As it happens, I have done quite a bit of preserving in my time, but for various reasons I had fallen out of the habit. But on a recent holiday, I bought a jar of a rather lovely ginger curd, and have since been unable to find anything similar in the shops. So that was another incentive to don my preserving hat once more. Continue reading
I am sure I am not the only fan of the Great British Bake Off that sits there thinking “I could do that!”, sometimes accompanied by incredulous shouting at the television. I’m equally sure I’m not the only one to daydream about appearing on the show. Well, that may never happen, but I can certainly set myself some of the challenges that the competitors have faced or may face in the future. So it was that I decided to try my hand at Pork Pies.
There are two main challenges here, apart from the stamina and dedication required to complete the many stages of the recipe! Continue reading
These Portuguese Custard Tarts, or Pasteis de Nata, are often referred to simply as Natas. There is no denying that they are quite time consuming and fiddly to make, but the end result is delicious. The way the pastry is worked and rolled makes it especially flaky, and some of the cases end up with attractive spirals in them. The custard is not too rich, and is delicately flavoured with cinnamon, lemon and vanilla. Continue reading
I have always loved Madeleines, and once, in a fit of excitement, I bought myself a tray to make them in. I’m embarrassed to admit that that may have been as much as fifteen years ago, and in all that time the tray sat unused in the cupboard, silently reproaching me every time I moved it out of the way to find a tin for a less challenging recipe (challenging in my eyes that is). Continue reading
Although in our 24 x 7 x 365 society Hot Cross Buns are available all year round, it still seems appropriate to make an effort to make them for yourself at Easter. I must say that my previous attempts have always been disappointing in one regard. That is the crosses. Call me obsessive, but I do want them to be distinct and neat, like the ones on the buns you buy. But I had never yet achieved that. Continue reading