When all kinds of fruits come into season at around the same time, I end up trying to cram all kinds of things into each dish I make. It takes a lot of editing to pick out one or two fruits to include in the final result, but it’s necessary editing as …
For some reason, I don’t think about making upside down cakes too often. It seems to occur to me more just to mix-in whatever fruit I’m thinking about pairing with the cake. But upside down cakes are easy to make and have a lot going for them. They tend to be moist …
A trip to a local market this week yielded a huge basket of sweet, ripe blueberries. They were so good that I couldn’t pass them up, but I also knew that I would need to come up with at least one blueberry-heavy recipe to use them up before they went past their …
When it comes to scones, it’s hard to beat a perfectly made plain one, served with fresh preserves and butter (or clotted cream or whipped cream, if you prefer). But while a plain scone might epitomize the category, I have to say that they’re not really my go-to scone for a couple …
I must say that I felt a bit bad seeing that my front post was not about baking when this blog got a mention in the Guardian the other day, but to make up for that, I promise that this is a really good recipe.
I …
I had it in mind to make a blueberry clafoutis, but much to my chagrin, I found that the berries at the bottom of my small basket were beyond saving, much like the fresh raspberries I have had such bad luck with this year. I ended up adding …
I have been meaning to make something from my Australian Women’s Weekly (AWW)Â booklet of Ice Creams and Sorbets for some time now. More accurately, I have been meaning to post this for some time now. Clare, of Eat Stuff, sent me this wonderful publication. Clearly, she …
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