I’ve got myself so excited to share this sherry trifle recipe, that I really don’t know where to start. So many words, so many trifle food memories… spotting it on a well laden sweet trolley, my mum making it every Christmas. You get it?!! Trifle brings me GREAT joy!
If you’ve never had the pleasure of tucking into a golden square of scrunch, you’ve been missing a real treat!
Scrunch is similar in texture to flapjack, with the same familiar flavours going on too. It’s deliciously crunchy, buttery, syrupy and EXTREMELY moreish (you’ve been warned).
I’m thrilled to be sharing this recipe for gluten free choux buns with you. As I know what a big deal it is when following a gluten free diet to still be able to enjoy scrumptious treats that pack the same punch as their gluten filled equivalents. And these gf choux buns certainly do just that.
I was having a little hunt through my recipe books and came across this one for gluten free citrus muffins in my Juvela gluten free foods recipe folder.
These muffins are SO easy to pop together, but boy oh boy do they reward you well with a glorious little cake. Soft pale lemon sponge, with delightful tiny golden strips of orange dotted here and there and the unique tangy flavour that only a truly great marmalade can deliver. Finishing the muffins with a drizzle of glace icing really jazzes them up and the sugary sweetness compliments the citrus flavours perfectly.
For many years, I had the absolute joy of being a part of my niece, and nephew’s birthday parties. Each year, my sister-in-law, Kate would invite me over to assist her in the kitchen to get the food prepped beforehand and also to then be on hand to help out, once the party was in full flow.
Kate always laid on a great party spread for the children to enjoy. And after the savoury bits and bobs had been cleared away, it was time for the sweet things to be brought out. The highlight always being the mini party cakes that Kate had rustled up.
I’ve only made these coconut tarts once and the day after I made them, I debated about playing about with the recipe. But a quick chat with my best friend, who had sampled and loved them, convinced me that I needed to stop faffing and just get on and tell you all about them.
These delicate coconut tarts with their buttery pastry base, generous helping of yummy raspberry jam and light (perfect ratio) coconut topping are a delicious treat. An ideal bake to offer up to friends and family with a nice cuppa when they drop by.
Delighted to be bringing you this recipe for a scrumptious quiche Lorraine. A true classic dish here in the UK.
Quiche is perfect served up with a delicious colourful salad, works splendidly as part of a buffet spread and of course can be enjoyed hot or cold.
This gluten free shortcrust pastry quiche is jam packed with plenty of tasty, smoked bacon and tangy mature cheddar cheese. And the little twist of adding a spoonful of English mustard, really gives it an extra depth of flavour that will make your taste buds dance. If you’re unable to grab yourself a jar of English mustard that is gluten free, a GF Dijon or wholegrain mustard would also work marvellously.
My mum used to make raspberry buns a lot when I was younger and they were one of my brother’s favourite things to have for his supper. I do love making things that evoke happy memories of years gone by.
I’ve had a go at rustling up gluten free raspberry buns twice now and I’ve been delighted with how well they turned out. And of course any recipe success stories need to be shared with you too.
For the last few years, I have ordered myself a Dairy Diary off Amazon (available to order from your milkman too). I love these diaries, as not only do they have just the right amount of space to jot down daily notes, they also have a fabulous hints and tips section and the most appealing and easy to follow recipes. And it’s from my 2020 Dairy Diary that I have taken this recipe for a pineapple, coconut and fruit loaf.
Bringing you a lovely simple recipe for some rather cute looking gluten free Easter cupcakes; soft chocolate sponge cakes, topped with delicious swirls of chocolate buttercream and crowned with sugar coated, Cadbury’s mini eggs.