"If you have a dream, you have a responsibility to yourself to make it come true; because if you don't, you're just a dreamer" Marco Pierre White
I love meringue … it is easy to make and ticks a few boxes when looking for a gluten free dish. These “meringue bites” were created to give me a little “morsel” to offer guests with coffee for a morning or afternoon tea, or at the end of a meal instead of chocolate (which I…
I almost feel a bit silly posting this recipe … it is not so much a recipe, but a simple process of combining lemon juice and sugar that will give you a lovely syrup to use in a multitude of ways. To me lemon is nature’s natural “seasoning” and I just love it. So in…
Like so many others I bake sourdough every week, and for a long time I used to get rid of my “discard” until I started to see wonderful recipes on line for using it up. There are many versions of “discard crackers” around, but I absolutely love the recipe from Sneh of Cook Republic (see…
I loved baked ricotta tarts … especially when there are amazing flavours added like salami, caramelised onions and capers! Generally I always have some sourdough on hand, and usually three decent slices will give you the 250g you need for this recipe. If you don’t have any sourdough, then use a fairly firm style of…
Sometimes it is nice to have a really quick easy cake recipe at your fingertips, and this is one of those recipes. The inspiration for this recipe comes from the amazing site Simply Recipes (see here). On researching the cake’s origins (and there are a number of sites that feature it), I learned it is…
Many years ago I was given this recipe by a dear friend Rosemary (thank you Rosemary!). Bougatsa is a Greek semolina custard filled pastry which is often baked fresh and served warm for breakfast as individual pastries, or baked in a tray and cut into portions to serve. It is perfect with a strong cup…
The batter from Donna Hay’s Chocolate Buttermilk Layer Cake (see here) is the one I used for my eldest son’s wedding ten years ago. At that time the online recipe posted on Donna Hay’s website was for 2 x 18cm round cake tins, but when I visited this online recipe just a couple of weeks…
Since I saw the lovely Silvia Collica make Ricciarelli recently (see here for the recipe and video) I have been playing around with the recipe for this very moorish traditional Italian biscuit. I love almonds in biscuits, and realise that many nationalities – mine included being Maltese – will have their own versions similar to…
It is sometimes hard to get a good tasty veggie patty … so in this recipe I have included ingredients which provide lots of umami flavour: dried mushrooms, parmesan cheese, and sun-dried tomatoes. I have been making these patties for a couple of years, and decided last week it was high time that I shared…
As a lover of all good food, I get so much joy from sharing whatever knowledge, techniques, tips, hi
