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Honey Roast Pears with Russian Yoghurt Cream & Crumbs

Honey Roast Pears with Russian Yoghurt Cream & Crumbs

This Russian Honey Cream is Reminiscent of a Russian Honey cake - the yoghurt giving it a lovely balanced tang. It can be served with poached apples or stonefruit. Ingredients 3 firm pears halved and cored 1 packet Honey Bunnies or Honey Bears biscuits (200g) About ½ cup ‘Bloody Good’ honey  1 cup Greek yoghurt 1 cup pure cream, whipped  1 tsp pure vanilla 1 tsp finely grated orange zest, optional Method Placed halved pears face down in a large fry pan. Cover with water adding a tablespoon honey or sugar. Add some vanilla bean, star anise or cinnamon stick...

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Buckwheat Pancakes (GF)

Buckwheat Pancakes (GF)

Buckwheat Pancakes are nutritious, gluten-free and easy to make with just a handful of ingredients. These are a specialty from Brittany in Northern France. Although buckwheat has wheat in its name, it’s not related to wheat. Buckwheat is a gluten-free seed relative of rhubarb and sorrel, which adds a slightly nutty flavour to pancakes.  Ingredients 175g buckwheat flour 450ml water 55ml oil, peanut, olive 4 eggs Pinch salt 1 Tsp sugar Butter for cooking Method  In a medium bowl, blend all the ingredients together until smooth. For best results, leave for an hour or overnight before frying in a crepe...

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Spiced Honey Custard

Spiced Honey Custard

Custard fans will love Phillippa's Spiced Honey Custard. It's a great dish to enjoy all year round. Ingredients 350ml milk 150ml pure cream 1 cinnamon stick 6 egg yolks 150g finely crushed Phillippa’s Honey Stars biscuits Method Pour the milk and cream into a saucepan and add the cinnamon stick. Slowly bring to just below boiling point, then take off the heat and leave for 5 minutes. Discard the cinnamon stick. In a large mixing bowl, whisk together the egg yolks and the biscuit crumbs. Gradually pour over the infused milk and cream, whisking until thoroughly mixed. Pour the mixture back...

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Lemon, Blackberry & Blueberry Shortcake

Lemon, Blackberry & Blueberry Shortcake

This Lemon, Black & Blueberry Shortcake is a fresh and vibrant Summer dessert that you can easily whip up and add to your festive table.  Ingredients  1 Shortbread Round ½ jar Phillippa’s Lemon Curd (available in stores) 1 punnet each of blackberries and blueberries, washed 30g green pistachios Whipped cream or crème fraiche to serve Method  Spread lemon curd on shortcake and allow to sit for at least 2 hours in the fridge. Pile high with berries and dust with a little icing sugar using a sieve. Sprinkle with pistachio and serve in wedges with cream.

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