With forced rhubarb in season, I’ve come up with a recipe with this ingredient’s vibrant colour and flavour at its heart. A favoured dessert of my childhood was lemon meringue pie – albeit from the freezer aisle as my mum was not (and still isn’t) a keen cook – the sharp filling contrasting with the super-sweet meringue all held in a crisp(ish) pastry base. This version with rhubarb is super tasty and soon to become my new favourite!
Monthly Archives: November 2013
These indulgent little treats are a childhood favourite turned adult. The dark chocolate running through the middle transforms these flapjack bars, with each bite achingly satisfying and truly moreish – I hope you like them as much as I do!
I find making pastry really relaxing. The need for precision and the hands-on approach make me feel very at home. Rough puff pastry is a great alternative to shop-bought puff pastry if you want to make it yourself. It’s not the quickest thing to make but it sure is quicker than standard puff pastry. To be honest, most of the time is spent while the pastry is chilling so all-in-all not that time-consuming. Along with this I publish my Mini Onion Pithiviers recipe – a must for any dinner party! Click here for the recipe
It’s been a while since I’ve done a savoury recipe, must be starting to think I survive on sugar! Funnily enough, this is a savoury interpretation of a classic sweet bake. These pastry parcels filled with soft, tasty onion are the perfect canape, suitable for veggies and meat-eaters alike – they also freeze well.