I’m not sure if it the weather or just the general time of year, but I am seriously craving sweet things at the moment and luckily enough, both books that I have received from Parragon as part of their Book Buddies reviews are filled with lots of lovely sweet things to try out.
First up is Marshmallows Made Marvellous, which is a really sweet little book which teaches you not only the basics of how to make marshmallows but some of the most amazing recipes I have ever seen. Now I have one son; L, who has eaten so many marshmallows in his short life, I am surprised that he doesn’t look like one. He loves them. He was very quick to spot this book and has spent many hours reading through and salivating over the pictures and all of the different flavours you can make.
I have to admit that I would never have thought about making marshmallows and the only specialised piece of equipment that you need is a sugar thermometer. This little book guides you from basic vanilla marshmallows to rainbow stripe, peanut butter cup, toffee bite and Irish cream to name but a few. All beautifully presented with clear instructions and mouthwatering pictures.
Baking with Fruit really appealed to me as soon as I saw it. I am a huge fan of fruity puddings and when you are cooking for children, it is a great way to get them to try and to eat different fruits if it is cunningly disguised in a yummy pud. There are some amazing recipes in this books and lots that I am definitely going to try.
Beautful desserts such as Lime and Raspberry Tart and Mini Charlotte Russes would look amazing at a dinner party and some homely looking puddings with a twist such as Rhubarb Cake and Blueberry Crumble with Walnuts. Again, this is a beautifully presented book and a must have book for dessert lovers as there is a real mix of the traditional and unusual desserts. I decided to have a go at the Berry Tartlets with Butter Crumble. The recipe was for 6 tartlets, but I made 12 mini tarts and they were really delicious and straightforward to make.
- Pastry
- 150g plain flour
- 1tsp baking powder
- 100g butter, plus extra for greasing
- 150caster sugar
- pinch of salt
- 1 egg
- Crumble Topping
- 100g plain flour
- 50g ground almonds
- 100g caster sugar
- 100g softened butter
- Filling
- 250g raspberries
- 150g blueberries
- 150g blackberries
- icing sugar for dusting
- Preheat the oven to 180c and grease six 10cm/4 inch round tins
- For the pastry, sift the flour and baking powder into a bowl and rub the butter into the flour. Add the sugar, salt and egg and knead into a firm dough. Wrap in clingfilm and chill for half an hour.
- Divide the dough into six pieces and press into prepared tins. Bake for 15 minutes and remove from the oven to cool.
- Make the crumble topping by placing all of the ingredients in a bowl and rubbing together until it becomes a crumbly texture.
- Scatter the berries over the pastry cases and then sprinkle with the crumble topping.
- Bake for 20 minutes. Leave to cool and then dust with icing sugar.
