All posts filed under: Baking

A Recipe Masterclass with Jude’s Ice Cream

A couple of weeks ago I was invited to a ‘recipe masterclass’ with Jude’s Ice Cream at the gorgeous Modern Pantry in Clerkenwell. I’d tried out Jude’s Gin & Tonic Ice Cream last summer and just loved it – I mean, what more could you ask for?! They’ve since expanded their range and they now have a vast repertoire, including, now let me take a deep breath, because there’s quite a lot… Scoops: blood orange sorbet, brown butter, chocolate, coffee, crème fraiche, ginger spice, honeycomb, lemon sorbet, mango sorbet, milk, mint choc chip, pistachio, raspberry ripple, raspberry sorbet, rum and raisin, strawberry, vanilla. Tubs: Ginger Spice, Salted Caramel, Strawberry Tease, Truly Chocolate, Very Vanilla and the brand new Brown Butter Pecan! But what I think is important to note is that while there are lots of flavours, each one is still of an extremely high quality – their 25+ Great Taste Award gold medals don’t lie! It’s without a doubt the best ice cream I’ve ever tried. To me, most of the other big ice cream brands …

Blood Orange & Rhubarb Crumble

One of my favourite desserts to make is crumble – it’s so easy yet delicious, and I’ll happily tuck into it all year round, it’s such a heart-warming, comforting dish! Last Easter I made a rhubarb crumble, so this Easter I thought I’d step it up a notch by adding blood orange. Here’s the recipe (it serves around 6 people – depending on appetite!) Ingredients 800g rhubarb, chopped into small chunks 3 blood oranges, peeled and divided into segments (remove as much of the pith as possible) 1/2 blood orange for juice 200g white caster sugar Dash of port (optional) For the crumble topping 350g self-raising flour 200g butter (soft/room temperature) 100g caster sugar 1/2 blood orange for zest Method Pre-heat the oven to 200c/180c fan. Heat the rhubarb and half of the sugar in a pan on a low heat. Stir and make sure the sugar doesn’t caramelise. Add a dash of port for extra flavour if you have some. Once the rhubarb feels soft and slightly melted, pour into an oven proof dish …

Icing Easter ‘Biskies’ at Cutter & Squidge, Soho

Last week I discovered the ‘biskie’.  You run the risk of sounding like a toddler trying to pronounce ‘biscuit’ when saying it, but this is actually a delicious hybrid of biscuit, cake and cookie, filled  with light buttercream! It’s the brainchild of sisters Annabel and Emily Lui who started out selling them at Partidge’s food market in 2013 under the name ‘Cutter and Squidge’, and after successful commissions for Selfridges and Harrods, ending up taking full time residence at a shop/cafe in the heart of Soho. I was invited to a biskie masterclass at Cutter and Squidge, and for some reason I thought we would actually be baking biskies, but in fact we we trying (yum!) and icing them (fun!). It makes sense – I can’t imagine they’re going to be giving up their recipe for someone to copy and time soon. Because they’re really good! I was led downstairs to the very cute ‘secret garden,’ filled with vines, hanging fruits and flowers, designed by Callum Lumsden. We started off trying some ‘mini’ biskies’ in a …

Easter Cupcakes with Lavolio & Bake With Maria

One of my favourite companies I’ve come across since starting this blog is ‘Bake With Maria’, a wonderful baking school based in North West London. You may have read my posts about their chocolate event and baking with rye class. And recently, they introduced me to another lovely company called Lavolio, a boutique confectionery company. Their products are handmade by Artisans with real fruit, nuts and spices, and they’re 100% vegetarian and gluten-free. Each sweet can take up to five days to make. You can watch a video about the production process here: Lavolio Artisan Production from lavolioboutiqueconfectionery on Vimeo. Lavolio were kind enough to send me some of their Nutty Easter Eggs. Inside each white egg is one of three chocolate flavours – Extra Dark Chocolate, Hazelnut Gianduia Chocolate, and White Amaretto Chocolate. And Bake With Maria provided a cupcake recipe to put them to good use (probably a good thing, otherwise I could easily have eaten the whole box!) Ingredients: • 125g self raising flour (you can use gluten free flour here) • 125g …

Cheese & Chorizo Pie for British Pie Week

I made this pie last Summer but just hadn’t got around to posting it. British Pie Week seemed like the perfect opportunity to get it up on the blog. Sure, chorizo isn’t the most ‘British’ ingredient, but a good cheddar certainly is! Cheese & Chorizo Pie INGREDIENTS For the pastry 500g plain flour 150g unsalted butter (chopped into small cubes) 150ml tap water 1 free-range egg (yolk only) 1 free-range egg (yolk and whites, beaten) 1 tsp salt 2 tsp baking powder For the filling 150g chorizo (chopped into small pieces) 1 large onion, finely sliced 100ml/4oz double cream 250g cheddar cheese (grated) 1 tsp paprika 1 tsp cayenne pepper 1 tbsp plain flour (to coat the onion) A few drops of tabasco sauce Salt and pepper (to taste) METHOD Mix together the flour, butter, baking powder and salt in a bowl for the pastry (you can do this with a blender, but I prefer to do it by hand) until it has a breadcrumb-like consistency. Add the egg yolk, followed by the water, in …

Baileys Cocktails and Puds!

For as long as I can remember, Baileys has always been a staple in our household. I remember when it first started to get ‘big’ in the 90’s and my Mum bought a sneaky bottle for herself one Christmas, but was quite put out when all of our visiting family members and friends took a fancy to it too, and the bottle was soon depleted! Over New Year, I was kindly sent a very awesome hamper from the team at Baileys with ingredients and items to create some rather epic Baileys-based cocktails and puddings! They have a hub of loads of different recipes here – I tried out the following: Baileys Flat White Martini Ingredients 50ml Baileys Original Irish Cream 25ml Smirnoff Vodka 25ml Espresso Ice cubes Coffee beans (to garnish) Method Pop all ingredients into a cocktail shaker with ice. Shake it up until everything is perfectly blended and the liquid is silky smooth. Strain into a cocktail glass and garnish with coffee beans. Baileys Cheesecake with a chocolate base and almond brittle Ingredients …

Amaretto & Meringue Eggnog with Waitrose Cellar

Have you ever tried eggnog? The thought of drinking raw egg might seem a bit hideous to some of you, but after being challenged to try out an eggnog recipe by Waitrose Cellar, I can confirm, it’s pretty amazing! As a teenager in Cyprus, my friends and I used to drink Snowball cocktails over Christmas (advocaat and lemonade), but I’d never tried eggnog on it’s own. Here are some things you might not know about this unusual drink… · Eggnog is made from a mix of cream, sugar, eggs, an alcoholic spirit and spice (the alcohol and spice you add is up to you) · It originated in East Anglia, UK and not the USA which is a common misconception as it only travelled there in the 18th Century · Christmas Eve is National Eggnog Day · The ‘nog’ bit of Eggnog is taken from the middle English word ‘noggin’ – a small carved wooden mug traditionally used to serve the drink · People all around the world create their own versions of this pudding …