The Botanical Kitchen
Recipes, travel and the occasional rant
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 […]
I made these simple macaroons for Vanessa Kimbell’s Let’s Make Christmas. They were taken home by Laura of Craftstorming. As it was Christmas I used a little edible glitter for some extra glitter but you could also drizzle on top some chocolate like on these Pistachio Macaroons or add some popping crystals like these Orange […]
I’ve been to a few Gala Dinners and Drinks Receptions for work recently. It’s that time of year. I know I should be enjoying the dressing up part and the celebration itself. Don’t get me wrong, I love wearing an evening gown and heels and jewellery and being all girly. But ‘networking’ is soooo scary isn’t it? […]
Whenever I have left over egg whites, I whizz up some macaroons. I know that sounds rather pretentious but once you’ve made macaroons a few times, you’ll get into the swing of it. I made these with the leftover egg whites from my Blackberry Curd recipe. YOU’LL NEED 250g icing sugar 250g ground almonds 220g […]
Lemon Curd is fantastic but I have often wondered if it would work just as well with other tart fruits like Blackberry. I found this recipe on the Waitrose website for blackcurrants so I thought I’d give it a go with blackberries. I had a few blackcurrants in the freezer so threw them in too. […]