Comforting semolina halva
Comforting semolina halva | " This halva isn’t sexy or pretty but it is delicious and a favourite. Traditionally, this halva would be made on holy days as a prasad, an offering to the gods, which once blessed we would eat. It is a really quick-to-make pudding in a world where desserts can take hours or even a day. I remember as children we used to love watching Wimbledon and would always watch the finals at our cousins on the Sunday. It was often the case that we would support opposing…
Chocolate chip cookie dough pots
Chocolate chip cookie dough pots | My children love a chocolate chip cookie so gooey on the inside that I can’t really make the outside firm enough to let the cookies keep integrity of form. This, then, is the solution: a cookie dough you bake in a little dish, and then eat with a spoon, dolloped with ice cream or crème fraîche as desired. For this recipe you will need 6 ramekins approximately 8cm/3¼in diameter x 4½cm/1¾in deep (approximately 200ml/7fl oz capacity)
Walnut tart | This tart recipe is perfect for Autumn, it even looks Autumnal. The key ingredients are walnuts, butter and corn or maple syrup, combined in this tart they make a delicious, nutty, caramel dessert. Serve with ice cream or cream, if desired.
Individual raspberry bombe Alaskas
Individual raspberry bombe Alaskas | Bombe Alaska is a retro ice-cream and meringue dessert that never fails to impress. In this version, we have made individual portions using vanilla ice-cream mixed with frozen raspberries. Make sure you use a good-quality ice-cream as the cheaper varieties form ice crystals when refrozen. You will need 10 x 100 ml tea cups and a 7 cm round cutter for this recipe.
Fig leaf gelato with caramelised black figs
Fig leaf gelato with caramelised black figs | Fig leaves can be a little hard to come by but they are worth the hunt as, added to the gelato they give a beautiful subtle almost green-ish flavour of figs. We did discover that they can curdle the milk so do be careful, do not add any extra or leave them in the milk for too long. This recipe will make lots of gelato so you can eat it for days. You will need an ice cream churner for this recipe and a blowtorch.
Goat’s milk ice-cream
Goat’s milk ice-cream | Matthew Evans gives his recipe for goat's milk ice-cream infused with lemon. One of the most important ingredients in any ice-cream is air, which you get from a really vigorous churn in a machine that has a freezer unit. If you don’t have an ice-cream machine you can still make a good, if lesser result; simply swap over the quantities of glucose and sugar and follow the extra instructions at the end.