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, […]
These are flavours which are just made to go together. They’re fragrant and exotic and generally a delicious combination. Cardamom is one of my favourite spices.
I do love a no-churn ice cream recipe too, they’re always so quick and easy to whip up (no pun intended). There’s usually a tub of some flavour or another stashed in my freezer in case of dessert ’emergencies’. And yes, a dessert emergency is totally a thing!
150g, drained tinned apricots (in juice not syrup)
1 tbsp honey
1/2-1 tsp ground cardamom (depending on your own taste but remember that the flavour will dull with freezing)
25g toasted shelled pistachios (roughly chopped)
300ml double cream
175g condensed milk
Blend the drained apricots and the honey to leave you with a smooth puree.
Whip together the cream, condensed milk and cardamom until the mixture holds soft peaks.
Fold the chopped pistachios into the cream and then gently ripple through the apricot puree. Transfer the ice cream to a freezer proof tub and freeze until solid.
This beauty is what I’m offering up for this years Burns Night pudding. I know cranachan is pretty much just trifle anyway but when I was recently asked for a trifle recipe this is what sprang to mind and it feels like a celebration of suitably Scottish ingredients.
It’s got a bit more substance to it than cranachan so be sure not to fill up on too many neeps and tatties, oh, and its got a bit of a kick to it too!
You can of course use shop bought sponge but if you do want to make your own (I did) then a simple victoria sponge made with just one egg works well. I like to decorate mine with a few mini meringues made from one of the spare egg whites from the custard but you could just use crushed bought meringues instead.
150ml double cream
350ml whole milk (if you’re in the States then just use 500ml half and half instead of the milk and cream)
3 tbsp sugar
3 egg yolks
300g frozen raspberries
2 tbsp honey
3 tbsp whisky
Plain sponge cake (enough to create a single layer in your serving bowl)
200ml double/heavy cream
1 tbsp honey
toasted flaked almonds and mini meringues (optional) to decorate
Split the vanilla pod in half lengthwise and put in a pan with the cream and milk (or half and half). Heat until quite warm but don’t let it boil.
Whisk together the egg yolks, sugar and cornflour for the custard until they are quite pale and fluffy.
Strain the warm half and half through a sieve into a jug and rinse out the pan. Scrape the seeds out of the vanilla and whisk into the egg and sugar mixture.
Whilst continuously whisking pour the warm milk mixture into the eggs in a slow steady stream. Return the custard to the pan and gently heat, stirring until it thickens. Set aside to cool.
Combine the sugar for the compote with 1/2 the raspberries and the whisky and cook until they become syrupy, stir in the rest of the fruit and pour into the base of your serving dish.
Cut the sponge into chunks and lay these on top of the warm fruit, letting them soak up the juice.
Pour the cooled custard over the sponge and put it in the fridge to firm up a bit.
Whip the cream with the honey and use this to top the trifle, finishing off with a few toasted flaked almonds.
I’ve never tried baking with spelt flour before but I’m very pleased with how these turned out. The proteins in spelt are (apparently) more water-soluble than those found in traditional wheat so it tends to produce lighter and more tender results, which makes it perfect […]
This is a not-too-sweet cake with a generous ‘meaty’ crumb. Perfect with a cup of espresso or Turkish coffee. It’s wonderfully dense and the tahini gives it a lovely slightly sticky texture, it sort of coats your mouth, a little like peanut butter does.
During my research for this recipe (I don’t always just wing-it you know) I read about a similar cake, made with tahini, which it is traditional to make during lent, so I guess I’ve timed this quite well.
Cocoa, honey and tahini go really well together and the flavours remind me of the place in Istanbul where Mr Colonial Cravings and I stayed on our honeymoon. They served the yummiest cocoa halva everyday for breakfast (I walked it off during our sight-seeing, I promise!)
Make sure you beat your tahini really well before you measure it to ensure that it has emulsified.
100g tahini paste
2 tbsp olive oil
100g plain flour
1 1/2 tsp baking powder
50g fine cornmeal
50g ground almonds
pinch of salt
1 tbsp cocoa powder
Preheat your oven to 180°c
and grease and line a cake tin.
Beat together the honey and tahini, it will probably become a little bit fudgy. Mix the oil into this.
Sift together the flour and baking powder and then beat this into the tahini mixture along with the salt, almonds and cornmeal. You should end up with a slightly doughy mixture once everything is combined. Add 100ml of the water to loosen the batter.
Mix the cocoa with the remaining 25ml of water. Divide the batter in two and then mix the cocoa paste into one half.
Add the two batters to the tin and marble them together. Shake the tin a bit to level off the cake. The batter will be quite thick and sticky so I find this easier than trying to smooth it off with a spatula.
Bake the cake for 30 minutes and allow to cool before serving.