In my part of the world, march means the start of autumn which brings with it rain and colder weather. When it gets cold, I’ve been known to enjoy the occasional Fireball. For the uninitiated, Fireball is a sweet, cinnamon-infused Canadian Whiskey. Fireball is beautifully warming and complex which is why I thought that it was perfect to pair with tart apples.
The popularity of bubble tea has explode in recent years but making your own at home is surprisingly simple and being vegan is no barrier.
Classic cocoa brownies with pecans for added crunch. These are incredibly simple brownies, great for a lazy day of baking. As an alternative to pecans, you could use hazelnuts, chocolate chunks or even pretzel pieces for something different. Best eaten warm while still gooey in the centre.
Gin is my personal drink of choice; I love how complex its flavours can be and how each gin has a unique character. I’m always looking for ways to include it in cooking and I think this idea while not terribly inventive is a great way to highlight the flavour of some good quality gin.
A granita is a classic Italian dessert, similar to shaved ice its semi frozen with a texture similar to a slushie and often flavoured with fruit. This recipe combines some fresh summery flavours of watermelon, mint and lime that balance well with gin.
Classic, chewy peanut butter cookies with an indulgent chocolate and nut coating.
A simple dessert, the poaching liquid is strong on flavour with plenty of red wine, orange and spices. This dish really needs the cream to soften the acidity and the crumbled praline adds a crunch.
A minimal fuss tasty vegan dessert. the filling is decadent and creamy and perfectly offsets the tartness of the fresh berries.
Preparing them in individual jars turns this classic favourite into a dainty dessert. This recipe is very traditional to the classic homemade style with condensed milk, eggs and plenty of fresh lime.
This no-bake cheesecake recipe is fairly traditional with a filling made with cream cheese, lemon and just a touch of cocoa.
I was looking for a way to use up the leftover rhubarb after making my overnight oats when I had this idea. The tartness of the rhubarb is excellent to offset the sweet strawberries.