Okay so right now I’m totally in love with citrus fruits and my citrus thyme tart showcases the gorgeous fruits . Limes, oranges, grapefruits you name it I’m down with it. I’ve recently discovered pomelo which is a MASSIVE citrus fruit but sort of has the same coloured flesh as a normal grapefruit but it’s sweet like and orange. There’s just something about cutting through that colourful rind getting into the segments which holds the locules. Okay bit of a science lesson here; Locule I believe, is the part where all the beautiful juices are held, although I did see some where that is was called ‘Juicy Follicles’ ?
Lately the weather has been alright for typical ‘English Weather’. The weather has been relatively warm and by warm I mean around 10 degrees celsius, although sunday it was 18 degrees. The birds are chirping, the trees have those lovely pink blossoms on them, daffodils are springing and it’s definitely started to show that spring is on it’s way. I remember playing under the trees as the blossoms hung over my head, sometimes shaking the branches so the pretty blossoms will delicately fall showering me in the petals. Usually the apple tree in the garden will start bearing leaves again, but that apple tree is no more It got crushed by one of our neighbour’s massive tree and since we are pretty rubbish at gardening it is unlikely that we will be planting one any time soon.
The flavours in the citrus thyme tart are fresh an bright just like spring. The tart case is a standard sweet shortcrust recipe with a little twist, in the form of fresh thyme leaves. Filling the chocolate brushed tart case is a dreamy and light, citrusy filling using the juice and zest of both a lime and lemon. Do not skip brushing the tarts with chocolate. It’s a industry secret.
Brushing the tart with chocolate acts like a seal for the pastry and prevents it going soggy under the creamy citrusy filling. There is nothing worse than soggy pastry under your filling. Gross! Continue ReadingPin It
There is a fruit out there that I really don’t like and that is bananas. I can’t stand the taste or the smell and the texture just makes me cringe. So why have I made a cake containing fruit I don’t like. Well… that is because this cake isn’t just good, it’s really good. This caramelised banana cake is the cake you give to your friends who don’t like bananas, banana cake or any cake for that matter (and if they don’t like cake why are they your friend :P) and make them a complete convert. As you can see the caramelised banana cake is simple. Banana cake with melted chocolate, because anything topped with chocolate is good right? Well that’s my logic anyways. But the fact that there isn’t a whole heap of complex frostings or anything going on allows the deep caramel depth from the bananas shine through. Most banana cakes will have you mash the banana and fold it into the batter or beat it in with all the ingredients and that is where mine differs. I bring out all the lovely sugars from those stupidly overripe bananas by caramelising them in a pan first. An extra step but sooo totally worth it. When I say the bananas are stupidly ripe I mean crazy ripe. Not yellow, not speckled with brown I mean BLACK. Because black bananas make the best tasting cake. Once you’ve caramelised banana is done it needs to be cooled before throwing in with the other ingredients. Now the caramelised banana mixture, I also call it banana jam, you can totally spread this on a toasted bagel with cream cheese for breakfast or swirl in through your yoghurt or your oats. The caramelised banana jam isn’t the most beautiful looking thing in the world but, don’t skip this part, it makes the damn cake. When baked what you are left with is a fluffy banana cake. It’s not wet or heavy or dense which is what I don’t usually like about banana cakes. This caramelised banana cake is all banana cake. It’s not over complicated, there’s, no nuts, no toffee/butterscotch chips, no pb or nutella swirls, it’s just simple. And sometimes simple is all you need. Continue ReadingPin It
Pancake Day is on Tuesday. So I’ve rounded up some delicious pancakes & their toppings to make a currently loving, Ultimate Pancake Edition. Hoping to inspire you to make something wonderful this pancake day.
Heart shaped pancakes? Don’t worry I got you Raspberry Heart Pancakes – Oh So Sweet Baker/Me
Pancakes that are out of this world that involve rice krispies and brown butter – Half Baked Harvest
Vegan, chocolate, oats take your fancy? Chocolate Chip Oatmeal Pancakes - Minimalist Baker
Fruity strawberry poppy seed pancakes with a lemon zing - Creme De La Crumb
Whoa! Cookie butter & raspberry crepe cake, oh yeah! – Whipper Berry
Gluten Free? Cinnamon roll pancakes are for you – Edible Perspective
Sometimes simple is best. Vanilla Pancakes with Blueberry Sauce – Jessiker Bakes
Serve these potato pancakes with delicious crispy bacon – White on Rice Couple
For those who think pancake day is about crepes, butterscotch & apricot crepe bake = No brainer – Sugar Hit
Another awesome crepe cake, but this time nutella is involved – Souvlaki for the Soul Continue Reading