With only a few weeks until Spring and a month until Easter, I wanted to make some adorable and Instagram worthy pastel pink easter cookies using some of my favourite ingredients, raspberry, coconut and hazelnut.
Whether you love to indulge in chocolate bliss over Easter, or savour sweetly spiced hot cross buns, or maybe you love
This is an easy and pretty flexible recipe. No nettles? Use all spinach. No wild garlic? Just use one small clove of bulb garlic. And of course use any deeply flavoured mushroom rather than porcini - but if you do you will miss out on the deep umami notes that porcini brings to this.
This is a lovely recipe for an Italian Easter bread given to me by my sister-in-law Sarah many years ago. It's a sweet, citrusy yeasted bread or cake, similar to panettone and not a million miles from a hot cross bun. Normally you divide the risen and knocked-back dough into four balls and put them side by side in a cake tin for their second rise.
Easter is upon us, and if you can spare a moment (or two) between egg rolling and Morris dancing you might get inspired by
Cooking time: 50 minutes, plus 2 hours chilling time 80g of caster sugar 460ml of double cream 6 gelatine leaves 1 orange
Hot cross buns aren't necessarily hard to make, they're just a little time consuming. The yeasted dough likes to sit about, lazily getting fatter and fatter until it's knocked back down ready for it's second growth. Don't let the hands off time put you off, just choose a day when you're in the house anyway.
As the weather has a distinctly un-Easterly feel, that's all the more reason to stay in the kitchen all day and prepare a