Éclairs always remind me of our “female” family gets togethers. Auntie A is on her way round, then maybe auntie B will follow suit an hour or so later and she’ll bring the custard tarts from Tesco’s whilst we might provide the fresh cream and jam doughnuts from Morrison’s. Auntie A will be pouring the stovetop Turkish Tea into our tiny glass vessels in abundance and there will always be a whiff of brewed cloves to be smelt in the air. Continue reading
There’s one super easy tip that’ll stop chunks of chocolate flying everywhere when you chop it – it’s not just me, right?
Instead of using a straight knife, use a bread knife, particularly when cutting through large blocks. The serrated edge reduces resistance, making the cut less jerky and difficult. Keep the tip of the knife on your chopping board using your spare hand as you cut down. No more three-second-rule-floor chocolate. (Sorry. Ew.)
These blondies would go perfectly, warm from the oven, with a scoop of good vanilla ice cream. Man I wish I tried that. I used the steam function again on my AEG Steambake oven to get a really good crispy top on the blondies. Who knew steam in baking was so versatile? Probably most experienced bakers but I’m loving experimenting with it. Continue reading
Seizing – or, to you and I, “Oh balls, the chocolate’s gone grainy” – happens when chocolate overheats or the cocoa powder in it absorbs water. You can bring it back for use in brownies or puddings by gently reheating it in a bain marie and adding 1 tsbp of vegetable oil, boiling water, or hot cream for every 175g of chocolate. No more sadly spooning gritty Green & Blacks into your mouth before dashing to the shops again.
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