My first taste of argan oil was at school; my food tech teacher gave me some to try and I fell in love with it. A few years later, I bumped into (well in the twittersphere) Dana, founder of Arganic, a company which sells organic argan oil in the UK. I was reunited with the golden oil and made these crackers to parade the unique and beautiful flavour of argan oil. I like to think of argan oil as a spicy version olive oil, just as versatile and incredibly good for you! Click here for the recipe
Tag Archives: almonds
I remember making macarons on The Great British Bake Off. Back then I’d never even tasted one so I quickly hopped off to a fancy café to know what to aim for. It was love at first bite, sweet, crisp, chewy, flavourful and delicate all in one! I then set about making them; I made over ten batches before I was pleased. Macarons aren’t that difficult to be honest, they can just be tricky – particularly in the mixing, so pay careful attention and when the mixture falls from the spatula in a ribbon stop right there!
Click here for the recipe
These unsuspecting biscuits are based on the Austrian Linzertorte, made with almond pastry and filled with raspberry compote. The surprise is that despite the sprinkling of icing sugar they look like plain old biscuits but the crumbly pastry, spiced with cinnamon, hides a sweet raspberry filling! Click here for the recipe
In case by now you hadn’t realised, I love frangipane. So when I discovered pistachio frangipane I was in my element! Swapping almonds for pistachios not only changes the flavour, it produces a beautiful green frangipane for the eyes to feast on ahead of the stomach. Sticking with colours, the strawberry jam works well as complementary to the green frangipane. Moving onto flavours, the sweet strawberry compliments the nutty pistachio wonderfully. Click here for the recipe
If you like decadence, then you’ll love this tart. It’s quite simple in its nature and not overly done, but something about the rich chocolate frangipane combined with delicate flavour and texture of the pear, encased in the crisp shortcrust pastry is simply sublime. When I first made this tart we ended up taking it with us to a restaurant (BYO dessert, anyone?), leading the owner to suppose it was someone’s birthday. We didn’t correct him for fear that he’d relinquish our dessert and force us to order something from his menu, when in reality his generosity extended to offering us a jug of cream to serve with it! If you make this tart, let me know what you end up getting away with!