cherry sorbet

I love cherries in anything, and this delicious sorbet is all raw. I buy a bag of frozen stoned dark cherries from the freezer department in my local Sainsbury’s (they are only £2.00 for 500g which is a bargain) 

The sorbet is beyond easy to make, no churn and I like to serve it with biscotti and or some shaved dark chocolate on top… or just garnished with fresh cherries. 


Ingredients

Makes about 3/4 pint

  • 2 tbs cups of stoned cherries plus a few fresh ones for optional garnish 
  • 2 tbs of lemon juice 
  • 1/3 cup of maple syrup 
  • 2 tbs Vodka, Kirsch or fruit juice 
  • 1/2 tsp of almond extract (optional) 
  • A bar of dark chocolate (optional) 
  • A lidded freezer container on standby to put it in

How:

Place the lemon juice, maple syrup, cherries and kirsch (or vodka or fruit juice) and optional almond extract into the bowl of your food processor. Working as fast as you can, blitz it all up till it’s silky smooth and there are no visible skin bits. Tip it into the freezer container to firm up unless you want it straight away, it will be quite soft but delicious nevertheless. It’s at its best texture wise after a couple of hours in the freezer and eaten that day. 

If it’s been in the freezer for ages you might want to take it out ten minutes before serving to soften it slightly. If I’m serving it with chocolate on, I put the chocolate in the fridge to harden up and then shave it with a vegetable peeler. 

I shop at:
Waitrose
Sainsbury’s
Tesco
Lidl

pignoli breakfast biscuits

These soft nutty lemony Sicilian biscuits are served at breakfast in Italy with an espresso and are really popular at special holidays like Christmas and Easter. I like them all year round for breakfast with my coffee or after dinner when I fancy something sweet.


Ingredients

Makes about 16

  • 75g sugar
  • 200g plain flour 
  • 75g of mild olive oil or butter (or Naturli vegan spread for a dairy free version) 
  • 1 large egg yolk
  • 1 tsp vanilla extract or paste
  • 200g pine nuts 
  • the zest of one lemon 
  • 1 tsp of baking powder 
  • a shallow baking tray lined with parchment 
  • Icing sugar to dust (optional) 

How:

Preheat the oven to 180c. 

Put the sugar, flour, lemon zest and baking powder into a food processor. Whizz up and then add the egg yolk and vanilla and pulse till you have a dough. If it’s still dry and bread crumby add a tablespoon or two of cold water. Tip onto a board and knead most of the pine nuts in, leaving some to put on top.

Roll into 1 inch balls and place on the baking tray with lots of space between for when they spread out during baking. Squish the rest of the pine nuts on top of the biscuit balls. 

Bake for about 10 minutes or until the pine nuts are golden. Don’t over bake as they become too dry.

Leave to cool on the tray. Dust with icing sugar and serve. They can be stored in an airtight container for a week in the fridge. 

I shop at:
Waitrose
Sainsbury’s
Tesco
Lidl

dark chocolate pannacotta

This recipe is a dairy free take on Black Forest gateau which is a favourite pudding of mine. It’s really silky smooth, rich and chocolatey and is great on its own or with whipped cream if you are not dairy free or with dairy free vanilla ice cream. The decorations are optional, or you can customise it with whatever you fancy like fresh berries.

Continue reading

vanilla pannacotta

This dairy free recipe for pannacotta is really silky and creamy and it has the delicious flavours of lemon zest and bourbon vanilla. It’s easier to make than you think and you can make it the day before and store it in the fridge till you want to serve it. Perfect as a refreshing light pudding at the end of a heavy meal. You can serve it on its own with my cranberry sauce or with fresh berries or whatever you fancy.

Continue reading

chocolate ricciarelli biscuit cakes

These chocolatey Italian biscuits are traditionally very crunchy on the outside and chewy and a bit marzipany in the middle. They are really easy to make and are gluten and dairy free. I serve them with coffee at the end of a meal instead of making a dessert, or after dessert. They are dense dark and rich and you only need a couple.

Continue reading

pistachio amaretti

These Italian amaretti biscuits are traditionally very crunchy on the outside and chewy and a bit marzipany in the middle. They are really easy to make and are gluten and dairy free. I love adore pistachios and I serve them with coffee at the end of a meal instead of making a dessert, or after dessert. They are dense and rich and you only need a couple. Perfect at Christmas and you can give them as gifts in little bags tied with a ribbon.

Continue reading