After producing a grand total of three apples last year the tree in my garden is positively groaning with fruit this year. I’m going to be making a lot of pies and crumbles! To start with though I thought that I would take advantage of […]
In our house we always try to make weekend breakfasts a little bit special. I think that it stems from years and years of working in retail and never really being able to spend the weekend together.
I often try to make something a little bit more exciting than just a rushed bowl of shredded wheat. Something which can be shared and savoured – even if it does take a little more effort to prepare.
This Dutch baby (yes, it is a weird name) is the perfect dish to indulge in together. It’s essentially a sweet Yorkshire pudding made from a rich, fluffy batter and sweet ripe stone fruit. Ideal for this time of year.
6 ripe, sweet apricots
1/2 tsp almond extract
2 tbsp oil
honey, greek yoghurt and chopped pistachios to serve
Pre-heat your oven to 220°c. Halve the apricots and remove the stones. Pour the oil into an oven-proof frying pan or tart tartin tin and arrange the fruit to cover the bottom it. Put it in the oven so the fruit starts to cook and the oil gets really, really hot.
Put the flour into a large mixing bowl and make a well in the centre. In a separate bowl or jug whisk together the eggs, milk and almond extract. Pour this into the flour and gradually whisk it all together to leave you with a thick smooth batter.
Once the fruit and oil are smoking-hot carefully remove the tin from the oven and pour in the batter. Bake the Dutch baby for 20 minutes, until it is golden and puffed up like a Yorkshire pudding.
Drizzle with honey and scatter over the chopped pistachios before serving with a dollop of thick creamy Greek yoghurt.
Hey, can you guys promise me something? Promise me you’ll never buy a key lime pie (unless maybe if you’re actually in the Florida Keys).
This recipe makes the most delicious key lime pie and it’s ludicrously quick and easy. On a warm summers day the last think you want is to be tied to a hot oven for hours on end in order to produce a scrumptious dessert. Let science so the hard work for you with the chemical reaction magic that makes this so good! The filling is gloriously thick and creamy with just the right balance of sweet and tangy.
I’ve used golden kiwis in this because as you might have spotted from my social media I recently got my hands on a five kilo box, but also because the acid in the green ones tend to make my mouth a bit sore. Golden kiwis are also a little sweeter.
200g digestive biscuits
400g (1 tin) condensed milk
175ml double cream
pinch of salt
3 limes, juice and zest
1 lemon, juice only (you should have a total of about 120ml of juice)
100ml whipped cream
100g sliced strawberries
2-3 peeled and sliced kiwi fruit
Pre-heat your oven to 180°c and grease a loose bottomed tart tin.
Crush the biscuits to a fairly fine crumb and melt the butter. Combine these two and then press them firmly into the base and sides of the tin. Bake for 5 minutes and then set aside.
Pour the condensed milk and 175 ml of cream into a mixing bowl and whisk until they are well blended. Stir in the lime zest and salt.
Whisk in the lemon and lime juice and keep stirring until the filling mixture become thick and creamy. Pour this into the prepared base and smooth off the top. Bake for 10 minutes, the heat just encourages the reaction which thickens the filling.
Once the pie is baked leave it to cool to room temperature and then pop it in the fridge to chill completely. When the pie has chilled carefully remove it from the tin and decorate the top with the cream and fruit.
Happy summer solstice everyone! It’s the longest day of the year for those of us in the Northern Hemisphere, which means more hours of daylight (and hopefully sunshine) and as far as I’m concerned that’s cause for celebration. One year (a really, really long time […]