Mexican Flan

If you’ve ever enjoyed a French crème caramel, Spanish crema volteada or Portuguese pudim flan, you will adore Mexican flan, a superbly rich and silky version of the classic caramel custard dessert. This recipe hails from Mely Martínez’ The Mexican Home Kitchen, in which she shares traditional home-style recipes and memories from Mexico. Read our ... Read more »

Peruvian Stuffed Candied Lemons | Limones Rellenos

This delicious Peruvian recipe candies halved lemon skins before stuffing them like small bowls with a rich, sweet filling of coconut, condensed milk and evaporated milk. It’s an unusual dessert and a great combination of citrus and caramelised dairy flavours. Check out our review of Peru: The Cookbook. If you decide to buy this book ... Read more »

Microwave Magic | Easy Microwave Salted Caramels

I wrote recently about why I (and many others) love our microwaves, and also about how we’ve been getting on with our new Heston for Sage Quick Touch. To put it through it’s paces, we’ve not only been defrosting, softening, melting, reheating, sterilising, steaming… we’ve been pushing it a little further and seeing how else ... Read more »

Rich, Dense & Dark Power Blender Chocolate Ice Cream | Perfect for Ice Lollies

My initial plan, when Choclette and I set our joint #WeShouldBSFIC challenge for January, was an ice cream sandwich. I wanted to make chewy chocolate chip cookies and sandwich white chocolate vanilla ice cream between them. But every time I started scribbling potential recipe notes, my thoughts turned instead to a chocolate ice cream recipe ... Read more »

How to Make Brazilian Brigadeiro Chocolate Bonbons

Thus far, all the Brazilians I’ve met are warm, friendly, simple (by which I mean uncomplicated and genuine, not lacking in intelligence) and full of laughter. Brigadeiro, a chocolate bon bon made with a few simple ingredients and decorated in a bold – perhaps even gaudy – style, is a wonderful representation of Brazil and ... Read more »

Smoky Paprika Coleslaw | An Unusual But Winning Recipe

Given how much I enjoy coleslaw – it’s a must-have accompaniment to breaded chicken fillets, deep fried chicken and chicken burgers, not to mention perfect picnic food – it’s a little surprising to me that I’d never made my own; it’s not exactly complicated to shred some raw vegetables and toss in a home-made dressing, ... Read more »

Jelly Belly Jelly Bean Ice Cream (No Churn, No Machine)

I love Jelly Belly Jelly Beans.   I can’t remember a time when I’ve not loved them, having come across them in the USA during childhood trips. I didn’t know their history until now, though. The company that makes them was born back in 1869, when two German brothers emigrated to America and set up ... Read more »

Roquefort & Condensed Milk Ice Cream

Having challenged myself to make a savoury ice cream, I decided on blue cheese as my flavour, melting strong blue cheese into the no-churn condensed milk and double cream ice cream base that I discovered a few months ago. It was a bit of a nightmare!   I slowly melted 100 gram of Roquefort into ... Read more »

Rich Bitter Chocolate Ice Cream

This no-churn ice cream recipe makes a fantastically dense, rich and creamy chocolate ice cream. I used very dark chocolate indeed to achieve a deliciously bitter result, but you could use a 70% chocolate to dial it back a little, if you prefer. Although it’s not much, the quarter teaspoon of coffee granules definitely comes ... Read more »