Sometimes you just want something sweet and easy to make. Well, I certainly do. In the freezer was a sheet of all butter shortcrust pastry left over from Christmas and there were some cooking apples lurking around in need of a home. I couldn't be bothered to go hunting for a tin in the cupboard so I made a freeform tart, also known as a galette (ooh la la). It's remarkably simple to put together but looks very impressive when it emerges from the oven, full of tender apple and bronzed almonds. If you're really gilding the lily, a drizzle of salted caramel adds an extra touch of sticky sweet decadence. Go on, you know you want to...
Friday, February 26, 2016
Sunday, February 21, 2016
I've been watching The Restaurant for years, sniggering at the pretentious commentators and sometimes in awe of the food that the celebrity chefs created in the kitchen. Usually however, I was very grateful to be at home watching from a distance Last summer, I was invited to participate in the latest series as a featured diner which involved an audition interview - I was almost expecting to outline where I see myself in five years time*
Our Celebrity Chef, Rory Cowan from Mrs. Brown's Boys
with The Restaurant maître d' John Healy
Friday, February 5, 2016
I'm a total sucker for anything heart shaped and when I came across some heart shaped foil tins in Tiger, I was sold. And as Valentines Day is just s few days away, why not create a romantic little cake for the one you love? The dark chocolately sponge with ruby juicy raspberries are always a match made in heaven. You could adorn it with a chocolate ganache icing or perhaps some whipped cream spiked with Creme de Framboise liqueur for a very decadent treat.