After the filo disaster in my last post for chorizo and manchego filo parcels, I decided to revisit pastry on more familiar terms. After having successfully made a nectarine, plum and almond tart at work, I decided to replicate it for my blog using more seasonal ingredients. I have tried to make tarts like this several times in the past and although they have worked out fairly well, I have a tendency to slightly catch them in the oven. This meant I was quite irrationally excited when this one turned out pretty well. Hence my decision to relive this excitement through my blog (and become even more smug by posting a picture of the nectarine tart); some might say I need a life but I, to an extent, beg to differ. Continue reading “Greengage, Blackberry and Almond Tart”
In the same way I have a slight fear of meringues, I have a slight fear of pastry. Therefore, as in my last post for Lime, Cardamom and Coconut Meringues, I saw another opportunity to tackle something head on. However, instead of easing myself into it, I decided to try and tackle filo pastry, which is possibly one of the most difficult types of pastry to make. Admittedly, my decision to try this recipe was not through a desire for pastry-induced tears. I have been desperate, in the midst of trying to lose weight, for an excuse to try the chorizo jam made by eat17 that we stock the farm shop. I absolutely love chorizo and how well it goes with sweeter flavours so I thought the jam would be quite an interesting concoction. Continue reading “Chorizo and Manchego Filo Triangles”
In my post for Charlie’s Leaving Cake I already mentioned my slight fear of making meringues, macarons or apparently anything involving only egg whites. However, I decided to tackle this problem head on and make my own flavoured meringues.
Admittedly, fennel has never been my favourite ingredient. So, naturally, I thought I should include it in my blog! It is arguably quite a controversial ingredient with its aniseed flavour being an acquired taste but I always like to try and challenge myself with my baking and use more unusual flavours, so I thought the idea of using fennel could potentially be an interesting experiment (emphasis on the experiment). Continue reading “Chocolate, Fennel and Ginger Cupcakes”