It’s been a little while since I was last here: toward the end of last year I launched NorEats, a directory of the best independent food and drink in Norwich, and so have been busy eating and writing about all the region has to offer. Truly, a hard task.
I’ve not been resting on my laurels, though, having been told in no uncertain terms that I had to bring a birthday cake to my friends’ celebrations. Cue the troublesome jar of dulce de leche.
A jar of dulce de leche in the cupboard that you need to get rid of is a good problem to have, even if the necessity is there because you can’t help dipping a spoon into it with alarming frequency. So instead of going directly jar to mouth, I’ve taken it on a slight detour via two tweaked recipes: one for white chocolate & salted caramel cake and one for After Eight chocolate mint cake. Read More
Ah the make-ahead lunch, how I love thee. I’ve not stayed in the same place for more than 3 weeks at a time since March, which plays havoc with food shopping, so lunches you can prep in bulk and in advance have been instrumental in keeping me away from bacon and cheese paninis. It’s mostly worked. And when it hasn’t, well, I can comfort myself with the fact I’ve learnt to do pretty decent eyeliner flicks on a moving train and now know platform 4 of Lancaster station like the back of my hand.
The second important thing? Those lunches being made up of things that you can keep in a cupboard until you need them and won’t spoil.
Enter Moroccan-inspired cous cous. I actually tried this for the first time when I spotted a reduced portion in M&S and decided to recreate it at home. Slim risk of the ingredients spoiling, easy to make in bulk, and interesting enough in flavour that you won’t get bored after the first day. Job’s a good’un.
I think there are two categories of brownie, dessert and snack. Dessert brownies are messy and probably need to be eaten with ice cream and a spoon. Snack brownies are the ones you can wrap in foil and sneak into your handbag for emergency brownie situations – these situations arise almost daily for me. I place myself more on the dessert end of the spectrum, I find a dry, cakey brownie just about the most disappointing thing that could happen to me in a world of baked goods. Read More
Stripped-back meals are the order of the day here at TDB HQ. It’s the best time of year to have that kind of constraint, with produce tasting good enough on its own that all it takes is a decent pairing and a sprinkle of salt.
That’s not to say that we’ll be without treats. You may have already noticed a new name around here – Sophie‘s recipes will be popping up regularly, and there are some beautiful bakes in the pipeline. I hope you all like chocolate!
Why so little time? Well, next month I’m leaving London. After nearly five years of sweaty tube rides, balanced out with access to gorgeous food and never being more than five minutes away from a coffee shop, I’m getting a train outta here. And then getting another train via London a couple of weeks later, but that’s not the point. Read More