All posts tagged: pastry

Swedish Cardamom Buns

  If your first thoughts were: “this looks complicated”, then think again. Because once you read through the step by step guide below, you will be tying knots (albeit the dough kind) like a sailor. They are so much fun to make! This recipe reminds me of the brioche loaves I made last year because of the light buttery texture of the bread. These buns take less than half the time it takes to make brioche and has a lot more flavour: I brought them into the office the next day and before I got back to my seat they were all gone! Not all recipes use egg but I find adding it here helps give the dough a soft, cakey like texture that you expect from a cinnamon roll. I love the generous use of cardamom, one of my favourite spices. It was back breaking having to grind it by hand in a mortar and pestle; very few places sell the seeds grounded. Be generous with the spice measurements, about 1/4 of it will melt away in the baking process anyway. …

Golden Patties: Can I take your order?

Is it too early to start talking about Christmas? It’s 6 weeks away…you can thank me later 😉 This might not come as a shock to many of you, but to those planning on having a whole load of hungry guests share their personal space for at least 24 hours, it might be a good idea to start thinking about it from now.   You might be wondering what Christmas has to do with the mouth-watering beef patties pictured above, well I won’t waste anymore of your time; I have been practising my hardest at making jamaican patties, (see my instagram page). Now I think I have mastered the taste and texture, for the first time ever…just in time for Christmas 😉 Could you see these golden patties on your buffet table or office party? Maybe you want a Christmas brunch without any hassle; I think these mini patties which fit neatly in the palm of your hand would do the trick. I’m working on some different flavours: pulled bbq chicken, feta and sun-dried tomato…what other combinations are there? I’d be interested to …

Pineapple & Ginger Cobbler w/ Coconut Whip

A twist on the ol’ peach cobbler, pineapple twist that is. The most satisfying part of any pie is the crust – it’s all about the textures, and oozing fruit pulp erupting through the cakey topping. This has to be the best cobbler topping I have ever had- you could practically eat it on its own like a warm cookie. The whipped coconut cream is best served straight away, but can be stored in an air tight container for up to a week. It will harden in the fridge, the longer it stays chilled, simply mix until creamy again, when ready to serve.

Guyanese: Pine Tarts

A friend of mine ‘returned home’ to get married in Guyana and a couple of our mutual friends joined her for the experience. For most of them, this was their first trip to Guyana; although of Caribbean descent themselves, I had to admit I was slightly nervous for them as Guyana is a very different experience to say Jamaica and Trinidad and so I was interested to hear their take on the country, especially as I hadn’t seen the country for over 10 years myself. They all came back smiling I am pleased to say, not only for our friend whose wedding was beautiful and heart warming, but also for the love of the country. “Those Pine Tarts were so amazing!” recalled one of my friends, also the Chief Bridesmaid at the wedding. “And although I don’t eat a lot of meat, I really enjoyed the pepperpot stew”. I was curious to hear how much Guyana had really developed since I last visited. When I was there, it felt very rural yet lively with friendly, approachable people and social events that brought out …

Spicy Pumpkin Parcels

What to do with left over pumpkin? Especially if you’ve bought a whole pumpkin like what I did, there is always going to be something left. Besides soups and throwing it in the oven, there are numerous creative recipes that can be made with this gourd. These spiced pumpkin parcels are the best example of this: once I baked them I threw a few of them straight into the freezer for those days when I really don’t feel like cooking anything. The pastry has a hint of turmeric powder in it just enough to compliment the flavour and colour of the spicy pumpkin filling. Another optional extra was that I placed two small spinach leaves at the base of the pie, for no other reason than I had some extra spinach lying around in the fridge! Once the parcels have been made they really take no time to bake in the oven and appear on your plate.                    

Pistachio Baklava

I live in a culturally rich part of London where the streets are essentially a tapestry of Turkish and Greek restaurants and bakeries. The Baklava’s are usually quite deliberately perched in long trays and pans in these shop windows, which also happen to be located behind a bus stop of some kind, leaving me drooling…for the 29 bus. Most of us are familiar with this very sweet delicacy, and only the brave or those with dentures can manage more than one maybe two squares. There is no healthy alternative to this, you can’t skip or substitute any ingredients it is what it is: yummy! Now off for my 5k run.