TWD - Iced, Spiced Hermits

 This week’s Tuesday with Dorie recipe is Iced, Spiced Hermits. 

These mysteriously named cookies are like raisin studded gingerbread, with lemon icing on top.

The hermits are very tasty, and I’d make them again.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Freestyle Mushroom, Herb and Ricotta Tart

 This week’s Tuesday with Dorie recipe is Freestyle Mushroom, Herb and Ricotta Tart.

The base is made of a mix of plain flour and almond meal, blended with herbs, and rolled into a free form shape.

The cooked base is topped with a mixture of ricotta, yoghurt and herbs.

I can’t eat mushrooms, so for the topping, I used shredded chicken instead. I also subbed chicken stock in place of wine when cooking the topping. My herbs were basil, oregano and thyme.

I made a serve for one from a quarter of the recipe. This tart would have been nice served with a green salad, but I didn’t bother.

To see what everyone else made and their thoughts on it, visit the LYL section of the TWD website.

TWD - Mulled-Butter Apple Pie

 This week’s Tuesday with Dorie recipe is Mulled Butter Apple Pie, so called because spiced browned butter is poured over the apples before baking.

The pastry for this pie was devine - buttery, flaky, golden and melt in the mouth.

I would happily make this delicious fruity pie again (though to be honest I didn’t really taste the spices).

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Pecan-Cranberry Loaf

This week’s Tuesday with Dorie recipe is Pecan-Cranberry Loaf. This lovely, easy to make cake is full of pecans and cranberries. As it us an olive oil based cake, it is also quite moist.

 

It is absolutely delicious on its own, but would also be good spread with butter, or topped with a citrus glaze.

To see what everyone else made this week and their thoughts on it, visit the LYL section of the TWD website.

TWD - Devil’s Thumbprints

 This week’s Tuesday with Dorie recipe is Devil’s Thumbprints. These are soft, chocolatey cookies, rolled in sugar and filled with jam in the “thumbprint”.

I used lingonberry jam to fill my cookies because that’s what I had. The slight tartness worked well with the sweetness of the cookies.

These cookies were delicious- I’d make them again.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - The Everything Cake

This week’s Tuesday with Dorie recipe is The Everything Cake. The cake gets its moniker because its basic sponge batter can be left as is or paired with a multitude of flavours.
 

I chose to add frozen blueberries and blackberries to my cake, as well as rubbing some lime zest into the sugar. I am not sure if it was due to the berries, but my cake took nearly an hour to bake, double the time quoted in the recipe.

This cake is super easy to make, but super delicious. I think the addition of juicy berries was a great option, as it added colour and texture to the cake.

I ate a generous slice paired with Greek yoghurt and a cuppa. Yum!

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Szarlotka

 This week’s Tuesday with Dorie recipe is Szarlotka, or Polish Apple Cake.

This cake contains over a kilo of apples, as well as raisins. The same dough is used for the base and the top.

It is a massive cake, but if you love cooked apple, it is delicious.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Banana Breakfast Squares

This week’s recipe for Tuesday with Dorie is Banana Breakfast Squares.

Like it says on the tin, these squares contain bananas. They also contain coffee, pecans, dates and flax seeds.

I only made a half recipe and still ended up with a lot of squares. They taste good, and freeze well - win, win.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Double Corn Tomato Crisp

This week’s Tuesday with Dorie recipe is Double Corn Tomato Crisp. It comprises a corn and tomato filling, covered with a crisp cornmeal crust.

It really is very tasty, and the crisp cornmeal crust is a revelation.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Strawberry Cheesecake-Chocolate No-Bake Pie

 This week’s Tuesday with Dorie recipe is Strawberry Cheesecake-Chocolate No-Bake Pie (phew, quite a mouthful).

For me, the “no bake” part wasn’t quite true as I opted to bake a chocolate crust for my pie. 

The pie crust (which can be made with crushed biscuits for the “no bake” option) is lined with ganache, then halved fresh strawberries, then covered with a white chocolate cheesecake filling.

I made the ganache using chocolate and Greek yoghurt instead of cream. I still had to buy cream to whip for the filling (darn it!), but replaced the sour cream with more Greek yoghurt . It worked a treat.

I had to buy cream, cream cheese and white chocolate to make this pie, which made it an expensive recipe despite my use of yoghurt that I already had and making the pie crust instead of using crushed biscuits. For this reason, although the end product is tasty, it will not be returning in my house.

To see what everyone else made this week and their views on it, visit the LYL section of the TWD website.

TWD - Cottage Berry Cobbler

 This week’s Tuesday with Dorie recipe is Cottage Berry Cobbler. A mixture of berries (strawberries, blueberries, raspberries and blackberries) is macerated with sugar and herbs (basil in my case), then topped with a cream cheese biscuit dough and baked until golden and juicy.

I minified the recipe to make two individual serves of cobbler.

Served warm with Greek yoghurt, this cobbler was a treat on a cold night.

To see what everyone else thought of this recipe, visit the LYL section of the TWD website.

TWD - Lamingtons

 This week’s Tuesday with Dorie recipe is lamingtons. I haven’t made lamingtons for a long time because, as Mardi mentioned, they are rather messy to make.

That said, I love eating lamingtons, so I was happy to make them.

I found the genoise cake base to be a but denser than the lamingtons I am used to, but still good to eat.

I ended up having to make extra icing to get all 16 lamingtons covered.

It’s National Lamington Day on 21 July, so this was a timely recipe.

To see what everyone made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Cheddar-Scallion Scones

 This week’s Tuesday with Dorie recipe is Cheddar-Scallion Scones. These scones are flavoured with cheddar, scallions, mustard powder and paprika.

They are the perfect savoury scone, with plenty of zip from the spices, cheese and scallions.

I made one of my scones into a sandwich with tomato kasundi, spinach, beetroot, silverside and a fried egg. It made a delicious lunch.

To see what everyone else made this week and what they thought of it, visit the LYL section if the TWD website.

Butterscotch

 When I went to afternoon tea at my friend’s house recently, I also made butterscotch, also from a recipe in AWW Sweet:

I have made this recipe once before many moons ago. This time around, some of the butter settled out of the sweets, maybe because I didn’t mix it well enough. It meant the I had to wipe the excess butter off the finished sweets, and some were marred on the surface by butter pooling.

The butterscotch tasted ok though. My tip is to mark your squares in the sweets quite hard (otherwise you won’t be able to break it up once it sets), and as small as possible, because these are very hard sweets and need to be sucked - you don’t want an enormous suckable sweet (mine were a bit big).

I wrapped my sweets individually in baking paper to avoid sticking.

I hope you enjoy making these.

Turkish Delight

 I confess that I am not a talented sweets maker. The last time I tried to make Turkish Delight, over 10 years ago, it did not set.

I was going to a friend’s house for afternoon tea and wanted to take something without impinging on my friend’s catering. I chose to make some sweets, including Turkish Delight.

On this occasion, I got lucky and the Turkish Delight turned out perfectly.

If you want to have a go at making it yourself, here’s the recipe I used, from AWW Sweet:

My advice is to not go too heavy on the rosewater essence, because you don’t want your Turkish Delight to taste like soap. I only used a couple of teaspoons to give a faint floral flavour.

Enjoy!!

TWD - Cherry Bottom, Plum Top Tart

This week’s Tuesday with Dorie recipe is Rhubarb Bottom, Strawberry Top Tart. It is the wrong season for strawberries here, so I mixed this recipe up with fruits I already had in my house - preserved plums and frozen cherries.

I preserved these plums during a COVID lockdown, figuring I’d use them one grey day to give me a lift. Well, that day arrived. 

Instead of poaching rhubarb, I poached frozen cherries, and instead of using strawberries yo flavour the pastry cream filling and on top of the tart, I used my preserved plums.

I was a little sceptical about the fruit puree in the pastry cream, but it is actually delicious. This is especially so when you use pureed plums that had been preserved in alcohol 🤣🤣
 

The only drawback of using plums instead of strawberries is that it makes the tart a bit trickier to cut neatly. I solved the problem by cutting through the plums first then completing the slice.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

Recipe Tin Eats Irish Chicken Stew

It was another cold, grey day today following heavy overnight rainfall. It was perfect weather for a stew - cue Recipe Tin Eats Irish Chicken Stew.
 

This wonderful rich stovetop stew features browned chicken drumsticks cooked with stout, garlic, onion, beef stock, thyme, salt and pepper. I left out the mushrooms, but do feel free to include them.

It is a super easy stew and takes less than an hour to cook. Despite that, it has a depth of flavour second to none.

This winter, I highly recommend putting this delicious stew on the menu.

TWD - Smoked Salmon Roll-Up

 This week’s Tuesday with Dorie recipe is Smoked Salmon Roll. This is a savoury sponge roll flavoured with poppy seeds, garlic powder and onion powder, and filled with a delicious salmon and cream cheese gilling enhanced by lemon juice, dill and chives.

This is a very rich dish, but also very delicious. I made the roll with gluten free flour and it worked just fine. I served it at The Biggest Morning Tea held at work to raise money for the Cancer Council of Australia.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Curd, Cream and Berry Cake

 This week’s Tuesday with Dorie recipe is Curd, Cream and Berry Cake. 

This rather decadent creation features a sponge cake, brushed with citrus flavoured syrup, and filled with a marscapone/meringue/whipped cream mixture, fresh berries and citrus curd.

I used some homemade blood orange curd and strawberries, blackberries and raspberries.

The number of dishes involved in making this cake was out there, but the cake was easy enough to make.

The end result tasted good, but I think it could have been filled with just whipped cream and berries and still have tasted good.

To see what everyone else made this week and their views on it, visit the LYL section of the TWD website.

Glazed Apple and Pecan Cake for the Coronation

Today is the Coronation of King Charles III. I am interested from a sense of history and a love of the theatre of such occasions rather than anything.
 

It is on occasion begging for a cake, so I flipped through Tea at the Palace by Carolyn Robb, former personal chef to Charles and Diana. I settled on baking a cake from the Sandringham section, the Glazed Apple and Pecan Cake. 

Carolyn describes this cake as “bursting with the flavours of autumn”. It is very autumnal here today, and I had all of the ingredients on hand, so this was the perfect cake for me.

My cake is red because I didn’t have apricot jam to glaze it with, so I used red jam instead. I think it makes the cake look like an exotic jewel, very fitting in the circumstances.

I enjoyed a slice of this cake for afternoon tea, and can say it is delicious. It is also a breeze to nake, being a “melt and mix” cake.

Will you be watching the Coronation? Are you attending a Coronation party, and if yes, what sort of party fare will you be enjoying?