Recipe on Design Sponge

Frozen Berry Viennetta 07

Frozen Berry Viennetta for Designsponge, shot by Lara Messer

Was thrilled to have had one of my favourite recipes featured on Design Sponge last week.

I wish I could take credit for the genius that is the Viennetta, but this glorious frozen swirled ice cream with its delicate layers of crisp chocolate was born two years before I even came into this world, and now enjoys a quasi cult status among us 80s kids. I’d like to say it’s a guilty pleasure of mine, but in reality I’ve never felt an ounce of guilt when tucking into a slice of this groundbreaking invention. My homemade homage to this deep-freeze delicacy is studded with berries for extra impact and is even more of a showstopper for your summer table when accompanied by an extra tumble of the fruit upon serving.

Find the recipe here, with stunning photos by Lara Messer.

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Waste-free weekend for Khoollect

Over on Khoollect this week I have devised a concise(ish) shopping list (hopefully a lot of which you will already own in your pantry) and recipes for a full weekend of eating. Because sometimes it’s easier if someone else tells you what to cook.

And I promise it won’t require you slaving away over the stove all weekend. Find the recipes here.

Photos by Lara Messer, styling by me

Buttermilk and rye waffles

waffles

Photo by Lara Messer for Khoollect.com

Waffles are making a big comeback. Their perfectly spaced nooks are the ideal vessel for pocketing maple syrup and trapping blueberries, or other tasty little morsels. This buttermilk version has a sprinkling of rye to add a wholesome nuttiness – just enough to stand up to the lashings of syrup. – Find the recipe over on khoollect.com

Corn and seafood chowder

corn and seafood chowder

Photo by Lara Messer for Khoollect.com

 

This chunky chowder is the perfect one-bowl dinner for those chilly winter evenings at home. With the sunny seafood and yellow corn peeking through a light coconut broth, you’ll quickly forget you haven’t seen the sun in weeks. If you’re not a fan of red mullet, leave it out – this chowder will still pack a punch. – Find the recipe over on Khoollect.com

granola

Chuck-it-all-in granola

So many granola recipes are strict with numbers – 20g of this, 35g of the other – but one of the joys of granola is that pretty much anything goes on the dried fruit, seeds and nut front. It’s that chance to shove all the odds and ends in the oven and wait for those toasty aromas to waft through the kitchen.

I have had a crazy few months of back-to-back book shoots and following a much-needed pantry clear-out, I uncovered an insane quantity of nut packets with approximately 15 nuts in each of them which I shoved in one jar to save for granola or spiced nuts.

Granola is fairly pricy to make, but it’s even more expensive to buy, so it is one of those items really worth making yourself, especially if you are on a clear-out cupboard mission.

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