Author: Janet Davies @pigeoncottage
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Cranachan
This classic Scottish dessert can be served at any time but I usually make it for my annual Burns Night Supper. I’m not a Scot but I was born on St Andrew’s Day so I claim it anyway! Serves 6 Ingredients 50g caster sugar 120g oats (it’s supposed to be pinhead oatmeal but it’s all…
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New year, new look!
Happy new year dear readers! If you’ve checked out the Pigeon Cottage Kitchen website this year, you’ll see that it has a brand new look. There are so many recipes on the site now, I wanted to make the navigation and search facilities much easier from the home page so that you can search e.g.…
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Hazelnut dacquoise
When you want to really impress at a dinner party without too much effort, this is the perfect dessert. Thin discs of hazelnut meringue sandwiched between a creamy chocolate ganache – heavenly! It’s a great make-ahead dessert too as you can make the meringues a day or two before, keep them in an airtight container…
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