Rhubarb and Frangipane Galette

This galette is the perfect dessert for this time of year, when the sunshine has you feeling fruity, until suddenly it starts snowing and you decide it's time to wrap yourself in a pastry blanket. Of course, you can substitute any fruit you like for the rhubarb. Later in the year try stone fruits, berries,… Continue reading Rhubarb and Frangipane Galette

Crème Caramel

Crème caramel is delicious, and you should make it. It has five (mostly very cheap) ingredients, that you honestly probably have at home right now. It does require a little care and patience, but is really not very tricky. Spend the afternoon filling your house with the smell of warm milk and friendliness, and then… Continue reading Crème Caramel

Linzer Torte

Sometimes, the best cookbooks start out blank. My mum has one that she got many years ago which has slowly filled up with recipes written by friends and family. Some were sent as letters, handwritten or by typewriter. Many had the book pressed into their hands after they cooked something for her she knew she… Continue reading Linzer Torte

Roast Peaches with Crème Fraîche

It's peach season! Obviously if you find a perfectly ripe peach or nectarine the only allowable way to eat it is hunched over the sink, before someone else finds it. But when they are just shy of perfect, or you have bought more than you really needed because they looked so good and it's been… Continue reading Roast Peaches with Crème Fraîche

Crème légère and Crème Patissière

Here it is, my desert island/last meal/birthday wish food. The highest calling of eggs, sugar, flour and milk. I hope you give it a go! Crème légère is basically Crème Patissière (a kind of thickened custard used in many classic pastries, for those of you who clearly haven't watched enough bake-off) with whipped cream folded… Continue reading Crème légère and Crème Patissière