Dish Magazine – Issue 108 Recipe Conversion One for the youngies – ditch a few of the store-bought Easter eggs and make your own flavour and texture combination. Ingredients To Prepare Hints & Tips Chocolate can be refrigerated for a few minutes to help set faster. Do not refrigerator any longer than necessary as it may collect condensation, which will…
Dish Magazine – Issue 104 A favourite comfort dessert for our family in the depths of a cold winter is sticky date pudding. With a combination of dark chocolate and mouthfuls of crystallised ginger we will be making this again. We took to a friends for dessert accompanied with the delicious toffee sauce and a good quality vanilla ice-cream. The…
Dish Magazine – Issue 102 This is a very unassuming-looking cake but it packs a lot of flavour. It’s very easy to make and keeps well for several days. I’m a big fan of a gin and lemons so this was always going to be a dish to make from this months Dish magazine. The cake was beautifully soft and…
Dish Magazine – Issue 102 Fennel is a favourite spice of mine with its versatility for use in both sweet and savoury dishes. The fennel which is crushed and throughout the dough adds this gorgeous aniseed flavour throughout. The baked stone fruit (we used a combination of apricot, nectarine and peach) and cream topping evoked an almost danish like sense…
Dish Magazine – Issue 100 We had our family Christmas day early on Sunday 12th and decided that ‘Trifle with Lemon Cream, Raspberries and Meringues’ from the Dish Magazine 100 issue #Dish100 was just the ticket for a fabulous finale. The combination of limoncello, lemon curd, raspberries, sponge and cream was an absolute winner. Lighter in flavour than the traditional…