I lived in Germany once, Bavaria to be exact, the home of the most outstanding cheesecakes in the world. I learnt to make them with quark, a soft, fresh curd that is lower in fat than a cream cheese and has a lovely fine texture. Luckily I can source quark from local German chef –…
I first starting making these about 6 years ago and even though I don’t think I’m much of a baker I enjoy making these and love the taste. This is quite a big mix and makes alot of cookies, I always forget to count how many but I’d guess about 30. 50g Butter 2 cups…
These were so much fun to make, I had a lovely assistant – Georgia age 17yrs and to be fair we got into a right sticky mess but it was well worth the effort! These are hugely decadent but oh so awesome. Originally I saw them here on Gourmet Traveller and Knew I had to…
These are delicious, light tarts that are not too sweet (no refined sugar) and are gluten free. I have also made this as one large tart you just need to cook the crust longer. Almond Crust 130g butter 1/3 cup manuka honey 200g ground almonds 1 teaspoon almond extract 2 teaspoons fresh rosemary leaves pinch…
Anything with custard in it is a winner in my world especially these portugese custard tarts (Pasteis de nata). Eat them while they are still warm from the oven, you’ll think you have died and gone to heaven. My puff pastry seems to ‘overpuff’ they shouldn’t look quite as puffy as they do but they…
I live in a small community which sometimes drives me batty but mostly I love. I share this community with some awesome people like Jayne from offthebench. Today she made a cake off the Nourish magazine website which then I photographed and was forced to eat. What a delicious cake even if Jayne tripped while…
As this is just the first step in this particular journey this is the first recipe, subscribe over there on the left if you want to be notified whenever I post a new one. I think this recipe is originally an Annabel Langbein one so all credit for it’s deliciousness must go to her. I…