Make a quick pastry in a food processor, roll it out, tumble on some fruit, scrunch the edges together, and you have TART!
Rich, sweet and creamy … thank goodness the sourness of apricots takes the edge off!
Xmas countdown … be ready!
Life’s too short to crystallise rose petals (unless you’re mad like me!) … simply scatter over a bunch of red petals for dramatic effect (oh, spray-free roses of course).
Shortbread makes a great foodie gift wrapped in cellophane.
Crunch and munch – Apple brown Betty is the perfect way to use leftover sandwich bread!
Look for tangy apricots, not sweet ones, because it is that tang that gives this tart the X-factor.
A hunk of a cake!
Chocolate and peach, peach and chocolate … whichever way you say it, I want some!
Rattle the teacups and bring out the lemon loaf.
Scones, rhyming with ‘on’ or scones, rhyming with ‘own’ … doesn’t matter which way, they’re scrumptious!
Crunchy-topped shortbread and a cuppa is just the buzz for mid-morning (or mid-afternoon!).
Cake for dessert, cake for afternoon tea, cake for breakfast, cake anytime!
Where are my cookies?
Oh plums, I’ve been waiting for you!
This is everything a pav should be: crisp shell, marshmallowy centre, mountains of whipped velvety cream and loads of gorgeous berries. Second slice? Why not!
Chocolate and cherries, cherries and chocolate. Mmmm …
Pot cake? Yep, grab a pot and a spoon and away you go…
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.
Quick. No-bake. Pantry staples. What’s stopping you?
Labna is thick and creamy, velvety-textured and lemony fresh, but not at all rich to eat.
A crunchy cheesy accompaniment makes the perfect contrast to soft velvety soup.
Torta di mele – Nonna’s apple cake.
Hate dough under your fingernails? Whip these light textured scones in a food processor!
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