Fig & Olive Oil Cake

There are few indulgences quite like an outrageously moist (excuse the terminology) yet delicate slice of cake with an afternoon coffee. I have often flirted with the addition of olive oil to cake batters and the results have been varied. However perseverance has led to a winner. I have found the batter that is best…

Popcorn & Beurre Noisette Ice Cream with Caramelised Popcorn

It’s been ages since I last made Ice cream so I was super excited for the arrival of my new ice cream churn. I have heaps of crazy ideas for flavours, many of which were side lined for the first batch. Instead was I inspired by one of my favourite snacks the smell of which…

Madeleines

There were a couple of moments during my training that stand out as times that changed my perception of patisserie. One late Friday evening in basic patisserie at Le Cordon Bleu London was one of them. We were making madeleines which just so happen to be made from a fool proof confidence boosting recipe that…

Crepes au Citron

Undoubtedly the favourite of my girlfriend. It is a total classic and for me has a sort of nostalgic quality from youth although my mum used to serve them with golden syrup. Crepes were also a favourite of the chefs at culinary school, however not for the flavour. Instead for the sheer amusement, to see…

More Fun; Tarte au Chocolat (Chocolate tart)

I figured that this would be the perfect follow up to my last post. I didn’t want to give a huge info overload all in one off-puttingly wordy post, but I do want to share some options for alternative fillings for your shortcrust. Ok, so I recently posted about the benefits at least in my…

Fun with Tarts! (Lemon) – Short crust Pastry

One of the great things about the short crust pastry and the technique that I will outline is it’s diversity. You can use this technique with a couple of recipe tweaks for both sweet and savoury, easily accommodating the humble quiche, or a more robust roast pepper, nduja and goats cheese tart. Of course it’s…