Month: July 2011
The Laduree website is one of the prettiest websites I have seen…there’s magical princess harp sounds and stars and moving things…so much fun.
The shop in Piccadilly Circus is decked out like a giant Ferrero Rocher wrapper….a rough, golden interior to set off the delicate, colourful macarons on display.
We tried four flavours last night; coconut, pistachio, lemon- thyme and salted caramel.
I think the …
A few things first, I bought these brown plates thinking they’d look great on camera. I was wrong. Second, the spot of pink on the right corner of the cake is evidence of my experimentation, I threw in a few re-currents. I’m new here, I wasn’t sure what they’re used for and FYI, they’re not really great in this recipe, so don’t go there.
Moving on, this is a recipe I must share. It’s not pretty, and it’s a bit tricky to get out of the pan, but it’s worth every messy moment of your time. It’s like an apple …
KT (now 6yrs old) had been asking about Gumbo. He had seen it in a movie he watched lately and was full of questions. So being a good dad, AT thought he would look up a recipe and get KT to help him make dinner and give me the night off. The two had been talking about Gumbo for days now, and little LT (now 4 yrs old) asked once or twice ‘Who is Gumbo?’ To which we replied it’s a dish… food. But he didn’t seem to understand or to care, as is his way.
So it’s dinner time …
Couldn’t resist objectifying these fine examples of fresh, summer berries.
The red currents are a little more tart than I expected, so I am thinking I’ll make jam.
Who doesn’t love jam?
Equal measure of berries and sugar in a pot, simmer till lovely and bubbly. Till it looks like jam really.
I had about 200g of red-currents and blueberries (so obviously I used 200g of white sugar).
This yeilded about 3/4 of a jar of jam.
I did however over cook mine so it was more like sticky-toffee candy…ha ha ha
But I mixed a little boiled water in …
Ventured in to the famous Borough Markets on the weekend.
There were stalls and stalls of deliciousness on offer….
On our travels we bought a baguette and some sweet little ball-shaped things from a French Bakery stall that tasted great, even though I’m really not sure what they were.
I bought some mushroom pate from a pair of young lads selling their vegetarian alternative …
Ever wondered what being a cook in the 1600s might be like?
Yeh, me either…but I was rather fascinated by the kitchens in my recent visit of Hampton Court, the palace of King Henry VIII.
But it gave such a great feel to tour of the kitchen rooms down in the cellar of the palace.
I loved the the earthen ware bowls and dishes, I loved the baskets and copper and cast iron.
The massive fire places, the ten boiler pots…imagine the blood, sweat …
Click on the link to Anne’s Blog ‘Domesblissity‘ to vote for her slice and have a look at the old recipe her Nana wrote out and she still uses today.
I love the way Anne used her Nana’s china and linen for the photo as well.
Anne, I share your feelings about staging photos…but I do it so often now that it’s gone from supportive comments from my family, to patronising giggles and now I just get …