carrot, parsnip and orange cake adapted from the violet bakery cookbook

Thursday, 16 April 2015

i don't know where to start with this cake, wow.
i used the carrot cake recipe from the violet bakery cookbook but being as its me i had to do my own spin on it, i added parsnip, honey, orange and orange blossom water.
i also added some walnuts instead of just pecans.
every one who had a slice was amazed and begged for another slice or the recipe.
i love it when i make something and everyone really enjoys it.

stem ginger lemon grass and coconut cake

Tuesday, 14 April 2015

this cake is full of flavour with the fresh stem ginger, lemon grass and fresh grated lemon.
it is made with coconut flour too so it is gluten free.
i could not decide what i should use to ice it so i make a butter cream with a bit of ginger beer and brown sugar in. if I'm honest i not a huge butter cream fan i tend to frost all my cakes with whipped double cream and a little powdered sugar as i think butter cream is so heavy.
but i only had a carton of cream in the fridge and i needed it for tea as i was making pasta. (we pretty much live off pasta my partner is obsessed with it, i made lasagna last night and needed some cream for the white sauce so i was running low and hadn't been to the shop yet)

tri coloured mocha cake

Sunday, 12 April 2015

My partner has been asking me to make a coffee cake for ages so i decided to make this mocha one.
It has a chocolate layer a coffee layer and a vanilla layer. Then I iced it with whipped cream with some ground coffee and cocoa powder.

mangosteen, lemon, rosewater and chia seed madeleines(ish)

Friday, 10 April 2015

mangosteen where have you been all my life.
wow what a beautiful fruit, not only does it taste amazing but it is a super food and it really good for you too.
don't you love it when something healthy taste great and not like green yuk?
keeping with the superfood theme i used chia seeds too because i like any excuse to make a cake that is good for you.
 I made these little cakes in madeleine moulds but they are not as fluffy as the traditional madeleines because of the added chia seeds.

goats milk brioche

Wednesday, 8 April 2015

Usually I share posts with loads of photos so it's weird to have a recipe with just one photo,  I could not hold off eating it before I had the chance to take any more photos.
But sometimes I don't think a recipe needs a ton of photos if its simple hearty food and I think brioche is a classic that doesn't need fluffing up too much.
when I was making the dough my mum was over for a coffee and I discussed about whether i should add something into the dough like chopped fruit or chocolate but then I decided it would be nice to have a really simple recipe that any one can make from what they have in their store cupboard. 
I splashed out and got some beautiful Cotswold legbar eggs they have a wonderful dark orange yoke  and they are so rich and yummy and the pastel blue shells are so pretty.

espresso semifreddo recipe from lomelinos icecream and a giveaway

Tuesday, 7 April 2015

lomelinos ice cream by Linda lomelino from call me cupcake is on sale now in English.
to celebrate its release i am sharing one of the recipes from it and giving away a copy of the book.
i chose to make the espresso semifreddo, it was so wonderful and creamy.

lemon honey and chamomile shoofly pie with an anzac biscuit crust

Sunday, 5 April 2015

 a few months ago i made a shoofly pie from four and twenty blackbirds pie book, i had been thinking about it ever since so i decided to give it a spring makeover by adding lemon to it rather than rosemary. i also replaced the coffee that was in the original recipe with chamomile tea i think honey, lemon and chamomile go really well together,
i decided to experiment with the crust too, i made the mixture for some anzac cookies and pressed it into the tart tin and baked it.

rose and honey banana bread with nut crumble topping

Wednesday, 1 April 2015

This banana bread has so much flavour and the crumble top really makes it extra special.
everyone really enjoyed it.
I added honey, rosewater, cardamom and cinnamon to it then added chopped walnuts and pecans into the crumble top.

black sesame seed shortbread with lemon and kumquats and coconut milk glaze

Tuesday, 31 March 2015

these shortbread where really tasty, i love black sesame seeds and they go really well with citrus like lemon and kumquats.
i found the kumquats in selfridges food hall in London when i visited for the day on Saturday and had to buy them, i also got lots of other weird exotic fruit to try out like mangosteen, custard apple and granadillo , that is my new favourite place to visit in London. i got the poppy from there too i was glad i got it home on the coach in one piece.
 i also visited borough market while i was there which is a food market selling every thing you can think of from mushrooms, jam and fruit to meat.

cacao lavender muffins with lavender goats milk caramel

Sunday, 29 March 2015

goats milk caramel is defiantly a game changer, i love it. i added some lavender into a teabag and infused it into the milk it was so good.
these muffins have cacao nibs and dried lavender in as well as some creme fraiche

rye crepes with cardamom poached rhubarb and strawberries

Wednesday, 25 March 2015

These crepes are really yummy, i poached the rhubarb and strawberries with some sugar and cardamom and smothered the crepes in creme fraiche.
they are a great breakfast or brunch treat.

coconut truffle filled croissants

Monday, 23 March 2015

these croissants are filled with coconut truffles made with dessicated coconut, condensed milk and icing sugar. they were so yummy.
you can either make your own croissant dough or use shop bought dough.

spiced carrot cake with grilled pineapple and brown sugar mascapone frosting

Sunday, 22 March 2015

this carrot cake it jam packed with flavours. to make it i added, dessicated coconut, crushed pineapple, chopped walnuts and pumpkin seeds as well as candied ginger pieces into the spiced sponge and then added a layer of grilled pineapple in the middle of the two layers of cake and smothered it in brown sugar mascapone cream frosting.

Boston cream pie with kaffir lime leaf and lemon grass infused coconut milk custard

Thursday, 19 March 2015

I feel a bit naughty, I know you are not meant to mess with a classic but i couldn't help it.
I have been inspired by allot of Asian flavours recently and i wanted to make a cake with a fusion of east and west, i imagined that infusing coconut milk and cream with some bashed lemongrass and some kaffir lime leaves would make a wonderful flavoured custard and i couldn't wait to make it and find out if it worked. I was awake most of the night thinking about it, I'm a bit sad i know!, i carry a little note book around with me in case an idea pops into my head.

beignets with mint infused caramelised white chocolate ganache

Monday, 16 March 2015

these beignets were so fluffy, i made a mint infused caramelised white chocolate ganache by adding fresh mint into a pan with some milk, i heated it gently then left it to let the mint flavour infused into the milk before adding it to the caramelised white chocolate.

tres leches cake with coconut coated cream frosting

Sunday, 15 March 2015

i love tres leches cake its is so moist and flavourful, i adapted kamran siddiqis recipe from his amazing book hand made baking.
i decided to make a two layered cake rather than the traditional single layered tres leches cake.
it is a Mexican cake, tres leche means three milks, which is what the sponge is soaked in.

earl grey brown sugar pistachio meringue with mandarin lemon curd and persimmon

Wednesday, 11 March 2015

this pavlova is so yummy the meringue is made with brown sugar, earl grey and has chunks of pistachios throughout, then i topped it with a brown sugar whipped cream and mandarin and lemon curd with sliced mandarins and persimmons, then i sprinkled it with more pistachio nuts and pistachio flavoured persian fairy floss.

maple pecan cupcakes with rosemary maple bacon

Tuesday, 10 March 2015

these cupcakes were so yummy. i love maple syrup so when i saw the recipe for maple pecan cupcakes on i had to try it. i decided to add my own spin on it by adding a little maple rosemary bacon and some brown sugar in the frosting

eclairs with roasted rhubarb and tonka bean and ginger custard

Monday, 9 March 2015

 These eclairs are filled with roasted rhubarb and tonka bean and ginger custard with some crumbled specaloos cookies.
the tartness of the rhubarb goes really well with the fragrant tonka bean and ginger custard.

cuttle fish ink pretzels with black hawaiian salt

Sunday, 8 March 2015

i know its a little weird but the cuttle fish ink added such a nice salty flavour to the pretzels, and i promise it did not taste fishy at all.
i really enjoy making pretzels, usually i would bathe them in a water bath for 30 seconds first before i baked them but this time i brushed on the water/baking soda mixture and then turned out allot better.
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