Almond dacquoise & meringue are layered with lemon curd cream & toasted nuts
A major occupational hazard of baking is the mess.
If you’ve ever left sticky fingerprints on a work surface, mistakenly smeared chocolate behind your ear, walked flour footprints across the kitchen or somehow managed to turn every pan and utensil you own into a pile of washing up, you’ll know what I mean.
My tiny little space for baking might be more hazardous than most. Because it’s so small, every cupboard in the kitchen is crammed to its limit, herbs and spices jostling for space with packets of pulses and only one dedicated place to keep all my baking ingredients. It’s not that I haven’t tried to encroach on other cupboards, but after storing chocolate in the same place as curry powder resulted in it taking on a strangely spicy flavour, I’ve returned to a single space to store my flour, sugar, chocolate, nuts and syrups for fear of cross contamination. Continue reading
Rich, creamy & laced with chocolate & vin santo: the ultimate Italian pudding
If you’ve never eaten a seriously good tiramisu, you’ve not really lived.
Unfortunately if you’ve eaten a seriously bad one, you’re not alone.
Despite, or perhaps because of, its reputation for being delicious, Italian food is something that continually suffers from major misrepresentation around the world. But rather than focusing on flabby pizza or pre-shaved parmesan – don’t get me started on savoury, I could rant all day – I’m turning my attention today to all things sweet (surprise, surprise). Continue reading
Crisp pastry, a sharp layer of lemon & pillows of light mascarpone cream
Ever tried. Ever failed. No matter. Try Again. Fail again. Fail better – Samuel Beckett
I think that awful moment when a recipe goes wrong is one that we can all relate to. While some people may have many more of these moments than others, whether you’re working in a Michelin starred restaurant or a Bridget Jones-type sheepishly scooping string from a blue soup, you’ll have experienced the horror of a major recipe fail in one way or another. Be it an overflowing tart tin, a sunken cake, a loaf left in the oven too long or mistakenly substituting sugar with salt, everyone is subject to these kitchen mishaps once in a while. Not everyone admits to them, of course, but they definitely do happen.
While no-one wants their cooking to be a catalogue of complete disasters, failure isn’t always such a bad thing. Experimentation – whether planned or otherwise – leads to innovation, and some of the world’s favourite foods can be attributed to the fortuitous mistakes of their creators – just think of Ruth Wakefield’s discovery of the chocolate chip cookie when pieces of chocolate in her Butter Drop Dos failed to melt properly. A world without the chocolate chip cookie would be a very sad place indeed. Continue reading