Day 44 – Strawberries and Cream

Today I made : Almond meringue with strawberries and cream. The toasted almonds make it crunchy and toasty, a nice contrast to the juicy berries.  I had extra meringue so I made these little babies with mashed strawberries and cream. I like it when there are leftovers to play with because you can present them…

Day 41 – Happy Hour

Today I made : White yeast bread. You have to make most things on the technique list three times. I had only done this once so wanted to tick the box again. I made a plait and dinner rolls, so I also got the ‘shaping dough’ box ticked.  Lemon balm and lemon verbena sorbet. The recipe…

Day 40 – Dark Caramel

  Today I made : Two loaves of bread. One brown yeast, the other white soda. I finished the creme brûlée I started on Wednesday. The teachers say the most important thing when making caramel is to hold your nerve. You want to burn it enough to make that amount of sugar palatable. I held…

Apple Coffee Crumble Cake With Maple Drizzle

The end of summer means the beginning of apple cinnamon season. Not that I ever stop eating apple and cinnamon, it just tastes so much better now!  This week I had some apples I needed to use up so I made this cake from the Food Network. It was fabulous. I trust any recipe that…

Apple Blueberry Cobbler

I love it when I have leftover apples from the week that aren’t quite snackable anymore because it means I have to make a dessert.  I usually opt for a crumble when I make a quick fruity dessert but I don’t know why – cobblers are much easier to make and I prefer the cakey…

Rhubarb and Apple Crumble

Yesterday a neighbour  gave us some fresh rhubarb from his garden. While it isn’t ordinarily an ingredient I would go out of my way to eat I was in the mood to bake something. I also had some apples that needed to be used up so I made a fruity crumble. First I chopped the…