Summer fruit tart

Happy 8 years, dear blog! Slightly neglected but never forgotten. A treasure trove of memories.

I had some overripe peaches in my fruit bowl, a cooking apple that hubby brought home and a punnet  of blueberries that the Bear asked to buy when we were in the shops earlier.

I used my go to recipe, modified from Patricia Wells’ “Provence”.

Ready in just under an hour, timely as Hubby got home famished from a game of golf.



Berry popsicles

The Bear and I made some popsicles recently. This strawberry/blueberry combo was a hit.

  • a handful of strawberries, blended
  • a handul of blueberries blended with a tbsp of Greek yogurt

1. Fill half a popsicle mound with the blueberry blend

2. Top up with the strawberry blend

3. Freeze for 5 hours before demoulding.



Peach and blueberry pudding revisited

A few years ago, hubby and I attended a book launch/cooking demonstration by Bill Granger at Waterstones in Piccadilly.  Bill was promoting his then latest book, Bill’s Basics.  He signed a copy of the book I purchased, ‘Dear X and Y, I hope this inspires many great meals together!’

I was flicking through the book earlier and started tearing up upon seeing the note. How did I get from trying out countless new recipes on a weekly basis to eating chili con carne four days a week, every second week?

In that book, is a very simple recipe for a pudding- peach and blueberry, in a cakey batter.  I made it for our good friend Stavros and his parents when we visited them many years ago.

Here is a link to the recipe.   I made it this evening with the Bear.  We served it with cream but it would also go well with custard/ice cream.

Peach and blueberry pudding

It reminded of old times, when this blog was actively updated and I had the time/energy/inclination to test new recipes.



Chai spiced,vanilla rice and chia pudding

This dessert was inspired by Indian vermicelli pudding which my aunt used to make.  Though slightly healthier, it definitely delivers in taste.

Serves 2, cooking time approximately 25 minutes minutes

  • 750 ml almond milk
  • 250 ml water
  • 2 chai tea bags
  • 100g arborio rice, washed
  • 2 tbsp chia seeds
  • 1/2 tsp vanilla extract
  • 1 tbsp sultanas
  • brown rice syrup to taste
  • a handful of toasted cashew nuts, blueberries and strawberries
  1. Heat almond milk and water in a small pot over low heat
  2. Once simmering, add the teabags and remove from the heat
  3. Leave teabags to steep for 3 to 4 minutes before removing them from the pot
  4. Return the pot back onto the stove over low heat
  5. Add the rice, chia and vanilla extract seeds and gently stir
  6. Leave to cook for 18 – 20 minutes, stirring occasionally
  7. Once cooked, remove to the heat
  8. Add the sultanas and brown syrup to taste
  9. Serve with toasted cashew nuts, blueberries and strawberries



Peach cobbler

We’re a big fan of baked fruit desserts.  When I stumbled upon this recipe for a peach cobbler, I knew it was a keeper.  A stroke of luck, ripe peaches were on sale in the shops. It was as if the dessert stars were alligned!

It is imperative that you place the baking dish on top of a lined tray to catch spillage.  And there will be some, depending on the shape of your baking tray!

We love our cream, but didn’t see the necessity to drizzle some over the cobbler.  The fruits were sweet with a touch of tang from the lemon juice.  Just delicious on their own.


The return of the oaty fruit crumble

I’ve blogged many versions of this recipe over the last few years.  It is a firm family favourite, fuss-free and easy to put together.  I had a full fruit bowl and some of the apples were starting to look a bit sorry for themselves.  A shame to let them go to waste.  I added them to chopped pears and blueberries, with a hint of grated nutmeg, lemon zest, brown sugar and ground cinnamon, topped with oats.  45 minutes later, beautiful, earthy warmth filled the kitchen.  Served with single cream.  Yum.

Here is the recipe – serves 2 to 3 portions

A) Crumble:

  • 2 packed cups of uncooked oats
  • 1/2 tsp ground cinnamon
  • 1/2 tsp grated nutmeg
  • 1.5 tbsp brown sugar
  • 2 to 3 tbsp vegetable oil

B) Fruit base

  • 3 to 4 peeled, cored and chopped apples
  • 1 large pear, peeled, cored and chopped
  • a good handful of blueberries
  • 1/2 tsp ground cinnamon
  • 1/2 tsp grated nutmeg
  • zest of 1 lemon
  • 1 tbsp brown sugar


  1. Pre-heat the oven at 180 degrees celsius
  2. In an oven-proof pie dish, mix all the fruit bar the blueberries with the rest of the ingredients
  3. Bake in the oven for 25 minutes
  4. Remove the dish from the oven, stir well and add the blueberries
  5. In a separate bowl mix the oats with all the ingredients bar the oil
  6. Mix 1tbsp of oil into the oats, then add another, combine until the mixture is wet.  Only add some or all of the 3rd tbsp of oil if necessary
  7. Top the fruit with the oat mixture, use your oven mitts and transfer the dish into the oven
  8. Bake for 20 to 25 minutes until the oats topping is golden and crunchy
  9. Remove the dish from the oven, leave to cool slightly and serve with cream or ice cream


Apple and plum crumble tart

In this recipe, I combined two of my favourite desserts, crumble and tart.    I used gala apples and plums as they were all I had in my fruit bowl, but I’d be keen to try them with other stone fruits and berries.



A) Pastry

  • 125g butter, melted and left to cool
  • 90g caster sugar
  • 1 tsp vanilla extract
  • 180g plain flour

B) Filling

  • 4 ripe plums, stoned and sliced
  • 2 small gala apples, peeled, cored and diced
  • 100ml double cream
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract

C) Crumble topping

  • 155g oats
  • 1/2 tsp ground cinnamon
  • 60g caster sugar
  • 120ml vegetable oil +2 tbsp water


A) Pastry

  1. Pre-heat the oven at 180 degrees celsius
  2. In a large bowl, mix the butter, sugar and vanilla
  3. Add the flour into the bowl and form the mixture into a dough (don’t knead)
  4. Tip the mixture into the middle of a greased pastry tin (with a loose base) Use your fingertips to spread to the mixture from the middle to the sides of the tin
  5. Place the tin in the oven and leave to cook for 15 minutes until golden
  6. Remove tin from the oven and leave to cool on a wire rack for 15 minutes

B) Tart

  1. In a bowl, mix the chopped fruit together and scatter the fruit around the now cooled pastry (still in tin) in step A6 above
  2. Mix the cream, egg, vanilla and sugar in a bowl and pour it over the fruit
  3. Place the tin in the oven and cook for 25 minutes

C) Crumble

  1. Mix all the crumble topping ingredients together (the oats mixture should hold together when squeezed)
  2. Remove the tart tin from the oven after 25 minutes (B3 above) and scatter the oats mixture over the fruit
  3. Place the tart tin in the oven for 20 minutes until the oats are golden
  4. Remove the tin from the oven and leave to cool for 15 minutes
  5. Remove the tin from the pastry and serve with cream whilst warm