Baklava

No Easter bunnies or eggs for Easter on the blog this year (for last year's chocolate brownie recipe click here), but an equally delicious treat - baklava. It is made in many Middle Eastern countries for celebrations, including Easter, so it’s still very appropriate and makes a great alternative to chocolate. Sadly, it’s still as naughty though, packed with sugar and butter and tons of crunchy nuts. A bit of a confession now, when I was trying it out I made three for a recent demo - and guess who ate most of them? Once you start it’s impossible not to keep going back for one more little mouthful. That is unless you are strong enough to put any leftovers into the freezer and clearly I'm n

New Potato Smokies

These little mouthfuls of deliciousness are a synch to make and they will be gobbled up in seconds. We've known burned mouths due to everyone’s eagerness to grab more than their fair share - so warn your guests and don’t forget to keep a couple back for the cook. They can be made the day before and stored in the fridge until needed, so perfect for a busy Easter weekend of entertaining. Ingredients - makes 16 (These ingredients fill good-sized potatoes, if you are able to get tiny potatoes you will need less) 8 even sized small new potatoes 2 tsp olive oil 40g smoked haddock 40ml double cream 1 small shallot, finely chopped 10g Parmesan, finely grated Black pepper 8 fine asparagus spears opt

Chocolate and Guinness cakes

It's St Patricks Day, so it has to be a Guinness inspired canapé. Nigella’s Guinness and chocolate cake seems to fit the bill perfectly. It is a grown up chocolate cake, not too sweet, but still very delicious. It keeps brilliantly and is moist and light. Made as a traybake it easily cuts up into mouthful sized squares, so perfect as a petit four. Quick and simple to make, the hardest part for me were the icing sugar shamrocks. A blob of cream would be far far less time consuming. Ingredients 250mls Guinness 250g butter, in small cubes 75g cocoa powder 275g plain flour 2.5 tsp bicarbonate of soda 400g caster sugar 142mls sour cream 2 large eggs 1 tbsp vanilla essence Method Heat oven to

Miniature open sandwiches

It is Mother's Day tomorrow and these pretty little bites seem to fit the bill perfectly with the soft pink and green of the pickled vegetables and the salmon. They are quick and easy to prepare and store. They can be made larger to serve as a tasty lunch and are delicious any day of the year. Why not give them a try. Ingredients Thinly sliced rye bread Cream cheese Kiln roasted salmon or use smoked salmon Mint Pickled radish slices and pickled cucumber slices Pickled Radish ingredients: A few large radishes 30mls red wine vinegar 30g caster sugar 1/4 tsp salt Pickled Cucumber ingredients: 1 Cucumber Red chilli 30 mls white wine vinegar 30g caster sugar 1/4 tsp salt Method: Take the crust

Mushroom Frittata

These little frittatas are bursting with the deep delicious flavours of mushrooms and garlic. They are easy to make and easy to store. The only slightly tricky part is getting them out of the tin. I've tried non stick tins, generous greasing of the tins and lining the bottoms. Still tricky. The most successful method was to line the tins with paper mini muffin cases and then carefully peel them off. They are definitely worth this little bit of effort though. Ingredients - makes 12 to 14 125g chestnut mushrooms, finely chopped 1 small onion, finely chopped 1 garlic clove, very finely chopped Olive oil 2 eggs 2 tbsp Parmesan, finely grated (for a vegetarian option use a finely grated st

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