Rum, Rum…Rum Baba’s
Buttery and sweet with a kick of Rum, Baba's pack a punch when it comes to flavour. It is believed they were invented in the 18th century by Polish pastry chef Nicolas Storer. The original cakes were made with sweet fortified wine and it was only a century later that this was replaced by Rum.
Storer's bakery can still be found in Paris , and is one of the oldest pàtisserie's in the city. The rum baba's are still made there today. However if Paris is out of your reach , try give them ...
Dessert tonight ? Ile Flottantes of course…
Ile Flottantes, floating islands of poached meringues on a "sea" of creamy crème anglaise adorned with a crunchy almond topping, what more could you ask for ? A dessert that has stood the test of time and needs very little adornment, no changes and definitely no modern twist. Go ahead give them a try, this is how:
For the crème anglaise:
1 Vanilla pod
400 ml full cream milk
100 ml whipping cream
5 large egg yolks
80g caster sugar
Into a medium sauce pan place the milk and ...
Think Torte….Chocolate Torte
At your next dinner party try something dark, decadent and sinfully delicious, try my Chocolate Torte. Good quality dark chocolate will ensure that you have a winner.
"Justteddy" Chocolate Torte:
200g dark chocolate, cut into pieces
150g butter, softened
100g caster sugar
5 extra large eggs, separated
1 teaspoon vanilla extract
100g ground almonds
1/2 cup smooth apricot jam, warmed
150g dark chocolate, cut into pieces
What makes the perfect Croissant?
It was after reading an article on Croissants in my local Sunday newspaper that I was left a little confused but non the less intrigued about what classified the perfect Croissant. The question the article asked was; what constituted the ultimate Croissant? According to the journalist the ultimate Croissant was layered but not overly crispy that it would crumble once broken. This left me doubting. I gathered my cornucopia of cookbooks and began my own research into this fascinating bake.
Nummoora…a slice of Middle Eastern heaven
Sticky, sweet and totally delicious...I give you Nummoora. A mixture of semolina, milk and butter, shaped into diamonds, crowned with blanched almonds, baked until golden, then smothered in homemade rose scented syrup. The slices can be served with coffee as a petit four or with good vanilla ice cream as a dessert, either way this Middle Eastern traybake will impress.
The sugar syrup needs to be prepared beforehand and chilled. It is best to chill the syrup overnight, allowing the rose ...
Yorkshire Puddings…not as tricky as you think!
Roast on the menu? Why not take your next Sunday lunch to a new level by trying out my easy Yorkshire Pudding recipe. The trick is to get the batter smooth, your oven piping hot and the butter smoking.
250 ml flour
pinch of salt
4 large eggs
50 g butter , diced into 12 cubes
Preheat oven to 220c.
Sift together flour and salt, add milk and eggs, mix to form a silky smooth batter. Grease a twelve hole muffin pan and place a ...
Mother’s Day Scones
Need a Mother's Day breakfast idea ? Why not try my delicious scone recipe for a quick treat and spoil that special lady in your life.
500 ml self rising flour, sifted
1 teaspoon baking powder
pinch of salt
50 ml sugar
100g cold unsalted butter, cut into small cubes
250 ml milk
egg wash to glaze
Preheat oven to 200C.
In a mixing bowl add flour, baking powder, salt and sugar, mix well until combined.
How to make Man’oush’e
The smell of Man'oush'e bi za'tar will transport you straight to the Middle East. Satisfying and tasty it is truly a classic. In Lebanon tiny bakeries across the country sell this disc of dough pressed flat and baked with a topping of wild thyme "Zaatar" , sumac, olive oil and sesame seeds. Inexpensive and delicious it remains a staple for breakfast, lunch or as part of meze on the supper table.
My simple recipe will have you whipping up loaves of steaming hot Man'oush'e anytime of the ...
Feeling French: Part 3
What can be better than a mouth watering French tart? The answer is simple, two French tarts of course! In this edition you will find the recipes for two French tarts using one basic short crust pastry.
Basic Short Crust Pastry
170g Flour, sifted
100g Cold butter, diced into small cubes
25g icing sugar, sifted
1 egg yolk
1 tablespoon cold water
In the bowl of a food processor place the sifted flour and icing sugar , pulse for a few seconds to combine. Add the cold butter ...
Feeling French: Part 2
Choux Pastry or Pâte à Choux as the French say is the topic of today. This twice cooked pastry (once on the stove and then in the oven) is a thick paste that rises twice, thanks to the high egg content. Once baked we are left with a hollow, airy centre just waiting to be filled with a savoury or sweet filling. Choux Pastry forms the base of many French delights and today we will create three mouth watering bakes using one Choux dough.
We start with with a basic Choux dough: