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
These violet coloured gems were cobbled together from a batch of leftover pastry, and the remaining whites of an egg that I used to brush over Tom Kerridge’s milk buns recipe. I’m not trying to go off focus, but if there is ever a bun that needs to accompany your dinner, let it be Tom’s buns. Continue reading
There are two great loves in my life (food wise anyway): chocolate and coffee. Given the choice between chocolate and any other food I would probably always choose chocolate. I love it. I can’t get enough of the stuff. Continue reading
When I was 17 I developed my first real obsession – music…possibly to the detriment of my grades to be honest. I have a bit of an addictive personality so it tends to be all or nothing with some things. This was really before I was able to download very much – certainly legally anyway – so I bought CDs every week. I remember when The Strokes 12:51 single came out and I was so so desperate to hear it that I made my Dad call into HMV, pick up the CD and drop it off to me at school so I could listen to it on my Walkman. Continue reading
I forgot how easy it is to make choux pastry actually. I think it can seem scary but it’s not, as long as your have everything set out ready because the main thing is that you need to work quickly. Continue reading
When I stress bake I like to go big or go home. I really wanted pretzel butter to be a thing. I tried to make it by blending blending blending with milk and a little coconut oil and really all I ended up doing was recreating pretzel dough again. It’s a work in progress. Continue reading
Now, I should probably tell you abit more about these sweet sweet tahini flavoured babies. Last week Lindt sent me over some of their dark chocolate bars. In it was their new flavour dark chocolate with roasted sesame which was so good. It got me thinking and I thought why not mix tahini in with caramel? Why not make the best flavour millionaire shortbread ever? Continue reading