This week Nino started his settling in sessions at nursery. Having seen him through countless hospital visits, scans and over ten hours of open heart surgery, you’d think I could handle leaving him a cosy room surrounded by toys and a loving team of staff for a few hours. Not so much. It’s been a week of tears, and not all of them Nino’s. Separation anxiety, it seems, isn’t just for babies. Continue reading
The first time I saw a frangipane mince pie, I fell a little bit in love.
To put this in context, I’m not much of a mince pie eater. If you read this blog regularly you’ll know that I’d take chocolate, caramel or creamy desserts over boozy dried fruit any day of the week: an indifference to festive desserts that extends to both Christmas pudding and cake. If a mince pie is all that’s on offer, I’ll probably end up eating it (top removed, filled with copious amounts of brandy butter then replaced) and I do enjoy the ritual of baking them at this time of year, but getting excited about a recipe? It doesn’t tend to happen. Continue reading
How many times have you wanted to bake something only to be thwarted by a store cupboard shortage or lack of ingredients in your local shop?
This post is less of a recipe than a series of ideas and suggestions around a theme. While making drunken plum tart several times over Christmas, I fell more than a little in love with frangipane and have been looking for other ways to use it ever since. Previously I’d associated frangipane with the sickly sweet almond filling you often find in croissants – a heavier, altogether different beast from the light, sweet simplicity of the version I made at home. With a new-found favourite and a new technique added to my baking repertoire, I was keen to get experimenting.
After all the festivities of the past week or so, it might seem a little indulgent for my first post in 2013 to feature ‘drunken plums’. But rather than being anything overtly boozy, this fruit is roasted in just a little brandy, butter and sugar, improving on the flavour and sweetness with such subtlety that it’s pretty difficult to detect. So difficult, in fact, that I could have simply called this ‘Plum Frangipane Tart’. However, there’s something wonderfully satisfying about the sound of a drunken plum . . . Continue reading