Dried figs are honey sweet, fruity and sort of figgy tasting, and a bit gritty, but that grittiness is a good attribute as it provides texture. The skin might look like elephant hide …
There are some people who won’t make pastry because they hate getting dough under their fingernails. If that’s you, I’ve got just the tool!
Wickedly naughty is all there is to say about these brownies.
What do these creatures do? Apart from quack …
Whoa – this is a good one – apple & cranberry pie scented with a few grates of orange zest, topped with homemade pastry. Seconds guaranteed.
My kind of bread – mix it, bake it, eat it. No kneading, rising or faffing around with these babies.
Basically, a big feast of carby-goodness will always put a smile on my face.
Capri is where I discovered this almond cake, sweet, nutty, chocolatey with a fresh note of lemon, an ingredient which the island is famous for. I’ve been making it a lot lately and it just gets better and better.
This is one of those OHMYGOD! cakes – simply sensational!!!
A sprinkle of chopped toasted nuts adds more than crunch…
Light and fluffy, with a nice little tang from buttermilk – scrumptious fluffy pancakes.
While your pot of soup is gently bubbling away, turn ciabatta crusts into crunchy nuggets. It’s easy. But the difference they make to soup is amazing.
If coconut sugar has only just popped up on your radar, you’re not alone. Here at Shared Kitchen, we’ve really taken to it.
This is the stuff of dreams – a mountain of crisp meringue with a marshmallowy centre, filled with dollops of rich and velvety limoncello cream, dripping with tangy raspberry juice, stuffed with fresh raspberries, then finished with a generous shake of icing sugar and raspberry powder.
The word ‘meringue’ indicates that egg whites and sugar in some proportion are beaten together until a thick foam forms. There are four main types of meringues, two of which are used in the recipe Pavlova Paradise.
A handful of really useful tips.