When was the last time you tried to recreate a restaurant dessert at home?
One of the joys of eating out is the complexity of the dishes on offer. I love to cook and bake but it’s not often I’ll take the time to make the numerous reductions, drizzles and sprinkles that often adorn a single plate. Continue reading
What’s your favourite thing to do with a blackened banana?
Breads, cakes, cookies, muffins and smoothies are all pretty wonderful ways to use up an overripe banana or two. The ice cream I’m sharing today is even better. But to be honest, I’d be happy if you made any of the items listed above, as long as your bananas don’t end up in the bin.
Soft, spiced gingerbread with the kick of sweet, sharp lime
When something goes wrong in the kitchen, what’s your default solution? Are you the inquisitive person who keeps consuming what they’ve made until over half is gone, trying to ascertain exactly what it is that doesn’t taste quite right? Do you shower everything in icing sugar and hope that no one notices? Do you calmly set the failure to one side and start the whole process from scratch? Or do scrape whatever it is into the bin in a fit of fury, never to be spoken of again?
Everyone wants to be happy. Whether it’s that lifelong happiness that comes with from great friendships and falling in love or a fragment of joy found in the briefest of moments, if you’ve ever wondered what life is all about, this is it. Happiness is what you need, guaranteed. Continue reading
Crisp, slightly chewy meringue stirred through a rich lemony custard
The first time I tasted this ice cream, I knew I had to share it with you.
The flavour of frozen lemon is something pretty much everyone is familiar with. Whether you first tasted it in lemon ice lollies, lemon sorbet or even a slush puppy (granita to those of you who are Italian or have ever tried the slightly more sophisticated version of the lurid slop on sale in cinemas around the country), I’m pretty confident you’ll be able to find at least one childhood memory filled with that mouth-puckeringly sharp sweetness, shards of icy lemon melting on your tongue.
Living with just one other person has a lot of positives. At a stage where we no longer want to live in a university style madhouse but a few years before the patter of tiny feet turn our household into another kind of chaos, we’ve found a very happy lifestyle in our little flat for two. Whether it’s wandering naked between bathroom and bedroom or filling the fridge with whatever we want without fear of someone else eating it, the space is ours to do as we please. Continue reading
Salty, sweet, smooth, crunchy & chewy – the ultimate ice cream experience
‘Well,’ said Pooh, ‘what I like best,’ and then he had to stop and think. Because although Eating Honey was a very good thing to do, there was a moment just before you began to eat it which was better than when you were, but he didn’t know what it was called.”
I’m the kind of person who thrives on anticipation. I love nothing more than planning in a project at work, booking in my next holiday or organizing an event (don’t even get me started on the wedding . . .). But sometimes I look forward to the future with such a sense of excitement – whether it’s a weekend of activities or simply what I’m going to have for lunch that day – that I need to take a step back, to remind myself to live in the present and enjoy each moment as it comes. Continue reading
Smooth strawberry ice cream encased in dark chocolate & toasted pistachios
While I’ve not quite reached the age where I’m ready for children, I often wonder what it will be like to have them around: how I’ll bring them up, how their personalities will develop and, importantly, what I’ll feed them.
I want my children to understand where food comes from, how important it is, to realise that meat doesn’t just arrive pre-packaged and devoid of all fat and sinew and that the investment of just an hour or so a week can produce better bread than you could ever buy pre-sliced and stacked sky high on the supermarket shelves. Continue reading
Smooth, creamy custard swirled with crunchy nuggets of brown bread
Fact: Britains throw away over four million tons of edible food every year.
Do you know what’s number one on the list of wasted products? Bread. Approximately one third of this beautiful crunchy-crusted, tender-crumbed, breakfast, brunch, lunch and dinner staple purchased is binned by households on an annual basis, at a cost to the country of over a billion pounds.
Soft, smooth ice cream, sweet, crunchy praline & a mellow hint of frangelico
The first time I ate ice cream with alcohol in, it made me cry.
I was on holiday with my family in Italy, a much littler loaf than I am now, and we’d just emerged from eating lunch at our favourite local pizzeria. The kind of pizzeria with no pretensions, just incredible dough rolled paper thin, rich red tomato sauce spread over the top and milky mozzarella dotted between volcanic blisters of risen crust. By all accounts we should have been full, but anyone with even the slightest sweet tooth will understand that there’s full, and then there’s the pudding stomach.
Normally we’d have jumped in the car and headed up into the walled town to get a cone of homemade ice cream from one of the local bars, but for some reason or other we had to get on the road. If memory serves me correctly it was raining, so my Dad hot footed it into the next door café to grab a couple of cornettos for my brother and I to eat in the car 0n our way to wherever we were going. Continue reading