Yesterday I shouted at our two year old. After he repeatedly banged his little sister’s cot with two wooden spoons he was pretending to be ski poles while I attempted to put her down for a nap, I told him he was old enough to know better, shut the door on him and promptly burst into tears. Granted he’ll turn three in February and part of him knew exactly what he was doing, but because he’s so much bigger than Joy I sometimes forget, he’s still so very little. ‘Be quiet’ is a command he can commit to obey for a few minutes max before an exciting distraction sets in and patience is crucial on both our parts if we’re going to survive. In my three short months of parenting two, I’ve discovered that frustration can be high on the list of emotions for all parties involved, but raised tempers rarely improve anything. Certainly not the likelihood of babies to nap. But blondies? I have scientific proof that blondies improve just about everything. Continue reading
Nino has recently become obsessed with Octonauts. For the uninitiated, the show involves an intrepid team of animals who hang out in their underwater Octopod, venturing out in various vehicles called Gups to rescue sea creatures in peril. The Octopod resides in the Sunlight Zone, but said explorers seem to spend the majority of their time deep underwater in the mysteriously named Midnight Zone. Six weeks into life with a newborn and as a parent of two, I feel an uncommon affiliation with them . . . Continue reading
Brown butter and blondies go hand in hand. Thrown in chopped dark chocolate and walnuts and you’re close to my idea of baked bar perfection. But miso? Turns out the staple so many of us use in soups can add a nutty, buttery quality to all sorts of baked goods.
Of course miso in dessert isn’t a new idea. But I found myself desperate to try it after watching the latest episode of Chef’s Table. This series is all about pastry and Momofuku’s legendary Christina Tosi is first to the pass. Of course I knew about cereal milk ice cream and crack pie, but I wasn’t familiar with her story, her ethos, her attitude to life. An aside, Christina Tosi is awesome, go watch the programme if you need to know why. Continue reading
Peaches rarely make their way into my baking. Fruit salads and ice creams or simply eaten whole over the sink, juices spilling down my chin, are all regular occurrences, but subjecting a peach to heat takes a bit more planning. If the fruit is too perfect, it disappears from its brown paper bag before I can even think about cooking; too soft and it won’t withstand the oven’s heat. But every so often I find a contender (or two), and on this occasion a pair of not-quite-perfect peaches made it into these simple little bun cakes. Continue reading
First up, a quick note to say that thelittleloaf is now on Facebook! If you read this blog and would like to see more recipes, photos and links, I’d love it if you’d head on over and ‘like’ my page.
I can clearly remember the first time I tasted maple syrup. My brother had a friend from Canada and one year he came back from his holidays with a little glass bottle of viscous amber liquid for us. I’d never tasted anything quite like it: silky textured and distinctively flavoured, like honey, but not and sweet as sweet can be.
We treasured that tiny container – this was a treat from all the way from across the pond with little likelihood of being replaced – and eked it out in little portions. My favourite way to eat this syrup, bizarrely, was straight up, poured over raw porridge oats and left to macerate for a few minutes until the mixture became beautifully soft and sweet. I’m sure my dentist – and my Mum – would have any number of objections but in my defence, this odd concoction probably wasn’t so very much worse than any of the sugar filled breakfast cereal options out there nowadays (it’s a tenuous excuse, but I’m sticking to it). Continue reading
Chewy brown butter cookies packed with thick milk chocolate chunks
Brown butter is a baker’s best friend. If I had a pound for every recipe I’d read extolling the virtues of this simple ingredient since I’ve been blogging, I’d be a very rich little loaf. Until fairly recently I’d always thought of it as a savoury thing, the foaming beurre noisette surrounding a piece of white fish or flavoured with sage and poured over pasta; I’m only just starting to understand the joy of stirring it into biscuits, cakes, cookies and muffins to ramp up the flavour and add to their intensity.
Crisp pastry, nutty caramelized custard & soft sweet pears – the perfect dessert
With Christmas just a distant memory and Spring still a fair way off (despite the bizarrely unseasonal arrival of daffodil or two), it feels like comfort food should be firmly on the foodie agenda. I was therefore excited to discover that over the coming weeks The Guardian will be giving away a series of 36 collectable recipe cards tackling this very subject. With contributions from seven stellar chefs including Yottam Ottolenghi, Angela Hartnett and Hugh Fearnley-Whittingstall, the recipes on offer look set to be a little more exciting than your standard soups and stews, promising to inject some serious flavour into the dark, cold evenings ahead. Continue reading