Chocolate Praline Cheesecake

Last week I spent almost an hour reading back over old blog posts. I always intended this space to be a diary of sorts as well as a recipe archive and found myself sucked into the narrative of Nino’s early months, comparing my notes and mindset with where I sit now. Any mother of two small children will know that an hour alone is seriously precious – there are so many things I could, or should, have done with that time – but instead I sat and reminisced over silly stories and anecdotes, things my son might have eaten or done, reliving those early months.

In just a few days, Joy will turn nine months. As long on the outside as in. I’d love to have documented each movement and mouthful for this blog the way I did with Nino, but truth be told it’s three long months since I’ve posted a recipe (sorry!). There have been photos on Instagram, thousands more on my phone and a baby book of milestones to make sure my ancient self can remember the most important details, but those random little insights into daily life that come with regular blog posts are sorely missing.

If by any chance, Joy, you are looking back on this, if WordPress still exists by the time you’re old enough to be interested in reading my random ramblings – a mummy yourself perhaps? – know one thing. This absence doesn’t mean I love you any less. You are adored. It’s simply that we’re living out our lives together, caught in the daily madness of sleepless nights, early mornings, multiple meals, clothes, demands for stories and cuddles and explanations with less time for reflection than I might have had as a mummy of one.

If you do want a quick catch up on what you’re like at almost nine months, your name still pretty much sums it up, sweet girl. Smiling, happy, so kind natured and utterly unphased by anything, including the bouncing bundle of energy that is your big brother as he careers around naked singing ‘Everybody wants to be a cat’. After thinking we were due some respite after Nino, your sleep habits are as appalling as his were, but I couldn’t be cross with the impish grin that greets me each (insanely early) morning and your milky snuggles are simply the best. When it comes to food, you’re also following in your brother’s footsteps with a great appetite, but a little more keen to do it all yourself. No idea where you get that one from . . . ahem. You scooch along the floor at breakneck speed, still more of a drag than a crawl, and are starting to pull up on anything and anyone. At times I see such fierce intelligence and communication behind those gorgeous hazel eyes (a subject of much debate, they seem to change colour every day), others you snuffle in and try to chew on any object in sight (all family members included) like a feral puppy. Charming, feisty, ferociously independent and utterly uncomplicated (so far) you are simply gorgeous inside and out.

Speaking of gorgeous things, a little while back Guylian approached me to develop a recipe for their Finishing Touches ebook. Their chocolate praline shells were a staple of my childhood and although I hadn’t eaten one in years, the first bite too me straight back. Click the link below for my Chocolate Praline Cheesecake recipe, amongst some other delicious looking chocolaty creations.

Hazelnut Praline Ice Cream

praline_ice_cream

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

Hazelnut Tiramisu Cake

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Sponge fingers encase creamy layers of tiramisu topped with fresh raspberries

‘What’s tiramisu?’
‘You’ll see.’
‘Some woman is going to want me to do it to her, and I’m not going to know what it is.’
‘You’ll love it.’

20 years ago, the world was a very different place. In lots of ways, of course, but this particular scene from Sleepless in Seattle where Tom Hanks’ character is about to embark on the dating scene again shows just how much our knowledge of different types of food has changed since 1993. To even be able to contemplate including such a joke in the script, the screenwriter would have had to be pretty comfortable that plenty of people didn’t know what tiramisu was; that for every person laughing at Hanks’ clueless comment, another one would be scratching their head and wondering what this unusual aphrodisiac might be. With 5.3 million pages returning on the search term ‘tiramisu’ on UK Google alone today, that hardly seems possible now. Continue reading

Chocolate & Hazelnut Marjolaine

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Layers of hazelnut & chocolate meringue, vanilla & praline cream & chocolate ganache

While Italian food will always hold a special place in my heart, when it comes to desserts I have to admit it’s the French who really know what they’re talking about. Their puds are good. Too good, perhaps. Elegant, flawless and invariably involving multiple stages, these incredible feats of confection can often feel beyond the realm of your average home baker, appearing more frequently in the pages of a restaurant menu or the window of your local patisserie than on a private kitchen table. Recipes requiring rounds of piping bags, pints of cream and the patience of a saint aren’t everyone’s idea of fun, and a fancy French gâteau can be altogether far flightier than a dependable British pud.

That said, sometimes you need to take a leap of faith. It’s easy to stay in your kitchen comfort zone and shy away from anything that sounds too tricky, but where’s the fun in that? Continue reading