Nibbles

Starters are served…

Rosewater Cupcakes with a Litchi-Mallow Middle

Sep
2

Last week I was in the mood for all things sweet. It strikes me every now and then – and when it does, best you steer clear. It was whilst I was nursing this craving, guiltily ploughing through a bag of marshmallows in front of the fire (alone, with no-one to judge), that it dawned on me that marshmallows have a surprisingly obliging flavor. They could pair with so many different tastes that could bring out more in the mallow than just its’ sickly sweetness. I went to the fridge to find something to cut this sweetness and came upon some fresh litchi’s and above this, my un-opened bottle of Rosewater essence, something I had been wanting to use for a while, but hadn’t thought how. So, from munching a mallow, then a litchi and having a big whiff of the heady, gorgeous rosewater (repeatedly), it was decided – these babies ought to go into a cupcake… somehow…

Go to the full recipe…

Butterbean & Truffle oil Soup

Aug
11

When inspiration lacks, you don’t want to leave the house and the thought of yet another cold pizza delivery leaves you fatigued – this is one of my favourite recipes to whip up. It is so ridiculously quick and easy, yet taste and texture is as good as if you’ve slaved for hours. That being said, it also lends itself to being a very useful recipe if you are in a tizz thinking of what to serve as a starter at a dinner party!

It definitely helps if you have a food processor, or stick blender – so if you don’t, opt for a manual ‘masher’ and squash the beans as best you can. Nothing compares to the silky smoothness that the blender renders, so if you can – go that route. Serve with some warm crusty bread and a drizzle of truffle oil.
Go to the full recipe…

Red Red Velvets

Jul
30

There is no way I could write about a Red Velvet recipe and not mention The Hummingbird Bakery in South Kensington, London. It was here that I had my first experience with this particular type of cake. In my opinion, there is none better – it simply can’t be beat. Such was my joy, then, when perusing the cookbook aisle of a bookstore, I discovered the actual Hummingbird Bakery Cookbook with the recipe inside!

So all credit must go to them for the following recipe… I have however, added my own touch. My two favourite sweet things in life are dark chocolate, and cake – so it was only natural for me to slip a piece of Lindt dark chocolate inside each cupcake before baking. The result? See for yourself…

Go to the full recipe…