After sampling some beautiful desserts in Mallorca recently, I really fancied recreating some of them. One on the hitlist was creme caramel, so I gave it a go. I used this recipe of James Martin's
, and didn't change a thing.
It turned out brilliantly! I was sure it would be lumpy and gnarly, but the mixture was smooth, the caramel golden and the whole thing sweet and jelly-like. I was gobsmacked!
Creme caramel (serves 4):
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When a foodie mentions in passing that they are looking for really good biscotti, how can I not leap to the stove and bake some for a Christmas gift?
Biscotti means "twice cooked" and that's exactly what happens here. You make a big loaf of cookie dough, bake it through, then slice it up and bake it again to dry it out. I wasn't fussed about all the different nut types, and stuck … Continue Reading ››