Thursday, 3 December 2009
Bourbon Oatmeal Cookiewiches
Tuesday, 25 August 2009
Jamaican Sweet Potato Coconut Bisque
4 cups sweet potatoes (canned or baked and peeled)
2 tsp cinnamon
2 tbsp olive oil
1 tsp powdered ginger
1 scotch bonnet pepper
1 medium onion diced
2 cloves garlic diced
2 tbsp salt
1 vegetable bullion cube
4 cups water
2 tsp Splenda
1 can coconut milk
Fully smash sweet potatoes, and place in a bowl on the side. Sautee onion, garlic, diced pepper, cinnamon, ginger, salt, in olive oil. Once onions are translucent add water, vegetable bullion, and Splenda, stir until dissolved. Add in mashed sweet potato mixture and can of coconut milk, stir and simmer for 10 minutes. Blend with hand blender until smooth.
Wednesday, 22 July 2009
Pecan Tassies
Pecan Tassies (tarts)
1 cup Lyle's golden syrup
3 eggs beaten
2 tbsp butter melted
pinch salt
tsp vanilla
1 cup pecans chopped
filo dough (or shortcrust)
Cream butter eggs, salt, and vanilla. Mix in syrup. Take muffin tin and cut circles approximately 3 layers thick and place into each muffin tin, fill with pie filling to 3/4 full. Add chopped pecans on top. Place in oven at 350 F until fork comes out clean. Let set for 20 minutes.
Monday, 20 July 2009
Gluten-free Cupcakes
- 15 oz white beans canned or cooked
- 4 eggs
- 5 tablespoons light butter or margarine
- 3/4 cup splenda
- 1 tablespoon vanilla extract
- 6 tbsp ground almonds
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
Callander Meadows, Callander, Scotland
And finally for dessert! We got the 'Wave' dessert, which was a sample of all of the desserts for two. Starting from the back left working our way clockwise; Berry Creme Brule, Sorbet Trio with meringue cookie, Apple Crumble with cream, Ginger Ice-cream, and Bailey's Cheescake. Oli and I both decided that the creme brule was the best, seconded in my opinion by the ginger ice-cream and in Oli's opinion by the sorbet.Saturday, 11 July 2009
Scotland Trip










