Tag Archives: cinnamon

Banana Brownies

Banana Brownies G

This decadent brownie was inspired by a very delicious milkshake I once had (well, thrice had – it was that good!). A slab of brownie blended with a whole banana plus milk and a squeeze of honey into the best milkshake I’ve ever tasted. Hands down. Here I’ve cooked down the banana with warming cinnamon and swirled it through a brownie that is chewy and gooey and chocolatey. Yes please!
Click here for the recipe

Cinnamon Palmiers

Cinnamon Palmiers B

Palmiers are delicious! So sweet and crisp yet delicate enough to melt on the tongue. Believe it or not this recipe took me a while to perfect; the ingredients are simple enough but getting the palmiers to keep a perfect shape was a struggle. The key lies in correctly folding them to allow room for the pastry to puff as it cooks, so make sure you keep to the 7cm rule!
Click here for the recipe

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!
Click here for the recipe

Walnut & Raspberry Syrup Cake

Walnut & Raspberry Syrup Cake B

This cake was inspired by a recent holiday, one where almost every dessert was soaked in syrup! It seemed a bit peculiar and funny at first, but it soon became the signature of meals out. Here, the fresh zing of the raspberries contrasts beautifully with the sweet, delicate walnut sponge. And it tastes all the better with a splash of cream! P.S. Don’t worry if the raspberries get hidden within the cake, they’ll soon reappear when the cake is cut.
Click here for the recipe

Autumn Leaves

Autumn Leaves A

During autumn I love crunching leaves underfoot, so I thought why not make some autumn leaves to crunch on indoors. A cute little twist on gingerbread, these are easy to make and their miniature size will fill any biscuit tin just like leaves in a park.
Click here for the recipe

Argan Oil Crackers

Argan Oil Crackers A

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

Linzer Biscuits

Linzer Biscuits A

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