These Strawberry Cream Cheese Scrolls are a variation on a scone dough, so they’re quite easy to make in the food processor. The cream cheese keeps them moist once baked, so they’re perfect for afternoon tea.
Easter is fast approaching. It’s time to look past the commercial aspect of the season and think about the real reason for Easter and the sacrifices made. It’s time to think about new life.
Easter eggs represent new life and also symbolise the tomb in which Christ’s body was placed. Over the years Easter eggs have developed from painted bird’s eggs to chocolate eggs – and they’re everywhere! Easter eggs have been on the shelves of supermarkets since the beginning of the year. It seems as though it’s a little earlier every year, but I’d like to think that the normal savvy shopper can look past this consumerism and pause to think about the real meaning.
Gluten-Free – the 2 words fill my husband with fear. But gluten free doesn’t have to mean flavour free!
To be honest, gluten has little effect on the flavour, but a big effect on texture. The use of almond meal instead of traditional wheat flour makes these tarts a little more dense but also more moist. These tarts are deceptively simple but taste oh so summery with the inclusion of berries. Blueberries and Raspberries are perfect for this tart recipe.
Apple Crumble is one of my favourite winter desserts. But what if it could also be a cake?
This cake has a wonderful pudding like texture, as well as gorgeous chunks of apple. The rum provides a lovely flavour to this moist, light cake. And the crumble topping? It just finishes the whole cake off nicely. You could also add some walnuts or flaked almonds to the crumble mixture before you sprinkle it over the cake mixture, but I didn’t have any in the cupboard at the time – they would make a great textural addition.
Polenta is another name for cornmeal. It is a grain and can be cooked in water, stock or milk to make a thick paste (I know this isn’t the best word to describe it, but it really is lovely, trust me!).
It can be flavoured with herbs and cheese, and can be served as soft polenta (straight from the saucepan), or cooled then grilled, baked or fried. And it can be used in cakes – a lemon polenta cake with sweet syrup is just heavenly. It also has the added benefit of being gluten free – so it is perfect for coeliacs.
Soft Polenta is a great accompaniment to a rich beef casserole on a winter’s night, while baked polenta chips are lovely as an alternative to fried potato chips, or even baked potato.