These sumptuous raw chocolate truffles do not have the name bliss balls for nothing. Try one of these and you’ll wonder why you’ve ever bothered with conventional truffles. Well maybe I exaggerate a little, but only just.
This recipe for squash chilli chard feta pasties makes for perfect autumnal comfort food. It a vegetarian take on a traditional Cornish pasty filled with colourful seasonal veg and a bit of spice to keep out the chill. The pastry is really easy to prepare and makes them a joy to put together.
Some say Autumn starts here in the Northern Hemisphere on 1 September, some say the 22nd. Either way the apple season has started and to me that means one of my favourite times of year with morning mists, clear warm days and cold nights – if we’re lucky. The first few apples have been gathered from my mother’s garden and honey apple cardamom mini bundt cakes were calling.
Why, I’m now wondering, have I never made Black Forest gateau before? It’s a fabulous bake; not only is it very tasty but it’s also relatively simple to make.
I’d not heard of The Dumpling Sisters until their newly published book passed my way recently. This endearing name for Amy and Julie Zhang highlights their passion for dumplings. It’s a lovely book with recipes for easy homemade Chinese food, but it’s heavily meat orientated, so not really one for me. However, there were a couple of baking recipes in the back which drew my attention and their sweet and salty walnut cookies were one of them.
I’m often asked for my rose syrup recipe and although it’s on the blog, it’s hidden in a summer cocktail post, so is hard to find. As it’s such a glorious concoction and summer is the best season to make and use it, time for its very own moment in the spotlight, methinks.
Yesterday, I made the most delicious dessert I’ve ever eaten. Well that may be a slight exaggeration, but this raspberry syllabub with Chardonnay vanilla biscuits was up there with the best. It was cool and creamy, but warming at the same time with bursts of intense summery tartness and accompanied by crisp vanilla biscuits with fruity tones. And it was all thanks to Lindeman’s.
As some of you may have gathered by now, I’m in thrall to my Froothie high speed blender. It gets used virtually every day and makes a wonderful job of finely blending the most unlikely of ingredients and making them silky smooth. Have a look at my nettle smoothie if you don’t believe me.
Well I know it’s very hard to make brownies healthy, but I have done my best to make these brownies with cashew nut butter as healthy as possible whilst still retaining their essential sweet fudgy brownieness. I used coconut oil and cashew nut butter instead of butter and rapadura instead of sugar. And to top it off, my flour of choice was freekah. Freekah, Rapadura? Read on.