I spent some time this weekend making cupcakes for a young lady’s 8th birthday. She absolutely adores mangoes so I took that as my inspiration and came up with this - soft vanilla bean sponge with a home-made, sharp lemon and mango filling topped with mango buttercream. I was pleasantly surprised with how delicate and subtle all of the flavors turned out to be as I was a bit worried that the mango would be a little overpowering but everything seemed well balanced, the slightly tangy lemon and mango curd centre really worked well.
Ever so slightly pickled courgette and carrot ribbons on a mixed leaf salad - served with a light, sweet dressing.
Fish pie. Silky haddock chunks covered in home-made parsley sauce baked under a roof of mashed potatoes and a thin cheese crust - it bubbled long after it was released from the oven.
My own version of corn chowder. Blended and made with fat free yoghurt rather than cream.
Home-made Butternut Squash soup. Creamy, rich and comforting.
Chocolate cake drizzled with milk and dark chocolate icing.
Summer market findings all tumbled into a beautiful pie. (Rhubarb, Peach and Strawberry pie).
Fully home-made Christmas mince pies of two years ago. Mulled wine mince pies, to be exact. Fruity and boozy.
Moist Vanilla Bean sponge cake covered in a white chocolate butter cream icing and filled with a home-made strawberry compote - just the right amount of sharpness to take the edge of the sweet icing! Lovely on a summer day with a limey Mojito.