The Botanical Kitchen
Recipes, travel and the occasional rant
Whenever I have egg whites left over I rustle up some macaroons or pavlova or mousse. I had just the right amount left to make a batch after making some lovely Cranberry Curd which I used to fill these ones for a Christmassy treat. 200g icing sugar 50g cocoa powder 250g ground almonds 220g caster […]
I know that Bakewell Tarts traditionally have a jam filling but I think they work really well with compotes and curds too. This tart is a great one to make at Christmas time as cranberries are so readily available in the supermarkets. I’ve used a simple compote for the one below but you can also […]
I love cranberries but the season is so short. I wanted to literally “bottle” the flavour for a bit longer. This curd is so simple and I used the egg whites left over for macaroons. It’s also lovely as the base of a Bakewell Tart instead of jam. The measures below make enough for a […]