Coconut cupcakes

Sweet and moist, with a creamy icing redolent of citrus, these little cakes are beautiful morsels of deliciousness. The cake batter is really easy to prepare – no creaming of butter and sugar – just all in together in a food processor and it’s done. There are a host of end-of-year parties and events happening…

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Olive oil crispbread

This recipe is based on one by Yotam Ottonlenghi, the famous Israeli-British chef, restaurant owner, and food writer, who has made vegetables made interesting a feature of his cooking and describes his food goal as drama in the mouth. I changed the quantity of both olive oil and water in the original recipe, as my attempts…

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Doughnuts with strawberry sauce

When I was a teenager I  had a disastrous first experience making doughnuts. The dough was gluey, the oil not hot enough,  and the result so hideous they were inedible. It was years before I had the courage to try deep frying again, and only recently that I started experimenting with doughnuts. This recipe is…

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Fig, raspberry and ginger cake

A great fig should look like it’s just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet. Yotam Ottolenghi I was rewarded for a chilly early morning visit to the markets this weekend with a bounty of fresh…

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Oat, date and ginger slice

This slice is a little bit like a muesli bar for grown-ups. The sweetness of the dates and subtle heat of the ginger are a great combination. It made a delicious morning tea after an early morning visit to the markets to shop for fruit and vegetables for the week. There is a charming camaraderie…

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Hot cross buns: perfect is the enemy of good.

Miss 16 and I made hot cross buns on Easter Sunday, and they were deliciously light, spicy, soft and sticky – a triumph. They were also enormous, the result of inaccurate yeast measuring, or making them too big. We called them mutant hot cross buns, but wolfed them down anyway, fresh from the oven and…

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Almond and vanilla cake

There are many appalling things that were done with and to food in the 1970s – for a comprehensive overview I recommend following the 70s Dinner Party on Twitter, but for a sampling consider salad in aspic and grapefruit prawn cocktail as two examples that had plenty of traction in the era of tight, tight…

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Pistachio and walnut crumbly cake

I first had a ‘crumbly’ cake at an afternoon tea hosted by a friend whose brother lived in Norway, and she made a traditional Scandinavian cake that was not too sweet and had a unique slightly crumbly texture. I loved it and have been trying for some time to create my own version from that…

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Raspberry and hazelnut brownies

“Reader, I married him.”  Jane Eyre My husband and I are soon to mark 25 years of marriage and one of the things I appreciate most about him is his unfailing support of my dreams and goals. He photographs most of the recipes for this blog in his spare time, and helps bring to life…

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Seed crackers – and I have not gone crackers

Making my own crackers came about almost by chance. Some time ago I was looking for a gluten free cracker for my son that did not taste like cardboard and have the texture of polystyrene. I came across some seed crackers in the health food aisle of my local supermarket. They were delicious, full of…

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