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
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
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
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