As the evenings are getting that bit darker and pumpkins have started appearing in the supermarket, it got me thinking about Halloween and trick-or-treating. I love jellies and sweets, but sometimes you have to wonder what actually goes into these colourful jems- emulsifiers, weird E numbers, and lots of other unpronouncables. So, I decided to make some of my own home-made jellies. At least that way I would know exactly what I am eating. Continue Reading…
This is the second time I made this particular cake, and I am always surprised how decadent and chocolaty it is. The ground almonds and Cointreau make this a very rich cake. One thin slice with a cup of coffee is perfect, which means this cake goes a long way. It is a great cake for entertaining or for birthday parties. It has such an intense flavour and you definitely don’t miss the flour at all. Continue Reading…
Now that the days are closing in and that last bit of sun is squinting through the trees, it’s time to get ready for some hearty soups and stews. But just before I get the big heavy pots and casserole dishes out, I thought I would make one last, light, and simple tomato tart. The tomatoes at the end of summer are always intensely sweet, as if they’ve soaked up every last drop of sunshine. Continue Reading…
Plums are at their very best right now, juicy and bursting with flavour. My Dad has a plum tree in his garden with a small crop of plums this year. Trouble is, they were all very high up in the top branches. The other problem is that the wasps had gotten to most of them before we had. Undeterred, we got a ladder and poking stick (an old brush handle) and salvaged a few delicious organic plums from the very top. Continue Reading…
This is one man of a Manhattan with home-made brandied cherries. It looks and tastes deliciously sophisticated. I love cherries, but I hate those sickly sweet red ones, that they give you in cheap cocktails. They just taste of sugar and have a really weird texture. I sometimes wonder if they’re even cherries… So for this recipe, I decided to soak some fresh cherries in brandy, cinnamon, and orange zest to create the most fantastic cocktail cherry. Continue Reading…
Photo courtesy of Bon Appetit
People often ask me how I get inspired to create my recipes. Well some of my inspiration comes from weird and wacky places like kids toys, movies or events, but more often, it comes from eating out. I prefer to dine in restaurants that are noted for their creative food rather than places with the same blah menus. As many food bloggers will agree, why go out when everything on the menu you could easily make yourself. Continue Reading…
