Tag: honey

14Dec

Orange, honey and pistachio biscuits

I am not embarrassed to say that a lot of my Christmas shopping has been done online. It has been hard to put off chores and to be able to do things that I want to, such as blow drying my hair or going for a run. I guess that’s adulthood. Adulthood also means more and more of my friends are now having kids, and my lack of time really holds no comparison to what all the mammas I know have to juggle on a daily basis. Karla, my co-blogger, told be that being a mum and being with her family did not leave her with a lot of time to dedicate to the blog. I visited her last month and she cooked me some amazing stuff: creamy soups and quinoa patties which were to die for. She is a pro at seasoning, and one of the most creative people I have ever met. Obviously I am sad that our partnership has come to an end, but our friendship is strong even with the Channel between us. This recipe is for her. Karla loves Christmas biscuits I bought the cutters that I used for this recipe whilst in Germany with
3 mins read
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18Mar

Honey Chai Easter cookies

The first time I listened to Nirvana was in my cousin’s bedroom. My cousins were quite a few years older and the coolest kids I knew. I got hooked listening to Nevermid and listened to Come As You Are on a loop. I wanted to tell everyone about it. I was a little late to the party though, this was in 98, so my enthusiasm received a lot of eye rolling because Nevermid was so last year, or so the cool kids told me. Eighteen years later I receive somewhat the same reaction when a mere few months ago I expressed my love for Chai lattes. Chai tea, according to snobs around me, was old news. Chai was out, turmeric was in. Although as a teenager I liked to imitate my cousins, these days I no longer feel embarrassed for not having tried all the latest trends. So better late than ever, I have started to experiment with chai spices.  I am no expert, but I played with the spices combination in this recipe at least 10 times now, and it is truly addictive. I am not moving on to turmeric any time soon, I am truly in love with
3 mins read
1013 Views
12Nov

Briochettes with toasted coconut

This attempt to make a nice brioche was inspired by my early days in England, when me and my family were still wide-eyed about all the new things around us. Back on those days my mum used to go to Aldi, a famous low-budget supermarket in Europe where you can find anything from baked beans to venison. She religiously brought home every week brioche rolls that had crème patisserie  swirled in them and were topped with icing sugar. It was heaven. Back in those days I had very little to look forward to, I hated school I had left all my mates back in Brazil and was struggling to express myself in a foreign language so I have very little cheerful memories from those first months in England.That brioche is one of my earliest happy memories. Now brace yourselves because this is a messy recipe. Clear your kitchen surfaces of clutter, have your flour ready and your butter cubbed (maybe get a minder for your kids and husband) because halfway through it you will have a ”oh my goodness!” moment but it is perfectly normal, know it will be alright. I have made this recipe six times and have adapted it slightly
4 mins read
915 Views
07May

Rhubarb and honey cheesecake with ginger crust

I will let you in on a little secret: I don’t like rhubarb. It’s too tart and stringy! Everyone else in my family loves it though so just before spring starts, you betcha my mum will fill the house with these. In fact she buys so many that inevitably quite a few of them achieve the end of their little lives. So I make jam. This time I went for a Delia inspired recipe with orange and ginger and it turned out great if not a little too sweet, but that’s my own fault because I never measure sugar (this is a bad thing). I like using Ginger Nuts for most of my cheesecake crusts, the ginger taste is not overpowering and it is a super buttery biscuit. But any ginger biscuits will do. Bad pictures happened during this process so the little one on the photo is whatever didn’t fit in the bigger tin, which serves around 10-12 slices. Remember to make the compote a few hours in advance so it cools down completely. Rhubarb and honey cheesecake with ginger crust 100g butter, melted 250g ginger nuts 200g Greek yogurt 3 tbsp. good quality honey 200ml double cream 250g cream cheese For the compote: 200g rhubarb,
3 mins read
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