do with this treasure that I squirreled away? Make a delicious cake of […]

Tahini honey cheesecakes

Tahini honey cheesecakes

I love the flavour of tahini in both sweet and savoury dishes (halva makes me very happy!). It goes really well in these little baked cheesecakes, especially when combined with fragrant honey and rich cocoa. They have a lovely buttery, crunchy base and a rich, sweet, creamy topping. I like to make these baked cheesecakes as little individual desserts because it is a little quicker and easier to prepare.
There are some simple rules that you can follow to ensure dreamy, creamy baked cheesecake success. Make sure that all your ingredients are at room temperature before you start. Cook the cheesecakes in a bain-marie and finally cool them down slowly.
If you want to make a larger version of this then you’ll need to triple the ingredients and cook it for around 50 minutes in a well wrapped springform tin.

Ingredients
makes 6
base
60g crushed biscuits
1 tbsp cocoa powder
25g melted butter
topping
200g cream cheese
40g honey
1 egg
2 tbsp sour cream
2 tbsp tahini
grated chocolate to decorate

Pre-heat your oven to 170°c and line a six hole muffin tin with cupcake wrappers, silicone ones do the best job if you have some.
Combine the biscuit crumbs with the cocoa powder and melted butter for the base and mix well. Divide this evenly between the cupcake wrappers and press it down firmly. Pop this in the fridge whilst you make the topping mixture.
Beat together the cream cheese and honey until they are completely smooth before adding the egg. Make sure it is well blended before mixing in the sour cream and the tahini. Divide the mixture evenly over the prepared bases and give the muffin tin a little tap to level off the tops.
Place the muffin tin in a slightly larger tin filled with water to create a bain-marie and bake the cheesecakes for 30 minutes. They should still have a little wobble to them once the baking time is up. Turn off the oven and get rid of the bain-marie. Leave the cheesecakes in the oven with the door open a little bit until they have cooled to room temperature. After this you can put them in the fridge to chill and firm a little before serving topped with a little grated chocolate.

Asparagus soup with lemon & rosemary pangrattato

Asparagus soup with lemon & rosemary pangrattato

Asparagus season always seems like a welcome relief at the end of the grey winter months. In my current part of the world it’s kind of big deal too as it’s noted for growing some really fabulous quality asparagus. It’s just a shame that the […]

Chocolate and hazelnut flapjack bites

Chocolate and hazelnut flapjack bites

Who doesn’t love a good flapjack? Soft and chewy and gooey with all sorts of delicious treasures hidden amongst the sticky, syrup drenched oats. These are especially indulgent with their combination of hazelnuts and rich chocolate. You can use any chocolate you like but I […]

Souffle pancakes

Souffle pancakes

There are pancakes and then there are souffle pancakes! These aren’t the enormous Japanese style souffle pancakes (I’m not together enough in the mornings to make them) but they are gorgeously fluffy, pillow-like pancakes made by whipping the egg whites into a meringue before folding them into the rest of the batter. These can be either an extremely luxurious way to start your day or a deliciously indulgent dessert, served with your favourite toppings.

Ingredients
serves 2
2 eggs, separated
1 1/2 tbsp sugar
1/2 tsp cream of tartar
50g plain flour
1/2 tsp baking powder
2 tbsp milk
1/2 tsp vanilla paste

berries, whipped cream, maple syrup, icing sugar etc for serving

Separate the eggs, placing the whites in one mixing bowl and the yolks in another. Use an electric mixer to whip the whites to a stiff peak. Add the sugar and the cream of tartar and whip again until the peaks become glossy. Set aside.
Sift the flour and baking powder into the egg yolks and mix together. Beat in the milk and the vanilla paste to leave you with a very thick batter. Mix a spoonful of the meringue mixture into the batter to loosen it and then carefully fold in the remaining meringue.
Lightly oil a lidded non-stick frying pan and place it over a low heat. Add dollops of the pancake batter and spread them out a little. Pop the lid on the pan and cook the pancakes on one side for a minute of two before carefully flipping them over to repeat the process on the other side. They should be lightly golden when they are cooked but still soft and fluffy in the middle.
Serve with whichever toppings you choose.

Clotted cream shortbread

Clotted cream shortbread

It’s nearly St Piran’s Day, which means a day of fun and feasting in Cornwall. I always like to mark the occasion with some form of Cornish themed treat, after all we really do produce some amazing food down there. Previously I’ve made wonderfully fragrant […]