Thursday, 20 July 2017

Pear and Cinnamon Flat Pie

This summer, I have been loving baking with fruit. It's amazing how much flavour and texture they add to desserts, without having to do anything to them at all! This was the first time I baked a pear pie and I have to admit, it has made it to my top 10 favourite pies! 


  1. 2 pears, thinly sliced
  2. 2 tbsp lemon juice
  3. 1 tsp ground cinnamon
  4. 1 3/4 c flour
  5. 1/4 tsp salt
  6. 3/4 c cold unsalted butter, cubed
  7. 4 tbsp ice cold water

  1. In a bowl, add the sliced pears, lemon juice and cinnamon and let it sit for about 20 minutes. 
  2. Meanwhile, sieve the flour and salt, and add to a bowl.
  3. Add in the cubes of butter and mix till the mixture looks crumbly. There should be some pea sized pieces of butter in the mixture. This results in a flakier pastry. 
  4. Add in the ice cold water, just enough, so the dough comes together. Do not knead. 
  5. Wrap in cling film and chill for at least an hour in the fridge. 
  6. Preheat the oven to 180 degrees.
  7. On a lightly floured surface, roll the dough into a 1/4" thick rectangle. Place on a baking sheet lined with parchment paper.
  8. Place the sliced pears, slightly overlapping each other, leaving a 1" border around the edge. 
  9. Fold the edges over and seal with a fork. 
  10. Brush with egg wash (optional).
  11. Bake for 40-45 minutes or until golden brown. 

Chocolate Chip Cookies

My definition of comfort food would have to be a soft, gooey, warm chocolate chip cookie with vanilla ice cream. And this recipe produces cookies so soft, they will melt in your mouth. I like using both chocolate chunks and chips, of two different kinds of chocolate. This not only gives the cookies a unique flavour, but great texture too. This recipe produces 25-30 cookies. 

  1. 140 unsalted butter
  2. 70 g brown sugar
  3. 60 g granulated sugar
  4. 2 tsp vanilla extract
  5.  1 egg
  6. 200 g flour
  7. 1/4 tsp salt
  8. 1/2 tsp baking soda
  9. 75 g semi sweet chocolate chunks
  10. 75 g milk chocolate chips


  1. Preheat the oven to 180 degrees and line a baking tray with baking paper. 
  2. Cream the butter and sugar until pale and fluffy. Add in the vanilla and egg and mix well. 
  3. Sieve in the flour, baking soda and salt and mix until incorporated. 
  4. Fold in the chocolate chunks and chips.
  5. Using a tablespoon, place mounds of the dough on to the baking sheet, leaving enough space between each mound. 
  6. Bake for 7-10 minutes. 

Monday, 17 July 2017

Raspberry and Almond Totre

This raspberry torte is a beautiful medley of textures and flavours. The vanilla, raspberries and almonds perfectly compliment each other. The recipe produces an extremely thick batter that makes sure the fruit doesn't sink to the bottom. The best part is that this recipe is super easy to adapt. It can be made using pretty much any fruit, and is just as delicious.   

  1. 3/4 c sugar
  2. 1/2 c unsalted butter
  3. 2 eggs
  4. 1 tsp vanilla extract
  5. 1 tsp baking powder
  6. 1 c flour
  7. 1/4 tsp salt
  8. About 15 raspberries
  9. 1 tsp sugar
  10. 1 tbsp roasted flaked almonds

  1. Preheat oven to 180 degrees and line a 9 inch spring form tin with baking paper. 
  2. In a bowl, cream together the sugar, butter until light and fluffy. Add in the eggs and vanilla. 
  3. Add the sieved flour, salt and baking powder. Mix until combined. The batter will be extremely thick. 
  4. Transfer the batter into the tin and smooth the top.
  5. Place the raspberries on top of the batter. 
  6. Sprinkle the 1 tsp sugar and almonds on top. 
  7. Bake for 45-50 minutes.