It’s definitely been to HOT to bake.And it’s to nice outside to spent time in the kitchen anyway…We’ve been BBQ-ing all weekend.Nice and easy dinners with no effort.And for dessert…..JELLIES of course!

Summer recipes are always all about berries so I thought I’ll make something with nectarines instead,because they are lovely fruit to appreciate too 😉 But really you could do this light dessert with most fruit.Two layers ,the first one is just an ordinary jelly with fruit,the second – very light foam,almost like a mousse 😉 Worth a try!





for 5 glasses


2 packet granulated nectarine or peach jelly (my packet was 90g)
1 – 2 nectarines,peeled and chopped
3 egg whites
3-4 tbsp sugar,only if it’s not added in the jelly


Prepare the jelly(1 packet) with the instructions on the packet(add 1-2 tbsp sugar if needed). Pour the jelly into the glasses and add nectarines.If you would like to achieve the same effect as I did place your glasses in a bread baking dish in the position shown in the image below.Put in the fridge and let it settle.


Prepare the jelly(1 packet) with the instructions on the packet(add 1-2 tbsp sugar if needed). Cool down.When it starts thickening beat egg whites with electric mixer, turn it down to the slowest motion and slowly add thickening jelly.Spoon it over the first layer(just make sure it’s settled first).

Easy peasy 😉 And taste so good!

Little trick 😉


When I see blueberries I think buns!They are so soft and moreish that you just can’t stop eating them.And if hubby reckons they’re the best he ever tried, it must be true 😉





300g bread flour + 50 g for kneading
80ml tepid milk
30g sugar
2 eggs (room temperature)
60ml sunflower oil
35g fresh yeast (room temperature) or 12g dry yeast(go for fresh!)
3-4 tbsp lemon juice
pinch of salt

150g blueberries,washed and drained 😉 ( I know,I know-it’s pretty obvious)
2 tbsp sugar
1 tbsp cornflour

70g icing sugar
1 and 1/2 tbsp hot water
1 tbsp lemon juice

1.Crumble fresh(or dry) yeast into a bowl add 1 pinch of sugar, lukewarm milk and 2 tbsp flour.Mix until smooth and let it rest for 10-15 minutes.It should be bubbling and foamy after that amount of time.

2.Sift 300g of flour with a pinch of salt into a large bowl and add yeast mixture,combine using a wooden spoon.Add lightly beaten eggs,oil,sugar and lemon juice.Mix till the dough comes together.Add a little flour onto a flat surface and knead the dough for around 10 minutes adding just a little flour at a time.The dough should not be sticky but quite playable.

3.Cover the bowl with a cotton tea towel and leave to rise (around 1 hour to 1 and 1/2 hours).(Just remember yeast dough doesn’t like droughts).

4.Prepare the filling.Just mix all the ingredients together.

5.Preheat the oven 190 C/170 C fan/Gas 5 and grease round 26cm(10 and 1/4 “)baking form(I used a flan dish-without greasing). When the dough doubles in size,punch it down and place on a slightly floured surface.Knead for 2-3 minutes and pull apart into 10 equal parts.Flatten each part with hands and put a blueberry filling in the center of every one,seal it through and form a ball.Place then in a baking dish(ideally 8 around and 2 in the middle). Let it ”grow” for 30 minutes.

5.Bake for 20 minutes(I do the last couple of minutes on fan). Test it pricking with a wooden skewer.It’s ready when the skewer comes out clean.If they get too ”brown” I cover them with aluminium foil and carry on baking.(after about 10 minutes).

6.Mix all the ingredient for the icing and pour on the top of the buns when they cool down.


Imagine a pie so delicate,crispy and buttery that it’s melting in the mouth….
Imagine this pie is packed with cherries so sweet and juicy that you can’t stop at one bite…
And now imagine it’s all true….. 😉 😉 😉

Recipe: Martha Stewart






for 12 mini pies


YOU NEED A MUFFIN TRAY (7 cm moulds)


220g plain flour
230 g butter(cold),cut into small cubes
salt,small pinch
60-70ml cold water

PLUS:butter for greasing


600g cherries,pitted
2 tbsp lemon juice
4 tbsp sugar
5 tbsp water
1 tbsp cornflour,sifted

1.Sift the flour into a medium bowl,add salt and butter.Rub the butter into the flour with your fingertips.Now add 60 ml water and combine together using hands.If the mixture feels too crumbly  add some more water.Divide into two balls, flatten them into discs,wrap with cling film and put in the fridge for 1 hour.

2.In the meantime put cherries into a pan over a small heat.Add sugar, 4 tbsp water and lemon juice.Let it cook for 15 minutes.In a cup mix 1tbsp cornflour and 1 tbsp water.Take the cherries off the heat and add the cornflour mixture.Mix with a spoon and put it back on the heat.Bring to boil and turn the heat off.Let it cool.

3.Preheat the oven 190 C/170 C fan/GAS 5.Grease muffin tray with butter.

4.Take the pastry out the fridge and roll out on a lightly floured surface (around 5 mm thick) and cut out the circles (9,5-10 cm) using a glass or a jar.Line each muffin mould with the cut out pastry so that the bottom and the edges are all covered.Fill up with the cherry mixture.Cut narrow stripes from the rest of the pastry and wove on the top of each pie and press the edges together.If you don’t feel creative just cut out smaller circles(7 cm), press the edges together and cut small crosses in the middles.

5.Bake for 30-33 minutes.