Iced Yoghurt, Peach & Pistachio Sundaes with Honeycomb

peach sundae honeycomb
One of the strange things about writing a cookbook is wondering where my recipes will end up. I don’t necessarily mean the tables that they’ll grace or mouths that they’ll feed – although I’m completely fascinated by that too – but the way in which people will interpret what I’ve written, reinventing their very own versions of the flavours I eat and enjoy. Continue reading

Pomegranate Parfaits with Popped Amaranth, Pistachios & Almond Cream

Parfait Bowl

Today we’re talking breakfast (again). Breakfast and whole-grains to be more precise: the subject of a beautiful new book which hasn’t left my kitchen counter since it arrived last week.

Wholegrain Mornings is, at face value, a book of breakfast recipes from food blogger, Megan Gordon. But it’s also so much more than that. Like her blog, A Sweet Spoonful, the book is understated yet compelling, an honest insight into Megan’s life: from the way she thinks her way around a kitchen to running a granola business to a long-distance love story with a wonderfully romantic ending. Continue reading

Seriously Nutty Pistachio Ice Cream Bars

Chocolate coated pistachio ice cream

If someone presented you with a ‘seriously nutty’ pistachio ice cream, what would you expect?

To me ‘seriously nutty’ suggests the presence – perhaps even an abundance – of nuts. And in the case of a pistachio ice cream, pistachio nuts. Call me an idealist, but if an ice cream is labelled as ‘nutty’, I’m expecting a whole load of the good stuff. Continue reading

Green Tea, Honey & Pistachio Financiers

Green Tea, Honey & Pistacio Financiers

Sweet, soft & full of interesting flavours

‘Every time I’m forced to watch [my friends] eat egg whites, I feel bad for them. In the first place, egg-white omelettes are tasteless. In the second place, the people who eat them think they are doing something virtuous when they are instead merely misinformed’.

My attitude to egg white-only omelettes is pretty much in line with the Nora Ephron quote above. After a major custard or ice cream making spree, I’ve occasionally attempted to scale the mountain of leftover albumen by making an anaemic omelette, but I’m almost always disappointed by the odd consistency and insipid flavour which result. Continue reading

Chunky Homemade Granola

Homemade granola

Chunky homemade granola

Happy Valentine’s Day!

All around the world, in every corner of the internet, people are posting or googling recipes for things like chocolate fondants and profiteroles, planning in what they will eat with their other half this evening and exactly what it is that constitutes the ultimate romantic dessert.

So today I’m bringing you breakfast in the form of my favourite chunky granola . . . Continue reading

Squidgy Chocolate & Pistachio Squares

Chocolate Pistachio Squares

Squidgy little squares of nutty chocolate goodness

Before the age of about fifteen, I don’t think I’d ever made buttercream icing.

I’d eaten it, of course, at friends’ houses and birthday parties, spread over simple sponge cakes and smothered between the rounds of the ubiquitous caterpillar cake (one made an appearance at a 28th birthday we recently  attended, clearly caterpillar cake will never go out of fashion in some circles), but I’m pretty sure I’d never actually made my own buttercream at home.
Continue reading

Chocolate Pistachio Éclairs

Chocolate Pistachio Éclairs

Crisp choux pastry, glossy ganache, pistachio cream

This weekend we celebrated Carnivorous Fiancé’s 28th birthday.

On Friday, we went for food with friends. There were burgers, booze and a butterscotch bourbon birthday cake for 16, made at the birthday boy’s request. Iced and eaten after dark, the cake was never going to make it on the blog, but with no shortage of sweet treats in the little loaf household this weekend, I’ve got a (possibly even better) recipe to share with you today.
Continue reading

Best of 2012 | thelittleloaf

bourke_street_bakery_croissants

A pile of beautiful, buttery croissants

With just a few hours left until the new year, there’s little left to say other than thank you.

Thank you for your comments and support, for continuing to be interested in what I have to say, for reading and sharing my recipes and for sending me your amazing pictures when you make them.

Rather than posting anything new today, I’ve included a round up of your five favourite (by page views) little loaf recipes from the past year, followed by five of mine.

2012 has been incredible. Here’s to an even more amazing 2013. Continue reading

Chocolate Christmas Wreaths

Chocolate biscuit cake

‘C’ is for Christmas – the perfect festive chocolate treat

Saturday marked the official start of Christmas in the little loaf household.

We went in search of an oversized tree, cranked up the cheesy tunes, cracked open some bubbles and spent the afternoon stringing up lights and debating between different baubles. I baked a batch of gingerbread (which was delicious, but not quite perfect enough to make an appearance on the blog just yet) and the flat was filled with warmth, laughter and the scent of spices. Continue reading

Brown Butter, Raspberry & Pistachio Tartlets (Gluten Free)

gluten free tarts

Brown butter, maple syrup & ground almonds make up this gluten free ‘pastry’

First up, a quick note to say that thelittleloaf is now on Facebook! If you read this blog and would like to see more recipes, photos and links, I’d love it if you’d head on over and ‘like’ my page.

I can clearly remember the first time I tasted maple syrup. My brother had a friend from Canada and one year he came back from his holidays with a little glass bottle of viscous amber liquid for us. I’d never tasted anything quite like it: silky textured and distinctively flavoured, like honey, but not and sweet as sweet can be.

We treasured that tiny container – this was a treat from all the way from across the pond with little likelihood of being replaced – and eked it out in little portions. My favourite way to eat this syrup, bizarrely, was straight up, poured over raw porridge oats and left to macerate for a few minutes until the mixture became beautifully soft and sweet. I’m sure my dentist – and my Mum – would have any number of objections but in my defence, this odd concoction probably wasn’t so very much worse than any of the sugar filled breakfast cereal options out there nowadays (it’s a tenuous excuse, but I’m sticking to it). Continue reading