a food stylist's blog

Cooking courses and food tours in SW France

Baked cheesecake with Pedro Ximemez and dried fruit compote Pedro Ximenez is a Spanish white grape variety. It is used to make the most intensely flavoured, thick, sweet sherry. It pairs beautifully with chocolate and coffee as well as dried fruits and vanilla. Here it adds a festive flavour to a baked cheesecake. Enjoy with …

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Sticky Ginger Cake with Figs and Caramel Sauce Serves 12 This is a dark, sticky and totally delicious cake, topped with grilled figs and dulce de leche sauce. 250g unsalted butter, softened 225g caster sugar 125g soft brown sugar 3 eggs 75ml (110g) golden syrup 300g plain flour 11/2 tsp bicarbonate of soda 1 tbsp …

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