1. Used as a garnish
2. Crystallised them to make decorations for orange fairy cakes
3. Froze into floral ice cubes (note they will impart their own flavour to your drink)
Gram flour flatbreads;
To make the flatbreads;
I made this for my dear friend’s bridal shower and I think it fit the bill quite nicely! Makes a great party piece and is sure to wow your guests.
What you’ll need
27cm polystyrene cone (from hobbycraft)
For the filling:
Inspired by a wedding gift I brought for my friend I wanted to try making my own. I really wanted to make some beautiful embroidered roses and to my surprise it was a lot easier than what I thought it would be. I used a wagon wheel stitch to make the flowers and lazy daisy stitch for the leaves. Even though the stitches themselves were not too hard to do, it was a challenging piece as I was embroidering a ready made pouch so was contricted in terms of movement. The red pouch was acually a party favour from another friends bridal shower!
Photo 1 is the gift I commissioned for my friend’s wedding. I’m glad I got it made as I would’ve struggled with the writing. The second photo is the pattern I wanted to try and recreate.
Here are the results.
As you can see I struggled with this. The distribution of yellow french knots is uneven and the knots themselves are not that neat. The green leaves are not dark enough can barely see the ones in the middle.
A rich, old english dessert which packs punch. With a pot of cream lying around in the fridge I thought we’d give these a go.
I’ve always seen these on Come Dine with Me and wondered why the contestants always made these, well they are very easy to make! The most classic flavour is usually lemon but here we have gone for lime as that is what I had on hand. A posset is essentially a citrus flavoured cream. It’s as strange as it sounds and the combination rich and refreshing at the same time.
Serve in small espresso cups with plenty of fruit as it extremely rich and has lots of fruity flavour!
yield just over 2 small tea glasses
Nest time I want to try these with passionfruit
Orginal recipe from https://www.bbcgoodfood.com/recipes/lime-possets-raspberries
250g puy lemtils
2 bay leaves
4 cloves garlic
15g dried mushrooms
3 tbsp olive oil (extra virgin)
2 red onions
1/4 celeriac (about 200g)
pinch red chilli flakes
1 small beetroot peeled and diced
80g pickled walnuts (about 2 1/2) plud 1 tbsp vinegar
250ml veg/chicken stock or lentil broth
2 tsp cornflour
2 tsp dijon mustard
500g potatoes peeled
2 tbsp fresh rosemary or use dried
cheddar/ hard cheese for grating on top
Recipe from The Times by Rosie Birkett
For the shells
175g icing sugar
10g cocoa powder
100g egg whites ( 2 large or 3 medium) at room temp
45g granulated sugar
For the ganache filling
25 cardamom pods
300 ml double cream
300g 70% chocolate
1.Preheat oven to 150degrees
2.To make the shells, sift the icing sugar and cooca powder together, then stir in the ground almonds. In a separate bowl, whisk the egg whites until foamy, then add half the caster sugar and continue whisking, When the egg whites are firm add the remaining caster sugar and whisk it in until the mixture is thick and glossy. Add the dry ingredients to the egg whites and fold them through carefully and thoroughly. This is called the ‘macaronade’.
3. Spoon the macaronade into a large piping bag. Once filled snip off the end.
4. Leave the baking sheets to one side for at least an hour before baking- you can leave them overnight if needed. This allows the macarons to develop a skin, which prevents them rising with a crack in the top and encourages them to create a ‘foot’, which is characteristic of the way finished macarons should look.
5. Bake the shells for 12-13 mins until they are well risen , crisp and have well-defined ‘feet’. Allow them to cool completely before removing them from the baking sheets.
6. To make the ganache filling, crush the 25 cardmamom pods in a pestle and mortar to reveal the seeds inside. Add to a small pan with the 300 ml double cream and place over a low-medium heat to heat through without boiling. Take it off the heat and then leave it to infuse for half an hour.
7. Break the 300g dark chocolate into small pieces so that it has the best chance to melt evenly and place in a heatproof bowl. Heat the cream back up until it is just steaming, then pour the cream through a strainer onto the chocolate, gradually stirring the chocolate as it melts, to create your ganache.
Would probably leave the cardamom out of the ganache next time.