So when your raspberries plants are producing fruit at a prolific rate, you start to put raspberries in everything. The raspberry and chicken casserole didn’t pan out (I jest!), but happily, bread and butter pudding and raspberries go together like… erm, go together like.. things that go very well together.
Like me and violet lemonade.
Like Alex and Batman.
Like my husband and fish.
The one error I made was to under-sweeten it. I thought that as the raspberries were fairly sweet, it would carry through, but no. Bump up the sugar.
Continue reading 'Raspberry Bread and Butter Pudding'»
Cheesecake! With raspberries from our garden no less! I was hoping this one I slightly fiddled with from Olive magazine would be a very dense cheesecake, but it wasn’t quite dense enough for my liking. Everyone else said it was perfectly dense thankyouverymuch and that the problem laid not with the cheesecake but with my insistence that it should be denser. It was very, very nice though. I inhaled more than one slice and even had a little weep when Alex ate the last sliver. I was so sure that he wouldn’t want it. If you can smell burning, that’s my martyrdom ablaze. No darling, really… you enjoy it.
I will tell you this though. I have a new favourite ever in the whole world alcoholic beverage. My heart truly belongs to Muscat de Beaumes de Venice, but there is a contender for the crown. A serious contender. Chambord. Black raspberry liqueur.
I can’t rave about this enough. It is the most intensely flavoured liqueur; it’s heady with fragrance and every single person I have forced to sniff the bottle has said ‘mmmmmmmmmmmm!’. I rarely let them taste it because it is so expensive, but a fingerdip usually has them reeling. I defy you not to run out and buy an orb-shaped, golden belted bottle should you be offered a sniff.
Anyway, I added a mere 1 tablespoon of Chambord to the cheesecake and it seriously propped up and enhanced the raspberry flavour; next time I might even add two. Scandalous.
No, what really is scandalous is that when I added the tablespoon to the cheesecake and flung the spoon to one side to be washed up, there was a microscopic film of it covering the spoon so I licked it clean. Better than necking it straight from the bottle, but barely.
Buy a bottle and rave about it with me would you? Please?
Continue reading 'Raspberry Baked Cheesecake'»
This is a lovely Summer treat. I made it far too early in the year, so the raspberries weren’t fantastic, but no one complained, so imagine how wonderful it will be in the height of the season.
Despite its appearance, it’s not that labour intensive. The sponge cakes are a quick 2 step recipe, the filling an easy blend of mascarpone and cream.
Oh and each sponge layer is brushed with Creme de Framboise – a beautifully fragrant liqueur that I had in my larder courtesy of one of Auntie Rene’s sojourns to la belle France. It is just delicious.
Continue reading 'Raspberry Cream and Mascarpone Cake'»
Puff pastry, sweet gooey marzipan, juicy baked fruit and it is ready to dazzle in around 30 minutes.
Oh yeah baby.
Continue reading 'Marzipan Fruit Puff Tarts'»
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