I’m totally converted to vegan banana bread, I always get better results from it than from my more traditional recipe and I’m really not sure that I can tell the difference as far as the flavour is concerned. That’s especially true of this recipe, which […]
This is such a classic Christmas combination. Tart cranberries and sweet fragrant orange combined with all the luxury and indulgence we deserve at this time of year. Panna cotta is also a fantastic dessert for the festive season, when we’re all so busy and could […]
If you follow me on twitter or instagram I hope you’ve been enjoying my recipe advent calendar and have been getting lots of lovely festive foodie ideas!
Seeing as it’s Christmas soon I thought I’d treat you to an extra post this week, you’re worth it.
Remember back in the summer when I was gifted a huge bag of cherries? Well, the ones that didn’t get turned into jam got turned into sour cherry gin. This is such a simple recipe but can be turned into a really special homemade gift or you can use it to wow guests at your festive get togethers. You’ll need to give the gin a couple of weeks to infuse but the actual recipe only takes a few moments.
350ml gin (anything will do)
150g pitted cherries (preferably a sour variety)
Put the cherries, sugar and water in a large pan and heat gently until it is just warm, the sugar has dissolved and the fruit has released some of its juice. Stir in the gin and then transfer the whole lot to a sterilised mason jar. Seal and then store in a cool, dark, dry place for a couple of weeks.
After the fruit and gin has infused you simply need to strain out the cherries and pour the gin into a pretty sterilised bottle ready for gifting or looking fancy on your drinks trolly!
Cherry gin sour
Ingredients (makes 2)
70ml of cherry gin
juice of half a lemon
1 egg white
pinch of nutmeg
Add the gin, lemon juice and egg white to a cocktail shaker and shake vigorously for 30 seconds. Add the ice and shake again for about one minute. Strain into two glasses and allow the foam to settle on the surface. Sprinkle with a touch of ground nutmeg and maybe something blingy if you feel like it.
If anyone can think of a catchier name for this then I would love to hear it. It is a bit of a mouthful, no pun intended. I’ve met quite a few Americans who find the fact that we Brits often refer to dessert as […]
You just can’t go wrong with a Chelsea bun. Soft enriched dough crammed full of rich, sweet fillings and covered in finger-licking sticky glaze. Always a winner! I love these warm for wintry breakfasts or with a cup of piping hot tea on a chilly […]
When I was younger I would generally end up dodging breakfast, much to my mothers frustration I should imagine. I always felt that the extra 15 minutes in bed was far more preferable!
I’m quite different now and get positively excited about the first meal of the day. Who wouldn’t get excited about the prospect of a stack of fluffy coconut and raspberry pancakes. Yeah, that bowl of corn flakes doesn’t look too great now does it?
1 tbsp melted butter
220g plain flour
1/2 tbsp baking powder
1 tsp bicarbonate of soda
30g desiccated coconut
1 tbsp sugar
Whisk together all of the dry ingredients in a large mixing bowl. In a jug blend the buttermilk, eggs and melted butter. Make a well in the centre of the dry ingredients and pour in about half of the wet mixture. Use a whisk to stir it into the dry mixture until you have a thick smooth batter. Add the remaining wet ingredients and mix it again to thin out the batter.
Lightly grease a large frying pan and place it over a low to moderate heat. Drop spoonfuls of the batter into the pan, allowing them room to spread and place a few raspberries into each one. Cook until bubbles appear on the surface and the bottoms are golden and then carefully flip the pancakes over to cook the other side. Serve immediately with a smear of butter and a drizzle of maple syrup.
I’ve made this a few times now and it always gets a really warm welcome at the table. It’s what autumn puddings should be, rich and warming and packed with flavourful spices. The sponge is wonderfully light with a gloriously sticky crust, the pears are […]
Oops! Somehow another madeleine recipe has made it onto this blog… These are like my perfect Anglo-French treat. The floral earl grey tea goes really well with the sharp sweet raspberries and the little sponges have a wonderful melt-in-the-mouth texture. There may have been an […]
I think this post might be my biggest tribute to my Grandmas baking yet. She was a pretty decent cook, although she mostly stuck to the ‘meat and two veg’ type recipes of her era, but my goodness was she a good baker.
This was especially true when it came to pastry. It was always faultless, whether it was sweet or savoury and always perfectly flaky and melt in the mouth.
If she was making pastry then my brother and I would loiter in her kitchen, waiting for the off-cuts to turn into little pasties filled with her homemade jam. The hardest part of making these is waiting for them to cool when they come out of the oven so that you don’t burn your mouth on the bubbling hot jam.
300g plain flour
1/4 nutmeg (grated)
2 tbsp brandy (optional – you can just use water if you prefer)
splash of ice-cold water
150g (ish) cherry jam
75g (ish) mascarpone
egg wash and a little extra sugar to finish
To make the pastry sift the flour and gently rub the cold butter into it until you have a breadcrumb-like mixture. Whisk in the sugar. Slowly add the brandy and enough water to bring this all together to form a ball of dough. You can do all this in a food processor if you prefer. Wrap the dough in cling film and let it rest in the fridge for 20 minutes before pre-heating the oven to 180°c.
Lightly dust your work surface with flour and roll out the dough so that it’s a couple of millimetres thick. Using a small plate or saucer as a guide, cut out discs from the dough, re-rolling as necessary. Add a small dollop of jam and a little blob of mascarpone to the centre of each disc. Try to resist the urge to be too greedy with the amount of filling, it will undoubtedly bubble out so you don’t really want more than a teaspoon in there. Brush the edge of the dough with beaten egg, fold the pastry over the filling and firmly press down the edges. Crimp the edge or simply press around it with a fork.
Brush each little pasty with egg wash and sprinkle them with a little sugar. Arrange on a greased baking tray and bake for about 30 minutes until they’re beautifully golden. Leave them to cool a little before enjoying.
When I was little a battle would be waged every summer in our garden between my mum and the resident blackbirds over who was going to get to the blackcurrants first once they reached peak ripeness. On the occasions when my mum won the war […]