“Malted Milk Chocolate and Raspberry Tart” from “Stirring Slowly”


I have cooked a great many things over the years, but never a tart. So I don’t know what came over me when I decided to make this although I do have a thing for raspberry and chocolate, it has to be said. When yesterday’s plans were cancelled it felt like the time had come to open the cookbook and start making this tart. Until making it, I had no idea how many ways a tart could go wrong. But I persevered, despite the crack in the pastry and when I overfilled the case with filling and when the two kinds of filling mixed together in the case. And I am so glad I did. It is a showstopper of a tart. Literally taking our breath away with the combination of flavours. Will I make it again? Now that’s a good question…I might. You never know! The flavours are quite something. And it’s always good to try new things. Who knows, maybe I will become a maker of tarts, especially if they all taste as wonderful as this! Watch this space.

“Malted Milk Chocolate and Raspberry Tart” from “Stirring Slowly”

“Coconut and Raspberry Slice” from “The Primrose Bakery Book”

Anna: This is a real tea time thing to bake, the sort of cake you’d find on a fancy cake stand at Fortnum’s. As you were coming round specifically for tea it was only appropriate I baked this.

Anne: But you didn’t just bake this, you made cookies as well.

Anna: This is true. And you have also brought a variety of Waitrose’s finest baked goods. But teatime isn’t teatime without a bit of variety! Shall I prepare you a smorgasbord of high calorie delights?

Anne: Yes please. I did BMF this morning, so I think I’ve worked off enough calories to compensate.

Anna: Can’t say that I have, but I did bake these slices and the cookies which expended a degree of energy. What do you think?

Anne: Delicious! The coconut stuff is super sweet but it’s offset nicely by the tart raspberry. They are a bit mushy though.

Anna: I know! They were a bit of a nightmare to get out of the tin, let alone slice. In fact ‘slice’ is a rather ambitious name for these. It’s the raspberries in them. I knew it would make them go mushy and so they did. I’m not sure quite how to get round that, given they are raspberry slices.

Anne: They are still delicious.

Anna: Yes, but not very beautiful. I don’t think  I can be bothered with making them again because of this. I will stick to my faithful cookies and brownies for now.

“Coconut and Raspberry Slice” from “The Primrose Bakery Book”

“Little almond cakes with raspberries” from “Good Things to Eat”

Kirstin: So, what do you think of these?

Miles: It’s delicious. I think it’s good. What’s that in the middle?

Kirstin: A raspberry. Would you like me to make it again?

Miles: Yes please. My favourite Megyptian person is Anubis. And all the other Megyptian gods. Even that flying person and Tutankhamen.

Ella: Personally, I like Isis and Sekmeht.

Kirstin: Did you like the cake?

Continue reading ““Little almond cakes with raspberries” from “Good Things to Eat””

“Little almond cakes with raspberries” from “Good Things to Eat”

“Saffron-scented Chicken Pilaf” and “Slut-red Raspberries in Chardonnay Jelly” from “Forever Summer”

Miles: I like the chicken! But not the rice. I tried it but I didn’t like it. It was gross!

Ella: The chicken is amazing! Yummy! I’ve almost finished it. I have now. There was some rice on it and it went under my wobbly tooth. And now it’s hurting.

Miles: Ella, you don’t keep on eating protein. But I do. I’m going to grow bigger than you!

Ella: I don’t care. I like being short. You can fit through things that tall people can’t. I don’t want to be tall, otherwise I’ll have to be a defender on the netball team. I prefer being wing attack. It’s funner.

Anna: I liked being goalkeeper. You just stand about for a bit.

Ella: Mmm, the rice is good! I don’t know why, but it kind of tastes creamy.

Anna: Can you see it’s yellow? What do you think had made it yellow?

Ella: Eggs? Bananas? Lemon sorbet? Lemons? Is it an animal, a vegetable or a mineral?

Kirstin: A vegetable. Something called saffron.

Tom: It costs more than gold, pound for pound.

Anna: It’s one of the most prized spices in the world. Mmmm, this is good. How easy was it?

Kirstin: Really easy.

Ella: Can we grow saffron in our garden?

Continue reading ““Saffron-scented Chicken Pilaf” and “Slut-red Raspberries in Chardonnay Jelly” from “Forever Summer””

“Saffron-scented Chicken Pilaf” and “Slut-red Raspberries in Chardonnay Jelly” from “Forever Summer”