Dessert

Chocolate Orange Cake

February 22, 2011

Chocolate….what is there not to love? Smooth, creamy and utterly delicious.

According to one study, melting chocolate in your mouth is results in more of an increase in heart rate and brain activity than passionate kissing. Other research suggests that it can have a number of positive health effects including lowering blood pressure, can boost your memory and even increase your sex drive.

Nectarine Tart with Orange Syrup

January 14, 2011

Having purchased and received as gifts a tonne of cookbooks over the past year I wanted to ensure I put them to good use. So, this year, I decided to join the 2011 Cookbook Challenge. For those of you not familiar, the Cookbook Challenge is a group of food bloggers who challenge themselves by cooking a recipe from cookbooks they already own based on a specific theme each fortnight. It’s a great way to challenge yourself as a cook and a great way to ensure that all the cookbooks that food bloggers collect are put to good use.

Cointreau brownie pudding with white chocolate chips

September 19, 2010

Brownies, I love their rich fudgy deliciousness. The only problem is, it’s hard to stop at one….or two….or three……good for the lips, not for the hips!! For this reason, I don’t make them often, they are just too dangerous.

Blood Orange Sorbet & your chance to win Ina Garten’s Barefoot in Paris book

September 14, 2010

Over the years I have shudder to think how much money I have spent on clothes and shoes. My wardrobe (which fills 2 sections or the 3 section wardrobe in our bedroom and another double wardrobe in the spare room) is testament to my shopping addiction. Thankfully, in recent years I’ve realised that you don’t need to spend ludicrous amounts of money on “things”, such as the latest beautiful dress or sexiest pair of heels, to make you happy.

Pedro Ximenez sherry, vanilla bean & cinnamon poached pear clafoutis

September 5, 2010

Pedro Ximinez Poach Pear Clafoutis recipe

You might recall I made cherry clafoutis a while back using a recipe I found in Delicious magazine. While the clafoutis was delicious, the recipe I usually use, which is based on the recipe from The Cook’s Book of Everything by Lulu Grimes, has more of a custard texture, which I prefer to the light, almost airy cake texture of the other recipe.