It’s bloody hot isn’t it? I know us Brits are terrible moaners when it comes to the weather but I think it’s because we’re always given extremes right next to each other. We don’t know what to expect. Plus we do love a good moan.
I have two lovely things for you. One is this excellent recipe for halva jelly by Sumayya Usmani from Mountain Berries and Desert Spice (published by Frances Lincoln, an imprint of The Quarto Group). The other thing I have is a copy of this delightful book to giveaway. For details on how to get your mitts on the book scroll to the bottom of the post. READ MORE
PuddingsComments Off on Rhubarb and ginger crumble
I’ve decided I need to post more recipes. Usually I try for one a week. That seems a fair amount what with work, 3 kids, the house, browsing Instagram stories. You know, the usual list of must do activities. The thing is though that I do make an awful lot more than I actually post, like this rhubarb and ginger crumble. And some of these recipes are lost forever for lack of scribbling them down. So think of this as a semi promise of a February resolution to post more recipes, be they quick and easy dishes or even slightly more tricky stuff. READ MORE
I’m not going to pretend for a moment that this cherry clafoutis is the same as the classic version. (You can find a good recipe here or here). Sometimes though, a version of a recipe, a sort of nod to it, is just about fine. And if cherry clafoutis is what you are craving and you just don’t have a huge amount of time or energy, then this is the recipe for you. READ MORE
More, PuddingsComments Off on White chocolate and lemon mousse
The boys are off for their annual holiday this week without us. I am both excited (yes, for them, but also at the prospect of having time to paint the stairs, sleep in and, well, drink Aperol spritz and the like) and worried about missing them. READ MORE
PuddingsComments Off on Baked Cheesecake Bramley Apples
Almost everyone I’ve spoken to about baked Bramley apples smiles, sighs and looks all misty eyed. They recount childhood memories of melt in the mouth stuffed Bramleys served sometimes plain, or with cream, maybe ice-cream or even custard.
It’s not surprising. The British grown Bramley has been the best apple to cook with for over 200 years; it’s higher malic acid content and lower sugar levels produce a stronger tangier tasting apple after cooking, with a melt in the mouth moist texture. READ MORE
The sheer alchemy of applying heat to ingredients never ceases to amaze me. Take apples for example. Raw apples are tart and bright and crisp and loud. Cooked apples are soft and slow and quiet. You could secretly eat cooked apples without anyone knowing. Raw apples are too shouty for that. READ MORE
Lawrence here again. I’m 16 months now and slowly getting to the point where I can leave this living hell of routine, removal from the bath, vegetables, limited treats, car journeys over 3 minutes and shoes. I have a message for all you baby/toddler hybrids out there about keeping your mother/father/adult ‘in charge’ on their toes. READ MORE
I’m a mum of 3 boys, a cookbook writer and also a finalist on the 2011 Great British Bake Off.
I’ve decided to record the recipes I use, partly to save them somewhere and partly in case someone else might like to use them...
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