I am gazing out the window at the sky which, for those of you who know me well, is my favourite colour today… Such a deep blue 🙂 Summer is definitely on it’s way 🙂 With summer comes all sorts of indulgence and what better way to celebrate the beginning of my favourite season then with what i am most passionate about – food… 🙂
I have been meaning to make this tart for a few weeks now after a friend sent me this recipe but each time I’ve wanted to start, something has come up. Although my pastry cream turned out a little lumpy (make sure you work on a medium heat and add the milk very slowly) the vanilla flavour was still delish… I have never been a massive tart fan but after trying this one, I may be branching out a bit with the creativity… Watch this space, there will definitely be more tarts to come 😉
We had some gal pals over for brunch today for a casual catch up… have a look what we made 🙂
Some people say that when something is meant to be it will find it’s way and fall into the place for which it was destined… Unfortunately, this is not the case with Macarons. What I can say though, is that when you love something so much you will move heaven and earth to make things click in the perfect spot.. For me, this is true about Macarons.. They take patience, time, perfect temperatures and are dependant on your mood.. After my first shot at making these beauties I told you all that I was going to master this art before I posted about them again. I went to a class this morning and learnt about the key elements that need to be correct in order for them to work – temperature, consistency, timing and ingredients.
Have a look below at the outcome and let me know if you think they are better than my first attempt? 🙂 The citron ones with lemon curd filling were made by me and the pistachio with choc filling were made by another classmate. ENJOY!
I’m going to school this weekend to hopefully master this skill… My excitement is on the verge of bursting 🙂
Full details to follow.
Watch this space! 🙂
I had arranged for one of my oldest friends to come over for afternoon tea today but at 2pm when she messaged me I was out shopping.. I haven’t seen her in a while and wanting it to be a little more special than a regular catch up (I haven’t seen her in a good couple of months) I picked up a few things from the store as I rushed home to prepare something before she arrived… I wanted to share this with you to show you how easy it is to whip something delish up with what you have in your fridge or cupboard…
The spread included an eton mess, cucumber and cream cheese sandwiches, egg mayonnaise sandwiches, mango and orange slices with fresh lemon juice and the decadent raspberry cheese cake I made yesterday 🙂
Cherries are a member of the rose family.
The past few weeks have been quite difficult, the types where you feel like “no one can relate” and to be fair, today I took a step back and realised that we all have this moments in time. I am so lucky to have such an amazing family and great group of friends and I would like to say thank you to all of you who support me through thick and thin. Anyway, I have been looking forward to going away to Brussels this weekend for ages but alas, this time it was just not meant to be, leaving me stuck in London for the long weekend. Today is also a very special day for my family as it is our family Saints Day and knowing that my mother was making the usual incredible array of delicacies she makes every year with the family around, left me a little homesick.. And so, what better excuse did I need to make an “easy to make”, bright, indulgent and delish Raspberry and White Chocolate Cheesecake! Enjoy!
– 350g double chocolate chip cookies, crushed
– 125g unsalted butter
– 250g white chocolate, broken into pieces
– 300g full-fat soft cheese, at room temp
– 250ml double cream, at room temp
– 1tsp vanilla extract
– 250g fresh raspberries plus extra for decorating
1. Grease and line the base of a 23cm spring-release cake tin.
2. Melt the butter, pour over the crushed cookies and bind.
3. Press onto the base of the tin using the back of a metal spoon.
4. Chill until required.
5. Place the chocolate pieces into a heatproof bowl and melt over a pan of barely simmering water.
6. Set aside for 10minutes until cooled but still warm. (I found that this cools quite quickly so make sure the consistency is still runny when you use it in the next steps.
7. Whisk the cream cheese, double cream and vanilla extract in a large mixing bowl.
8. Fold in the warm chocolate and raspberries. (Do the choc first as you don’t want the raspberries to break too much).
9. Spoon the mixture over the biscuit base and smooth over the top.
10. Chill for 2-3 hours before enjoying with good friends! 🙂
NOTE: This recipe is so easy as no eggs nor gelatine are used and the fresh raspberries counteract the richness of the other ingredients giving bursts of joy! 🙂