A bread that needs nothing more, full of flavour, this bread only a spread of butter and you’re good to go.
A cross between a custard tart and a creme brûlée, with subtle hints of chai spice, what could be better?
My favourite national Park of all: Yosemite. Although somewhat smokey due to the forest fires, it was still beautiful, they say you’ll never see it the same on another day.
Honeycomb, cinder toffee, sponge toffee, whatever you call it, its whats in the inside of Cadbury crunchies and is absolutely delicious.
Lemon meringue pie is a classic, and thats how I’ve kept it. Sweet shortcrust pastry cases, filled with set lemon mix and topped with marshmallowy meringue, torched to add a decorative touch.
A snapshot of my time in the Grand Tetons National Park and Jackson Hole, so beautiful it left a lasting mark on me.
Brownies just got even better, with the crunch of toasted hazelnuts and the creaminess of the hazelnut spread, these brownies could be described as ‘to die for’.
Apples are everywhere at the moment, covering trees in back gardens, fallen and strewn on the grassy ground. Baked into a rye loaf adds a hefty sweetness, and stodginess, all the good things.
Apple pie could be described as one of life’s best comfort foods, shortcrust pastry filled to the brim with apples coated in cinnamon and sugar, baked till flaky and served with lashings of custard: its just whats’ called for on autumnal days like this. Apple Pie (you will need a pie dish) Ingredients: 300g…
Rich and thick, onion chutney with apple to add sweetness, thyme to add a touch of delicateness and all rounded of with a big ol’ dash of port.
Have I told you that cardamom is my favourite spice? You should have guessed it by now, I use it in so makes bakes! I’ve been loving all the mini stacked cakes on Instagram and Pinterest and so I bought myself three 6 inch sandwich tins so that I could create my own, they’re so…