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
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
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