Search This Blog

Search This Blog

For this month's Random Recipes Dom set us the task of choosing a cookbook and page number for each other. He called it "I'll show you mine.....if you show me yours!". Dom paired me up with the lovely Cake Fairy.

Cake Fairy hails from London and just started her blog in May. You could never tell as her blog looks very stylish and accomplished already. As you can imagine her favourite thing to do is bake and oh the delights! Let me share a few of them with you.

Autumnal Apple Crumble Cake

Raspberry & White Chocolate Cupcakes

Ginger Bundt Cake

Don't those just look gorgeous? I do hope you pop over to see Cake Fairy, say hello and follow her scrumptious blog.

Just in case you are interested Cake Fairy selected cook book No.4 for me and page number 216, which turned out to be Richmond Maids of Honour from Delia's Vegetarian Collection. They were absolutely addictive. I just posted them yesterday, so if you carry on at the end of this post you will see them in all there glory and can check out the easy recipe.

As well as our random recipes, Cake Fairy and I decided to try a recipe out from each other's blogs. I was no hardship for me, with so many tempting baked goods to try. I decided to make the Key Lie Pie with Meringue. I haven't tasted it yet, well to be truthful, I did taste the ginger base as I made it and it did taste the lime topping, just to make sure it was right you understand and the meringue, well meringue is always a delight, so hopefully my meringue will be too. The pie is sitting prettily and patiently in my fridge until tomorrow night, when my best buddy Andrew comes for dinner.

print recipe
Key Lime Pie
An easy key lime pie. A ginger biscuit base, topped with a creamy, but tangy lime layer. Made extra special by a layer of meringue on top.
  • 375g gingernut biscuits, crushed
  • 150g unsalted butter
  • 8 large limes, juice and zest
  • 570ml double cream
  • 397g sweetened condensed milk
1. Crush the gingernut biscuits. I recommended putting them in a bag, covering with a tea towel and crush with a rolling pin (or wine bottle!). Crush them as small as you can be bothered to as the smaller the better.2. Melt the butter in a pan on the hob and stir in the crushed biscuits. Lightly press this mixture in to a medium sized tin. Put in the fridge to chill and harden (about 30mins to an hour)3. Zest and juice the 8 limes.4. Put the lime juice into a large bowl and add the cream and condensed milk. Whisk for 1-2 minutes.5. Fold in the lime zest.6. Check your base has hardened and it is not flaky then pour the creamy mixture on to the biscuit base.7. Chill in the fridge for one to two hoursNB If you are having a dinner party it is okay to make this the night before and leave it in the fridge overnight. Cover with foil just to stop the fridge smell penetrating it. You can then top with the meringue and bake just before guests arrive.
Total time: Yield: Makes 1 Pie

print recipe
Meringue Topping for Key Lime Pie
The perfect finish to a zingy key lime pie.
  • 4 large egg whites
  • 150g caster sugar
  • 30g icing sugar
  • 1 tsp pure vanilla extract
  • a pinch of salt
1. Preheat the oven to 190C.2. Put the egg whites in to a very clean bowl (no oil or egg yolk - this is important as the meringue won't get enough air in it). Whisk until, when you draw out the whisk, the egg whites form a stiff peak.3. Gentle whisk in the caster sugar.4. Stir in the icing sugar, vanilla and salt.5. Whisk gentle until the mixture turns glossy.6. Spread the meringue on top of your key lime pie. You can swirl it around with a palette knife or fork to create patterns and peaks. Put the fork in to the meringue twist and pull up.7. Bake in the oven for 10 mins. The peaks should turn browny golden and the troughs should be white.8. Wait until it cools to serve, although this isn’t a rule.Devourer with friends and loved ones x
Total time: Yield: 1 pie topping

Richmond Maids of Honour Graham has a buffet at work today for someones birthday, so I used a whole pack of pastry to make Delia's...
A vegetarian vegetable vindaloo from Jamie's Great Britain by Jamie Oliver.
This is a salad I have been throwing together for lunch at work. I am enjoying it so much, that I keep making the same salad over and over. ...
Oh My God! I have died and gone to heaven! When I received a review copy of Couture Chocolate by William Curley I was overwhelme...
A simple tomato and aubergine gnocchi bake made using ready-made gnocchi.