Pistacchio Garibaldi biscuits

A delicious pistacchio-twist on a classic Garibaldi biscuit recipe

Spanish-style leftovers flan

Spanish style leftover flan

Follow my blog with Bloglovin This is a cross between a quiche and a Spanish omelette (tortilla) and uses up leftover salad potatoes, ham and cheeses. This is a regular feature for our Saturday lunch: it's quick and simple to knock up the pastry and sometimes I may even have a pastry case pre-made and… Continue reading Spanish-style leftovers flan

Chocolate and nut tart

Chocolate and nut tart

This tart uses a sweet shortcrust pastry shell and has a velvety, rich chocolate filling with toasted hazelnuts and pecans. It goes exceptionally well with ice cream and, for a really cheffy desert, I'd suggest serving it with an orange reduction sauce, a nut brittle and either homemade ice cream (something like clotted cream, orange… Continue reading Chocolate and nut tart

Paris-Brest with passionfruit crème diplomate

Paris-Brest choux

This Paris-Brest choux is another Daring Bakers' challenge. I have made Paris-Brest before on a few occasions and to follow the original recipe is to produce one large ring-shaped choux filled, decorated simply with toasted, flaked almonds and filled with crème mousseline. It's typically large enough that it can be sliced to serve a number… Continue reading Paris-Brest with passionfruit crème diplomate

Spiced beef and cheddar pasties

Spiced beef and cheddar pasties

These are roughly based on a traditional Cornish recipe - which I adore, but I've spiced them up a bit and added chunks of melty cheddar. So they're definitely not Cornish anymore, but they are nice! Makes about 5 - 6 Equipment Baking tray Large saucepan Saute pan Grater or microplane pastry brush Rolling pin… Continue reading Spiced beef and cheddar pasties