Archive for the 'Desserts' Category

a few pounds of rhubarb: turn it into a fool

June 3, 2008

I’ve been away for a few weeks now, tending our new vegetable plot and herb garden. The weather has been so miserable the last few days that I can no longer continue using the garden as an excuse for not blogging.

So what have mrB and I been cooking recently? A lot of rhubarb. One of my regular stalls at Bury St Edmunds market had a big display with lovely pink stems. I couldn’t resist and even got sucked into their special offer.

I made up a big batch of rhubarb and ginger and it’s been waiting in the wings for some action on our counter tops. Some of it featured in a crumble, only this time I swapped half the flour for some rolled oats to make a topping with more bite. Some of it appeared in a sauce for a pork belly and noodle dish, from Jamie at Home. And the last of it was blitzed into this delicious rhubarb fool.

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clafoutis: come again?

April 21, 2008

Clafoutis, a batter-based dessert with cherries from the Limousin region in the heart of France. It’s a bit like an egg custard and happens to be the theme of Hay Hay it’s Donna Day #19, hosted by Bron Marshall.

This time round, I’ve stuck with the traditional cherry clafoutis but you can make this dessert with other fruits, fresh or preserved. I’m thinking of trying plums next time.

So, when you want a dessert that’s simple and quick to make, I recommend you try baking a clafoutis. mrB recommends it too!

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lemon posset: easy peasy lemon squeezy

March 27, 2008

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Planning a dinner party? Looking for a dessert that’s quick to prepare, and cheap? Then why not try this idea. Heat some cream and sugar, squeeze in some lemon juice, then pour into some glasses and chill.

When you add the lemon juice, it thickens the cream, producing a rich, tangy dessert. To serve, top with sliced strawberries or raspberries, or put the glasses on plates with shortbread biscuits.

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triffids in my kitchen: rhubarb

March 14, 2008

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This little piggy went to Bury St Edmunds market and bought some rhubarb. And when I came home I put the stems in a tall glass jug on the kitchen windowsill. From the outside they look like triffids trying to escape! Fear not though, rhubarb is harmless when cooked but don’t forget to remove the leaves because they are poisonous, even after cooking.

You can use rhubarb in sweet dishes such as fools, tarts, or cakes, or in savoury dishes with pork or lamb. As it’s the first time I’ve cooked with rhubarb, I decided to go for a classic rhubarb crumble recipe.

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