I’ve made these incredibly indulgent, almost-too-buttery blondies to celebrate dairy, wheat and too much sugar, even though it gives me a bad stomach because a) I’m stupid and b) the health alternatives at Whole Foods don’t sell in smaller numbers for no reason (in London, that is). Continue reading
Baking parchment has been treated with silicone, so it’s non-stick, moisture-resistant and can handle high temperatures, which makes it great for baking. Greaseproof paper, on the other hand, isn’t non-stick or heat-resistant, but is fat-resistant, making it best for wrapping greasy foods such as baked goods and cheese.
This ice cream is an ode to the stuffy eyed hay fever sufferers among us, because being allergic to summer is not fun. Friends and family often say: ‘Oh, you look so tired today,’ but really, they’re softening the blow about how shit you look with a runny nose and two black eyes. If you have hay fever, I kind of hope that you will look at this ice cream and immediately have the urge to pick up a scoop and lunge it into your left eye ball as a means of cooling it down. Continue reading
The sweet pungency of mulberry is softened with tahini paste, as its stirred, the whole thing comes together as a fruity, nutty, runny sauce called Pekmez. Just as the ripples in halva are made with mulberry molasses, so too is the topping for these tahini ice creams – it’s a good way to keep the flavours distinct, and it’s good for eliminating one or the other, if the sight/sound of one freaks you out a bit. Continue reading
I’ve wanted to share this recipe for cornbread since August. I’ve already been in talks with my sister about making it as a side for this year’s American inspired Christmas dinner (this cornbread is the sole reason why Christmas will be American this year). Also, sorry for mentioning Christmas.
Buuutttt, I am glad we’re finally in the season of comfort food. This thick and buttery cornbread can be served savoury or sweet. My first batch was served with spicy jerk chicken and citrusy avocado salsa. My second batch had less sugar, so I chose to drizzle the bread with acacia honey and dried corn flowers from this little spice shop in London’s Borough Market. Adding corn flowers to a cornbread is possibly the corniest thing I’ve ever done.
Homemade meringue has always made me feel a bit uneasy because it always comes out just a bit too eggy to stomach. But last week I had a thought, what if I add meringue on top of a cake, purposefully over-baking it by baking the meringue for as long as the dense chocolate cake that will be at the bottom? Perhaps the secret to abolishing the raw egg aftertaste was to over-bake it. It seems, my incompetent oven could finally be put to good use. Continue reading
My favourite recipe for chocolate chip cookies is the New York Times adaptation of Jacques Torres’ recipe, which is made with bread flour. Since discovering it, all of my cookies have had bread flour in them because it gives a chew, and a slight sturdiness on the outside that is difficult to forget.
While I agree there’s nothing better than dipping a big chunk of warm bread in a bowl of tahini, recipes with tahini are endless and just…good. Sophie told me that she uses it to make vegan chocolate fudge. Another genius use for tahini is to stir it through some buttercream before layering with cake or adding a teaspoon to Greek yoghurt and dipping cubes of fried aubergine in it. It’s clear that tahini is a sweet and savoury melting pot. Continue reading
Peanut butter can be so sticky to eat. Yes, I know, it’s sweet and salty, smooth or crunchy, but the thickness of it makes me feel like a dog playing with a Kong. That said, mixing peanut butter with honey and cream cheese and folding in glorious whipped cream then letting it chill on top of a deeply chocolatey homemade wafer base is (think saltier Oreos), perhaps, the best way to avoid the perils of peanut butter sticking to the roof of your mouth. I’m not boasting… but the peanut butter filling in this oh-so American pie barely hit the sides of my mouth.