When was the last time you tried to recreate a restaurant dessert at home?
One of the joys of eating out is the complexity of the dishes on offer. I love to cook and bake but it’s not often I’ll take the time to make the numerous reductions, drizzles and sprinkles that often adorn a single plate. Continue reading
Amongst her many talents in life, my Mum is an excellent Easter bunny.
Discovering colourful, foil-wrapped eggs in unexpected places is an annual occurrence in the little loaf household. Despite the fact that my brother and I are adults (with our own flats and jobs and lives outside of our family home), my Mum still manages to sneak us a bounty of chocolate treats when we least expect it. In fact, the bigger the challenge, the more I think she relishes it. Continue reading
Hot cross loaf made with wonderful, natural ingredients
Coconut is one of those ingredients I’ve never been one hundred percent sure about.
As a little girl, I can remember waiting for what seemed like forever at the local fair while my Dad and brother threw wooden balls at a row of coconuts in the attempt to win this exotic prize. Once the hairy husk was prized open and crumbly white flesh exposed, I’d try a tiny nub but soon be distracted by the other edible excitements on offer: burgers from the BBQ, bags of sweets or a stick of candy floss that melted with every messy, fuzzy mouthful. Continue reading
Soft slices of light rye bread – perfect with cheese or smoked salmon
‘All sorrows are less with bread’ – Miguel de Cervantes.
While I’d like to accredit the infamous Spaniard with being as big a fan of baking as I am, he is, of course, referring to the importance of a full stomach to society in general, daily bread being a synonym for food. Going back tens of thousands of years, bread has been a staple of cultures around the world, playing its part in everything from riots and revolution to tea time treats and the humble packed lunch. Continue reading
Crisp pastry, sticky jam & almond sponge
With spring just around the corner, winter doesn’t seem quite ready to relinquish its icy grip. The mornings are bright, sunshine streaming through windows and skies clear and blue. By evening, the clouds have descended, rain transforming into snowy shards, shivers and umbrellas the order of the day. Continue reading
Sweet, soft & full of interesting flavours
‘Every time I’m forced to watch [my friends] eat egg whites, I feel bad for them. In the first place, egg-white omelettes are tasteless. In the second place, the people who eat them think they are doing something virtuous when they are instead merely misinformed’.
My attitude to egg white-only omelettes is pretty much in line with the Nora Ephron quote above. After a major custard or ice cream making spree, I’ve occasionally attempted to scale the mountain of leftover albumen by making an anaemic omelette, but I’m almost always disappointed by the odd consistency and insipid flavour which result. Continue reading
Coffee ice cream, crisp choux pastry & hot chocolate caramel
Coffee ice cream will always make me think of the Caribbean.
I’m aware of how horribly pretentious that sounds, but bear with me. I’m pretty sure there’s a blog-worthy story hidden somewhere within that statement.
When I was about eleven, my parents took us on holiday to the Cayman Islands. My Dad spent part of his childhood living in Jamaica and still has some family on the islands. This holiday was the perfect opportunity to introduce us to a few distant relatives, as well as a wonderful excuse for a serious dose of sun, sea and sand.
Naturally sweetened granola made with apple juice & tahini
On 31st March 1979, my parents got married. One year later they returned home from work, tired and late, to discover a small pile of envelopes inside the front door. It was their first year anniversary and, while a few friends and family had posted little notes and celebratory letters, the pair of them had completely forgotten.
Until today, I thought this was unlikely to ever happen to me. I’m organised and I’m excitable, two traits which mean that when it comes to birthdays, anniversaries and celebrations, I’m always in there early. You know the girl who complains that her boyfriend completely forgot her birthday/Valentine’s Day/insert any other day designed to make our men look bad? Not me. I’m the one reminding him at least three weeks in advance then gleefully (and noisily) counting down to the celebrations day by day. Continue reading
Squidgy chocolate brownies packed with caramelized white chocolate
The simple magic of an oven will never cease to amaze me.
Subjected to its heat, pudgy rounds of dough become crusty loaves, liquid batter rises into golden-crowned cakes, pastry puffs, biscuits bake and incredible aromas escape around the edges of its door.
Normally baking requires some sort of skill, an understanding of the alchemy of ingredients and an ability to weigh, whisk, beat and blend. Butter, sugar and flour are combined, flavours and textures far greater than the sum of their parts created. Whether an amateur cook or a professional chef, it’s satisfying to know that baking is both a science and an art. Continue reading