clementine amaretti

These clementine 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. They are perfect at Christmas for your guests or as gifts in little bags tied with a ribbon. I serve them with coffee at the end of a meal instead of making a dessert, or after dessert.

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zabaglione

This has to be up there as one of the most delicious light custardy puddings there is. Zabaglione has been made in Italy for hundreds of years and each region has their version of it with its own history. It’s only got three ingredients, egg yolks, sugar and Marsala wine which gives it a delicious spiced taste. It’s warm creamy and frothy and traditionally it’s served with a little biscuit, like a Lingue Di Gatto, amaretti or cantucci which you can dip in, or you can make my Biscotti.

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mince pie cake

A dairy free alternative to a traditional Christmas Cake which can be made last minute, just make the mincemeat the day before as it needs to marinate and ruminate for 24 hours before you use it. You can use a jar of shop bought mincemeat if you want to save time, the cake is full of spices a bit of brandy and all the Christmassy flavours and is perfect if you are a mince pie fan, but fancy a lighter cake version and it’s perfect with dairy free vanilla ice cream.

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Persian love cake

When you make this cake the whole kitchen smells of roses, it’s Persian in its origins and have been making Yasmin Khans amazing Persian Love Cake for years as it’s fantastic as a birthday cake, but I wanted to do a dairy free version that also could be gluten free if you prefer. It’s got tons of nuts in it and the soft floral fragrance of cardamom and rose. It’s probably called Love Cake because it really is a romantic cake.

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chocolate truffle brownies (I can’t believe they are vegan)

These brownies are squidgy and very chocolatey… but not too sweet, add more of the coconut sugar if you prefer them sweeter, and the prunes add that extra squidge factor. I tried them at a dinner party with fresh raspberries and they were a big hit. My friend Vicki thought they were very truffley, so I changed the name.

They are also great with vegan vanilla ice cream or just as a dessert with coffee. You could also press a half walnut or pecan into the top if you fancy instead of the chocolate drops before you bake them. They are perfect if you are following a dairy free diet and fancy a bit of the old chocolate cake.

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quick pear sorbet

This really smooth and easy sorbet is a really refreshing end to a meal. You don’t need an ice cream maker to make it, as the technique I use makes it silky smooth. It tastes very french and delicately peary which reminds me of my holidays in France. You can eat it straight away or it freezes really well and stays soft enough to scoop. Like all ice creams and sorbets, it is better if you take it out of the freezer about 10 minutes before serving. Brilliant for using up a glut of ripe pears too.

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bellini sorbet

There’s nothing like a cocktail and dessert in one. Inspired by the Bellini cocktail, which was invented in around 1934 by Giuseppe Cipriani of Harry’s Bar in Venice, and still served there to this day. This sorbet is really refreshing and delicious. It’s also really easy to make and if you like Bellinis and you like sorbet, then you have hit the jackpot with this recipe. It is perfect on Valentine’s Day at the end of the meal. It’s light and a bit boozy, so your not too stuffed for your romantic shenanigans ahead. I would also serve this on a special occasion like Christmas Eve or New Years Eve or just because you fancy it.

Serves 2.

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love cookies

These shortcakes are very chocolatey, fun and vegan. Anyone can make them. All you do is mix the ingredients, bake them, dip in warm chocolate and leave to cool. They taste amazingly buttery even though there’s no butter in them and are perfect as a gift for your loved ones (…or loved ones),  in a cellophane bag or a small box with a red ribbon because I think a homemade present is really thoughtful. I’ve tried these out on friends who can’t tell they are dairy free, in fact they even preferred them to normal biscuits made with butter!

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pear drop sorbet with pear guitars

This no churn boozy sorbet is based on the the delicious pear drop cocktail which is pear juice with vodka and vanilla. It’s such a brilliant combination of flavours I have made it into an easy gelato version which is perfect for valentine’s night or date night as it’s lighter than a traditional dessert, so you won’t feel like dozing off after dinner as you dim the lights and crank up the Barry White…
It can be made in advance and kept frozen till needed. It’s also very easy and quick to make, you just need a freezer and a food processor or a nutribullet. How to make the pear guitars is at the bottom of the page after the recipe instructions.

Happy date night!

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roasted pears with Vermouth

I have been making this recipe for ever because not only is it the easiest pudding to make but it is one of the most delicious. Every one loves it and it’s got the lovely flavours of vanilla, the spicy vermouth and lemon peel. I initially got the recipe from an old Italian cookbook which had only a few ingredients in each recipe and no measurements. Every single recipe I did from that book was genius in its simplicity in the way Italians effortlessly get it right plus they all tasted amazing. This recipe requires virtually no work at all, you just bung the pears in a roasting dish with the rest of the ingredients, so it’s perfect for an easy dessert after dinner or when you want to create a simple pudding at the end of a dinner party. It can be served hot or cold and I serve it with dollops of Greek yogurt or sour cream. If you are vegan or dairy free you can serve it with {Swedish Glace } icecream or soya yogurt.

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