On Saturday we went to a family wedding and had to leave after three hours because Nino (who we’d left with his loving grandparents) had got himself hysterical and was refusing go to bed. He settled, of course, once we were home but this isolated incident sums up the last week or so of our lives – we’re discovering that life with an eight month old baby can be busy and hectic and hard. He’s crawling all over the flat and and attempting to walk, exploring everything and finding it frustrating when he can’t have/reach/walk unaided to what he wants. Sleeping, it seems, is cheating and some of the foods he found delicious a few weeks ago have become a bit of a battleground. That’s not to say he’s unhappy – for the most part he’s the same scrumptious, sunny baby he’s always been – but our little boy is learning to push boundaries, assert his preferences and establish himself as a voice to be reckoned with in our family of three. Continue reading
Coffee ice cream, crisp choux pastry & hot chocolate caramel
Coffee ice cream will always make me think of the Caribbean.
I’m aware of how horribly pretentious that sounds, but bear with me. I’m pretty sure there’s a blog-worthy story hidden somewhere within that statement.
When I was about eleven, my parents took us on holiday to the Cayman Islands. My Dad spent part of his childhood living in Jamaica and still has some family on the islands. This holiday was the perfect opportunity to introduce us to a few distant relatives, as well as a wonderful excuse for a serious dose of sun, sea and sand.
Little chocolate pots topped with crunchy cocoa nibs & whipped cream
Mention the words ‘chocolate’ and ‘mousse’ and three distinct childhood memories immediately spring to my mind.
First up is that of eating little plastic pots of the stuff after the occasional mid-week meal. Nowadays I’m pretty scornful of these foamy excuses for mousses (think ingredients including reduced fat cocoa, skimmed milk, gelatine and some sort of starch), but then they were something of a childhood treat and certainly a step up from Petit Filous in the excitement stakes (chocolate; not yoghurt!). I can clearly remember the satisfying ritual of peeling back and licking the lid, scraping out each mouthful with a tiny teaspoon and trying to make my mousse last longer than my brother’s without him trying to steal any as I ate. Continue reading
It’s my friend’s birthday this week and I wanted to make something suitably delicious and gifty to mark the occasion. Celebrations would be taking place in a bar after work which slightly dictated the format my baking could take; I wanted something fairly dainty so people could stand and chat without having to manage too many stray sticky crumbs, but also something with strong enough flavours to still pack a punch several vodkas into the evening.