Monthly Archives: February 2014

Neapolitan Brownie

Neapolitan Brownie

This is an idea I’d been toying with for a while but was only recently able to bring into a baked (and chilled) product. Neapolitan being such a traditional ice cream flavour combo but something I thought would work so much better in another form.  So here it is… Click here for the recipe

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Cardamon Madeleines

Cardamon Madeleines B

I love how well cardamon goes with white chocolate; it’s another of those cross-over ingredients that works in both sweet and savoury (along with lemon and my beloved ginger). Cardamon is very pungent so I’ve given a range for the amount to use in this recipe. If you want more of a subtle flavour then use 5 pods, and if you want more of a hit use 8.
Click here for the recipe


Caraway Scones

Caraway Scones B

I find the flavour of caraway unique, with a lovely perfume – but not a perfume you’d wear! It works wonderfully in breads, to lift them from simple and standard to airy and aromatic. These little scones are the perfect weekend morning snack or why not serve as part of a brunch!

Click here for the recipe


Grapefruit Drizzle Cake

Grapefruit Drizzle Cake A

This is an intense drizzle cake. I say intense because it is incredibly moist from both the ground almonds in the sponge but also (and more obviously) the deluge of grapefruit juice that gives it its name. It serves very well as dessert, with a dollop of natural yoghurt to accompany it on a small plate with a dessert fork!
Click here for the recipe