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Flower lollipops

So, obviously, lollipops are really bad - pure sugar and pure evil. However, there's a chance you won't suffer severe consequence if you don't eat them every day and only, let's day, once a year. I took a chance. But, let's face it - I only wanted to make these flower beauties because they're pretty.

Recipe: Flower lollipops

10 lollipops
Ingredients
  • 2 cups sugar
  • 4 tbsp liquid glucose
  • 2/3 cup cold water
  • 10 edible flowers - I used pansies
  • 10 lollipop sticks
Method
  • It's easiest to use a round lollipop mold. However, if you don't have one and don't mind irregular shapes, you could try using an oiled baking tray instead.
  • It also . Bez niego trudno będzie ocenić stopień skarmelizowania cukru.
  • Combine sugar, glucose and water in a saucepan.
  • Heat over low heat, stirring occasionally, until sugar dissolves.
  • When the mixture starts to boil, stop stirring, turn up the heat and place a thermometer to the side of the pan.
  • Continue to heat without stirring until the bubbling mixture reaches the hard-crack stage (about 140C).
  • Transfer the mixture into molds.
  • Place a lollipop stick in the candy and turn 1/2 turn.
  • Carefully place a flower head or petal face down on the hot candy. Quickly pour just enough hot candy over to cover the flower.
  • Allow the candy to harden, then remove from molds.

Ombre tomato tart

This recipe doesn’t even deserve to be called a recipe - it’s more of an idea on how to make a quick and effective snack with summer heirloom tomatoes. The ombre tart is bound to get you some attention and compliments, so, in case you had no idea what to bring for the next potluck picnic/barbecue/garden party, I just solved this challenging problem. No need to thank me.

The to success is to get the right tomatoes. The more different shades you’ve got, the more spectacular the ombre effect. You could also use the ombre idea to prepare something else, like a salad patter.

Recipe: Ombre tomato tart

Ingredients
  • one sheet puff pastry
  • a handful heirloom tomatoes of various colours and shapes, thickly sliced
  • 50 g Greek feta cheese
  • 1-2 branches rosemary, chopped
  • one tsp olive oil
  • one tsp brown sugar
  • 1/3 tsp salt
Method
  • Preheat the oven to 180C.
  • Roll out the pastry on a parchment paper, forming a rectangle.
  • Place tomato slices on the pastry - group the colours together and try to achieve a fluent transition from one shade to another.
  • Drizzle the tomatoes with olive oil and evenly sprinkle with sugar, salt and rosemary.
  • Top with crumble feta.
  • Place in the hot oven and bake for about 20 minutes.

Baked custard with summer berries

My version of custard is thick and sweet. The texture of chilled dessert resembles creme brulee. Baked with a a handful of summer berries, it's a perfect treat for the end of summer. I went for a mixture of raspberries, blueberries and blackberries to break the sweetness of the cream.

Recipe: Baked custard with summer berries

Serves: 2
Ingredients
  • 250 ml heavy cream
  • 3 egg yolks
  • 4 tbsp sugar
  • a handful summer berries (raspberries, blueberries, blackberries)
Method
  • Heat cream and sugar in a small saucepan until almost boiling. Set aside and let cool slightly.
  • With an electric mixer, beat the eggs with sugar until thick and pale, but not fluffy.
  • Gradually whisk cream into egg mixture. Again, try not to incorporate too much air into the mixture. It should be smooth and glossy
  • Divide the batter between two shallow baking dishes.
  • Bake at 100C for 20 minutes.
  • Top with berries and bake for another 30 minutes.
  • Remove from the oven, let cool and refrigerate for at least and hour before serving. You can also enjoy the dessert hot or warm.

Summer berries meringues

The perfect dessert: quick, pretty and delicious. Ideal for garden parties and rooftop dinners. Meringues and summer berries are a match made in heaven - in terms of looks as well as taste. Trust me and invite your friends for this delectable meringe pots.

Recipe: Summer berries meringues

Serves: 4
Ingredients
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • tsp cane sugar
  • 1/2 tsp ground cardamom
Method
  • Preheat the oven to 180C.
  • Combine berries with sugar and cardamom.
  • Place them in four ramekins.

Recipe: Meringue

Ingredients
  • 2 egg whites
  • 100 g sugar
  • tsp corn starch
  • tsp white wine vinegar
Method
  • Beat the egg whites until stiff.
  • Beating, gradually add sugar.
  • Add vinegar and potato starch and continue beating for 2-3 minures.
  • Pile the meringue on top of the fruit and swirl on top.
  • Bake for about 15 minutes, until the meringue is puffy and golden.
  • Serve with fruit.

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.
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