Peaches rarely make their way into my baking. Fruit salads and ice creams or simply eaten whole over the sink, juices spilling down my chin, are all regular occurrences, but subjecting a peach to heat takes a bit more planning. If the fruit is too perfect, it disappears from its brown paper bag before I can even think about cooking; too soft and it won’t withstand the oven’s heat. But every so often I find a contender (or two), and on this occasion a pair of not-quite-perfect peaches made it into these simple little bun cakes. Continue reading
I can clearly remember the first time I tasted maple syrup. My brother had a friend from Canada and one year he came back from his holidays with a little glass bottle of viscous amber liquid for us. I’d never tasted anything quite like it: silky textured and distinctively flavoured, like honey, but not and sweet as sweet can be.
We treasured that tiny container – this was a treat from all the way from across the pond with little likelihood of being replaced – and eked it out in little portions. My favourite way to eat this syrup, bizarrely, was straight up, poured over raw porridge oats and left to macerate for a few minutes until the mixture became beautifully soft and sweet. I’m sure my dentist – and my Mum – would have any number of objections but in my defence, this odd concoction probably wasn’t so very much worse than any of the sugar filled breakfast cereal options out there nowadays (it’s a tenuous excuse, but I’m sticking to it). Continue reading
Brown butter is a baker’s best friend. If I had a pound for every recipe I’d read extolling the virtues of this simple ingredient since I’ve been blogging, I’d be a very rich little loaf. Until fairly recently I’d always thought of it as a savoury thing, the foaming beurre noisette surrounding a piece of white fish or flavoured with sage and poured over pasta; I’m only just starting to understand the joy of stirring it into biscuits, cakes, cookies and muffins to ramp up the flavour and add to their intensity.
With Christmas just a distant memory and Spring still a fair way off (despite the bizarrely unseasonal arrival of daffodil or two), it feels like comfort food should be firmly on the foodie agenda. I was therefore excited to discover that over the coming weeks The Guardian will be giving away a series of 36 collectable recipe cards tackling this very subject. With contributions from seven stellar chefs including Yottam Ottolenghi, Angela Hartnett and Hugh Fearnley-Whittingstall, the recipes on offer look set to be a little more exciting than your standard soups and stews, promising to inject some serious flavour into the dark, cold evenings ahead. Continue reading