Wild Peach and Honey Tart

Wild Peach & Honey Tart | Fig & Honey

After a weekend getaway in Amsterdam I was home with a whole basket full of these gorgeous wild peaches from the farmers market.  I just love farmers markets.  I almost always go crazy buying way too much of what’s in season. I can’t even resist when I’m on holiday.  Often we end up lugging home my precious prizes in our hand luggage hoping that no one will find out!  I have been known to sneak a lovely chunk of guanciale home in my handbag after a trip in Tuscany! It’s even worse when we drive because I know we just have that much more space!

Wild Peach & Honey Tart | Fig & Honey

Anyway, back to the star of the show.   Wilde pfirsiche also known as doughnut peaches or saturn peaches.  Whatever the name, these are beautiful. The skins are lovely and thin and the insides are creamy white.   They’re a little sweeter than the regular variety which make them perfect for this peach tart. Whether you get them from your local farmers market or from the supermarket, you should get some peaches and give this a go!

Wild Peach & Honey Tart | Fig & Honey

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Pecan Tassies

Pecan Tassie

These little tartlets are just the perfect size and pack a very tasty punch.  They’re very much like a miniature pecan pie. Perfect for tea time (my obsession) or as a “light” dessert.

I have actually made these twice now. Once with pecans while in the states, once with walnuts. The ones in the picture are, as you can see, made with walnuts.  For some reason, Germans have an aversion to pecans (this is my theory anyway).

I visited about four different supermarkets looking for pecans in any shape or form and came up short.  Not only are they not available next to the 4 varieties of hazelnuts (chopped, sliced, ground, whole), 7 varieties of almonds (chopped, sliced, ground, slivered, whole, blanched, and marzipan-ed), and every other type of nut in the world, they cannot be found in any baked good or processed food anywhere.

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Carrot Cake

carrot cake

Carrot cake isn’t one of those show stopping cakes.  It isn’t piled high with layers and decorated with lots of frosting.  However, in my opinion its one of the tastiest and easiest to make.  Its one of those cakes that tastes better every day that you leave it making it a treat for as many days as you can manage to keep it from being finished! This is my favorite recipe for this cake – once you’ve tried it you will never look for another!

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White Bean Blondies

White bean blondies

I know what you’re thinking.  What do white beans have to do with these delicious looking blondies.  A year ago, I would probably have been thinking the same thing.  I have come a long way in my culinary adventures and things like white beans in sweet foods no longer make me do a double take.  I’m not sure if thats a good or a bad thing!

So these amazingly delicious blondies have no flour and are basically made from beans, oats and sugar.  Even if you’re a bit skeptical, you must try these! Though they’re not completely healthy with all the sugar involved, they’re still better for you than the original version.  Next time I would like to try substituting some of the sugar for dates as they’re quite sweet and have that ooey gooey texture too!

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Bakewell Tarts

bakewell tarts

These little tartlets are a delightfully British invention and I have no idea why I have never attempted to make them before.  They’re much easier than they look and are perfect with a cuppa of proper English tea of course.  A little pastry, jam and frangipane (just a fancy name for almondy batter) make up this delicious tart. While completely different (and much tastier) to the Mr. Kiplings variety, I think this is how they were originally made in Bakewell, England.   Give them a go – you won’t be disappointed!

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Plum and Cardamom Clafoutis


Clafoutis.  Sounds soo fancy and French. It is French and seriously tasty, but not particularly fancy.  After a trip to the countryside, we came home with a punnet of these gorgeously sweet and juicy plums.  I thought I’d try my hand at this famous pudding and was rewarded.  The tartness of the plums somehow came out after baking and the touch of cardamom really compliments the egginess.  It is a weirdly moorish texture that you get used to and can’t get enough of.  A little like a pancake, a custard and a souffle all in one.

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