Figs with Cinnamon Crumble, Pomegranate Molasses and Honey Yoghurt

figs_with_pomegranate1

This is utterly delicious. I devised this after being given some figs and some pomegranates by Brendan as he asked to make something special. I was amazed just how successful it was. I’m pretty sure you’ll agree. The sharpness of the pomegranate and sweetness of the yoghurt together with the mellow cinnamon are a trio made in heaven. It’s one of the best desserts I’ve ever tasted! Brendan has insisted that this dish be called “Figs Jackson” in case it becomes the peach melba of the new millennium.

RECIPE: (serves 2)
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Mango Fritters

This is a bit of a retro classic. I love mango, but I always end up eating them raw before I figure how to use them. This is a really simple way to cook them. I just love the crispy outer shell with the sweet mango inside and it’s perfect with some ice cream! One thing to note, don’t pick a mango that’s too soft, as you’ll not be able to handle it enough to get the batter on. I always pick the slightly firmer ones as they tend to soften once they’re hot.

RECIPE:
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Blueberry & Sultana Crumble

Blueberries were going cheap at the supermarket, so naturally I bought a little packet on a whim – then thought “What the frig am I going to make with these?” It’s not an ingredient I use a lot so I was a bit stuck. After trawling through a few recipe books I discovered it’s an ingredient a lot of people avoid! So, with no inspiration to spark me off I decided upon the old fail safe, a crumble. The resulting dessert was absolutely delicious. Who knew the blueberry had it in him!!

RECIPE: Makes 2
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Chocolate & Almond Tart.

The dessert! By this point we were pretty full. I knew this would tip us over the edge. But I also knew it was totally delicious. A real chocolate lovers treat. It’s luxurious, rich and incredibly fattening, but I simply don’t care. It’s too tasty to worry about.

RECIPE:
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Orange Sorbet with Cointreau

I had intended to serve this as a dessert, but changed my mind in favour of a chocolate tart. I used the sorbet as a palate cleanser course. It was a great fruity dish that really got the taste buds ready for the next installment of Stuffed Poussin with Asparagus Risotto.

RECIPE:
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Turkish Rice Pudding

I remember being force fed this as a child. I absolutely hated it! But times have a changed and the recipe I use is much tastier than the stodgy sliced slop I was made to eat. A beautiful Turkish recipe that leaves a warming cinnamon taste in the mouth.

RECIPE: (Serves 2)
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Lychee & Mango Pancakes

I’m not much of a sweet tooth, and I very rarely make a pudding. But I fancied something sweet today after a mouth blistering Thai curry I’d made. This was the perfect antidote. The Thai basil works a treat, bringing out a little sweetness all of its own. This will serve 4 people. I made my filling with some fresh rambutan (a South East Asian fruit) but tinned lychees will work just as well. Just make sure you rinse off as much of the syrup as you can or it’ll be too sweet.

RECIPE:
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