Blackberry, Lime and Thyme Cake

So you might think these flavours sound a bit odd together, especially if you've never heard of thyme in a dessert before but it's getting more and more popular to use the herb in all manner of sweet things, hitting the botanical cake trend - nail on the head. It really does work and to those who might think it's a bit 'out-there' I urge you to give it a chance as the flavour is just a subtle hum in the background and not in the slightest bit overpowering. 

Instarecipe! Chocolate Orange Hot Cross Bun and Butter Pudding

Happy Easter, hope you all had a lovely weekend. It's the time to be eating chocolate - YASSSS - and what better way to use up those leftover hot cross buns along with the broken or little bits of chocolate hanging around (which I didn't seem to have, let's face it...no one can really have leftover chocolate) but if you're sick of eating it (literally) in egg form, then sprinkle some into this warm, gooey and comforting traditional pudding. 

Baked Banana Choc Digestive Doughnuts

Some people find it easy to write out and about in busy places like at the park or library, although I’d much rather prefer the silence and comfort of being alone. So as I’m currently sat on this 5hr train on my way up to Edinburgh to visit my friend, this post is proving rather difficult to write. But making the most of this boring journey is a strong priority of mine as with university and work I have hardly found the time to blog – evidently. 

Pistachio, Orange Blossom and Pomegranate Delices

Okay, so these look and sound rather fancy and I must point out now that this recipe certainly isn't for the faint-hearted cook, without trying to put you off!! This has got to be my longest method for a recipe I have ever created in the history of my 2 and a half years blogging. It took me so long to write this and never mind the good amount of hours spent cooking and experimenting to create something I was happy with. 

Caramelised Banana Tart

I've been feeling very uninspired recently, probably a mix of being ill multiple times (seriously though, I've never been this ill AND it came back, again and again...just wonderful) and that the weather has been bloody freezing here! 

Raspberry, White Chocolate and Green Tea Magic Cake

I'm gonna get straight to it, what's so magic about this cake...I can tell you're all dying to know. The magic is all in the baking since it's actually made of the very usual suspects of eggs, sugar, flour, butter and milk.

Spiced Pears with Honey, Nuts, Granola and Yoghurt

Sometimes it's good not to over complicate a recipe, avoiding the label of being too 'pretentious' or 'over the top'. Just put simple, delicious ingredients together which classically work well. It's what I've tried to do here with these perfectly ripe pears, pairing them with the breakfast items of honey, pistachios, walnuts, granola pieces and natural yoghurt.

Pandiramerino (a.k.a Rosemary and Raisin Buns)

It's been a good while since I've made a bread recipe on here, mainly because they just take that little bit more time to muster up between proving, and with uni life, well, it can 'prove' rather tricky to fit in with studying (yes, the word play was intended there.) However, with semester two not commencing till February (yeah, it does seem a long break with Christmas as well) but I'm not gonna complain cuz it means I now get to do this.... make bread again! Wooooo. 

Cranberry and White Chocolate Bundt Cake

It's got to that time of year again, when I can't face another cheese board and reached that chocolate overload limit. But of course, there's nothing wrong with a bit of cake and I thought this would be the best way to use up those leftover cranberries which have been hanging out in my fridge for the past week now from Christmas day (I just couldn't throw them away!!) as well as putting to good use those obligatory christmas nuts which nobody ate. 

Nutty Chocolate Orange and Maple Loukoumades

My guess is that you've probably never heard of these before or unless you're from Greece. Loukoumades are Greek donuts and they're soooo unbelievably light but deliciously naughty. I don't really like traditional American/English donuts that much anyway so I suppose I'm gonna be more partial towards these round puffy doughy delights. 

Recipe for the Perfect Christmas Gift

Still  looking  for  a  little  Christmas  gift  inspiration?  Then  read  this lovely  guest  post  by  my  good  friend,  Ellen  Dean...

Credit: Ideal Bookshelf 506, Cooking by Jane Mount

1. The  Cooking  revolution

As I rush around like a maniac completing my Christmas shopping last minute, I grudgingly access advice from some smug YouTube ‘5th dan’ shopper. Yes shopper, we all know CD sales are falling and most people, like me, find their entertainment online; all things considered, who has time for books these days? However one type of book apparently remains an acceptable, albeit traditional gift. Among mass online migration, the plucky little cookbook is standing strong; sales are on the rise and have been ever since 2001. ‘Today, if we cook, we Google it”, says writer and cook school owner Prue Leith, be we don’t simply stick to the screen: “New cookbooks lie on the coffee table and we drool over Tuscan landscapes and rustic ovens. Before ordering in a pizza”. Prue may not quite have that 'bake off buzz' but social media is literally bursting with bloggers, instagrammers and jam-packed with youtubers, sharing pics of mouth-watering morsels they have whipped up in an afternoon, all spurred on by their latest recipe book purchase, and although this should all be taken with a pinch of salt (excuse the pun), we have seemingly become a nation of pretty decent chefs.

Gingerbread Madeleines

Here we are again, nearly another year over and let the Christmas baking season commence!! (As of today I can finally relax with a sigh of relief as I have no more uni work till the new year semester. Woooooo!!) 

Sweet Potato, Cheese and Chorizo Muffins

These muffins are so delicious and filling for breakfast. I make a batch of  12 and enjoy 2 per portion, just warming them up in the microwave as and when I have them.

Sticky Banoffee Chocolate Upside-down Cake

This cake really is what it sounds like: pure indulgence and heaven!! It's not one to be taken by the shovel load but daaammn it's so good and definitely a real treat. The cake is a bit of a mouthful to say (and that's not even all of it! There's also hazelnuts for that added crunch because why not, and I absolutely love 'em!) I could have called it a pudding rather than a cake as it is based on that british classic - sticky toffee pudding. 

Spinach, Watercress and Rocket Pesto (with pasta and toasted almonds)

Hey pesto! I love the green stuff, it's just so handy to have a jar of it ready and waiting in the fridge when you want a simple accompaniment to your pasta (or even some fish, couscous, or rice dish.) It's fast becoming a student staple for me due to it being so quick and versatile. I had a salad bag looking rather sorry for itself in my fridge drawer...all soggy and wilted, and as I have mentioned before in my previous post - I absolutely hate throwing away food! It's such a bad habit to get into and I've noticed now I'm at university it is harder for us lot to use up everything when we're only cooking for one. 

Mediterranean Vegetable and Goats Cheese Couscous Salad

Now that I am a university student, I'm slowly beginning to learn how to cook in smaller portions. Discovering and adapting recipes to save money but also how not to waste food. One of my biggest pet hates! I have to confess it is rather tricky to shop for one when the supermarkets these days like to cater for a whole household rather than for just one person. However, I am sure that bit by bit I will pick up tips and learn to love my freezer, (which, by the way is absolutely rammed full to the point of no return!) 

Milk Chocolate Birthday Cake

This cake is my fail-safe, go-to recipe when anyone asks me for a chocolate cake. I love milk chocolate, and shamefully I can admit that I don't like dark chocolate, (which is probably why I love this cake so much as it isn't incredibly dark like a chicago fudge cake or brownie is). I know some people would prefer nothing but a rich dark almost bitter cake - BUT this one is for all you lot who like me, remain a child at heart by opting to stick with the sweet milky kind. 

Instarecipe! Honey Nut and Fruit Granola

Knee deep surrounded by countless boxes, it's safe to say that I'm very nearly packed and well on my way to university life with less than a week to go until the big move in day. As you would assume, I am a bit nervous with what to expect but I'm also so excited to see what this next step in my life brings (sorry for the cheesy cliche but it's true!) 

Lovely Lavender Loaf with Blueberry Icing

The three L's, lovely lavender loaf... this cake has real summer vibes and is perfect for the weekend when you just want to sit outside and chill in the sunshine, and eat of course! I have dabbled with lavender in baking before, but with raspberries, it was one of my very first blog posts which I did way back in July 2014. OMG, that was over 2 years ago. How time flies! (See said post here.)

Garlic Pesto, Tomato and Courgette Pizzettes

Back off my holidays and afresh with new ideas, I couldn't wait to get back into the kitchen! On my travels I re-discovered how delicious freshly baked bread can be. Plain and simple, with no additions, just with a dip of good quality extra-virgin olive oil and some sea salt flakes. I'd forgotten how good it can taste and with this in the back of my mind, it inspired me to make these vibrant, gorgeous pizzettes. 

Using equally good quality fresh ingredients of piccolo tomatoes, garlic, pesto, courgette and rocket is all you need with this recipe.... a perfect lunch to beat those post-holiday blues.

They taste just as delicious hot or cold and even though it makes 8 which may seem a lot, they are supposed to be smaller than your average pizza, hence the cute name - pizzette, so trust me on this one because with these on your kitchen worktop, you won't be able to help yourself but nibble on them all day long (like I did!) 

The dough is effortless too, which for me is just what I tend to go for when choosing a bread recipe. Because who has the time these days to keep going back and to? Proving, knocking back, shaping, re-proving...it can often go on and on! I do have to admit though, I love kneading dough, yet, there is a time and place for it. It just so happens to be that stirring together the dough until it forms a ball is actually the best thing for a flatbread, meaning no need for a knead (sorry). 

Garlic  Pesto,  Tomato  and  Rocket  Pizzettes 

Ingredients

For the dough: 100g wholemeal (whole-wheat) plain flour 200g strong white bread flour ¾ tsp salt 1 tsp fast-action dried yeast
For the topping: 3 garlic cloves, peeled and minced 1 ½ tbsp extra-virgin olive oil 2 tbsp basil pesto ¼ courgette 10 piccolo tomatoes salt and pepper ½ tsp balsamic vinegar handful of rocket

Method

The dough will need to be made 2 hours in advance so it has time to rise before putting the toppings on. To make the dough place both flours in a large bowl and stir to combine. Add in the salt and yeast and then 225 ml of lukewarm water. Stir until it forms a ball and no floury patches remain. Cover the bowl with plastic cling film and leave to rise in a warm place for a minimum of 2 hours, 
To prepare the toppings, mix the garlic with olive oil and pesto in a small bowl. Grate the courgette into small strips or use a spiralizer to create short strands. Slice the tomatoes into quarters. Season the courgette and tomatoes with salt and pepper and drizzle over the balsamic vinegar.  
Once the dough has finished rising, preheat a large ovenproof, non-stick frying pan over a high heat. Preheat the grill to its highest setting. Form the dough into 8 balls, you may need to dust your hands and the work surface with flour. Flatten each ball into roughly 12.5cm (5-inch) diameter circles with your hands. 
Place 2 circles of the dough into the preheated frying pan. Brush them quickly with the garlic pesto mixture and top with some of the tomatoes, courgette and rocket leaves. Cook for about 3 minutes, the underside will be browned but make sure they don't blacken underneath by carefully lifting the sides with a fish slice to check. Then place under the hot grill for another few minutes or until puffed up and golden and the rocket has wilted. Remove the pizzettes from the pan and keep them warm whilst you repeat the process with the other 6.