We moved to Wales 2.5 years ago, and for all that time, I’ve known of the existence of Restaurant 1861 in Cross Ash. Indeed, we used to drive past to visit local friends, when we still lived in London. It’s taken me all this time to finally visit, and now I’m ruing all those missed ... Read more »
The combination of soft-cooked, full-flavoured apples, crisp flaky pastry and the bittersweet flavour of caramel make for an absolutely delicious dessert or anytime-of-the-day treat. Best of all, this classic Tarte Tatin is gluten-free! The recipe is from Baked to Perfection by Katarina Cermelj. Read our in-depth review of Baked to Perfection by Katarina Cermelj by ... Read more »
Getting the texture of gluten-free pastry right can be a challenge, so here’s a tried and tested recipe for all-butter flaky pastry from Baked to Perfection by Katarina Cermelj. It’s shown here in Katarina’s Tarte Tatin recipe but of course you can use it in many other dishes, from sausage rolls and savoury tarts to ... Read more »
It was the memory of buttery and crumbly shortbread biscuits in a red tartan tin at Christmas that drew our regular cookbook reviewer Nicky to try this recipe for gluten-free shortbread biscuits from Baked to Perfection by Katarina Cermelj. She thought the results were fantastic, both in their texture and also the flavour – their ... Read more »
Like many, I absolutely adore a good chocolate cake; one that’s rich, decadent, moist and indulgent! For many, when they discover an intolerance or allergy to gluten, one of the sweet bakes they miss the most is chocolate cake. This super-moist gluten-free chocolate cake recipe from Baked to Perfection by Katarina Cermelj is the answer. ... Read more »
A gluten-free cookbook for rubes like me wanting to create a perfect bake – could Baked to Perfection by Katarina Cermelj be The One? Please don’t be put off by Cermelj’s credentials as a PhD in Inorganic Chemistry. If anything, lean into it. The beauty of Cermelj’s background is that she has, as she says ... Read more »
A glass of Aperol Spritz will immediately take me back to Venice, part of the Veneto region in which this aperitivo originated and continues to be a popular choice. A glass (or two) during a relaxed snack or meal of cicchetti is essential! So I love the sound of this Aperol granita recipe from Jacob Kenedy’s ... Read more »
The more elegant big brother of mint choc chip ice cream, mint stracciatella gelato is a firm favourite in gelaterias across Italy. The shards of chocolate are created by dripping melted chocolate into nearly-churned mint gelato such that it freezes on contact and is broken up (shredded) by the paddle of the ice cream machine. ... Read more »
It’s hard to beat a raspberry sorbet! The natural flavour of the fruit comes through loud and clear, with all the sweet, sharp, intensity of the fresh berries. This recipe is from Jacob Kenedy’s Gelupo Gelato , a colourful cookbook sharing recipes for gelatos, sorbets, sherbets, granitas, semifreddos and more, gleaned from over a decade ... Read more »
I’ve enjoyed many a delicious ice cream and sorbet from Gelupo Gelato’s popular gelateria over the years. Located on Archer Street in Soho – just across the road from its big sister Bocca di Lupo Italian restaurant – Gelupo Gelato has been one of London’s most lauded ice cream shops since 2010. I like to ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]