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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Raspberry + Dark Chocolate Muffins

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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.

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Carrot Cake + Orange Cream Cheese Frosting

 

IMG_6805Sometimes I just want cake. A simple recipe with instant gratitude. Something that doesn’t take me days to make. I love mixing a cake batter, pouring it into the tin and it’s straight in the oven. I wanted to make something quick and easy this week. I opted for carrot cake because it fit with the sunny weather we’ve been having and its very swift to throw together. I didn’t want to faff with a sandwich-style cake; aiming for ease here I went for a single layer cake that would be lovely to pack and take for a picnic (which is exactly what I did.) It also allows for a delightful cake to frosting ratio.

Toasted pistachios, orange cream cheese frosting and a lightly spiced carrot cake are flavours that melt into one another. The ritual of coffee and cake is prominent in a lot of cultures and for me, it’s a small moment in a day that feels like pure comfort.

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Blood Orange and Ginger Almond Cake

I havent seemed to be around here at all since the new year. I’ve been spending my days wrapped up in home yoga, enjoying a more savoury side of cooking and trying to cram in as much time with family and friends as I can. As much as I’ve missed my blogging internet self, It was some much-needed time to re-ground myself and remember whats important to me in preparation for a great year to follow.

I havent set any fancy new years resolutions this year, just one. To welcome the coming year with an open heart and open mind (and also looking after my self as a number one priority, but this should just be a given!)

Yes ok, cake isn’t exactly nourishing food but it is nourishment for the soul. Life would be pure hell without the little pleasures.

Blood oranges are a charming fruit to grab while they’re still around. I love how unsuspecting they look from the outside. As soon as you cut through that ordinary peel, you’re hit with a citrus sweet fragrance and an eyeful of juicy burnt orange flesh. Every time I cut into one I’m amazed at the colour.

I decided to make this cake using mostly ground almonds as it gives a great texture contrast to the squidgey orange pieces. Adding in a dash of ground ginger really brings the blood oranges and the sponge together. We’re finally coming out of the depths of winter and gearing up for all of the gleaming fruits and vegetables to come this spring. Cooking delicious food becomes an easy task when nature does all the work for you.

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Blackberry, Orange and Chocolate Bread Pudding for one

IMG_3340One thing that really bothers me about living on my own, is buying food for one. I hate leftovers and, more than anything, I hate wasting food. I admit that some leftover meals are crazy delicious, like christmas leftover sandwiches or bubble and squeak, and they do have their place when it comes to time-saving. But eating a three-day old soggy lasagne just doesn’t do it for me.

One of my favourite things to buy is a crusty fresh loaf of bread from a local shop. I can’t think of many things more satisfying than the smell of a freshly baked loaf. Accompany some pungent ripe cheese with that and I’m yours. However, 9 times out of 10, I won’t eat all of it before it becomes stale beyond any saving. And this is with me eating it at every opportunity, trying to avoid this. Life seems to get in the way and this happens with a fair amount of food in my house.

I honestly think someone should create a supermarket for singles. Everything should come in single sized portions. I really don’t like eating the same meal over and over again, so buying a pack of six sausages means I have to eat sausages for three days in a row. All of the dishes I bake in on a day-to-day basis are single sized or two portion maximum, for this reason exactly.

So here I am, saving all you fellow single gals and guys out there from leftovers and throwing away old food; because you really can’t face the thought of another lacklustre pasta dish hanging around your fridge for days again.

Bread pudding uses up leftover milk, berries, croissants and anything else you feel like throwing in there. Make this what you want. It’s all about taking out what I’ve put in and changing it for what tickles your fancy. Nothing screams Autumn like a steaming dish of hot, creamy bread pudding just for you.

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Petite Cointreau Soaked Savarin with Lemon Cream

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I hate house sharing.

I’m just going to put it out there and say what every other twenty-something is thinking.

At least, I hope it’s not just me. Continue reading “Petite Cointreau Soaked Savarin with Lemon Cream”