Käsekuchen is a particular favourite of mine and I always seek it out when in Berlin or Southern Germany. Its less sweet than the American counterpart, thicker and, I believe, much more sophisticated. I like it plain with a touch of lemon – no sultanas for me. So whats got me making this? I came…
Tag: dessert
Rick Stein’s Flan de Naranja
I needed a disk for tapas night round a friends house and wanted something different but also foolproof. Flan de Naranja fitted the bill, having seen it on Rick Stein’s programme and made it for NYE a couple of years ago. Its very sweet and hard to believe its dairy free. You’ll notice the different sizes…
Hugh Fearnley Whittingstall’s sticky quince and ginger cake
I looooove quince so I snapped up a good bunch at the Old Trafford Amateur Gardeners Society last week. This recipe means you also get some jelly from the poaching liquid – a tasty addition to toast. 150g butter, softened, plus a little more for greasing 2 large-ish quinces (about 600g) 160g caster or vanilla sugar 160g…
River Cottage Brown Bread Ice Cream
In my efforts to become a sourdough maestro, I have some rubbish bread which needs another function. Long behold a recipe in the River Cottage Bread Book for Brown Bread Ice Cream, it had merits! You can find the recipe online here. The ice cream base is vanilla custard, and the bread is ‘toasted’ with…
Galton Blackiston’s lemon thyme and garden mint ice cream
I came across the website Great British Chefs while looking for ice cream recipes. Here is Glaton Blackiston’s thyme and mint ice cream. It’s easy to make – just a custard base. I’ve also added a couple of egg whites, whisked up and folded to the custard once cool, along with agar agar – both…
Mary Berry’s Vanilla Ice Cream
I’ve made a few types of ice cream and this is the best by far (yet). The ice cream is always soft and easy to scoop – possibly because it features egg whites whisked up and I used vanilla essence with alcohol. It’s even tasty if you only have half the cream and substitute the…
Rhubarb Bakewell Tart
This is an adaptation of a bakewell tart just as I had a jar of Honey Roasted Rhubarb to finish off and thought it would make a novel filling instead of jam. *To make the rhubarb filling, I used 1 jam jar of the honey roasted rhubarb and reduced it in a saucepan on a…
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