27 February 09


Gorgonzola and Smoked Bacon Polenta Breakfast Muffins

The warm aroma  of melting cheese mixed with smoky bacon is enough to make anyone salivate. There is something magical about these Gorgonzola and smoked bacon breakfast muffins. The tiny size allows second and third helpings, and helps soothe the guilty conscious as they are only little!

I love to serve them straight from the oven as I can’t control myself. I’m not sure if it’s the melted cheese that gets stuck to the tray that’s obviously the cooks privilege or if it’s eating them. I need to think about that a bit more so that I can make up my mind . But in the meantime I shall help myself to another muffin.

The polenta gives these muffins a slightly crunchy and light texture. Sometimes I change the flavours and use ingredients that are in the fridge. Try chopped semi-dried tomatoes and goats cheese or Kalamata olives and Feta


8 Comments Print Recipe Print Recipe with Photo

26 February 09


Conference Pears Under Pressure

The inspiration for this recipe came from the book ‘ Under Pressure’ by Thomas Keller. I love this recipe for many reasons, one of which is that the pears do not need to be cooked. The vacuuming breaks the pears down and gives the illusion of poached pears.

Brilliant, it’s an ingenues method as you preserve the fresh flavour of the pears. There is no need to add lemon juice as the vacuum removes the oxygen and therefore prevents the pears from oxidising.

It’s perhaps unorthodox but I believe this is a revolutionary way forward! It works with all fruits and vegetables that oxidise such as artichokes, apples, salsify etc….


No Comments Print Recipe Print Recipe with Photo

25 February 09


Bite Size Cinnamon Sugar Doughnuts

Doughnuts could be described as devils food; you simply just can’t get enough of them. Or shall I say that’s my excuse!

As these Bite size cinnamon sugar doughnuts  limit themselves to only a third or fourth mouthful, it makes you feel less guilty.

These ones do not have any filling as I  serve them with an Airy Hot Chocolate Drink, delicious!

If you would like to fill them you can use a syringe to inject a tasty surprise into your bite size cinnamon sugar doughnuts. I suggest trying homemade Raspberry Jam or a smidgen of Russet Apple Compote or the ever so naughty Quince Curd.


No Comments Print Recipe Print Recipe with Photo

24 February 09


Quince Brule Tarts

Quinces were introduced to Britain during the late 16th century from the Mediterranean. It made its appearance at the end of a large banquet, as it  helped with the digestion and kept the diners regular. Well that is a bit of history and it makes me giggle.

I have far more fond memories of this perfumed and fragrant fruit ,as my grandmother use to poach and bottle the quinces for the winter months. My grandmother had a huge cool larder ,with floor to ceiling cupboards with glass doors. I remember seeing these light pink fruits sitting in their sweet syrup and Grandmother would open a jar or two after Sunday lunch.She would serve them warm with thick sweet custard. I use to rub the soft poached quince against the roof of my mouth with my tongue, as I liked the unique grainy texture with the fragrant perfumed aroma.

I’m pretty


7 Comments Print Recipe Print Recipe with Photo

Page 91 of 103« First...1020308990919293100...Last »