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 never got my head around some of the world “celebration” days – Black History Month? Yes! International Women’s Day? Absolutely! Don’t Step On A Bee Day? Ice Cream Month? Um, what?
Tell you what though – one of those is a worthy cause and the other is a pretty good excuse. Continue reading
“Someone describe gelato to me, in layman’s terms, without saying the words ‘ice cream’, and I shall begrudgingly repent.”
The middle of the day; the middle of an honest-to-god argument about frozen desserts via WhatsApp, the friendship group split as battle raged between gelato fans and gelato, well, deniers. Continue reading
Each year I experience three weight spikes. Holiday. Christmas. Birthday. It’s inevitable, and it’s earned.
True to form, the majority of birthday presents this year revolved around my two main interests, books and food, including what I seem to have decided is called “cocomond and almonut butter”. This year was particularly good, with a parade of meals out – that sounds fancier than it was – and a whole load of new discoveries. We’ll be here forever if I run you through it all, so instead, here’s my best bits. Continue reading