There are times when only a muffin made with chocolate, butter and sugar will do. Contrary to what the diet industry would have us believe, the first few months of the year aren’t necessarily a time for absolute deprivation. Nourishing foods are important when the weather is cold, but who’s to say a little comfort in the form of chocolaty baked goods isn’t every bit as good for your wellbeing as anything more ‘worthy’? Certainly not me. Continue reading
Two weeks at my parents’ house in Italy and it feels like we were away for two months. Somewhere around the 15km mark outside the local town, time stands still and you slip into this blissful world where – although the days are packed with swimming and eating and chatting – nothing really happens and nobody else much matters. Looking out across the mountains from the edge of the garden there are a handful of houses in the distance, so small that they hardly look real, and at night the sky is a vast canvas of twinkling stars, all the more visible and beautiful for the lack of electric light. Continue reading
This time last year we were still in hospital. Forty eight hours after he was born, Nino had an emergency balloon septostomy in the paediatric intensive care unit of the Royal Brompton Hospital, a precursor to the open heart surgery he would undergo nine weeks later. I can remember sitting waiting for him to wake from the anaesthetic as if it was yesterday: the flutter and fall of his tiny chest, the sleepy beeps of a dozen life support machines, the artificial light illuminating our twenty four hour world and the sweet nurse suggesting, gently, for the eleventh time that I try to get some sleep myself. Continue reading
There’s a time and a place for boiling pans, sugar thermometers and endless beating with a wooden spoon. Forty eight hours before Christmas Day when you’re frantically trying to finish making and wrapping edible gifts for all your family and friends probably isn’t it. Throw a (not so) tiny ten month old explorer on the brink of walking into the equation and this 3-ingredient fudge was the elf to my slightly frantic Santa. Some might call it ‘cheat’s’ fudge – you simply mix together melted chocolate, condensed milk and cookies – but when something tastes this delicious, who’s going to begrudge the odd shortcut? Continue reading
Exactly one year ago to this day, I found out that I was pregnant with Nino. Of course we didn’t yet know exactly who that poppy seed-sized embryo inside me would turn out to be, but we were pretty sure he (yes he, somehow we knew from the start he’d be a boy) was going to change our lives. I still get goosebumps when I think about seeing those two blue lines for the very first time, Luke’s face when I crept back to the bedroom to tell him the news, his giant beam behind a pair of very bleary eyes . . . Continue reading
A shop-bought Jaffa cake is one of those goodies somehow so much greater than the sum of its parts. The cake-y base is drier than you average sponge, the jelly too sticky to wobble and the outer coating too thin for a proper chocolate fix. Yet somehow, combined, these elements make a uniquely satisfying and more-ish mouthful. Better still, have you ever tried making your own Jaffa cakes at home? Now that’s where the magic really begins to happen . . .
Squidgy chocolate brownies packed with caramelized white chocolate
The simple magic of an oven will never cease to amaze me.
Subjected to its heat, pudgy rounds of dough become crusty loaves, liquid batter rises into golden-crowned cakes, pastry puffs, biscuits bake and incredible aromas escape around the edges of its door.
Normally baking requires some sort of skill, an understanding of the alchemy of ingredients and an ability to weigh, whisk, beat and blend. Butter, sugar and flour are combined, flavours and textures far greater than the sum of their parts created. Whether an amateur cook or a professional chef, it’s satisfying to know that baking is both a science and an art. Continue reading
Crisp little cookies packed with milk & white chocolate chunks
One of the things that makes me happiest is a big baking project. Whether it’s a birthday, researching recipes for this blog, a celebration cake or a big family party (for recipes from our recent engagement do, click here and here), I love everything about the process from planning it all in and thinking up new ideas through experimenting in the kitchen to the look on peoples’ faces when they taste my food.
When people ask about our upcoming wedding, one of the first things they always want to know is whether I’ll be baking my own cake. Although it’s something I did initially consider, I’ve since explained my reasons against the idea so many times that I’m pretty positive that I’ve made the right decision not to. Continue reading
Raspberry cupcakes topped with a chocolate ganache swirl
Aga toast is probably the best toast in the world.
Other than that, and the occasional slow-cooked one-pot wonder, I’m not an enormous fan of agas. Aside from the fact that I’d boil to death were we to install one in our tiny London kitchen (that is, if it’s great weight didn’t cause it to fall through the floorboards to the foundations below), they can guzzle enormous amounts of gas and slightly scare the obsessive baker in me with their lack of precision dials and just four basic oven temperatures.
But they do make seriously good toast. Continue reading
Rich, dark & full of chocolaty mint flavour – perfect served with cold ice cream
One of the most seductive qualities of chocolate is that it melts at precisely body temperature. Pop a square of the good stuff in your mouth and, as your brain’s pleasure centre floods with dopamine, a textural experience unlike that imparted by any other food takes place on your tongue. Rich, smooth and creamy, melting chocolate lingers long after flatter flavours have died away, creating a mouthfeel that is utterly unique.
Hands up if you’ve ever been disappointed by a slice of chocolate cake? Eating with your eyes, a cake can appear utterly irresistible, the dark sponge promising deep chocolate flavour, only to deliver an experience that is dry and at best, underwhelming. Icing can help, adding some textural contrast to the layers, but if a chocolate cake hasn’t been made well, the buttery icing can sometimes simply add a cloying sweetness which you really don’t want. Continue reading