Rhubarb Clafoutis


This clafoutis is a little take on a classic French dessert, celebrating the best of my favourite winter produce, rhubarb.  I adore rhubarb, and look forward to the cooler months when I can turn it into all manners of delicious things.  Using rhubarb in the place of cherries is a masterstroke, as custard and rhubarb make an unbeatable combination.  The addition of blood orange provides a lovely sweetness to the tangy rhubarb, and takes the edge off its sharpness.

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Greek Semolina Cake with Orange Syrup (Revani)


It has been raining steadily all morning, so I've decided today is the perfect opportunity to stay indoors and bake.  As I'm feeling a little nostalgic, I've decided to make a Greek semolina cake with orange syrup (also known as Revani) using my grandmother's recipe.  It fills me with pride to continue the tradition of baking this sweet for my own family.  When I'm cooking, I often like to think my grandmother is watching over me in the kitchen.  She was a wonderful cook, and I hope that in some small way I have taken after her.

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