Its been almost a year since my first banoffee cheesecake post, well, 345 days to be precise. I can definitely say I have never spent so much time perfecting a recipe but it really was worth it! If you count each individual layer I’ve made this 6 times now and am yet to have any major hiccups – so its about time I shared the final thing with you lovely people! There must be others out there that are lacking banoffee cheesecake in their life, please indulge yourself ad give this recipe a go – its pretty straight forward actually, the only fiddly bit being how I make it in separate parts and frankly if the idea of flipping a cheesecake onto a caramel covered base doesn’t take your fancy, then take a moment to celebrate your rationality and read on anyway – I have an alternative idea 🙂
This is a lovely summery dish inspired by my time in Sicily, the lady I stayed with cooked almost all her fish like this, our tomatoes don’t quite do the dish justice but its as good as it gets!
Simply pop your whole fish or fillet on a large piece of tin foil, add sliced onion, garlic, parsley, cherry tomatoes, slices of lemon, season and drizzle with olive oil. Wrap it up and pop it all in the oven at 200c for 15-20mins, until the fish gently flakes apart with fork. I put some carrots and thinly sliced new potatoes around the edge of the tray which cooked in the same time. Continue reading
A light yeast leavened bun filled with jam and cream. Almost like a healthier version of a doughnut. No deep frying and only a little sugar to activate the yeast, besides the jam of course.
These buns are fairly straight forward to make and look pretty professional with pipped cream, I made them as a treat for breakfast when a friend of mine came to visit. We filled them with her mums delicious homemade hedgerow jelly, alghough Paul calls for strawberry jam.
While visiting my sister who is at University in Reading we decided to make marshmallows, but not any old marshmallows. We wanted Prosecco flavoured marshmallows. I mean, Champagne would have been ace, but lets face it, Prosecco is a good start.
Not only were they great fun to make, there was a flubber like mixture at one point, the result was a delicious floral marshmallow! They weren’t as foamy and fluffy the as homemade marshmallows I have tried previously, perhaps because they don’t contain any egg whites. These actually have a similar consistency to shop bought ones and are great in hot chocolate too!
I’ve decided to share savoury dishes too! All good food deserves to be on The Goody Blog after all.
My uncle is Columbian and has introduced a love for Mexican food in the family. One of my favourite things to do when I first moved to England alone at 17 was to go to my aunt and uncles for wraps with tones of guacamole! We had tacos rarely as they are more fiddly I suppose… Another good dish was tortilla chips with all the wrap condiments piled on top, covered with cheese and heated until melted in the oven. Mmm! Kind of like greedy tacos actually!
Anyway, here are my tacos and my first try at making them vegetarian.
Lemon meringue pie is one of those wonderful desserts that fill me with nostalgia and familiarity. A good lemon meringue pie is like a comforting hug from my mum. Crunchy pastry filled with smooth tangy lemon curd and topped with fluffy meringue with a crisp shell… Mmmm! It’s making my mouth water just thinking of it.
The final layer on the wedding cake and by far the most delicious.
I had a slice of a pistachio and rose cake with the bride over a year ago in a little cafe in Cornwall. She loved it and I said one day I’ll work out how to make it for you. What better day than her wedding day?