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Desserts, Recipes, Tarts & Pastries / 06.03.2020

These easy mini lemon tarts came about on one of those really manic days. I was short on time but had to prepare some snacks for book club. The savouries were sorted, but knowing my friends would be gobsmacked if I didn't serve any sweet treats I frantically searched through my fridge and freezer for some short-cut ingredients. Happily, I found some leftover pastry in the freezer (I always make a double batch for this very reason!), and a jar of home-made lemon curd in the fridge. Problem solved! In less than 30 minutes, I had cut out and...

2 Likes
Desserts, Recipes / 21.02.2020

My first taste of crème caramel was in the rather unsophisticated form of Flamby. As children we would get the triple-packs as an after-dinner treat. We loved to turn the little fluted plastic pots onto a plate and snap the plastic clip to release the pudding and caramel sauce in one satisfying motion! Crème Caramel was hugely popular in the 80's but has sadly disappeared from restaurant menu's in recent times (Flamby is also no longer around). As a throwback to those happy days, I decided to try my hand at making my own version and could not quite believe just...

2 Likes
Biscuits & Cookies, Recipes / 31.01.2020

With a rich buttery flavour and crisp texture, vanilla butter cookies are just perfect in their simplicity! They're absolutely delicious as is, but can also be iced or dipped in chocolate. I’m still rather obsessed with caramelised white chocolate so I chose to use it to sandwich two cookies together for an extra indulgent treat. As simple as these cookies are, a few little tips can really help you perfect them. Splurge a little and use real vanilla paste or extract - not only will you be able to see the little vanilla seeds in the cookies, but the authentic...

6 Likes
Cakes & Cupcakes, Desserts, Recipes / 24.01.2020

Let me just be clear about one thing. I am completely and utterly addicted to Biscoff spread. This glorious stuff (also known as cookie butter or speculoos spread) is a made from speculoos cookie crumbs and has a lightly-spiced, biscuity, toffee flavour. The texture is similar to Nutella - thick and spreadable, and gloriously liquid when melted. Originally invented in Belgium, speculoos spread is popular in Europe and has recently grown a cult following in the US as well, where it is marketed as Biscoff. Sadly for South Africans, this product is not easily available. So you can imagine my...

6 Likes