Banana bread with peanut butter is pretty hard to beat
It always makes me a little bit sad to read interviews where chefs explain that they can go days without eating a proper meal. I suppose it comes with the territory of working such strange hours and constantly tasting, testing and tweaking, but it does seem a shame to be surrounded by so much wonderful food and not have the opportunity to sit down and properly enjoy it.
In between school and university I spent six months abroad, working as a waitress beforehand to save money for my trip. Sixty-odd hour weeks and lots of late night shifts meant complete disruption of my body clock, compounded by the fact that the restaurant I worked in refused to serve their staff proper meals in between shifts (a practice completely counter-intuitive unless you want your waitresses wandering round ravenously eyeing up plates of food as they emerge from the kitchen). Continue reading
Crispy edged & squidgy middled – everything a brownie should be
This is a recipe for anyone who has ever fought it out over the last crispy-edged piece from a pan of brownies.
I appreciate that this may not apply to everyone. Some people prefer the middle slice, an altogether more uniform and yielding experience, devoid of any edges, contrast and – dare I say it? – character. Of course I’m not going to judge you on your brownie preferences (ok, maybe I am), but they do say that variety is the spice of life and there’s something about the contrast of texture as crisp, chewy crust melds into smooth, fudgy middle that makes a brownie pretty much perfect in my eyes. Continue reading
Squidgy, chewy squares with added crunch
When I was younger, owning a drinks cabinet felt like the sort of thing I’d do when I became ‘a proper grown up’. Rather than purchases for a specific purpose, wine bought with only immediate consumption in mind or the bottle of booze that inevitably gets polished off at a house party – if only by some random stingy student that a friend of a friend invited – I loved the idea of a proper wine cellar and being able to choose from my very own wide selection of spirits.
Dense, dark chocolate orange mousse cake topped with a spiced white chocolate layer
Chocolate is one of my favourite ingredients to bake with. Whether it’s chunked and studded through cookies, stirred into the smoothest mousse, melted over ice cream or baked into a dense, fudgy cake, chocolate is an ingredient reliable enough to be called on for comfort, yet versatile enough to always be exciting.
While chocolate and cocoa regularly make an appearance in my shopping basket, it’s rare that I’ll buy a bar to simply eat on its own. It’s not that I don’t like it, but I really enjoy experimenting in the kitchen and combining chocolate with other ingredients, making it into more of a meal or occasion than a snack straight from the packet. However there are two major exceptions to this rule when I (and a pretty a large percentage of the UK population) can’t seem to help but over indulge: Christmas and Easter. Continue reading