Late Summer Greengage, Marmalade + Almond Tart

Its taken me a while to get this recipe up. As the world slowly went back to a new kind of normal, a lot of the free time I’ve had over the last few months has all but evaporated. However, I did manage to make time to squeeze in a bake using some of these gorgeous Greengages.

For me, late summer and early autumn is a time for seasonal fruits. A glut of ripe ingredients ready to snap up. Blink and they’ll be gone before winter sets in. Figs, Greengages, Damsons and Mirabelle’s are among my favourites this time of year. A great time to pickle, jam and preserve them before they’re gone. Also perfectly delightful to eat alone.

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Butternut Squash, Mushroom + Stilton Quiche

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There’s something so alluring about a beautifully baked quiche, just waiting for the first cut. I’m not sure if it’s the golden pastry peeping out around the edges or the shiny surface hinting at what awaits inside.

Sweet, tender butternut squash peeping through gives this quiche a delicate orange hue. Along with the sweet caramelised onions, floral rosemary and earthy mushrooms; it has a savoury sweetness that’s contrasted against the strong stilton cheese.

Savoury tarts aren’t something that’s thrown together. It takes time, but the reward of a soft-set rich slice of warm quiche waiting at the end more than makes up for it. There are a few crucial steps to make an exceptionally good quiche. Blind baking the shortcrust pastry and egg washing it to ensure a crisp base is the first. The second, is baking it until the filling is puffed and golden with an ever so slight wobble in the centre which will result in a velvet soft filling. I also choose to opt for a deep pie-style dish so that you have a tall slice that stands proud.

Quiches are such an adaptable bake. They’re perfect for lunch and dinner as well as those peckish moments. A way to use up spare vegetables, an excuse to spend a few hours tucked away in the kitchen or a need for a stunning picnic item; quiche is the answer.

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Vanilla Maple + Coffee Crullers

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Puffed, soft, sticky and sweet. French Crullers. I didn’t actually know that they existed until a few weeks ago when I was thinking about making doughnuts and ended up coming across them. One of my greatest pleasures is a strong cup of coffee alongside a golden brown, shiny, glazed doughnut.

The only downside to making them at home is that its quite a long process. It takes hours to make, prove, shape, prove again, fry and finish. I’m very much the kind of person that would take half a day to do that but I get that not everyone is. That’s where Crullers come in. Make choux paste, pipe it, fry it and glaze it. Finished.

However, these don’t have an ordinary doughnut texture. Expect a soft airy interior that’s not sweet nor savoury; very much like a traditional baked choux. The outside stays soft but retains its shape so that the sweet glaze can rest in its grooves.

Quick, fun and delicious. I just wish I made more.

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Rough Puff Sausage Rolls with Sage + Pickled Walnuts

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After a week of colder and typically English drizzly weather in June, I needed some buttery baked goods to brighten up the days. If you’re wondering what to eat, the answer is often sausage roll. Lunch box treat? Sausage roll. Snack? Sausage roll. Picnic in the park? Sausage roll. Cheeky breakfast? Sausage roll.

The first time you make sausage rolls, you realise what a sad version the shop-bought ones are. Pale soggy pastry, which lost all its flake in transit, filled with grey unseasoned filling. Granted, I have bought my fair share of supermarket sausage rolls. They have their place when time isn’t on your side and you just want convenience. Making your own is definitely more work but the beautiful product you get at the end is more than worth it.

I decided to make rough puff pastry as it’s a little easier than traditional puff pastry, but still gives you a flaky glossy and flavourful crust. By adding in fresh sage, caramelised onion and crushed pickled walnuts the sausage meat develops just the right amount of tang and sweetness.

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Extra-Flaky Cherry Pie

IMG_6700I had never been a particularly big fan of cherries growing up. I’d eat fresh when they were offered but they weren’t ever used in baking by family members. I can count my food dislikes on one hand, I pretty much love everything. Although one of my most loathed flavours is bitter almond, something that accompanies cherry in a lot of recipes. This means Cherry Bakewell tart is pushed to the side lines meaning my childhood memories of baked goods have not a cherry in sight.

When I started working in professional kitchens, one of the first things I noticed was the quality of the produce. Unlike anything you’ve ever tasted in the supermarket. Every ingredient had so much flavour, especially the fruit. Every year when cherries come into season, we receive large punnets of dark shiny cherries. Beautifully sweet and rich with their wine coloured juice, sometimes they seem too precious to do anything with other than leave them.

I’m also not an avid pie maker. Although I’ve always thought there was something so lovely about a pie that brings people together. Its humble but charming. Faced with the task at hand, I was determined to choose an extra flaky pie crust recipe. Enter Stella Parks. After much research, I chose Stella’s recipe knowing that the large butter layers and folding technique would ensure separate crisp layers.

My perfect cherry pie is crisp, buttery and golden. The filling needs to be firm enough to hold together when cut, but soft enough to that it remains silky when eaten. This turned out to be all those things. Delicious fresh. Delicious cold from the fridge. Delicious warmed in the microwave with ice cream. Delicious however you like it.

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A Summer Weekend Strawberry and Rhubarb Pie

IMG_2106 2IMG_2128Usually when I post on here, I plan ahead. I make whatever delicious treat I crave a week in advance and schedule a time on my days off to sit in front of my computer. Today though, I made something so ideal for this warm summer weekend that I had to post it today.

The weather here has been pure bliss; glistening sunshine that tickles the skin, ocean blue skies and a gentle breeze to cool you. My favourite kind of weather is a crisp spring or autumn morning however, this has some strong competition after today’s perfect weather.

For me, summer is about a plethora of vibrant plump fruits and vegetables. Cooking is so much easier in the warm weather. In winter you need to add other flavours to potatoes and lets face it, kind of boring root vegetables. It requires an effort. In summer though, fruits scream with their bright coloured skins and burst with lively flavours bringing your taste buds to life. No need for extras. Just let their natural, delightful sweetness charm you into long summer nights and the smoky calling of your barbecue. Continue reading “A Summer Weekend Strawberry and Rhubarb Pie”

Moroccan Cornish Pasties

Eaten Cornish pastyCornish pasties are always guaranteed to put a smile on anyones face.

Traditional cornish pasties are filled to the brim with meat and veg; all encased in short crumbly pastry. The ideal takeaway lunch to keep you warm as this stubborn weather continues to be unchangeable. Continue reading “Moroccan Cornish Pasties”

Onion Herb Tart

finished tart 2This weeks lesson: do not buy pretty shaped tart cases that you have no experience lining.

Do not attempt to line said tart case in an angry and impatient manner. This will only result in the following: badly made pastry, pale under baked pastry case and, in the end, a broken square pastry case.

As you all know from my previous melt down, I have had trouble lining this tart case. Continue reading “Onion Herb Tart”