Healthier Lemon Tart

My 2016 entry for the Eurovision party was this lower fat lemon tart on BBC Good Food, or tarte au citron seeing as I was bringing a French themed morsel to the party table. It uses low fat creme fraiche instead of cream but none of the party guests could tell it was a healthier take on the tart. I employed the services of Burford Brown eggs as I love the bright colour of their yolks and hope it produced a punchier looking dessert. I also increased the amount of pastry as in many of the comments people said they struggled to line the tart tin although I think my pastry could have been a little thinner.

 

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Salted Butterscotch Popcorn Cheesecake

This salted butterscotch popcorn cheesecake from Rosie Birkett’s book A Lot On Her Plate must be the showstopper dessert of 2015. I have long wanted to try the recipe and last week whilst recovering from surgery finally gave it a whirl in a pre Christmas trial run. I will definitely be making this for the Christmas night buffet as its a very simple no bake cheesecake but it looks and tastes amazing.

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Mini Coffee & Walnut Cakes

Lakeland recently had a sale on their bakeware and after what feels like years of lusting after their mini sandwich tin I could finally justify the purchase with 40% off its usual price. As my workmate was leaving last week I had to christen the tins with her favourite coffee and walnut cake!

As it was the first time using the new tin, I stuck religiously to the recipe on the Lakeland website as I wasn’t sure of the correct quantities to perfectly fill the tins.

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Apple & Blackberry Crumble

My late summer foraging gained me over a kilo of blackberries that are slowly being depleted from their freezer home as crumble and porridge season begins. I like my crumble with tart fruit to counter the sweet and crunchy oaty topping but feel free to add more sugar to taste if you prefer it sweeter. The blackberries can be swapped for raspberries or frozen summer berries.

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Cherry Clafoutis

So finally summer has come to London with 3 weekends in a row of lovely sunny weather, everyone is making the most of it as we don’t know how long it will last. Cherries are one of my favourite summer fruits and my local food market has them in abundance at the moment. Big dark juicy Turkish cherries that I felt should be used for something other than munching on at work.

Having always wanted to make cherry clafoutis, now seemed like a good a time as any to try it. Using Nigel Slater’s recipe as a starting point, I wanted mine more at the egg custard end of the spectrum rather than pancake batter puddingy end so reduced the flour content. With the addition of ground almonds it gained an almost fruity bread and butter pudding quality which wasn’t unwelcome but I may try it without next time for comparison.

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Irish Cream Tiramisu

I can see a theme developing with alcoholic desserts……Tiramisu is a big hit with my family but none of us had ever made it before. Baileys is also rather popular so when my aunt and cousin came for dinner recently I thought Nigella Lawson’s Irish Cream Tiramisu would probably be well received. It was really easy to make and one of those great desserts you make the day before serving so this is definitely on my Christmas menu for 2013! This recipe contains raw egg so use the freshest eggs possible.

Baileys Irish Cream Tiramisu Nigella

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Baked Egg Custard

A highly under rated pudding. Yes it lacks wow factor but it is extremely comforting on a cold and wet weekend. Luckily I am over run with eggs on this ridiculously cold and wet May weekend.

This recipe was taken from the April 2005 edition of Waitrose Food Illustrated in a piece entitled Flossie’s Country Cooking and has been the only Baked Custard recipe I have used since. Such a simple recipe yet until April 2005 I found them tricky to cook so that the pale creamy custard stayed silky smooth and invariably ended up with tiny pockets of syrup where the mixture had bubbled in the oven. By using a bain marie (hot water bath) to cook the custard, the cooking is more controlled and I think produces the perfect custard. My only deviation from the original recipe was to add a little vanilla extract. It’s not very sweet so some may want to increase the amount of sugar slightly.

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