Toasted pistachios, crème d’amandes & sweet apricots fill each delicious little tart
Summer is coming to an end.
While the last few days have seen warmer temperatures and clear blue skies, there’s an autumnal note in the air. Darkness draws in earlier each evening and there’s a coldness first thing in the morning, a reminder of frosts to come in the not too distant future. Holidays in Spain and Italy are fading to a distant memory of long, lazy days, hazy heat, bare limbs in the evening breeze.
But I’m not letting go without a fight. Continue reading
The dense, damp, syrupy crumb makes this cake utterly irresistible
This might just be one of the best cakes I’ve ever eaten.
Those of you who read this blog on regular basis will know that this is not a comment to be taken lightly. I love cake. I eat it a lot. I live and breathe baking. On our recent holiday in Italy in a round of Articulate the clue ‘Kate loves this’ resulted in an immediate and resounding chorus of ‘cake’, and change one letter in my name and I’d practically be named after the stuff. Cake is very important to me.
Pretty much every year I make my own birthday cake. Before you start feeling sorry for me, it’s absolutely out of choice. I love doing it; the magic of mixing together ingredients, transforming flour, butter and sugar into something that looks and tastes delicious, experimenting in the kitchen, sharing my birthday joy with friends and family and condensing it into a single slice.
Smooth strawberry ice cream encased in dark chocolate & toasted pistachios
While I’ve not quite reached the age where I’m ready for children, I often wonder what it will be like to have them around: how I’ll bring them up, how their personalities will develop and, importantly, what I’ll feed them.
I want my children to understand where food comes from, how important it is, to realise that meat doesn’t just arrive pre-packaged and devoid of all fat and sinew and that the investment of just an hour or so a week can produce better bread than you could ever buy pre-sliced and stacked sky high on the supermarket shelves. Continue reading
Magdalenas have a unique fluffy texture setting them apart from muffins or cupcakes
The most important meal of the day.
The secret to better brain functionality, staying healthy, lowering blood sugar levels and preventing obesity, diabetes and high cholesterol.
The perfect excuse to indulge in the pleasure of eating when you are truly hungry.
There’s nothing more satisfying than a good breakfast. In the working week I tend to rotate between different combinations of fruit, nuts, seeds and cereal, adding in yoghurt or milk for protein or substituting in homemade toast with smashed avocado or a scrape of salty butter if I fancy something savoury.
Chewy crusted blondies studded with chocolate chunks & toasted pistachios
If asked to describe your favourite food or dish, what’s the first thing to springs to mind?
Would you think about taste or texture, flavour or the way feels in your mouth, the essential ingredients or how it can stir a specific memory and create a certain mood? Would you attach it to a location – a restaurant, a party, a place in time – or remember it through colour, the patterns created on the plate, the image etched in your mind? Continue reading
Fresh, bright & full of flavour - the perfect spring dessert
When was the last time someone responded badly to something you’d made?
In the kitchen, I tend to be my own worst critic. Although I enjoy cooking all sorts of savoury dishes, I definitely get the most joy out of baking and making desserts. And one major bonus that comes with being a baker is that your creations are almost always met with a rapturous response. While I’ll worry that something hasn’t turned out quite perfect, that the top is too brown or the middle less moist than I’d hoped, most of the time people have nothing but praise to impart when handed something sweet.
Maybe it’s an inherent insecurity which means I thrive on this praise, or perhaps conversely it’s some sort of overblown ego which makes me enjoy the eager eyes, nods of appreciation, squeals of pleasure and silent smiles of satisfaction, but the reaction of my friends and family to the treats I make brings me at least as much happiness as the actual processes of both baking and eating. Continue reading