I think I fall in love with every season. As soon as a new season rolls around, I remember how much i've been missing it. The flowers, the damp grass and the light, crisp mornings. The lambs, the knee length socks and fields of daisies. Seriously, what's not to love?!Read More
So here you go. Salmon + Sriracha Mayo Sushi Donuts. Anyone who knows me well will know that I am obsessed with asian cuisine. The freshness and vibrancy of the flavours and textures are so exciting on the tongue and good for the soul. So these sushi donuts are the latest inspiration. My brother isn't a fan of sushi simply because of the use of seaweed. Don't ask me why, maybe it's just the concept or simply because he is fussy! Anyway, these are an ode to him. Simple, fresh and fast.Read More
Friand + donut = fronut!
Basically these are just friands made in a donut pan. Light, buttery with a delicate taint of almonds. Friands are "small cakes made from almond meal and typically flavoured with fruit" (Collins). For this recipe, I focused on natural colours and flavours so the light yellow friand mixture is flavoured with lemon zest and the brilliant glaze is 100% coloured and flavoured using blueberries (I handpick mine from an orchard in Thames and freeze them for winter).Read More
Wowsers it's been one of those weeks! So happy to have just finished the last of my exams! With this in mind, it's actually a bittersweet feeling. Bonds will be broken so new ones can form.
So, how did these come about? I guess you'd call it a craving for cute macarons. Something to bring a smile to little faces. Flavours to bring smiles to big faces when they taste a little childhood indulgence. Although 'raspberry + lemonade' may sound clashy, loud and fake, trust me, i'm a big believer in using natural ingredients and flavours.Read More
I made the recipe to suit an afternoon affair with a friend (the perfect moment/time/place) however feel free to double or triple the recipe if you have lots of friends! :D You could even chose to add ice cream instead of cream to create a desert. Or, if you not a fan of cream (me!), go ahead and drink it alone for a richer flavour.... yum!Read More
I figured these might just brighten your week! I don't know what it is about unicorns. Maybe it's the soft pastels, or childhood fantasies or just because they are simply gorgeous whimsical creatures! Despite it all, it was time to create a unicorn cupcake....
Unicorns are everywhere nowdays. Make these are you'll definitely be in on the trend. Whether it's unicorn chocolate bark, unicorn lattes, unicorn cakes or giant pink unicorn phone cases, they're everywhere!! Sooooo, what's better than this gorgeous creature as a cupcake? ;PRead More
Remember the good old white chocolate and macadamia cookies? They are so good! However I can always remember picking out the macadamias when I was younger because of their slightly nutty and 'flavourless' taste to young tastebuds. I would always ask mum to make those cookies without the macadamias but being the youngest and only one with that opinion that never happened lol!
So this recipe is dedicated to roots. I have ground up the macadamias and used the in a shortbread base to create the most wonderful and flavoursome base. There are no nasty big chunks of macadamias, but rather a soft, very moist and slighty nutty shortbread.... delish!Read More
Yeeeehaaaa!!! Ever heard of a Sookie?? no? Well I hadn't either until I realised how annoying and long-winded it was to say cookie sandwich.... obviously crandwich didn't sound right so I decided to create the Sookie.....
Official definition: Sookie - a marvellous culinary creation formally known as the cookie sandwich. The Sookie generally consists of a soft sweet filling sandwiched between two fudgy cookies.Read More
Winter is drawing to a close.
In some ways it just creeps away. The branches grow buds, the sun rises earlier and the frosts stop coming. How could we not notice? The lemon trees are browning, lunch breaks warming and birds are gathering twigs...... still we don't notice.... so it's time to create a relic. Time to create a 'surviving memorial of something past'. To savour the memories we have made in this season and welcome the next...Read More
I guess this is a random mix.... a take on a mexican savoury method, combined with the beautiful produce and flavours of the winter season. The tostada acts as the 'base' of this dessert and provides a wonderful crunchy and crisp texture, almost like a cracker or flatbread. The pears baked in the caramel, low and slow, make them nice and caramelised. Throw it all together with a fragrant tea cream and a sprinkling of pistachios and there you have it...... my take on a dessert tostada.Read More
These aren't your typical soft pretzels. The ones you buy in small markets do the trick on busy cold Saturdays but many of them struggle to live up to their soft pretzel name. So, I decided to create a recipe where the soft in soft pretzel is actually a thing :PRead More
Sometimes you need a classic. A rich, indulgent and yet simple chocolate cake baked in a bundt tin. I actually created this recipe for a 59th birthday. Being a man, I decided to opt for something bold, rich and manly when considering flavours and aesthetics.... so chocolate, coffee, espresso, ganache, syrup all sprung to mind. Of course you could always opt to bake your cakes in a regular round cake pan but I think the idea of a bundt 'wreath' sounded quite glamorous :D There are some great bundt tins around, any design or pattern would work although I am particularly liking this Fleur De Lis tin - mine were baked in my grandmothers tins!Read More
If you love cookies, caramel, crunchiness, dessert & gingerbread then why not combine them all? And, have them for BREAKFAST!! yum!
This last week has been filled with chaos as we prepare to launch our Foundry Collective marketplace. However, I just couldn't resist coming up with a recipe you could have for both breakfast and dessert, or, anytime of the day really!Read More
Welcome to my recipe blog! I am so excited to start sharing my recipes, ideas, inspiration, pictures and most importantly my love of creating, both in and out of the kitchen....Read More