A few days before our 20 week appointment when I was pregnant with Nino, I remember reading an article about things you should look out for. After entering into the (relative) safety of the second trimester, it’s easy to think that this second pregnancy scan is all about the gender reveal – a subject of divisive debate between the ‘surprise!’ camp and those who are desperate, indeed need to know – but your stenographer is looking for a lot more than a pair of balls as she swipes cold jelly over your ever-expanding belly. There’s the baby’s brain and spine, fingers and toes, stomach and kidneys, position in the womb and position of the placenta. And then, of course, there’s his (or her) heart. Continue reading
There’s such a simple, primal pleasure that comes from playing with food or eating it with your fingers.
Most of the time (in the Western world at least, perhaps discounting fast food and TV dinners)we need a knife and fork, eat from a plate and at a dinner table, restricted either by the type of food or our understanding of what is acceptable in a social situation. Continue reading
This weekend we celebrated Carnivorous Fiancé’s 28th birthday.
On Friday, we went for food with friends. There were burgers, booze and a butterscotch bourbon birthday cake for 16, made at the birthday boy’s request. Iced and eaten after dark, the cake was never going to make it on the blog, but with no shortage of sweet treats in the little loaf household this weekend, I’ve got a (possibly even better) recipe to share with you today.
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
Much like dreaded dinner party nemesis the soufflé, macarons have earned themselves a bit of a reputation as a difficult beast. Browse your favourite blogs or recipe sites and you’re sure to encounter strict words of warning and reams of advice; how to avoid the shell cracking, how to achieve the perfect raised ‘feet’, the importance of almonds and why ageing your egg whites is crucial. It’s enough to put off even the most intrepid of bakers.
At the end of the summer I joined Mactweets, a ‘virtual Mac Kitchen’ which sets its members a new challenge each month, allowing them to share the highs (and lows) of their attempts at macaron mastery. I’ve made a fair few batches of macarons now, and what I have learnt is this… Continue reading