Baked Apples with Caramel Sauce

Baked Apples with Caramel Sauce, perfect for Halloween

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Paella

This is such a great dish to make for a gathering, it was such a hit at our BBQ pop Up.  We cooked 2 large paellas on the BBQ in a cast iron wok and a Dutch oven, each inserted into a GBS system (the centre of the grill can be remove allowing for this). It was cooked on indirect heat. 

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Chocolate Celebration Cake

I made x this recipe to produce a 2-tier cake, 1 x 12” square topped with 1 x 8” round.  The following recipe is for an 8” cake.

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Raspberry, Pomegranate and Rose Cheesecake

This stunning Summer Cheesecake can sit decorated in the fridge a full day before serving. Just dust with icing sugar at the last minute for effect.

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Lebanese Hummus

In Lebanese food culture hummus is served with delicious, warm, fresh pitta, thin crackers, sweet onion wedges, hard-boiled eggs and vegetable sticks.  It’s such a sociable food and I love it with just about everything!  You can also create lots of different finishes for your hummus, I have included a few ideas in the recipe.  Enjoy!

 

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Yummy Lemon Cake

We made candied lemon and mixed a tablespoon with our lemon curd and a dessert spoon rippled through the topping.  Peel the zest of 2 lemons with a wide head peeler, shred finely and place in a saucepan with 100g caster sugar, plus the juice of the lemons.  Bring to the boil and then reduce the heat and simmer until it turns golden – about 20 minutes.  Remove and tip into a bowl to cool.

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Roast Loin of pork with Meat stuffing

I roasted this joint with 8 large, peeled shallots and 4 small eating apples halved. I brushed them with a little melted butter and seasoned with a little sea salt and pepper.

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Leek Rarebit Tart

A simple, but delicious tart, so deeply cheesy and perfect with a little seasonal salad.

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Apple and Amaretto Tart

This is just such a super dessert, rich pastry, delicious fruity filling, baked to perfection!

I change the fruits as the season changes adding a little more cornflower for juicier fruits.

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Molée Chilli

In this recipe, I used dried Ancho and Chipotle chillies- these were pre-soaked in boiling water to soften.  These were then removed and drained (reserving the soaking water)- I used this during the frying process to avoid sticking and burning. These were processed to form a paste and then used in the recipe- they were stunning!

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