I put this recipe together for a Portuguese inspired magazine feature, and since travel has been so restricted these past few months there’s all the more reason to take a culinary trip from the comfort of your own kitchen. Hey, it’s not quite like jetting off to Europe but we can only try, right?
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I have long been a fan of Leopard’s Leap wine, so I was thrilled when they asked me try out their latest recipe creation for Father’s Day. What a treat it was!
Cinnamon has got to be one of the most delicious and popular spices out there, and I am rather prone to putting it in everything. Aside from its gorgeous flavour it also has several health benefits. It is full of antioxidants, helps to lower blood pressure and has antiviral and anti inflammatory properties. All the more reason to sprinkle a little more cinnamon into your life.
I am betting you have a jar of this wonderful stuff in your pantry, so why not dig it out and try out some of these treats using this versatile spice. Don’t forget to let me know in the comments which cinnamon recipe is your favourite!
Continue reading “Recipe round up: 12 sweet treats to make with cinnamon”
Following on from our puff pastry theme from last week, these moreish savoury tartlets are incredibly easy to put together and totally delicious! Yet another way to use puff pastry and I am not ashamed to say that I always keep a roll of the ready made stuff in the freezer for quick snacks like this.
Continue reading “Mini tomato and chevin tarts (with video)”
Hello foodies! I do hope the week has been treating you well, and if not hang in there as the weekend is just around the corner. And weekends mean brunch, and what is brunch without a few tasty pastries? I do love a good croissant every now and then, but did you know how easy it is to make them yourself? This week I am showing you how!
For the tart:
For the custard:
5.) Bake the tart for 35 minutes, or until the pastry has risen and is golden. Allow to cool for a few minutes. Dust with icing sugar and serve.
6.) To make the custard: Whisk the egg yolks and castor sugar together until pale and creamy. Whisk in the flour and cinnamon. Place the milk and cloves in a saucepan over a medium heat and heat just until boiling point. Remove from the heat and carefully add half of the milk to the egg mixture while whisking continuously. Then add the egg-milk mixture back into the saucepan with the remaining milk and heat slowly while whisking. Add the vanilla paste. Continue to stir for a few minutes until the custard is quite thick. Remove the cloves and stir in the orange rind. Transfer to a warm jug.
“Paddington thought for a moment. ‘I think I’ll start in the kitchen,’ he said. ‘I may make some pastry. Bears like pastry.’ “
Excerpt from Paddington and the Busy Day – Michael Bond
I cannot make anything pastry related without thinking of good old Paddington Bear. At the age of one my daughter decided he was the best thing ever – so much so that he was the theme for her second birthday party. (You may remember these marmalade sandwich cookies from a while back.) Her younger brother, now almost two, has followed suit, and we would not dream of tucking him in at night without at least one Paddington adventure to send him off to sleep.
We are still enjoying stone fruit season here in sunny S.A. and I decided to take a punnet of gorgeous nectarines and turn them into a tarte tatin. It was pretty darn easy, and before I knew it the tart was in the oven and baking away.
Cupcakes and Couscous 