Strawberries and Cream Tartlettes

The hints of orange & spice are a perfect taste counterpoint in these seasonal canapés. I’ve suggested making strawberry compote, but you could of course use your favourite shop-bought jam to make it even easier.

Adding a whipped cream garnish makes these the perfect bite-sized British summertime treats.

Makes: 30 canapé-sized tartlettes (see Kit footnote for larger sizes)
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Canine Crunchy Biscuits

My Canine Liver Treats are the bomb. But I keep getting asked to make crunchy biscuits for dogs. I’ve done the research and practice, so you don’t have to; you can make these at home for a fraction of the cost of posh treats. Drying the vegetables is necessary, so start the night before.

Several veg & herb/spice suggestions are in the footnotes, as well as an option to add meat or fish.

Makes: 30+ treats depending on size
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Nussecken

I recently bought Luisa Weiss’s ‘Classic German Baking’ and wanted to make this very popular German treat. But, I lacked the main ingredient of these hazlenut bars; so I used what I had to hand – pecans. (The original recipe says you could use almonds or walnuts instead of hazlenuts.)

These are the most luxurious and posh gluten-free flapjacks you’ll eat.

Makes: up to 24 bars depending on size
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Spiced Rice Pudding with Fruit

This was a fridge and cupboard clearing-out exercise which worked so well, I’m posting it. (But you should still try my Torta di Riso for sumpin fancier.)

Rice pudding is so often a stodgy mess, and therefore utterly disappointing. This perky, fruity, spicy version is different; and your preferred spicing / fruit will be exciting (or, let’s be frank, more than boring).

Serves: 8 – 10
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Cherry Frangipane Tart

My Raspberry Frangipane Tart is crustless and is an easy way to dive into a ground almond-based tart. This one, though, uses fresh cherries and has a zesty gluten-free pastry crust.

Make the most of the fresh cherry season by pairing them with almonds and nutmeg (all are perfect taste partners). My frangipane mixture adds GF flour so is more cake-like, and makes a delicious treat.

Serves: 12-16
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Strawberries and Cream Tart

Tis the season for strawberries, and pairing them with cream is just classic. A hint of lime & pepper adds an invisible touch of luxury to a special tart.

I combined this mousse recipe with my own other mousses, and created a crusted tart with a fluffy, summery attitude.

If you prefer to serve the mousse on its own without a pastry crust, see the last footnote.

Serves: 12 – 16
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Italian ‘Winemakers’ Cake

I saw a recipe in a local newspaper and researched further as I’d never heard of using grapes in cakes. It turns out this is a traditional rustic Italian cake, usually made with the remains from the wine harvest.

I’ve combined elements from loads of different recipes and added my own twists to make this GF cake – perfect with tea (or wine!).

Serves: up to 24 depending on tin/portion size
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