Sunday Night Desserts

Apple Galette

I don’t know about you, but in our house we tend to steer clear of eating dessert every night. Really it’s because I could easily eat an entire tub of ice cream if I was having dessert and even the most indulgent of us know, that doing that every night maybe isn’t the best decision. Sunday’s however are different. Sunday nights seem to be the perfect dessert night.

For me Sunday’s usually mean spending a bit of time in the kitchen whipping up something for dinner. Especially as the nights get darker, slow cooked stews, casseroles and curry’s, roast dinners and lovingly cooked hunks of meat take over from the fresher fair of summer. With that change comes the need for dessert. Because there is nothing more satisfying that finishing a hearty autumnal meal with some delicious dessert.

As a result of this habit I am getting quite good at last minute Sunday night desserts. And this Sunday was no different. I decided that with some excess apples in the house the time was right to make an Apple Galette.

One of the simplest of all desserts. Ok I made mine with puff pastry but you can use normal pastry or buy puff pastry so actually its pretty simple. And delicious – especially with custard.

I will try and share more Sunday desserts as I have been on a reasonably successful run of late – I have a sticky toffee pudding that I need to recreate – it was so good – so I will definitely do that and share. But in the meantime why not take heart in this lovely Apple Galette.


4 Apples – I did a mixture of Cox and Braeburn

1 ½ tsp Cinnamon

1 1/2 tbsp Demerara sugar ( you can use less but I was craving something super sweet)

350g puff pastry ( or shortcrust) 

Custard to serve


  1. Preheat your oven to 180C Degrees
  2. Peel and core your apples, then slice evenly
  3. Place in a bowl and add sugar and cinnamon and mix
  4. Roll out your pastry into a large circle, you want the dough to be about 5mm thick
  5. Pour your apple mixture into the centre of the pastry and then fold the edge up and around ( I folded bit by bit at diagonals to ensure the apple was inclosed)
  6. Sprinkle 1/2tbsp of demerara sugar over the pastry and place on a baking sheet
  7. Bake in the oven for 1hr until golden (turn the pastry half way through – well if you have an uneven cooking oven!)

And that is it. All it needs is a bit of warm custard to finish it off. A Sunday night dessert of dreams.

More desserts coming soon. I promise. It is cold after all and we all know baking is the antidote to cold days.  

Double Chocolate Chip Nutella and Caramel Stuffed Cookies


Yes, these are some chocolatey cookies. I found a recipe for these ( which I shared on Saturday) last week and was desperate to give them a go they just sounded too damn good not to try. Luckily I had promised to do some baking so they seemed like the perfect treat to share around. 

These cookies seem to me almost a cross between a brownie and a cookie, they have a cakey element but with a crunchy outside and a gooey middle. Basically the perfect cookie to devour straight out of the oven when curled up on the sofa.

Sounds like Autumn to me!

So on with the recipe. 


8oz Butter

8 oz Brown Sugar

2 oz Caster sugar

2oz Cocoa Powder

2 Eggs

1/4 tsp salt

3/4 tsp Baking Powder

12oz Plain Flour

200g Dark Chocolate roughly chopped

3 packets Rolos 

Nutella to fill


  1. In a pan melt your butter over a low heat
  2. Remove from the heat and add both sugars, stir until combined and then mix in the eggs 
  3. Next stir in the cocoa powder, baking powder and salt. Mix until fully combined
  4. Finally add the flour and stir until you can’t see any more flour
  5. Place in a bowl, cover with cling film and leave to chill for a few hours (you don’t have to do this but you will get very sticky hands shaping your cookies if you don’t!)
  6. Once your mixture has chilled for a few hours it should be easy to shape into balls. 
  7. Preheat your oven to 180C degrees
  8. With each cookie ball push a rolo into the centre and add 1/2 tsp of Nutella fold the rest of the dough over and reshape into a ball
  9. Place on a baking sheet and repeat with the rest of your cookies
  10. Bake in the oven for 10-12mins

And that’s it. Leave them to cool for at least 5 mins but then feel free to devour. Although for the sake of your health – it might be worth sharing a few!

Seasonal Tastes: October

In Season October

Autumn is usually a time to feast on root vegetables and squashes, thoses lovely oven bakes, pies and mashes that include Sweet Potatoe, Butternut Squash, Pumpkin and Beetroot.

Now don’t get me wrong, I love these vegetables, and the warmth that they bring on a fresh Autumn day. But I feel as a result some vegetables get left out of the converstaion. So for the sake of being equal and fair I have decided to pick out some of Octobers bounty that doesnt seem to get as much air time.

For me the ultimate addition to a slow roasted veg mix is Celeriac, whislt it may like an ugly sort of vegetable it certainly packs a punch in the flavour deparment and is certainly worth playing around with. Personally I love Celeriac mash. But if you fancy something a bit more exotic – why not try Celeriac Fries or Celeriac and Beet Salad.

Then comes Fennel, not the sort of vegetable to expect to find in an Autumn vegetable line up – frankly the poor old Fennel is too green- but boy does it add flavour. I love fennel in fish stew – you can find my recipe here. But if you are feeling more adventurous what about trying it in a salad?

Then finally the Artichoke. I have added the Artichoke because personally I have always overlooked it. I have never cooked with Artichoke and hardly ever eaten it. But I think it is time to change. So I have decided my goal for this Autumn is to finally give the good old Artichoke the run out it deserves. Here are a few of the recipes I am tempted to try. 

Artichoke Risotto and Globe Artichoke and Vinaigrette. Now hopefully that is enough to be getting on with for one month!

Fennel from here, Globe Artichoke from here, Celeriac from here

Weekend Love List


Boy is this weekend a busy one! Today I am out all day and this evening, tomorrow a trip out of London to meet my parents and then it is Monday again. How quickly does the weekend seem sometimes? However that is not the way to be approaching it on a Saturday morning. No Siree. Especially since I am off to Berlin next week for a 3 day holiday. So in fact leisure time extends in front of me like a wonderful yellow brick road of possibility. The problem is I am not the sort of person who does nothing. So I always end up busy even when there is not much going on.

Anyway despite all my plans I am hoping to get some time in the kitchen and also some time having chilling out on the sofa with some good reads.

If you are at a loose end this weekend why not check out some of these.

I have a real urge to make a fancy looking Pie like this one. I never have, so it is definietly on the to do list.

Discovered this lovely blog this week – I really enjoy her approach to food and there are pretty pictures.

Another great find of the week – doesn’t this salad look amazing. This is what I want for Dinner! 

Not food – but the coolest illustrations – I think he might have seen me on the tube – the blonde lady staring! 

This looks like such a fun project for next year. I love craft kits!  

Finally because it wouldnt be a weekend without cookies – I am definitely making these bad boys!

Whatever you’re up to  – Have a lovely weekend!

image via Famille Summerbelle – Ryo Takemasa

Why I cook


Today has been one of those days. You know the days where you feel like you have so much to do even if you lived the day twice over you still wouldn’t get it all done. The work, jobs, admin, favours, etc. pile up and up like a never-ending list that seems to avalanche down on you. Couple that with a serious case of feeling sorry for myself as I have a slight cold, and you have my day. SO when I kept realising over and over again that today was Thursday, Thursday Lucie, you write a blog which you post on Thursday. Remember that? Remember you are being good and consistent with your posts and posting every Tuesday, Thursday and Saturday. Remember. Well I kept remembering and realised I hadn’t cooked anything and photographed it, I had nothing to share. What was I going to do. About 30mins ago I had all but given up on today’s post. It’s gone Lucie, you’ve failed ( this is my internal monologue – incase you hadn’t guessed – we are going a bit stream of consciousness – forgive me for this). So I gave up and started cooking and then something magical happened. I just chilled out. I forgot about the stuff I had to do, the emails to write, receipts to file, blogs to create, everything on my jobs list melted and I just relaxed. And I realised that’s why I cook. It is not because I am virtuous and healthy and super organised. It’s because when I cook I change state. I go from worried overthinker to clear minded peace. Unlike watching TV or spending hours in front of my computer on pinterest I was doing something. But It was easy, I wasn’t thinking I was just doing. Cooking makes me switch off, it gets my away from the wretched screens I spend my life in front of and places me entirely in the moment. 

Oh, the moment. Don’t you just love it when you are living life right there and then, not thinking, planning, worrying, pre-empting, reliving, just being right there and now. That for me is the biggest gift of cooking and ultimately the number one reason I cook. I know that shouldn’t be the case, and food should come first. But what else are good meals if not about the experience? Which is why cooking from scratch is so great, because the experience starts from the moment you set down your chopping board and get out your ingredients. Life isn’t to be rushed through it’s not about ticking jobs off an endless list. It is about the experience. I needed to remember that today, cooking reminded me and now I feel like it’s my job to remind you. 

So there you go. Stop worrying and just cook! 🙂

p.s. more recipes soon, I promise.

Image via horinarumii

Tying the Knot


Recently I have been trying to be good and steer clear of eating too much bread. So I haven’t really been doing much baking. But the other day I got a real craving for some lovely garlic bread. You know the sort, plenty of garlic and flavour, and lovely and crispy. That extra bit of goodness that makes your pasta dish really sing. There is nothing like moping up tomatoey juice with lovely crisp garlic bread. But seeing as I am trying to be healthier stuffing a lot of garlic butter into bread didn’t seem quite right. So instead I plumped for Garlic Bread Knots.

Beautiful and crispy knots of dough that when drizzled with garlic oil satisfied my craving completely.

I know what you are thinking – If you are just making Garlic Bread Knots then call the post that – we all got excited.


I have news…

Whilst I am tying bread knots, I am also ‘tying the knot’ with Monsieur from Scratch!  I know, you didn’t see that coming, well neither did I – he surprised me in Paris with the most wonderful proposal ever and I won’t leave you in suspense, obviously I said yes. So now I get to have all the fun in the world planning a really fun party to celebrate my love with all my family and friends for summer 2014!

So I am letting you know in advance now, this blog may occasionally wander into wedding land – I mean I can’t plan the whole thing and not share some of the fun.

I know you must all be wondering about that all important question– will I be making the cake… well… how brave/ stupid do you think I am? Very!

Anyway enough of those knots and back to the breaded kind, we are all hungry now.


Garlic Knots

Pizza Dough – Recipe here
4 Cloves Garlic
Handful of Parsley ( you can change this to whatever herb you fancy – rosemary would also be lovely)
2 Tbsp Oil

1. Pre heat your oven to 180C degrees
2. Make your dough and leave to rise for an hour
3. Knock back and roll out
4. Cut into strips about 2/3cm thick and 20cm long
5. Simply knot them as you would if they were string making sure you don’t pull on the knot too tightly
6. Once you have knoted all of your dough, place on an oiled baking tray and leave for 15mins
7. Bake in the oven for about 20mins until golden
8. In the meantime crush your garlic, chop your parsley and mix in the oil
9. Once your bread is cooked removed from the oven and pour the garlic mixture over, leave to cool slightly and then eat.


And that’s it. Let’s just hope wedding planning is just as easy.

I hope you all have fantastic weeks!

Weekend Love List



I saw this, this morning and it made me smile. So I thought I would share.

Hurray for the weekend. I have the luxury of spending the entire two days with my family. I am so excited for lots of cooking, chatting and catching up.

Knowing this, my week of trawling the web has been inspired by this comforting weekend plan. Please excuse the copious amounts of extravagant and luxurious foods on this weeks love list.

Whatever you’re up to I wish you a wonderfully extravagant weekend.

Here are few of my favourite finds from the week:

The perfect cup of Masala Chai – I am not usually the biggest fan but this looks like it I worth a try

Did you know it was national honey month? I had no idea. Now I need to get planning some honey recipes!

The perfect snack for Saturday night film viewing.

A blog called ‘Dinner: A Love Story’ – I feel they are a kindred spirit.

This week my friend moved across the pond to London for the whole year- so exciting. The most exciting thing of the week is that she introduced me to Cronuts! The Croissant Donut! How have I never heard of these before. If you are equally ignorant check out some more info here or maybe go the whole hog and have a go at making them! Apparently they are delicious, but I am pretty sure they are definitely an extravagant treat – not one to add to the regular breakfast rotation!

What ever you’re up to have a lovely weekend!

Image via Observando

Bramley Apple and Greengage Scrumble


So it shouldn’t really come as surprise to any of you that I love desserts. I write about them often enough. And Autumn is such a great time for dessert, pies, crumbles, tarts, puddings galore. Now I have already done a few crumbles this year and fancied doing something a bit different. And that’s when I discovered the Scrumble. No it’s not a spelling mistake, I actually mean SCRUMBLE. A scone crumble hybrid that brings a bit more cakey goodness. In short it’s a crumble with a little bit extra. And if you want something filling this should be your dessert of choice.

I choose bramley apples because I just love them and apple crumble is the greatest dessert ever and then spotted some punnets of greengages that were being discounted. Yes discount fruit. Well I have never cooked with greengages, actually strike that, I have never even eaten one. Never fear though, I have now rectified this great wrong by making the perfect Autumn pudding out of them.

Yes, you guessed it my Bramley Apple and Greengage Scrumble! 

Want the even better news, just like pretty much everything else I put on the blog this was very easy and looked impressive. So if you need a dessert for an upcoming dinner party, why not give this a try.


2 Bramley Apples, peeled, cored and cut into chunks

500g Greengages stoned and cut into halves and quarters

4 tbsp Apple Juice

250g Plain Flour

120g Butter

100g Caster Sugar

4tbsp Milk

1tsp Vanilla extract

50g Chopped Hazelnuts

Handful of chopped Almonds

100g Light Muscavado Sugar


  1. Preheat your oven to 180C degrees
  2. Place your apples in a small sauce pan on a low heat with the apple juice, place the lid on the pan and leave for 5mins to soften
  3. Add your greengages to the pan, replace the lid and leave for a further 10 mins
  4. In the meantime in a food processor mix your butter, flour, caster sugar, milk and Vanilla until it forms a cake batter
  5. Once your fruit mixture is ready place in an oven proof dish, then spoon the batter on bit by bit, until you have covered the whole top with batter
  6. Then sprinkle on the nuts and sugar and bake in an oven for 50mins until the fruit is bubbling and the top is golden

There you have it simple scrumble. Delicious with cold ice cream or hot custard. Or just by itself.



Preserving the season: Plum Jam

Plum Jam

I love jaming. It brings so much joy. It is like capturing a moment, wrapping it up in loveliness and devouring it bit by bit through the cold winter. There is something so comforting about preserving and building stores. There must be some sort of primitive need underlying the pure joy one can receive from a well made Jam.

I think creating Jam is a the culinary equivalent to photography. It captures a beautiful time, it’s so reminiscent and nostalgic – a real piece of evidence of a season past.

This year I had my heart set on making some plum Jam. Plum Jam reminds me so much of my family. Especially the Plum Summers as we used to call them, when the Plum tree in the back garden overflowed and my mum made Plum Jam practically every week. 

With this in mind, I couldn’t resist getting a couple of punnets of Victoria Plums and having a go myself.

Plum Jam is gloriously simple. Plums are one of those fruits with plenty of pectin so there is no need to fear an unset jam. If you haven’t made jam before I really recommend giving it a try. Why not capture your own summer memories and try and preserve the season that little bit longer.


500g Stoned and halved Plums

350g Sugar

120ml Water


  1. Preheat the oven to 180c degrees
  2. Sterilise your jars by washing them in hot water and placing them in the oven
  3. Place a clean side plate in the freezer and leave there for testing the set
  4. Put the plums and water into a heavy bottom pan and simmer until the fruit is tender
  5. In the meantime place the sugar in an oven proof bowl and place in a oven
  6. Once the plums have softened add the hot sugar to the pan and gently stir
  7. Leave this on a low heat for about 15mins until the sugar has dissolved, you can stir gently to ensure your jam doesn’t stick
  8. Once the sugar has dissolved rapidly boil for about 12mins
  9. After 12 mins remove the jam from the heat and test the set by dropping some onto the plate from the freezer, if the jam crinkles/moves together as one then your Jam is set, if not place your pan back on the heat and boil for a further 5mins
  10. Once you are happy with the set leave the jam for 15 mins to settle then pour into your jars and seal

And that is it, A lovely sweet preserve and the perfect reminder of summer.




Weekend Love List


Happy Weekend! I hope you all have lots of lovely plans. Personally I have an evening of karaoke in store for me. Hopefully followed by a sunday of seeing family and relaxing. Whatever you have got planned I hope it stays dry and you have a wonderful weekend.

If you are keen to try out any new recipes this weekend – here are some of things I am hoping to road test.

Nothing better for a weekend treat than a Fresh Fig and Almond Breakfast Cake

These look so naughty – but I bet they are delicious

More amazing beetroot inspiration (the other inspiration are these beauties of course)

Recently I have been feeling the need to bring the outside in, so I am hoping to try my hand at some foraged flower arranging – Love this simple guide

And finally just a reminder about the importance of food in life

Have a lovely weekend.

image via Eat Drink Chic