I wouldn’t be a Yorkshireman if I didn’t like rhubarb. You can’t talk about the stuff in the UK without someone bringing up the Rhubarb Triangle (between Wakefield, Morley and Rothwell). It’s April and we’re in prime season now for forced rhubarb, just before the main season for normal rhubarb kicks in. Forced rhubarb is actually pinker, so if you want to bake something with a slightly more striking look, now’s the time to do it. You’ll still have something that tastes great at other times, but if you want the colour you’d have to create it artificially. Read more
Last year I was given the Mast Brother’s recipe book and I’ve not made enough from it. I decided to right that and bake one of the more unusual recipes from the book. This came in the form of a Chocolate Blueberry Pie. I love blueberry pies and I’ve put one up on the blog before. Adding chocolate, both to the filling and the pastry, makes this a much heavier and richer pie, but it’s something ideal for a cold winters evenings. Cover it with cream, or have it with some ice cream and you’re on to a winner.
We are well into January now and I am well into another year of ignoring everything about ‘clean eating’ and ‘detox’, as we all know how garbage that is. I won’t get into it here. The year even started with a Lemon Meringue Pie sat in the fridge waiting for us. It was Maddie’s Birthday on NYE, and Lemon Meringue Pie is her favourite dessert. I’ve been putting off making it for a long time, as (admission) I’ve never made meringue. Couple that with never having made curd either and it all seemed a bit daunting. But, for her Birthday, I was determined to make it, even if I failed in a a blaze of glory and bad meringue.
This is my last post before Christmas, and I’ve saved a pretty great recipe for my last of the year. I’m sat on a train from Glasgow Central to Oban to catch a ferry over to the Isle of Mull to see my parents for Christmas. It’s the perfect time to write up a recipe, with lakes disappearing off into the distance out of one window and snow topped mountains out of the other. I’ve just demolished the emergency rations of leftover Salted Caramel Brownie from this month’s cake care package deliveries and it feels apt, as this particular recipe is for a Salted Caramel Chocolate Tart, which I baked for our friend Christmas last weekend.
As mentioned in my last post, where I talked at length about my love for cheese, I had some friends over the other day to play board games and drink a copious amount of alcohol. As well as the bread I finally nailed my pecan pie recipe once and for all. After trying on a couple of separate occasions recently and failing, pastry falling apart and filling overflowing everywhere like a river bursting its banks, it turned out all I really needed to do was sort my pie dish out.