Lemon Bars with Mint

Lemon Bars with Mint A

I remember lemon bars vividly as they were something I made many years ago from a cookbook and I was very unsure what to expect. What emerged from the oven was indeed something I couldn’t have foretold. This is a recipe that makes lemons sing; oven baked curd atop a shortbread base and I’ve spruced it up with some fresh mint thrown into the mix. A little tip is not to dust with icing sugar too far ahead as the bars will soak it in and you won’t be very impressed with the look!
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Salted Caramel Cheesecake

Salted Caramel Cheesecake C
Who doesn’t like cheesecake! Cheesecake is indulgent on so many layers (pardon the pun) – the crunchy base, the creamy filling, the sweet/fruity/other topping – and this a perfect example. I’ve always been more of a fan of chilled cheesecake, as you can’t beat the smooth creaminess, but baked cheesecakes are winning over my heart. And here’s one to win over yours. The ever popular salted caramel adorning a vanilla filling and shortbread base – yum yum yum!
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Pineapple Possets with Coconut Shortbread

Pineapple Possets with Coconut Shortbread AWhether or not you’ve had lemon posset, pineapple posset is a must! The pineapple juice loses its sharpness and lends a subtle flavour to the cream in this smooth and refreshing dessert. This has to go on my list as my new favourite, it’s super easy to make and makes a nice change to the usual lemon. And with some coconut shortbread on the side, you’re only two steps from the Caribbean.
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Hazelnut Cake with Orange

Hazelnut Cake with Orange A

Nuts are such a beauty to bake with, they enhance cakes with extra moisture and, as in this case, add depth of flavour when toasted. I’ve paired toasted hazelnuts with orange zest for a lovely traybake which is easy to whip up. Once baked and cooled a bit all that’s missing is an accompaniment, vanilla ice cream as I’ve suggested below or a refreshing dollop of yoghurt – yum!
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Apple Crumble Cake

Apple Crumble Cake ASome call it coffee cake (hate coffee!), some call it streusel cake (yeah, I like that…), I’ll call it crumble cake (spot on!). Crumble is undoubtedly one of my favourite puddings, and you can make it with whatever fruit you like, although I’ll say classic apple is best. Call me classic, I don’t mind. So of course, this take is straightforward and simple, combining a vanilla and cinnamon sponge with sweet caramelised apple and crunchy golden crumble. It’s like a hug in bowl, well… with plenty of custard it almost is!
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Raspberry & Rose Tart

Raspberry & Rose Tart CExtra special if the sun is out and equally delightful if it’s not, this combination of raspberries and rose makes for one tasty dessert. I’ve filled this tart with pastry cream, which is one of my favourites and is incredibly versatile when it comes to flavours! The tart maison shape can only mean sharing, so cook up a feast and bring this out to round off the meal.
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Pistachio & Almond Bars

Pistachio & Almond Bars AThis was not what I planned to make. I was intending to make a pistachio and almond battenberg but somewhere along the way my mind got warped and I split the mix wrong! Not to worry, as these are cute miniatures with all the looks but much more charm. I absolutely love the green tint of the sponge – all natural from the pistachios of course!
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