I love the traditional madeleines, with their vibrant golden colour. They are good any time, anywhere and I have to say they are very hard to beat. However, when I came across a recipe for madeleines that combines chocolate, hazelnuts and my favourite Seville orange marmalade, I knew I had to give it a go.
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I made my first Seville orange marmalade almost 8 years ago. It was the second week after our son was born and we had just brought him home after a few days in the neonatal unit. Despite no sleep and the stresses of being a first time mum I remember finding the whole process very…
One of my favourite ingredients to forage are the rosehips of the wild dog-rose bush. They grow in abundance all around where we are and they have an excellent flavour. As with sloes, they say that rosehips should traditionally be harvested after the first frost but you never know when frost is going to hit,…
Remember that soggy and green pulp that they served at school for lunch? I do. It’s like that scene from the ‘Horrid Henry’ movie when Greasy Greta (Jo Brand) is pushing a trolley of the most unappetising looking bubbling vegetable stew in the school canteen. I’m sure we all had some sort of unpleasant experience with cabbage at…
The plan was to make a cardamom, pistachio and marmalade drizzle loaf from Sarah Randell’s book “Marmalade: A bittersweet cookbook.” I had my very precious pot of homemade Seville orange marmalade next to me, ready to be used. I immediately fell in love with the picture of the cake which looked so appetising. Besides, anything…
If I were to name just one food that stands out from my childhood it would be all sorts of sweet buns and rolls that my mum was making for us. Years and years later, I have to say I still have a bit of a soft spot for these pillowy buns. I associate them…
Going through the freezer late last night, I realized I hardly used the berries that I’d meticulously frozen at the end of summer. Too good and precious to be wasted, I decided to put them to good use! With the abundance of fruit and all sorts of berries and currants, pie makes for a perfect…
A new recent addition at Gail’s, my local artisanal bakery, has recently caught my attention. A sea salt caramel banana and pecan cake. I know! It tastes like a delicious piece of spiced banana bread but with a salty caramel difference and topped with sticky and crunchy pecans. I had to try my own version,…
This fluffy, tender, cardamon and cinnamon-scented cake is a great way of using abundance of fresh and juicy plums when in season. Plus, it tastes fantastic. What more do you want? I love the warm, bold and floral aroma of freshly ground cardamon but if you’re not a big cardamon fan, just leave it out…
There is no substitute for a ripe, sweet, juicy summer tomato, the one that’s still warm from the sun and when the season is over it’s over. This summer’s scorching sun has been just what the tomatoes needed. I’ve never had such wonderfully sweet tomatoes before! When tomatoes are at their most delicious, I think…
When a cake combines beauty, simplicity and taste, all with only a few ingredients, it is the best you could want from home baking. This cake is incredibly delicious and is one of my best-loved desserts. Not only because it’s very tasty, but because it’s easy to make and versatile – you can use whichever…
Château Clarke (the southern part of the Médoc within the Listrac-Médoc appellation)
I wouldn’t call it a cleansing soup, but there is something incredibly comforting and healing about this deep red pot of sausagey soup – it seems to make all worries disappear. Simple as it is, I think this is one of the best flavour combinations in the world. The tomatoes and peppers offer sweetness and…
For me, the best focaccia is always the simplest one, topped with flaky sea salt and extra virgin olive oil. However, this variation made with wild garlic is a delicious meal in itself. Don’t be tempted to add too many herbs to it – simplicity always pays off.
I’ve been swept away on an aromatic love affair with wild garlic in the last few weeks. Starting from mid March this wild uncultivated food, also known as bear’s garlic or ramsons, explodes onto restaurants’ menus across the country, with chefs holding the location of their special ingredient close to their chests. The plant, however,…
“I am beginning to learn that it is the sweet, simple things of life which are the real ones after all.” – Laura Ingalls Wilder This cake will make you smile and will bring a ray of sunshine to your kitchen. It’s a lovely and moist cake and its beauty lies in its simplicity and…
It may look unassuming but this small plant with delicate leaves and wonderfully peppery flavour is a real powerhouse. Gram for gram, watercress contains more calcium than milk, as much vitamin C as oranges and more folate than bananas. It’s high in vitamin K and for people like myself with low iron levels, it has…
The recipe for these famous salted chocolate chip tahini cookies is adapted from Modern Israeli Cooking by Danielle Oron. These cookies are chewy, soft in the middle, perfectly flavored, with that slightly nutty and beautiful taste of tahini. My advice is don’t put it in the queue; don’t save it on that to-cook-one-day list, just…
This is the most delicious and healthy tomato soup you’ll ever have. A nutritious powerhouse that you’re going to fall in love with. Garlic, ginger, turmeric, nutrient loaded pumpkin seeds and amazing coriander – need I say any more? Here’s a simple, speedy soup to bring all of that health-giving goodness direct to your spoon…
In the depths of cold and windy autumn, when rain is beating against the windows, there’s nothing more comforting than a slice of still warm apple cake. Every bite you take will evoke feelings of love and comfort. This classic Polish recipe has got just the right amount of sweetness to let the tartness of…
Traditionally made with beef, this spicy and aromatic dish is arguably the most famous beef dish in Malaysia and Indonesia. Rendang is a special kind of curry in which a main ingredient is slowly cooked in a rich and spicy lemongrass and coconut sauce until the meat is tender and the sauce is substantially reduced….