Browsing: DESSERT

BREAKFAST Buttermilk Pancakes

Buttermilk Pancakes

These are the smaller thick fluffy pancake you find in American diners. You can make them sweet or savoury: if you add sugar serve them with crispy bacon and maple syrup. If you make them savoury and omit the sugar, top them with wilted spinach and hollandaise sauce or smoked salmon, sour cream and dill.

DESSERTS How to Bake Quince

How to Bake Quince

Quince are a hard fruit and need a lot of cooking before they become tender. You can keep the skin on so there is very little work to them.


America: Whoopie Pies

‘This cake-like chocolate sandwich cookie started showing up in bakeries and lunchboxes in the 1920s,’ says Gabrielle Langholtz in her new book America, ‘and both Maine and Pennsylvania claim it as their own. It gets its name from the reception it gets when it is served. A whoopie pie can be as big as a hamburger. Serve with a glass of cold milk.’

DESSERTS Lemon and Lime Ice Cream

Lemon and Lime Ice Cream

A refreshing ice cream. If you want it to have a lemon or lime green colour you’ll need to add the tiniest drop of yellow or green food colouring as you only use the fruit zest to flavour it.

COOKBOOK RECIPES Chocolate Mousse from The Sportsman publ. by Phaidon

The Sportsman Recipe: Warm Chocolate Mousse

This Warm Chocolate Mousse recipe comes from chef Stephen Harris’ new book The Sportsman published by Phaidon. The restaurant of the same name was voted Best Restaurant in the UK in 2016, a remarkable achievement for any chef but especially for Stephen, a former historian and financial advisor, who is self-taught.

COOKBOOK RECIPES Helen’s Decadent Dingle Whiskey Chocolate Torte from 'Dingle Dinners'

Helen’s Decadent Dingle Whiskey Chocolate Torte

Helen and Brian Heaton own and run Castlewood House and feature in Trevis L. Gleason’s lovely book ‘Dingle Dinners’ published by The Collins Press. This is their recipe that features in the book which is a celebration of home cooking from the chefs of Ireland’s Number 1 Foodie Town.

DESSERTS Zabaglione

Italian Zabaglione

Zabaglione is a creamy rich Italian dessert made from egg yolks which are whipped until they are so pale that…

DESSERTS Baked Apple with Fruit and Amaretto

Roast Autumn Apples with Fruit and Amaretto

Baked apples are so autumnal – they colour up like fall leaves when you bake them especially if you use the red-skinned variety. These are stuffed with butter and raisins and golden sultanas and basted with Amaretto and sprinkled with Amaretti biscuits. A creative way of using up slightly wrinkled apples too!

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