my blog


sour cherry amaretti

120g golden caster sugar 180g ground almonds the finely grated zest of one unwaxed lemon 2 to 3 drops of pure almond extract pinch of fine sea salt 60g dried sour cherries, roughly chopped 2 large free range egg whites, at room temperature 2 tsp liquid honey a bowl of sifted icing sugar to roll them in Makes about 10 1. Preheat the oven to 170*C/ 325*F/ gas mark 3.  Line a baking...

shortbread

300 g butter, softened 140g golden caster sugar, plus 4 tbsp 300g plain flour 140g rice flour serves 8 -10 1. Whizz the butter and 140g sugar in a food processor until smooth. Then add the plain flour and the rice flour and whizz until mixture comes together. 2. Roughly spread the mixture out in a 20 x 30 x 4cm baking tray with your hands. Cover with cling film and smooth over the mixture....

simona's nibbles

Smoked Scormoza sun-dried tomatoes rosemary Serves as many as you like! 1. Take the scormoza out of the fridge at least two hours before you plan to serve. Nothing worse than cold cheese! 2. Cut the scormoza into bite-sized pieces. Try to make them as flat as possible so they don't wobbles on your serving plate. 3. Place a sun-dried tomato on top of the cheese. 4. Secure the cheese and...

'not from the can' pumpkin pie

450 g pumpkin flesh, cut into chunks 2 large eggs plus 1 yolk 75g soft dark brown sugar 1 tsp ground cinnamon ½ level teaspoon freshly grated nutmeg ½ tsp ground allspice ½ tsp ground cloves ½ tsp ground ginger 275 ml double cream store bought or homemade short crust pastry serves 8 1. Pre-heat the oven to 180C/350F/Gas 4. 2. Line a 9 inch/23 cm pastry case...

lemon + ricotta cake

250g blanched almonds 65g plain flour finely grated zest of 5 lemons, juice of 3 lemons 225g unsalted butter 250g caster sugar 6 eggs, separated 300g ricotta cheese Serves 8-10 1. Preheat the oven to 150°C. Butter a 25cm (10in) round cake tin, and line with greaseproof paper. 2. Coarsely chop the almonds in a food processor. Combine with the flour and lemon zest. 3. Beat the butter...

avocado + basil ice-cream

700 g avocado pulp 180g sugar 150g yogurt 30g basil leaves 200 ml cream Serves 6 1. Chill your ice-cream maker. 2. Warm the cream on the stove and add the sugar. Stir until the sugar is dissolved. Do not let the mixture boil. 3. Let the mixture cool. 4. Finely chop the basil leaves. 5. Add the yogurt to the cooled mixture and stir. 6. In an electric mixer, whizz together the avocado...