Malty macarons filled with milk chocolate ganache & chopped maltesers
There’s such a simple, primal pleasure that comes from playing with food or eating it with your fingers.
Most of the time (in the Western world at least, perhaps discounting fast food and TV dinners)we need a knife and fork, eat from a plate and at a dinner table, restricted either by the type of food or our understanding of what is acceptable in a social situation. Continue reading
Shiny-shelled macarons with a hint of peppermint
Much like dreaded dinner party nemesis the soufflé, macarons have earned themselves a bit of a reputation as a difficult beast. Browse your favourite blogs or recipe sites and you’re sure to encounter strict words of warning and reams of advice; how to avoid the shell cracking, how to achieve the perfect raised ‘feet’, the importance of almonds and why ageing your egg whites is crucial. It’s enough to put off even the most intrepid of bakers.
At the end of the summer I joined Mactweets, a ‘virtual Mac Kitchen’ which sets its members a new challenge each month, allowing them to share the highs (and lows) of their attempts at macaron mastery. I’ve made a fair few batches of macarons now, and what I have learnt is this… Continue reading
If you do one thing this October, think pink
Staying true to the macarons it features, I’ll try to keep this post short and sweet. We’re coming to the end of Pink October – an annual international health campaign organized by various breast cancer charities to raise awareness and funds for research – and any mention of the dreaded ‘c’ word inevitably lends a certain seriousness of tone to proceedings. However, while cancer undoubtedly brings sadness and suffering to everyone it touches, the communities and support networks it creates are incredible. Rather than dwelling on the hurts and horrors, this post is intended as a celebration of life, of humans finding strength in adversity; above all it’s a toast to every woman who has ever been affected by this destructive disease.
Writing a food blog has made me think about what we eat in a very different light. While some simply consume for sustenance, there is a whole community out there for whom food is so much more. Cooking is an opportunity to explore our creative sides, to share experiences and mouthfuls with family and friends, to try new things, take a trip down memory lane, to celebrate, commiserate or simply to indulge. Food can also be used to positive effect, from the good old Blue-Peter-style bring-and-buy charity bake sale through to bigger events such as Action Against Hunger’s Love Food Give Food campaign. Continue reading
Cinnamon, chocolate & fig - flavours to welcome in autumn
Summer is definitely my favourite season. I don’t know if it’s because I was born in July, but there’s something about the feeling of the sun beating down on warm bare skin, long light evenings and leaves on the trees that makes me inherently happy. Summer food is pretty good too. I’ll take alfresco eating, beautiful ripe fruit and salad over stew any day, and don’t even get me started on the joy of frozen desserts – bowls of soft, sweet ice cream and melting scoops in cones, icy granite with shots of syrup and silky sorbets best enjoyed on a hot hot day.
However – like a lot of good things – summer inevitably comes to an end, and despite this recent bout of freakishly warm weather (please let it last!), it feels about time to welcome in the autumn. Continue reading