I think I must be quite mad because I made this on new year’s day for new year’s dinner – one of the hottest nights of the year quite possibly! Anyway, obviously something stuffed full of meatballs, gnocchi, cherry toms and cheese baked in the oven is going to be wonderfully decadent. We added a crusty baguette with lashings of butter and pretended it was autumn (thank god for air con).
These are brilliant and so easy to make – I just made a bunch for new year’s to have with drinks. You could easily add different flavours to your liking (chilli & sweetcorn, feta and roast pumpkin, just for example).
You can store them in the fridge for a few days for lunches too.
Rice pudding is one of those comfort desserts I love, yet I’ve never been able to find a decent recipe until today. This turned out creamy and lush and full of childhood cinnamon and vanilla flavours – if you really wanted to turn it up a notch, you could replace 1 cup of the milk with heavy whipping cream, as per the original recipe.
Have an awesome weekend all.
Amatrice, a beautiful little gothic town in Italy, was devastated by an earthquake recently. This made me desperately sad to read (how does a whole town disappear, a town which has been around for hundreds of years?) so I thought I’d make their national dish today which just happens to be one of the most delicious pasta recipes I’ve ever made.
This is what pasta should be like – simple, rustic yet full of flavour.
My heart goes out to this town and all it’s residents as well as the surrounding areas affected.
So I made this epic sanga this morning – so good! If you’re not into bacon, just leave it out because I guarantee it’ll be just as awesome. And I know it just looks like an innocent bacon, avo and egg sandwich however the egg is a type of omelet folded over melty cheese so that makes it really special, especially stuffed into a soft brioche bun.
So I made a little bundt cake today – I say little, because I halved this awesome recipe but only had a 24cm bundt tin and fretted for half an hour while it was baking. It turned out perfectly though! The crumb is amazing – fairly dense yet somehow light and fluffy and the flavour is pleasingly full of coconut.
I made a scant amount of glaze because I’m not a huge fan of icing so feel free to double or triple if you prefer.
This makes a lovely teatime cake!