Back to Basics – Cupcakes & Couscous

Two chocolate brownie trifles in glasses side by side

Indulgent chocolate brownie trifle (for people who love dessert but don’t like trifle!)

Published on December 23, 2024 by Teresa Ulyate6 Comments

It’s my last post for the year and of course it had to be a festive recipe. I’ve been busy in the kitchen baking edible gifts and trying to do as much advance prep as I can for Christmas dinner and if you’re there too I hope it’s going smoothly! We’re ending the year on a sweet note with a recipe that’s inspired by a classic. Let’s face it, trifle is wildly popular at this time of the year but (confession time) I’m really not a fan. I think it’s the soggy combination of boozy finger biscuits, custard and jelly and the piles of cream on top that give me the heebie-jeebies, and it’s just not a dessert that I’ve ever taken to. There are very few dishes that I’ll avoid but when it comes to trifle I’m on a strict “no thanks” diet, ha!

Continue reading “Indulgent chocolate brownie trifle (for people who love dessert but don’t like trifle!)” →

How to make perfect chocolate coated strawberries

Published on February 9, 2016February 19, 2018 by Teresa Ulyate3 Comments

I started February with a chocolate recipe, and in the month of love I thought I might as well continue the theme! It does seem a bit cheeky to call this a recipe, think of it as more of a “how to” for making gorgeous chocolate dipped strawberries for your someone special (or yourself). This Valentine’s Day I have you covered!

Continue reading “How to make perfect chocolate coated strawberries” →

Shortcrust pastry dough and a rolling pin

Back to Basics – Shortcrust pastry

Published on June 3, 2013May 6, 2018 by Teresa Ulyate3 Comments

If the thought of making pastry from scratch sounds a lengthy and difficult task then read on! (Hint: it really isn’t!) Today I am going to show you how to make a very easy and versatile shortcrust pastry, and I promise you do not need any Michelin stars to get this one right.

As part of the “Back to Basics” feature, this is all about how to make shortcrust pastry. Just be sure to follow the quantities and method below carefully and you will be on your way to heavenly pastry in no time.

Continue reading “Back to Basics – Shortcrust pastry” →

Back to Basics – Cranberry tea scones

Published on April 22, 2013May 18, 2018 by Teresa UlyateLeave a comment

There was a lot of excitement in our house this weekend. Having had a temporary kitchen since we moved into the house three years ago, and after months of planning, preparation and a few weeks of renovation chaos, yesterday saw the completion of our new kitchen! The last box was unpacked on Sunday morning, just hours before we were due to host a family lunch, and that afternoon I could not wait to put our new oven through its paces with a batch of delicious cranberry tea scones.

Continue reading “Back to Basics – Cranberry tea scones” →

Back to basics – white sauce

Published on March 18, 2013March 11, 2019 by Teresa Ulyate2 Comments

I think this may have been the first recipe we covered in our school Home Economics class … or was that scones? Either way, once you have mastered this easy sauce you can use it for a multitude of things! Handy, right? White sauce (also known as béchamel sauce) can be used in pasta and veggie dishes, soups, gravies and as a base for other sauces.

I have given you a basic recipe below, as well as some ideas for variations.

Continue reading “Back to basics – white sauce” →