Make enough muesli for three mornings with this recipe – it takes only minutes to prepare. Zinc-rich pumpkin seeds help lift the winter brain fog while nuts are a good plant source of protein. We used hazelnut milk fortified with calcium, […]
Serves: 1230 Minutes + ChillingEasy Ingredients 200g (7/8 cups) 37% milk chocolate200g (7/8 cup) 70% dark chocolate200ml (0.83 cup) double cream2 tbsp liquid glucose (you can find this on the baking aisle in large supermarkets)4 tbsp […]
Serves: 6Prep: 20 MinutesCook: 45 Minutes Ingredients 150g (3/4 cup) toasted hazelnuts 280g (2 cups) caster sugar 5 large egg whites 1 tbsp white wine vinegar 300 ml ( 1 ¼ cups) whipped double cream 200g (1.6 […]
This sophisticated cake is gently spiced and full of treacly flavours from the dried figs and muscovado sugar. My tip for a good-sized piece is to cut a slice, then halve it down the centre. Serve with […]
Chocolate, coffee and hazelnut combined in one cake is my idea of bliss; it’s the holy trinity. Serves: 10Prep: 25 MinutesCook: 45 Minutes plus cooling More Effort INGREDIENTS 55g (1/4 cup) butter, melted and cooled, plus extra […]
Picada is a Spanish mixture – including nuts, bread or crushed biscuits – that acts as a thickener and often a heightener of flavours, added at the end of cooking time (most often to sautés). Here it’s […]
Pear and hazelnut go together beautifully. Make sure to serve this dish warm – a deflated, room-temperature clafoutis doesn’t make a great centrepiece. Serves: 8Prep: 10 MinutesCook: 35 MinutesEasy INGREDIENTS 45g (3/8 cup) blanched hazelnuts, toasted 30g (1/4) […]
The best thing my mum could have done during the day when we were all at school, was bake a chocolate cake. We would know if she’d made one as the cake tin would be sitting on […]
The sun is refusing to set, even though it’s after midnight, and spreads a drowsy light over everything. I’m in an idyllic spot, sitting on a jetty that stretches from a small island in Stockholm’s archipelago. My […]
