Deli Muru

30/08/2026

Well I just couldn’t resist making these POWDER PUFFS…

These light as air, sponge biscuits are the perfect vessel to carry lightly whipped cream with a hint of exotic rose water, home made raspberry jam and a few fresh ones squeezed in for good measure!

Dusted generously with powdered sugar to finish just before serving!

As the season begins to change this is the perfect bake for the end of summer, light, fresh and incredibly delicious!

Recipe is from Sweet cookbook by Helen Goh & Yotam Ottolenghi so pleased Helen discovered these in Australia so I also could discover them!

Today’s theme is cream for so no messing just showing our wonderful Irish cream off!

23/08/2026

It was definitely a gentle day here and no better way to celebrate than with a slice of cake!

BLACKBERRY & PEAR cake with Irish whiskey cream, from the gorgeous Cherie Denham Andrew Montgomery from their second book together THE IRISH KITCHEN p250. Both books bring exceptional uncomplicated traditional Irish baking into your home.

NB: I did replace the pears for apples as I had them in house and I’m on a no waste initiative!

Soft, moist texture with delicate hints of freshness popping through from the blackberries and the zingy warmth of whiskey cream to waken the palate.

ABSOLUTE winner and perfect for heading into autumn 🍂

16/08/2026

BROWN BUTTER BISCOFF CHEESECAKE…
with caramelised nectarines!

Deliciously buttery vanilla & brown butter crumb filling with a crunchy biscoff biscuit base and just because we love butter so much a few caramelised nectarines on top for good measure!

Sensational nutty flavour balanced with the tartness of the fresh nectarines.

Celebrating butter today! 🧡

WARNING I may NOT share…?

Thank you Teresa for the beautiful homegrown flowers, catch up and goodies 🧡

09/08/2026

DARK CRUNCHY CARAMEL SLICE…

My version of millionaire shortbread for this weekends traybake theme for

Chocolate shortbread base, crunchy sweet caramel with kataifi strands, topped with dark chocolate makes the perfect sliced treat. Feathering optional.

These are my images as I was preparing and setting up Still Hungry Studio for a more professional shoot!
Images to follow…

03/08/2026

02/08/2026

CRISPY RYE CRACKERS…
with ‘everything’ bagel seasoning, smoked sea salt, lemon & Parmesan.

These delightful little morsels of salty savouriness are the perfect vessel for whipped homemade labneh and scallion oil dip.

Using only the best quality ingredients…

• Rye & wholemeal flour Dunany Flour
• smoked sea salt Maldon Salt
• Everything bagel seasoning Yotam Ottolenghi

Means that the flavours shine!

Created for today’s salty/savoury theme, something simple for today’s baking to ease me back in after a week away!

23/07/2026

HUNGRY…??

I made this last weekend and it just had to have a spot on the grid.

Mangalitsa shank from CurlyPigs | Mangalitsa Pigs slow cooked in cider and spices, pulled then tossed in a rich homemade tomato sauce, layered with roasted tomatoes, feta and filo pastry before baking and drenched in a sweet honey & orange syrup straight out the oven.

Recipe inspired by the lovely Sabrina Ghayour-Lynn from her cookbook Feast.

As my tastebuds are all over the show at the moment due to ongoing chemo treatment this turned out to be a taste sensation!!!

One I’ll definitely be making again & again!

19/07/2026

Eating outside on these lovely PICNIC days is just heaven but requires a bit of planning in this heat!

So keeping it simple…

SWEET
Spiced blackberries with a hint of cayenne & orange flower water cream shortcakes.

SAVOURY
Melt in the mouth Mangalista shank slowly cooked in cider, roast tomatoes & feta filo pie served along side a fresh salad.

Washed down with a glass or two of champagne 🥂

Cheers here’s to celebrating many more picnics.

☀️

15/07/2026

BRUNCH…is served!!!

What can I say the simplest ingredients make the most delicious food!!

Sliced onion & red pepper with garlic, a tin of my favourite tomatoes, a spoonful or two of rose Harrisa gently cooked down, then divided between a couple of skillets, before creating a lovely bed for an egg or two!

Sat on top of the bbq grill, lid on and baked for about 10 mins!

Outdoor cooking in the sunshine…

Served with thinly sliced focaccia for dipping and a side of labneh for cooling!

12/07/2026

LEMON & MASCARPONE CAKE…

A classic genoise sponge layered with lemon syrup, a lightly whipped mascarpone & cream with a homemade lemon curd drizzle, topped with fresh flowers for a pretty summer look!

The heat was crazy in the kitchen so this weekends so bake needed to be fast and pulled together quickly. Now in the fridge chilling to be sliced later.
The freshness of the lemon just sings of summer and as lemon drizzle is one of my faves this comes in close! 🍋

Perfect for this weeks classic cake, genoise being an all time classic light sponge