• melting camembert

    Still wondering how to melt this Camembert?

    So, after searching the web you have found the most promising instructions about melting a Camembert. You have bought your Camembert, preheated the oven to 180º C (350º F), set your timer to 15 minutes and watched like a hawk as the minutes went by. You pulled it out, made an indication, but instead of fondant-like it was solid. Oh well, maybe bake for 5 more minutes. But as per the instructions, a minute more and your melted Camembert will re-solidify. You put it back in the oven, wait for 5 minutes, solid again. You desperately spent the next 30 minutes in a similar manner, when after and hour you…

  • charcoal crackers with whipped feta

    Crackers with Whipped Feta and Roasted Cherry Tomatoes

    The best part of these canapés is that, while everything is prepared in advance, most of the components are stored at room temperature. This means that you have one less thing to worry about storing in the fridge. Given that one of the most frustrating things when hosting a party is to find space in the refrigerator for everything, this makes for an easy and fun solution. Using disposable piping bags is a game-changer and it opens endless possibilities for amazing parties. Plus, you will have your friends fighting over who is going to help you, as, for some reason, the view of a filled piping bag wakes up their…

  • Slow Roasted Cherry Tomatoes recipe

    These Slow Roasted Cherry Tomatoes work as a wonderful addition to all kinds of dishes. Not only do they add umami, but they are also good-looking, easy to make and last in the fridge for a week. So they are ready to use whenever you want to jazz up your salads, sandwiches or other creations. Do check below the recipe for serving suggestions. Slow Roasted Tomatoes The quantities given are indicative. You can double, triple the recipe or even make just a handful of them if you like. No matter the quantities you choose to make, consider that:1) they should be spread in an single layer while baking and not…

  • Rum Raisins Ice Cream

    Rum and Raisins Ice Cream

    Raisins in desserts is definitely a love it or hate it affair. The hate it affair begins while we are toddlers, when we start panicking at the sight of these blackish things in our food. Growing up we are advised against doing so, but it may take decades to force ourselves to come to like them. Or simply, we never do. For the haters, the reason is that raisins in edible goods are often a distraction. If a biscuit is crunchy, a raisin will be the reason your jaws will stop happily munching on the crunchiness and slowly start chewing the sticky raisins. If a cake is tender, they will…

  • charcoal crackers

    (Seriously Good) Activated Charcoal Crackers

    These Activated Charcoal Crackers are seriously, seriously good. They may not be your usual mix-roll- and-bake crackers, as they require creating a poolish, which means preparing ahead of time.  If you have no idea what a poolish is, do not shy away from this recipe. It just requires some planning, and other than that, those crackers are made in a breeze. Poolish is what actually gives these crackers their seriously good flavour. Activated Charcoal had its moment as a hype product in 2016, so it is easy to find in specialty stores online. It should be in powder form and labeled as an edible product. It is supposed to have a…

  • Dark Muscovado Chocolate Cake

    Dark Muscovado Chocolate Cake

    There are two types of cakes: cakes and Cakes. The difference is in the taste; cakes are just cakes, when they are technically properly made, they are tender, they are sweet, they are always a treat. On the other hand, Cakes are game changing. They are full of mmms and uhhhs, they thrill your taste buds, they elevate you to a baking star in the eyes of your social scene.  The secret in making a Cake lies in the ingredients. Any given cake consists mainly of flour, sugar, fat, eggs and liquid. And for chocolate cakes, cocoa or chocolate, or both. As a cake is the sum of its parts,…

  • Dark Muscovado Ice Cream recipe

    The recipe for this Dark Muscovado Ice Cream is as simple as the simplest custard-based ice cream recipe. One only has to replace regular white sugar with dark muscovado sugar in a vanilla custard-based ice cream recipe and the result is an ice cream everyone will rave about. For those not accustomed to dark muscovado sugar, it is a sugar with character. It is dark brown in colour and has a wet-sand texture. It’s fudgy and gooey. It has a characteristic taste of its own, which is like the darkest caramel with earthy molasses tones. Even though dark muscovado sugar looks very much like dark brown sugar, they are very…

  • orange ice cream

    Orange Ice-Cream recipe

    You have these fresh oranges, so bright and flavourful, you feel your mouth drooling just by looking at them. When you juice them, their juice is sweet and sour, aromatic and refreshing. When you grate their peel, the zest sings and the aroma carries your imagination away to green fields with blossoming orange trees and blue skies. You want to capture their essence and share it with others. You think of the orange ice cream you once bought and you set off to reproduce this flavour. You choose a recipe and proceed. When the perfectly cloudy stuff is churned, you take a spoonful and bring it to your mouth. Hmmm……

  • butter crunch

    Buttercrunch Toffee with Pistachios and Strawberries recipe

    Buttercrunch toffee usually consists of layers of crunchy caramel, chocolate and almonds. The idea of caramel and chocolate is old school in the history of confectionery. But, still, it is one to feel excited about, as it is pretty easy to make on your own. And yes, even if you are new to toffee making. It is one of the most valued homemade gifts one can make; especially during holidays when everyone is up to their ears with cookie doughs.  The recipe I provide you with here is for a 35 cm. x 40 cm. (14 in. x 16 in.) slab which is broken roughly into pieces. We usually distribute…

  • Chicken hand pies

    Savoury Chicken Hand Pies recipe

    This Chicken Hand Pies recipe was originally posted on my favourite blog seven years ago. I first made them on my son’s birthday party when he turned one and they were consumed with such excitement that I knew it was a keeper. The pastry is made with butter, it is a perfect, flaky crust that melts in your mouth. The filling is pretty unusual as it contains no cheese or béchamel sauce along with the chicken; rather it consists of paprika, chorizo, olives and raisins, resulting in a savoury hand pie which bursts with flavour. These savoury hand pies are so much favoured in our house that we frequently make…