No-Churn Salted Caramel & Bourbon Ice Cream

I hadn’t intended to blog this but Nigella’s no-churn salted caramel and bourbon ice cream got such a rapturous reception at my bbq last week my guests made me promise to post it. This now gives away what little effort went into the dessert but we could all do with more simple recipes that impress so I’m gladly sharing this!

nigella salted caramel and bourbon ice cream

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Mojito Ice Cream

Inspired by Nigella’s No Churn Margarita Ice Cream I set about making a rum based alternative as tequila seems to affect me much as I imagine drinking drain cleaner would. For this mojito ice cream, I reduced the amount of cream to 300ml and made it up to 500ml with 200ml whole milk to make it lower fat and used my ice cream maker but if you don’t have an ice cream maker, omit the milk and use 500ml double cream then whip all the ingredients together before freezing overnight as Nigella suggests. I chill the ice cream maker bowl for at least 48 hours before churning.

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Grilled Peaches with Greek Yogurt and Honey

Thanks to the wonders of scheduled posts, I am currently hopefully sunning myself in Galician Spain. So I thought I would leave you with something I knocked up after raiding the fridge and cupboards to make the most of the delicious Spanish doughnut peaches I bought shortly before my trip with a little influence from my last holiday to Cyprus. You could easily substitute the doughnut peaches for any similar soft fruit and add a sprinkle of granola for a truly summery breakfast.

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Hazelnut Shortbread with Nectarines

Long time followers will know I am in my element at the moment as it’s nectarine season. I also love nutty shortbread…. and cream….. and although I have been making this hazelnut shortbread for years, I had never followed the recipe suggestion of serving them sandwiched with cream and sliced nectarine. This recipe was torn from an August 2008 issue of Asda magazine and I have to say it’s a pretty good combo!

I have failed to ever find ground hazelnuts at the supermarket so make your own by preheating the oven to 180c or gas mark 4, tip the 150g hazelnuts onto a baking tray and bake for 10 minutes. Allow to cool for a few minutes then rub the papery skins off with kitchen towel. Any stubborn nuts can be baked for another 5 minutes until the skin comes off when rubbed. Once cool, finely chop or whizz in a blender/nut mill until you have a breadcrumb like consitancy with a few nutty pieces to give some crunch to your shortbread.

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Sticky Toffee Pudding

Apologies for the lack of posts so far this year, my mum has been extremely unwell since Christmas and I’m not sure when I will be posting regularly again as I am still in Cornwall.

To tide you all over until normal service is resumed, here is the Sticky Toffee Pudding recipe I was saving for the end of January when everyone’s resolve had waned due to the cold and wet weather.

I absolutely love this recipe and once again the BBC Good Food website is the source of this fabulous dessert. I often make this when people are coming over in winter as the puddings and sauce can be made the day before and reheated when ready to serve. Below you will see I used rectangular 200ml ‘mini loaf’ cake pans as I don’t have proper pudding moulds so I have included the quantities and timing for different sized tins.

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Chocolate and Mulled Cider Cake

As soon as I spotted this recipe for chocolate and mulled cider cake by Will Torrent in the December issue of Jamie Magazine, I knew I was going to have to give it a try. It would make a great alternative to christmas pudding and has the wow factor in both looks and taste. It keeps well for several days in an air tight container. Most supermarkets sell mulled cider or make your own by heating apple cider in a saucepan with a mulling spice sachet or star anise, cloves, a cinnamon stick and a squeeze of orange.

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Bonfire Night Gingerbread Cupcakes with Lemon Icing

I struggle to get used to the shorter days at the best of times but now that the blog is up and running I’m having to be super organised to get things cooked/baked during daylight hours so I can photograph them in natural light. I really was spoilt over the summer and miss not being able to shoot my week day dinners so be warned there will probably be a lot of baked goods appearing over the winter months!

With Bonfire Night almost upon us, I thought I would share my favourite gingerbread recipe which was torn from an issue of Waitrose Food Illustrated many moons ago. These gingerbread cupcakes with lemon icing are light and airy rather than dense and sticky and so quick to make. They would also be great around Christmas time.

For non British readers, Bonfire Night is also known as Fireworks’ Night or Guy Fawkes’ Night. It’s a British tradition dating back to the Gunpowder Plot of 1605, when Catholic conspirator Guy Fawkes tried to blow up the Houses of Parliament and King James I.

The anniversary of Fawkes’ arrest on 5 November is celebrated each year with fireworks and bonfires.

Bonfire night gingerbread cupcakes

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