I love creme caramel. I like to think of it as a slightly healthier version of my favourite dessert, creme brulee. Yes, I know I’m kidding myself. Hubs has a rather disgusting habit of being able to eat a whole shop-bought creme caramel in one slurpy mouthful. I’m a recent convert to using a slow cooker …
Permanent link to this article: http://www.butcherbakerblog.com/2014/02/17/slow-cooker-passion-fruit-and-coconut-creme-caramel/
Jelly is my new love and I’m sure that because I own a selection of retro jelly moulds has nothing to do with this, oh no. Sometimes I make it the proper way with gelatin and sugar syrup base then other times I cheat. Over the festive period we did a bit of entertaining and …
Permanent link to this article: http://www.butcherbakerblog.com/2014/02/04/valentine-heart-jelly-terrine/
Every good cook has a secret ingredient up their sleeves that can transform a recipe. Sometimes the ingredient is a long-term favourite or an accidental discovery. I’ve known for a while that a cheeky spoonful of cornflour to meringue mixture gives the centre that glorious chewiness that most shop bought meringues lack. I’ve also used cornflour …
Permanent link to this article: http://www.butcherbakerblog.com/2013/06/18/custard-powder-pavlova/
Why you may ask am I writing such a summery recipe when there is a good few inches of snow causing chaos on the roads outside. Welcome to the life of someone who writes & talks about food for a living. I often appear on local radio doing cookery demos and talk about national food …
Permanent link to this article: http://www.butcherbakerblog.com/2013/01/21/raspberry-lime-cheesecake/
Last weekend I made profiteroles for the first time in ages. I’d forgotten how quick they are to make. Eclairs, that are also made from choux pastry, mean ‘flash of lightning’ in French. Of course they are not lightning fast to make, but are a great deal quicker and easier than some other pastries. Anyone …
Permanent link to this article: http://www.butcherbakerblog.com/2012/11/19/cherry-chocolate-profiteroles/
There is something about chocolate and raspberries paired that I love. The tartness of the raspberries cuts through the rich chocolate far better than strawberries do, or at least that is my opinion. I always like doing things that will push my skills in the kitchen. After making the mille feuille last month, Great British Chefs set me the …
Permanent link to this article: http://www.butcherbakerblog.com/2012/11/09/chocolate-mousse-cake-by-william-drabble/
One of my favourite types of patisserie is a mille feuille, literally translated to mean million layers. Who can resist layers of light pastry sandwiching creams, custards and fruit? If I’m out and have a choice of cream cakes it will always be a mille feuille. Recently Great British Chefs approached me asking if I …
Permanent link to this article: http://www.butcherbakerblog.com/2012/10/01/strawberry-mille-feuille-by-stephen-crane/
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