Our Christmas table always displays a mixture of Portuguese and British delights. Mince Pies are traditionally eaten in England and these are sweet pies filled with a mixture of dried fruits and spices called “mincemeat” maturated in Brandy for a couple of weeks prior to use. Mincemeat can be stored in sterilised jars for up to 3 months in a cool, dark place. Recipe adapted from Good Housekeeping magazine “Christmas Collection 2019”. Mincemeat 170 ml dry cider 50 g dark brown sugar 2 Bramley apples peeled and chopped into small cubes 2 tsp cinnamon 2 tsp all spice 500 g dried mixed fruit (sultanas, raisins, cranberries) 50 g pine nuts…
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Five-Spice Bundt Cake
This five-spice bundt cake is moist, velvety-like and a finger-licking treat due to the addition of black treacle. It goes so well with caramel on top. This will definitely impress your guests and it looks wonderful on your Christmas table. Recipe adapted from Nigella Lawson “Simply Nigella”. Cake 60 ml sunflower oil 60 ml olive oil 100 g dark brown sugar 300 g black treacle 250 ml dry cider 3 large free range eggs 1 tsp fresh ginger peeled and grated 300 g plain flour 1 tsp baking powder 1/2 tsp bicarbonate of soda 1/2 tsp freshly grated nutmeg 2 tsp Chinese five-spice 1 tsp cinnamon Caramel 75 g unsalted…
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Apricot Frangipane Tart
I’ve never been a massive fan o frangipane tarts but…” what the heck, let’s try making one as I need to use the apricots that are sitting in the fridge”. Well, and it turns out this tart was a big hit. For those of you whom do not like almond extract, you can always skip this ingredient and you’ll still have a delicious tart anyway. Pastry 190 g all-purpose flour 130 g unsalted butter, cold 90 g icing sugar 20 g cornstarch 30 g ground almonds 1 free range egg 1 tsp vanilla paste Almond filling 175 g unsalted butter 175 g caster sugar 4 free range eggs 175 g…
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Milk Chocolate Cookies
Lindt chocolate is the key. Good quality chocolate makes all the difference. These cookies are just to die for, crispy on the outside and chewy on the inside. Cookie dough 75 g caster sugar 50 g light muscovado sugar 100 g unsalted butter, softened 1 tsp vanilla paste 1 free range egg (L) 150 g self-raising flour 100 g Lindt milk chocolate Preparation Preheat the oven to 180 °C. Beat the sugars and butter in a bowl, add the vanilla paste and the egg until combined. Mix in the flour and lastly pour in the chocolate previously chopped in small pieces. Cover a baking tray with parchment paper. Using an…
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Lemon Meringue Tart
This recipe brings back so many good memories from the wonderful time in Provence, South of France. This was my favourite one, lemon meringue tart. The sharp lemon flavour combined with the soft Italian meringue is so delicious. I remember scrolling around in the city looking for the best patisseries and the best pastries. Until someday, I kindly asked for the recipe of this beauty. There’s something in this tart that makes me go back at each forkful. In general, most of the tarts I ate in Provence were flawless and you could tell the love that had been put into it. Although, I had a few that flew off…
