Rice Pudding Cake (Torta di Riso)

I bake weekly for a crowd including coeliac sufferers so I’m always hunting for different ways to liven up their coffee morning. This GF Italian old-school classic was perfect because everyone loves rice pudding, and they all love cake.

It’s best served with fruit: I’ve suggested a fruit compote made from frozen berries, but see the Toppings footnote for alternatives.

Serves: up to 16
Continue reading

Plum and Apple Jam

I have a few other summer fruit jams, but for autumn/winter I like this one. It’s used in my Braised Red Cabbage recipe and will be used in a Slovakian millefeuille (link to follow). See the footnotes for other serving options.

There’s no need for pectin or jam sugar (which is just caster sugar with added pectin), if you use arrowroot powder or cornflour as a thickener.

Makes: One 500ml jar (plus a teeny bit extra)
Continue reading

Duck Breast with Plum Compote

I’ve jazzed up ordinary duck breast with a plum & clementine compote, a fresh salad with a zingy dressing, and a crispy ginger garnish.

To make this a ’30 Minute Meal’, you could start the compote off, then immediately start frying the duck. The compote will be ready by the time the duck is rested and ready to slice.

Serves: 2
Continue reading

Red Onion Marmalade

I needed a marmalade as an accompaniment to my Layered Meat Terrine, and this one works a treat with that. It’s also excellent with any cold meat and/or cheese platter, and works wonderfully on a salad or with hard-boiled eggs, too.

The main inspiration was Tony Tobin’s recipe which I scaled up, and altered the amounts and types of oil, sugar, and vinegar.

Serves: 8 – 10
Continue reading

Peach and Apricot Jam

I went overboard buying fresh fruit (they’re so luscious in summer!). Knowing I won’t be able to eat it all before they die a slow death in the fridge, I’m making jam again.

There’s no need for pectin or jam sugar (which is just caster sugar with added pectin), if you use arrowroot powder or cornflour as a thickener.

Makes: 580g (500 ml +) of jam
Continue reading