Dairy Free Victoria Sandwich

I wanted to bake a cake to take into work on Friday but the particular group had a couple of lactose intolerant members so it had to be dairy free. I had limited time so couldn’t do anything too creative and decided on a tradiational Victoria Sandwich. I was nervous about cooking with dairy free margarine but luckily it came out passable. I didn’t much fancy making buttercream with marge so opted to buy diary free ready made buttercream instead. I did make the jam in the middle though (strawberry and basil) so I didn’t cheat completely. The fruit on the top was intentionally representing the vertical angles theorem (don’t ask) and I hoped some fresh fruit would hide the lack of real butter somehow.

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Mille Feuille

Ah, mille feuille, my love affair with these started in Geneva, as all good love affairs should. Actually, I lie, it was just over the border from Geneva in a little village called Prévessin-Moëns, France. I was there with a friend, spending the week at CERN on “work experience”, as all good physics nerds do. My gosh we had THE BEST week: the walk each morning through the fields, over the French-Swiss border, looking at Mont Blanc in the beautiful October sunshine and ending the week with a chocolate fuelled tour of Geneva. Take me back.

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Our walk to and from work, pictured here in the evening light.

 

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Raspberry Ripple Ice Cream

Hello!! I haven’t blogged in weeks and I have missed it (I’m making the most of this extra day we have!). We’ve moved house, unpacked (almost, we’re waiting on a book case and an arm chair) and I have handed in my masters thesis (whilst working too); it has been a busy few weeks. We’re in our new home though and I am besotted, I love it here. I am equally besotted with this ice cream. I would never order raspberry ripple given the choice but this home made version made with fresh raspberries is ABSOLUTELY divine. Perhaps my favourite ice cream flavour of all the flavours that I have ever made.

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Oreos

This was another recipe that was supposed to be made in December, to send to some friends for Christmas but then I decided that they’d have plenty of food over Christmas and that they’d be better received in the new year (i.e. I ran out of time). I was privileged to be asked to make Oreo cheesecake truffles for said friends’ wedding this summer and thought that these would be a nice reminder of that amazing day.

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For the cookies I used a recipe from Erren’s Kitchen and for the filling I opted for a recipe from Sally’s Baking Addiction.

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Poached Pears

Since I made these last week, I am unashamed to say that I have had them almost every night since. We’ve both had a cold this week and these poached pears with ice cream have healing powers, I am sure of it.

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I’ve been on a cooked pear frenzy ever since I had a delicious pear and chocolate pudding a few weeks ago (which I forgot to photograph before my family devoured the entire thing, so I will have to make another one, sigh) and this dish is just the perfect dessert for the changing of the seasons, now that the weather has turned (plus is it is a little less naughty than some).

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