Cool, creamy coconut ice cream that you can whip up in few minutes, rippled with fragrant passion fruit sounds pretty good to me. This is an exotic dessert that you can keep stashed in the freezer for dreary days that need perking up. You can […]
I’ve been coveting my neighbours fig tree. It’s steadily ripening fruit keeps peeking over the fence and flirting with me! I’m always amazed when I see fig trees in the UK adorned with fruit. I always associate them with much warmer climates, like my friends […]
Lately the weather has not been kind, certainly not what you hope August days to be. This has left me craving something comforting rather than the usual refreshing summer desserts. That said though, I still like to make use of what’s seasonal and I still have cherries stashed in my freezer from last year when the little tree in my garden was so prolific. For a so-called food blogger though my fridge is often very poorly stocked (although recently I’ve come to put that down to the tiny sleep thief who has entered our lives, causing all sorts of disruptions!) So, when I wanted to make a berry cobbler I found myself a little short of the usual ingredients I had to improvise a little, substituting some cream cheese in the topping in place of butter. Happily it worked beautifully, creating a deliciously light, fluffy layer on top of my lovely jammy homegrown cherries and resulting in a pudding that was wonderful served with a large dollop of cream!
400g pitted cherries/berries
2 tbsp soft light brown sugar
1 tbsp cornflour
150g plain flour
1 tsp baking powder
pinch of salt
100g cream cheese
splash of milk
sprinkle of demerara sugar
Preheat your oven to 220°c and lightly grease a baking dish. Combine the fruit with the soft brown sugar and the cornflour in the dish and pop it in the oven whilst you prepare the topping. It should start to become thick and jammy.
To make the topping sift together the flour and baking powder into a mixing bowl before whisking in the salt and sugar. Beat in the cream cheese to leave you with a thick dough before adding a splash of milk to loosen the mixture a little to a dropping consistency.
Dollop this onto the cooked fruit and then sprinkle with a little demerara sugar to give the finished cobbler a crisp, crunchy topping. Bake for 20 minutes, by which time the topping should have risen and become fluffy underneath and golden and crisp on top. Serve warm with a dollop of cream of a scoop of ice cream.
Aquafaba (chickpea water) is magic stuff. It means that you can make rich, velvety chocolate mousse from the stuff you’d normally chuck away when you’re making a batch of hummus or some falafel. It also means that you don’t have to mess around with raw […]
Is there a better summer dessert than a pavlova? Crisp and chewy meringue topped with cool whipped cream and perfectly ripe, sweet berries – this one has the added richness of cocoa and a luxurious drizzle of chocolate.
I love my meringue to be light and crisp on the outside but nice and chewy in the middle so I always add a little cornflour and a drop of vinegar to help achieve this.
3 egg whites
1 tbsp cocoa powder
1 1/2 tsp cornflour
3/4 tsp balsamic vinegar
300ml double cream
250g fresh raspberries
25g chocolate (whatever you like – I prefer dark)
Preheat your oven to 130°c and line a large baking sheet with a silicone mat or some baking parchment. Place the egg whites in a spotlessly clean bowl and whisk until they hold a stiff peak. Add the sugar, a few tablespoons at a time and whisk again until the meringue is smooth and glossy. Sift over the cocoa powder and cornflour and add the vinegar. Whisk until it holds a stiff peak again. Dollop (or pipe if you’re feeling fancy) the meringue in a circle onto the prepared baking sheet, creating some nice spiky bits, and bake for 2 hours. Once baked turn off the oven and open the door a little but leave the meringue in there to cool and dry out for several more hours if possible.
Whip the cream and spread this over the centre of the cooled pavlova base. Arrange the raspberries on top. Melt the chocolate and then finish the pavlova by drizzling this all over it. Chill before serving.
To give you some idea of just how ridiculously easy it is to make this lovely summer tart, I prepared it with a two month old baby strapped to my chest! This is the kind of recipe that you can just sling together within a few minutes and it looks like you’ve been slaving away in the kitchen for hours to produce a decadent dessert. What could be better? This tart has a rich, flaky crust topped with a creamy cheesecake filling, sweet fresh strawberries and fragrant basil.
1 sheet of ready rolled puff pastry
2 tbsp sugar
few basil leaves
Preheat your oven to 220°c and grease or line a large baking sheet.
Unroll the pastry onto the baking sheet and use a sharp knife to score about one centimetre in from the edge all the way around.
Beat together the mascarpone and the sugar until nice and smooth. Lightly beat the egg and add most of this to the cheese mixture, keep bake just enough to brush around the edges of the tart. Beat the egg into the cheese mixture, ensure it is well combined. Spread this over the tart base, keeping within the scored lines. Slice the strawberries and spread these over the cheesecake topping. Brush the edges of the tart with the reserved beaten egg and sprinkle with a little sugar to give the crust a nice glaze and crunch.
Bake the tart for 20 minutes, until the topping has set and the pastry is golden-brown. Leave to cool before dusting with icing sugar and scattering on a little shredded basil and serving.
I’m quickly learning that it’s entirely possible to make delicious cakes without having to use eggs or any dairy products. This flavourful cake is light and fluffy with a lovely soft texture, like a traditional ginger cake but it’s completely vegan, using dates and vegetable […]