Recipes from a passionate cook & foodie
In the cold months of winter or when I am in need of good old British comfort food when I am feeling a little low there is nothing more wonderful than a sponge pudding. One of my personal favorites is Glayva Orange Pudding, a creation of my mothers who runs Puddy Blog. 3½ oz unrefined golden caster sugar 3½ oz unsalted butter, room temperature 3½ oz self raising flour 2 large eggs 1 blood orange, finely grated zest 1 tsp (or amount to taste) Glayva whisky liqueur (or Grand … [Read more...]
There are some occasions, most especially during cold winters, when only a good line-your-ribs style pudding will do. This one, I admit, is a little bit of a cheats version - the sauce being little more than dulce de leche warmed through. Not traditional, but really wonderful just the same (its also baked) Pudding 175 grams dates (not sugared), stoned and chopped 1 dessert spoon (2 tsp) bicarbonate of soda Boiling water 90 grams unsalted butter 175 grams light muscovado sugar 2 large … [Read more...]
Some months ago my mother began the creation of a recipe which was to become her very own chocolate dessert yorkshire puddings - a pudding, I might add, I have subsequently named Satan´s own dessert. It is made now with Green & Blacks Organic Milk cooking chocolate and cocoa - and it is absolutely delightful. Its deliciously naughty. The current recipe is below, but be warned, this recipe is still being worked on as we have yet to create the PERFECT Yorkshire Pudding as yet. But, fear not, … [Read more...]
I received a wonderful Christmas recipe in my inbox today which I just had to share with you. I´ve not had chance to try it out yet but it promises to be a real treat. Followers of the blog will recall that Fred Ponnavoy is the genius who presented the Festive Hot Chocolate a short while ago. Sexy French accent and an expert with chocolate - is this not every girls dream? I personally find the whole package irrestible... But, back to the pudding, I adored the Hot Chocolate and have tried it out … [Read more...]
Every now and again you receive an idea for a recipe which really stands out from the crowd. I received this recipe for a Trifle with a twist in my inbox a short while ago and was instantly entranced! It has a wonderful zesty jelly at its base, topped with a beautiful light almond sponge and then topped with layers of fresh berries, homemade custard and a rich mascarpone cream. Stunning! For a written breakdown of the recipe please visit www.persildishwash.co.uk The recipe for Eric … [Read more...]
We are rapidly approaching the second fig season in Spain and, as such, I was absolutely thrilled to receive this recipe in my inbox yesterday for publication on this site - Thomasina Miers’ figs caramelized with lavender honey (an Italian favourite). In the following video, Masterchef winner Thomasina Miers has taken inspiration from her own travels to create this Italian dessert favourite of Figs Caramelized with Lavender Honey. The recipe is featured in the HomeAway online Travel … [Read more...]
Now the summer is here and in full swing quite often we turn to delicious creamy ice creams to help survive the heat. Although chocolate ice cream will always be my summer comfort food of choice one of my other indulgences is a good homemade berry ice cream. I recently encountered this recipe which is slightly unusual for its use of Carnation Milk. The advantage of using Carnation Light is you do not have to constantly return to the freezer to keep mixing in a bid to prevent ice crystals … [Read more...]
Of all the desserts in the world I have tried during the course of my lifetime I have not met any which has surpassed Rhubarb Crumble. Its not particularly fancy but it is so good, most especially when served with my Ginger Ice Cream which lightens the dish perfectly. So, technically, not in season Rhubarb can be pre-prepared and frozen extremely well - ready to be dragged out for those evening suppers when you have someone stopping over in need of a little comfort and TLC. For the Rhubarb … [Read more...]
One of the famous courses from Talbot´s and Russell`s very own table. You have no idea the pain I have had to go through to work up a recipe (aside from the sorbet previously posted) to get something of the right intensity and colour. If you cant, well, cheat... The recipe I finally went with was a Sour Cherry Sorbet Ingredients 16 ounces of frozen sour cherries 1 1/2 cup sugar 1 cup water Juice of 1 lemon First make up a simple syrup using the sugar and water. Boil Sugar and … [Read more...]
This cake is absolutely superb and I say this having just sampled a piece. It uses a large quantity of olive oil in place of dairy and, although some of my friends were sceptical of a cake featuring Olive Oil, not one of them was disapointed with the results. Yes, the olive oil is strongly in evidence if you sample the batter, but do not concern yourself - the taste will be delightful. As an added twist I utilised Boyajian Lemon Oil from Boyajian in place of Lemon Juice in the one I used … [Read more...]