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Caramelised Spanish toast — or "Torrijas caramelizadas" — is a heavenly Spanish dessert that's especially beloved during Easter but enjoyed year-round for its rich, indulgent flavour and custardy texture...
Our kids often ask for a cake or biscuit etc, but I’m very conscious of not letting them have too much sugar. Would you believe they still willingly hand their party bags in to me so I can decide which sweets they can have, rationed over as long as I can get away with! So...
Cherries are in peak season now. Huge shiny ripe ones at our local farmers market sell out in the first hours. This simple classic French dessert of fruit traditionally uses black cherries, baked in a light custard and served warm or cold. Perfect for summer.
Citrus fruits were used in cooking as early as the 13th century, especially in the courts and wealthy households of southern Europe. Lemon custards and tarts were...
Pastissets are a traditional biscuit, part of the rich culinary heritage of Menorca, one of Spain’s Balearic Islands just north of Mallorca. Similar to shortbread but with a coarser crumbly texture, they're especially popular around Christmas, Easter, and Saint's days.
Granola started in the 1860s when New York physician Dr James Jackson created a baked and crumbled dough he called Granula. Dr Kellogg later developed a similar product using wheat, oats and cornmeal, then after a legal spat he changed the name for his product to Granola...
Summer is coming and these fruit tarts are like a party in pastry form. Crisp, buttery crusts holding a silky custard filling, and all topped with a rainbow of fresh fruit. Whether served at a garden brunch or sneakily eaten...
Such is the power of advertising in my formative youth, that the words ‘Bakewell tart’ seem inextricably linked to Mr Kipling.
Trust me, this tastes nothing like it’s been living in a box on Tesco’s shelves these last months…
The Maldives is a long way to go to pick up a recipe, but wherever we are I'm always keen to discover what the locals are doing. The patisserie chef was kind enough to share this recipe that was part of the delicious breakfast offering.
