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Victoria sponge cake

The Victoria sponge was name after Queen Victoria, who enjoyed a slice of cake with her afternoon tea. It is still one of the most popular cakes in the UK. The traditional version consists of two sponges, layered with whipped cream and raspberry or strawberry preserve. If you top it up with some seasonal fruit and serve with a glass of champagne instead of a cup of tea, it truly becomes a royal dessert. You can increase the number of sponges (I made four) to make it even more queenly. Multi-storey Victoria sponge is a frequent guest at British weddings.

Recipe: Summer Victoria Sponge Cake

Ingredients
  • 400 g flour
  • 200 g sugar
  • 8 eggs
  • 400 g soft butter
  • 3 tsp baking powder
  • 2 tsp baking soda
  • 4 tbsp milk
Method
  • You will need two baking tins: 20cm and 18cm.
  • Obviously, if you happen to have four tin, that's even better.
  • Preheat the oven to 190C.
  • Line both tins with parchment paper.
  • Mix half of the ingredients to makea soft, smooth batter.
  • Divide the mixture between the tins, smooth the surface with a spoon.
  • Bake for about 20 minutes
  • Remove from the oven and cool completely.
  • Having removed the sponges from the tins, repeat everything.
  • You should end up with two larger and two smaller sponges.
  • Arrange the sponges on top of each other, adding layers of whipped cream and strawberry preserve in-between.
  • Top with seasonal fruit.

Rhubarb pastries

They are incredibly quick to make (especially when you use ready-made puff pastry), they are delicious and, most importantly, they are beautifully pink.

Recipe: Rhubarb pastries

8 pastries
Ingredients
  • 1 sheet of puff pastry (300 g), brought to room temperature
  • 3-4 rhubarb stalks
  • łyżka brown sugar
  • 2 łyżki lemon juice

Recipe: Rhubarb sauce

Ingredients
  • 1/3 cup homemade rhubarb syrup (recipe)
Method
  • Unroll the pastry sheets and lay one on a lined baking sheet
  • Cut 8 rectangles (10 x 5 cm).
  • Cut rhubarb stalks into roughly even lengths - about 8 cm. Place in a pot, top with boiling water, cover and set aside for 4 minutes. Drain.
  • Place two rhubarb strips on each piece of the pastry. Sprinkle with sugar and drizzle with lemon juice.
  • Bake at 220C for about 20 minutes, until the pastries are golden and crisp.
  • To make the sauce, reduce the syrop over low heat for about 10 minutes, until it thickens.
  • Top pastries with sauce, serve with whipped cream.

Avocado chocolate mousse with passion fruit

The creator of this dessert definitely deserves a culinary Nobel Prize. It's vegan (use maple syrup instead of honey), gluten-free, egg-free, dairy-free and sugar-free. Surprisingly, it's full of flavour and almost ludicrously easy to make - all you need are three ingredients and about five minutes. I prefer it with more coca and less sweetness, but you can work out your perfect combination yourselves. Have fun!

Recipe: Avocado chocolate mousse with passion fruit

Serves: 2
Ingredients
  • one ripe avocado
  • 2-3 tbsp. of cocoa powder
  • 2-3 tbsp. of honey or maple syrup
  • fresh passion fruits
Method
  • Blend avocado with cocoa powder and honey or maple syrup until smooth and creamy.
  • Refrigerate for at least 30 minutes.
  • Serve with passion fruit.

Winter tangerine salad

It's so simple that it shouldn't even be called a recipe. Let's say that I have an idea for a delicious and presentable winter salad that will help us keep the right level of Vitamin C. Works great as a light dessert or a topping for a sweet breakfast, like porridge or pancakes.

Recipe: Winter tangerine salad

Serves: 2
Ingredients
  • 3-4 tangerines
  • 2 tbsp. of pomegranate seeds
  • a handful of fresh mint leaves
  • juice of 1/2 tangerine
Method
  • Peel and slice the tangerines, arrange them on a plate.
  • Top with pomegranate and chopped mint, drizzle with tangerine juice.

Candy apples

Candy apples! They're gorgeous, they can be as red as blood and the're also relatively easy to make. Be sure to use a candy thermometer. It might work without it, but the thermometer make everything so much easier and less stressful. Have an autumn festival in your kitchen!

Recipe: Candy apples

Ingredients
  • 5 small apples
  • 5 stick - long bamboo skewers, popsicle skewers or whatever your creative side came up with
  • 300 g of sugar
  • 100 ml of water
  • 2 tbsp. of liquid glucose
  • a few drops of red food colouring (if you want red apples, that is)
Method
  • Carefully wash and dry your apples, push a stick into the stalk end of each apple.
  • Line a baking sheet with parchment paper and grease it with oil. This is where you will place your apples when they're ready.
  • Get yourself a small, deep, heavy-based saucepan.
  • It is important it's not too big, so that you can have a high level of candy coating, which makes your work coating the apples so much easier.
  • Put sugar, water, glucose and food colouring in your perfect saucepan.
  • Heat over medium heat, stirring continuously - the sugar has to dissolve completely.
  • Bring to boil, set a sugar thermometer in the pan and boil to 140C. Do not stir the mixture when it's boiling.
  • Remove the saucepan from heat.
  • Working quickly and carefully, dip each apple in the hot mixture until covered and let any excess drip away.
  • Place apples on the parchment paper to harden.
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