Baked goods at breakfast are my top pick to accompany a large dark cup of coffee. Buttery croissants, sweet danishes, warm banana bread and obviously a classic muffin. I’m a sucker for a big blueberry muffin but when I decided to knock up a batch, I wanted to go for a more refined flavour that wasn’t overpoweringly sweet.
Tangy raspberries and dark chocolate compliment each other in this perfectly sweet and tender muffin batter. Alongside orange and toasted almonds, these make a delicate morning treat.
Continue reading “Raspberry + Dark Chocolate Muffins”
I had big plans for this post. I was going to blab about my recent trip to Iceland and post this finger licking recipe with it. However, after having a
quick hour long peek gaze through my photos, I’ve realised how many photos I want to share and that it’s completely incomprehensible to put it all into one post. You’d probably fall asleep on your keyboard by the end. All the while thinking, where the f is this recipe?!
So to save those of you who’re here for the recipe, I’ll save my romantic Iceland babble about how I want to repeatedly travel there forever and ever and ever, for another post.
I’m sure a lot of you are pretty ecstatic that November has finally arrived. I adore Autumn. The coziness, the hot drinks, the shameless eating begins. I swear that my body just needs an extra layer of fat every year. This is why it craved a biscuit tin of 40 Bourbon biscuits… (you probably think I’m joking but the tin of biscuits next to me right now says otherwise.)
I’m having to show real restraint with christmas decorations this month. I can’t stop going into Oxford Street every week and staring at the same christmas decorations, revisiting the same shops I went into the week before. I desperately wanted to haul them up this week but my co-workers have repeatedly chimed that its way too early. I’ll wait one more week.
As the cold weather approaches, so do the spices, chutney, cheese, nuts and old music. There aren’t many breakfasts I can think of that scream autumn to me, but this one certainly does.
Whenever I go home to see my Mum, she makes me fluffy American blueberry pancakes. She uses a Jamie Oliver recipe and I love them so much I decided to tweak them a little to taste like gingerbread. Queue black treacle and ginger. Sprinkling flaked almonds on one side of the pancake adds a lovely note of nutty flavour and texture. A warm, sticky, sweet roasted pear permeated with maple syrup couldn’t be a better accompaniment to this gorgeous breakfast treat.
Continue reading “Gingerbread Pancakes with Almonds and Maple Roasted Pear”
When I first started training as a Pastry Chef, I was terrified of everything. I could happily make a batch of brownie at home but as soon as I was faced with this simple task at work, I would over think it as if it were a science experiment. The batches were 12kg big… that may have had something to do with my irrational fears. Continue reading “Chocolate Bark: A Lesson In Tempering Chocolate”