Welcome to our first blog.
We love food, talk about food, experiment “a lot” with food and are frequently asked by family and friends why we don’t do something with our very obvious love of all things food. A keen pair of amateur cooks we decided to start writing about food, if nothing else it’s forcing us to sit down and write all the recipes that we have knocking around in our heads, encouraging us to get creative whilst learning new skills of writing and photography!
We aim to post a recipe every Thursday in advance of the weekend when we all have more time to try something new. We will endeavour to keep it seasonal as that is how we both tend to cook. We enjoy cooking, however our passions as far as food is concerned, will become quite evident. Lesley has a savoury tooth and Michelle most definitely a sweet one! This has some considerable advantage when trying out new flavours.
To get us off and running, here are a few recipes, real favourites with us both. We hope you enjoy!
- 250g unsalted butter (softened)
- 60g icing sugar (sifted)
- 1/2 tsp vanilla extract
- 250g plain flour
- 50g cornflour
- 125ml milk (full fat preferably)
- 2 tbsp plain flour
- 125g unsalted butter (softened)
- 4 tbsp passion fruit curd
- In a mixer beat together the butter and icing sugar until soft and fluffy. Add vanilla and continue to mix. Next add the sifted flour and cornflour and mix together until smooth.
- You can at this stage form into balls on place on lightly greased baking sheet and press down with a fork to flatten or alternatively to achieve the look in the photo prepare a piping bag with a star shaped tip on the end. If you want to be decorative, you can paint strips of a paste/gel food colouring of your choice in the bag before adding the mixture. This gives the two-tone colour in the photo. Pipe onto the baking sheet in a circle to form a biscuit of your choice of size. You don’t want them too large and they will be sandwiched together, about 4-5cm is good.
- Chill the biscuits for about 20 minutes in the fridge before baking so they hold their shape in the oven. Bake at 180C (160C fan) for about 12 minutes. You want them only to be a pale golden colour. Let rest on baking tray for 5 minutes before removing to cool completely on a wire rack.
- For the filling, heat the milk and flour in a small pan, whisking constantly until it reaches boiling and thickens. Cook until the flour is cooked out. Remove from heat. Take a piece of cling film and place directly on top of the mixture to stop a film from forming. Let cool completely.
- Once the flour mixture has cooled, beat together the butter and sugar until pale and fluffy. Add the flour mixture and continue to beat until light and creamy. Add half of the passion fruit curd and continue to beat together.
- Finally, take half the biscuits and add a small amount of the remaining passion fruit curd either with a spoon or piping bag. On the other half of the biscuits pipe the filling. Once all biscuits are topped place them together, one half filling and the other half passion fruit curd.