Rhubarb and Custard Trifles
I am back home in Ireland at the moment, where it has been unseasonably cold and snowy. Despite the bad weather, there is still some hardy rhubarb growing in the garden surviving against all the odds. More …
cream
Lemon Posset
Sometimes, there really is not enough hours in the day. I often find it hard to make time to make dessert. Right now, I have only two more sleeps until I go to Seattle. I still seem to have quiet a lot of things to do, and am short on both time and cooking equipment! I’m really looking forward to having all my kitcheny bits back. This lemon posset was a dream to make, requiring only four ingredients and no special tools. More …
Pavlova
How do you like your eggs is a pretty common question, but how do you like your Pavlova is an equally interesting question. Some people like them crunchy on the outside and chewy in the middle. Other people like them brittle and crisp all the way through. I like mine with a marshmallow soft centre and a delicate crispy crust. I think your answer will strongly depend on the type of Pavlova you ate when growing up. More …
Happy Birthday S’tasty
Today marks my 75th post on the blog and also S’tasty’s very 1st Birthday. It’s hard to believe that a whole year of writing, cooking and creating has passed by so quickly. Through writing the blog, I’ve met a whole host of new people and have discovered some other amazing food blogs at home and beyond. The Irish Food Bloggers Association have arranged lots of great events and linked together a whole community of enthusiastic food bloggers from all over the country. When I first started my blog….my traffic consisted of me and the OH. Then it increased to three (me, the OH and my Dad). Next a few other family members started checking in and one day I had a whole 20 visitors! Then with the help of Erno Rubik, Rusty Blazenhoff @Laughing Squid and Vidya Rao @Today.com my audience began to suddenly increase. For the amateur food blogger – it doesn’t pay, so it really helps when your efforts are at least seen and appreciated. More …
Mary Berry’s Tarte Au Citron
There’s something about Mary Berry. She’s the kind of cook that stands the test of time and produces recipes that can always be relied on. My mother’s favourite cookbook at home was the old Hamlyn cookbook and Mary Berry was one of the books contributing authors. Mary’s recipes were the ones we always used, her tarts, cakes and pies were always the crispest, the lightest and the tastiest. On the inside cover of the old Hamlyn cookbook there is a black and white photo of Mary as a young cook, she was quite a stunner in her day and still looks great. Mary’s career continues to thrive and her talent and charisma have wowed a whole new generation of bakers on the Great British Bake off. Mary Berry is somewhat of a baking icon and the kind of person you’d love to share a cup of tea and a slice of cake with. More …