A bit slow off the mark but here’s my next guest recipe post over at the lovely Aspiring Kennedy. This time you can have a go at making mini cheesecakes because desserts look so much more appealing in miniature. Or is that just me? Find the full recipe here and there isn’t even any baking involved so there’s no room for over-enthusiastic ovens to ruin this treat. 
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
little mini
A bit slow off the mark but here’s my next guest recipe post over at the lovely Aspiring Kennedy. This time you can have a go at making mini cheesecakes because desserts look so much more appealing in miniature. Or is that just me? Find the full recipe here and there isn’t even any baking involved so there’s no room for over-enthusiastic ovens to ruin this treat. 
autumn flavours
It's recipe time again over on Aspiring Kennedy and it's feeling pretty autumnal in my kitchen at the moment. Keep pumpkin cravings at bay with my seasonal take on our much loved Italian did. I'm sure Italians would not approve but in my opinion it's tastier (although perhaps sightly biased as I hate mince), easier and quicker. Follow this link for the full pumpkin, pancetta and sage lasagne recipe and enjoy this Autumn warmer with a glass of wine.everything's peachy
It's that time again! Click your way over to Aspiring Kennedy to get the full recipe for these peach & lavender cobblers. Pretty and perfumed...what more could you want and in cute separate dishes they're perfect for entertaining. Why are individual desserts so much more appealing I wonder?
I'm very excited that Lauren will also be guest posting over here on The Lovely Drawer. I'm pretty pumped to share some gems from this Texan beaut!
stay green
Hello! I'm back from the Turkish sun and boy was it amazing. Last night I was left dreaming about fresh fish and mountain views but hey ho, back to drizzly London it is. This post is late out as lovely Lauren over at Aspiring Kennedy has already posted the recipe but I'm sure my frustratingly moody internet connection abroad means it's forgivably late! Hop on over to Aspiring Kennedy for this broad bean brushcetta recipe. It's a mish mash of a few recipes I've seen floating around which is why the measurements aren't all that precise. Just make sure you don't let all the green fool you, it really is addictive.a classic...not so classic
You may remember me doing a guest post for the very lovely Lauren over at Aspiring Kennedy blog a little while ago. From now on I'll be guest posting a recipe every month. Today's recipe was a revelation for me. I'd never liked this boring old sponge until I tried this version at a friend's tea party. Check out her scrumptious baking blog here and for full details of how to make this sweet treat, make a trip in this direction.blonde is best
Controversial as it may be, I would always choose a blondie over a brownie. The only exception being when peanut butter is involved...naturally. Here’s a very yummy recipe I tried out recently. The blueberries add moisture and I really liked that you could taste the nuttiness of the ground almonds. So here's the recipe for you to try and some photos to make you salivate. To make the blondies...
85g cup all-purpose flour
65g cup finely ground almonds
1/2 teaspoon salt
120g unsalted butter110g (4 ounces) premium quality white chocolate plus 100g for drizzling
150g caster sugar
2 large eggs
1 teaspoon pure vanilla extract
150g dried or fresh blueberries
- Preheat the oven to 160 degrees. Line 9 x 9-inch baking pan with parchment paper.
- Whisk flour, ground almonds and salt together.
- Melt the butter and the 110g white chocolate in a heatproof bowl over a saucepan of lightly simmering water. Stir frequently
- Add the sugar and whisk to combine, then take the bowl off the heat. Stir in the vanilla, then add the eggs one at a time, mixing well.
- Sprinkle the dry ingredients over the batter and fold them in until completely incorporated and smooth batter has formed. Add berries and fold in gently. Scrape the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a knife inserted into the centre of the cake come out clean. Allow the blondies to cool to room temperature before removing from the pan.
- Meanwhile melt the rest of the white chocolate as you did before and then drizzle over the blondies with a knife. Then they can be cut into slices.
To make the blueberry coulis...
50g blueberries
2 tbsp caster sugar
squeeze of lemon juice
- Mash the blueberries.
- Simmer on a low heat with the sugar and lemon juice until it thickens.
- Sieve into a container.
- Serve blondies with a dash of coulis, a scattering of blueberries and a sprinkling of icing sugar.
Summer Stew
Today is a fun day as it's my very first guest post over on my lovely friend, Lauren's blog. She has a really sweet blog full of all sorts of interesting reads, giveaways and fun photos of their travels so I'd definitely check it out if I were you.When I think stew, it conjures up images of chilly winter days, big cardigans and a huge bowl of something warming but this Chorizo and Butter Bean Stew with Lemon Cous Cous, is what I'd consider a summer stew, if there ever was such a thing. The Mediterranean flavours would be really nice on a warm Summer evening with a glass of wine. For the full recipe skip on over to Aspiring Kennedy.
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