When I was pregnant with Nino, brownies and ice cream were my Sunday evening indulgence. It wasn’t a pregnancy craving per se: brownies and ice cream are the treat that never fails to cheer me up, my dessert island dessert. But I’m pretty sure I ramped up consumption during those nine months. Ice cream, vinegar, beef mince 😉 This time round, however, baby girl – or the body containing said baby girl, to be precise – has different ideas. Ice cream still appeals but eating it any later than lunchtime simply isn’t on the cards. If you suffer with heartburn outside of pregnancy, my heart goes out to you (quite literally, it burns). So last weekend, after dinner, I sadly ignored the good stuff calling to me from the freezer and – feeling disproportionately sorry for myself – looked to the cupboards instead to rustle up something sweet.
Brown butter and blondies go hand in hand. Thrown in chopped dark chocolate and walnuts and you’re close to my idea of baked bar perfection. But miso? Turns out the staple so many of us use in soups can add a nutty, buttery quality to all sorts of baked goods.
Of course miso in dessert isn’t a new idea. But I found myself desperate to try it after watching the latest episode of Chef’s Table. This series is all about pastry and Momofuku’s legendary Christina Tosi is first to the pass. Of course I knew about cereal milk ice cream and crack pie, but I wasn’t familiar with her story, her ethos, her attitude to life. An aside, Christina Tosi is awesome, go watch the programme if you need to know why. Continue reading
Are we too close to Easter for me to be posting another chocolate recipe? Or are you riding a wave of sugary goodness – the week a write off for those whose overindulgence spilled over into Monday, the rest of the year a free for all for those who gave up chocolate for Lent? Let’s just say that wherever you sit on the chocolate-guilt-joy spectrum at this current moment in time, this recipe is one worth filing away for the future. These blondies are good. Continue reading
When we were first sent home from hospital with Nino I was tasked by the staff with fattening him up before his open heart surgery. There’s something statistically significant about a baby weighing over 5kg in terms of operation survival rates and, although we weren’t aware of it at the time, Nino’s abnormally complicated network of coronary arteries meant it was even more important that he pack on the pounds. In those early days before his heart was re-plumbed, helpless to fix him myself, food was truly my love language to our little boy. Continue reading
As I sit here writing, Nino is snuggled across my chest in his baby sling, pinky finger pointed and forehead slightly furrowed. Although he’ll now grace us with a gummy mega watt smile when we’re particularly entertaining of a morning, his everyday expressions tend towards the sterner, more concerned. These old man mannerisms seem fairly typical of newborn babies, but I also think there’s a contemplative personality growing behind those long-lashed eyes. Continue reading
I’m blaming the succession* of crumble recipes on this blog for the arrival of autumn and a strong urge to cosy up warm with comfort food. The dish itself does the job for a dinner party or even as a single serving. However, I’m powerless to resist topping a classic crumble with a scoop of ice cream, so in the interests of some semblance of health, I’ve been making these ‘breakfast’ style baked goods (and then eating them for dessert).
*Succession meaning two in as many weeks which, when you live with one other person, is a fair amount of crumbly goods to be getting through. Continue reading
The last few weeks have seen a bit of a break from baking. Maybe it’s the warmer weather (she says, on a day when it’s pouring down with rain), the summer holiday season or the inevitable consequence of over a year of cookbook testing, writing, eating and promoting. There have been sweet treats, of course, scoops of ice cream I haven’t made myself (on holiday in Italy, it’s allowed), shop bought cantuccini (see previous bracket) and all the fresh fruit that the season can bring. There was a pistachio cake for my birthday a few weeks back which I filled with a pillow of whipped cream and fresh raspberries, but it disappeared before I got the chance to take any photos, and sometimes (always) living in the moment is more important than snapping it for posterity. 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
Squidgy chocolate brownies packed with caramelized white chocolate
The simple magic of an oven will never cease to amaze me.
Subjected to its heat, pudgy rounds of dough become crusty loaves, liquid batter rises into golden-crowned cakes, pastry puffs, biscuits bake and incredible aromas escape around the edges of its door.
Normally baking requires some sort of skill, an understanding of the alchemy of ingredients and an ability to weigh, whisk, beat and blend. Butter, sugar and flour are combined, flavours and textures far greater than the sum of their parts created. Whether an amateur cook or a professional chef, it’s satisfying to know that baking is both a science and an art. Continue reading
Squidgy, chewy squares with added crunch
When I was younger, owning a drinks cabinet felt like the sort of thing I’d do when I became ‘a proper grown up’. Rather than purchases for a specific purpose, wine bought with only immediate consumption in mind or the bottle of booze that inevitably gets polished off at a house party – if only by some random stingy student that a friend of a friend invited – I loved the idea of a proper wine cellar and being able to choose from my very own wide selection of spirits.