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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.
If you're looking for decorative dish for Easter then this is an easy recipe and fun to do with the kids. The boys used the excess for decorations so we had a farmyard of furry chicks all round the kitchen.
The salon is decked out in Easter decorations now, so I thought it would be seasonal to have some fun with a most loved brownie recipe. Kids will want to help but you'll need to keep an eye on the sweets...
These are the last months of plentiful blood oranges which go to make this recipe such a mouth-watering treat.
The fruit has crimson or blood coloured flesh which comes from the anthocyanins, a family of polyphenols. The red colour comes when the fruit develops with low overnight temperatures as in the Mediterranean winters, so peak season is February to April.
A short trip away from sweet this week with a moreish egg muffin. Michael is my normally obedient taster but wasn't responsive when I gently proffered one at him. "Taste this." I said. "I'm not in the mood for savoury and I've just brushed my teeth."
What have the Welsh ever done for us? Well, apparently muffins originated in Wales sometime in the 11th century and are now just about everywhere having been popularised by the Americans in the 19th century. You needn't go to the high street, as you can make a beautiful light fluffy version for yourself. Try this.
Fluffy and fresh. These light vanilla flavoured sponges melt in the mouth while the zesty curd gives a tangy hit, soothed by the marscapone. Ten minutes prep, and twenty minutes to bake, then a quick compilation once they cool down. Try them.
Beginners in origami will like this one. Hamantaschen or hamantash, are triangular pocket-filled pastries associated with the Jewish holiday of Purim. The pastry texture can range between biscuit and cake but I prefer a more biscuity quality.