Kirstie Allsop hosts a TV show called in ‘Made in Britain‘. It is basically an outlet for over-achievement. She tries her hand, guided by experts, at all kinds of craft and baking and enters the results in small town fairs, where she usually wins some kind of prize amongst people who have been plugging away for years. It sounds like I don’t like her or the show much, but I do. I really like her, she isn’t afraid to reveal her competitive streak, which I understand all too well. My family call it the ‘Monica gene’ (from Friends…
I know I said I wouldn’t post anything this week, due to our move. But it’s Saturday and cold and I made something nice this morning, so I thought I’d share. Shashuka is a north African dish which I think we’ve seen all over the place in the last few years. This recipe is from Ottolenghi’s Plenty book. I didn’t have a lot of the ingredients, but I still made it with what I had and it turned out great. I like this because you could make up a batch of the tomato sauce on the weekend, put it in …
It was my birthday yesterday and I had a super time scooting around London. Mum and I went shopping and we picked up some bargains. We rested our weary bones at Sketch on Conduit St, a place I’d read about while working on Foodepedia. The brainchild of Mourad “Momo” Mazouz, Sketch is a place where food, art and music fuse to make a truly unique experience in an unexpected place. The food was OK, and the decor was exciting but the thing that held my fascination were the toilets. I know…I’m a simpleton. The toilet I went to consisted …
Everything from the pastry to the filling to licking the beaters covered in butter, rum and sugar, this recipe is smashing! With these proportions of rum and butter – how could this tart not be decadent and delicious?
I make this every year and have experimented making smaller pies, but due to the delicacy and shortness of the pastry, this recipe is best as one large tart. Serve it up with ice cream or whipped cream, but is just a good without any adornments.
Christmas Tart Recipe
Icing sugar 75g
Zest of mandarin 1
Egg yolks 2…
As most people in the western world, I’ve spent a good many meals chowing down at the local Chinese restaurant. I’ve also been into China town to try out some of the places in the heart of the Chinese population.
But I’m going to trump most of you when I can also say that I’ve eaten my way around China. With a local girl leading us by the hand, I’ve eaten Chinese food with Chinese people in Shanghai, Xian, Beijing, Changzhou and Wuxi.
I’ve eaten the smoothest cold silken tofu, the most wholesome, tasty mutton stew, the hottest of hot …
My Australian readers might not be familiar with the name Pierre Herme…we’re a little behind on the food front, besides the elusive Frenchman only has stores in France, England and Japan.
We might know him as the Master of Macarons but Pierre is known in France as legendary pastry chef with four generations of skill behind him. He was involved in the expansion of Laduree, another famous name in macarons and makes chocolates and cakes to die for. He is world renowned for his pastry and chocolate genius. It was pretty cool to meet him today. I asked …
Back in Australia, Halloween doesn’t quite have the same feel as up here in the northern hemisphere. Here it really is changing seasons and autumn leaves are on the ground.
People are celebrating the harvest and nights are getting crisp and dark.
We wanted to carve a jack o lantern last year but it would have cost us $20 for the pumpkin!
Here we can perfect, little carving pumpkins for only £3 at the local Tesco’s.
You know me well enough by now…I’ve got a tendency to be lazy when it comes to recipes. If I can a get great result with a simpler recipe, I’ll always go that way. Who needs complications in this crazy life?
But these here Vanilla & Pear Muffins don’t fall into that category. First of all they contain both baking soda and baking powder…I mean really, do we need both? And then there’s the buttermilk, a lovely ingredient, but I can never taste it. So why have I then included this not-so-easy recipe in my repertoire? Well, the answer is …
2/3 cup caster sugar
1 large orange, rind finely grated, juiced
1 cup SR flour
3/4 cup almond meal