Mention rhubarb and meringue in the same sentence and you just know it’s gonna be good! After all, who doesn’t love the contrast between tart and sweet?!
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Meringue Nests with Espresso Cream & Syrup
Just occasionally, you make a dessert that, while it may seem simple enough, everyone raves about it being the “best ever”. This was such a dessert.
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Earl Grey Tea & Raspberry Jam Biscuits
Sometimes you just fancy something a bit posh… a bit ‘Downton Abbey’… along with your morning cup of tea. These Earl Grey & Raspberry Jam shortbread biscuits are just the ticket, and I’m sure the Dowager Countess of Grantham would have approved!
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Heirloom Cherry Tomato Tarte Tatin with Buffalo Mozzarella
Tarte Tatin – that classic French dish in which fruit (though it can be veges as well) is caramelized in a fry-pan and then baked upside-down under a puff pastry crust, before being inverted onto a serving plate – was a complete unknown to me up until a couple of years ago.
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Orange Chocolate Mousse
Chocolate mousse… the first dessert I ever truly fell in love with. I remember having my first restaurant experience (we’re talking 80’s here folks) when chocolate mousse was on every dessert menu and totally ‘de rigueur’.
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Rhubarb Creams
Florentines
Here’s another Kiwi favourite to add to the ever-increasing list! The rather posh Florentine.
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Blueberry & Almond Pastries
Have you ever found that the simplest desserts are often the best ones? I certainly have, and these Blueberry & Almond Pastries are the epitomy of simple, yet delicious!
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Rough Puff Pastry
Rough puff pastry, flaky pastry, blitz pastry, or quick puff pastry… whatever you want to call it, it’s my all-time favourite pastry to make. Not to mention one I just couldn’t live without.
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Gluten-free Passionfruit Melting Moments
I seem to be doing a lot of baking lately. I think it’s because I find it comforting; the perfect way to de-stress from the demands of daily life. And, then to share what you’ve made with your friends and family… well it’s the icing on the cake really, pardon the pun.
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