‘There are a million and one directions in my waking hours, but I find there’s a welcome habit in cooking, in the routines of the kitchen around which our lives revolve. It’s what gets us going in the morning and brings us back together each night.’
This is the closing paragraph of the introduction to food blogger Tara O’Brady’s beautiful debut cookbook, Seven Spoons. It’s a sentence that seems to sum up her approach and the way this book will work its way into your kitchen. If you’re into cooking, I suspect that Tara’s is the kind of food you’re already making, but a new improved version, introduced with passion and such elegant prose, peppered with little surprises and tips along the way. Continue reading
My name is Kate and I’m addicted to buying cookbooks. In between purchases I try to get my fix from blogs and magazines and websites, but there’s nothing quite like a physical cookbook with its secrets and stories and real pages to prop open. Ask my husband to verify this fact and he’ll wryly smile before leading you to our spare room where a whole wall of evidence awaits: Ottolenghi snuggled between Annie Bell and Richard Bertinet, beneath rows of River Cottage, River Café, Hugh, Delia, Jamie and more.
This army of cookbooks isn’t just made up of big name bestsellers. I love to see how home cooks approach recipe writing and the recent rise of food blogs to books has opened up a new world of temptation as far as cookbook buying goes. These books don’t just share recipes but invite you into the kitchen of their author, the personal tone making them incredibly satisfying; a feeling of sitting down at someone’s table rather than simply being dictated what to make. Continue reading
With their fiery flavour and tooth-breaking crunch, ginger nuts – sometimes known as ‘snaps’ – regularly come top of ‘dunkability’ experiments. If you don’t have a cup of tea to hand but prefer something softer, a shop-bought ginger nut can be gently warmed in the oven or microwave. Just be careful with the timings or you’ll end up with incinerated biscuits, a wailing fire alarm and an angry university warden (I’m speaking from experience).
While I’d never say no to a mini egg, my Easter dessert of choice nowadays doesn’t tend to involve chocolate. I’d rather something zesty and bright to sit (slightly) lighter in the stomach, something I can serve with fresh fruit, make well in advance and bring out the next day for any friends and family popping round over the holiday. This flourless lemon, almond and ricotta cake fits that bill on all counts. Continue reading
This year January has taken its cue from Christmas with gluttonous ease. Rather than observing an abstemious month of little or no alcohol, fewer desserts, low-fat-this and diet-that, we’ve eaten and drunk our way round London, Paris and Yorkshire. A birthday was celebrated several times over with rounds of cake and cocktails, an anniversary with an epic ice cream pie (more on that next week, just you wait) and Paris passed by in a blur of macarons, garlic butter and a Paris Brest the size of a tyre (albeit an elegant, pastry cream-filled one). Today we’re not going completely cold turkey, but these Apple, Maple & Walnut Cookies are at least a step in the right direction.
‘If you want something you’ve never had, you must be willing to do something you’ve never done before’ – Thomas Jefferson.
This time last year I’d just signed a cookbook deal with my publisher, Orion. I had an enthusiastic editor, a slightly scary deadline and a rough proposal consisting of 100 recipes – some of which I could make with my eyes closed, most of which I’d only tasted in my dreams. Thousands of words, dozens of kilos of butter, sugar, cream and chocolate and countless sleepless nights later, I’m slightly speechless to confirm that I DID IT!!! Continue reading
In a previous post about blondies I brought up the age old debate about blonde vs. brunette. Blondes, they say, have more fun but in the edible stakes, brownies definitely have the upper hand. There are far more recipes for brownies than blondies on this blog, and if you cast your net wider to google, a ‘brownie’ search returns 45 million results; blondies fewer than 2. But what about that elusive third category, the much-maligned, often forgotten but every bit as delicious ginger? Continue reading
On Friday morning I opened my email to read this post. Emma, a friend in real life and one of my favourite baking bloggers, has decided not to post any new recipes on Poires au Chocolat while she gets to grips with her graduate medicine course. Rather than leave the blog completely static, she’ll be revisiting recipes on occasion, treating the blog something like an ever-evolving book, but I’m still sad that we won’t be seeing many (any) new recipes for the foreseeable future. Continue reading
‘Any soft drink plus popcorn only £7’. That was the sign we passed as we ascended the escalator to the cinema on Saturday night. Everywhere I looked, people were filling up on sweets from the pick and mix, tiny tubs of ice cream and those slightly scary looking nachos with their lurid toppings and takeaway odour. If you’re in the market for making money, cinema food is a serious business.
‘The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight…
[Breadmaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells… there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread.’
M.F.K. Fisher, The Art of Eating Continue reading