As mentioned in last week’s post, I’m currently in Bali on honeymoon with my brand new Carnivorous Husband (!). This second guest post is written by the lovely Emma of Poires au Chocolat. Emma’s blog was one of the first food blogs I ever read and her recipes and talent are incredible. This baked alaska is no exception and I can’t wait to try out the recipe once I’m back in England and autumn has arrived.
Back when I first met Kate we bonded over ice cream. Ice cream and a love for David Lebovitz’s recipes for ice cream. From that (excellent) starting point, our friendship blossomed into other forms of dessert and real life.
As a result, I knew that this guest post had to involve ice cream. I’ve made a few baked alaskas over the years but I’ve never nailed down a recipe I loved. This post seemed like a good time to finally sort it out. Continue reading
Every family has a set of favourite stories in rotation, the kind you tell at social gatherings, on meeting new people or simply to each other: a kind of comfortable, if slightly repetitive, recognition of knowing each other inside out and of memories fondly shared.
When she’s feeling sentimental, my Mum loves to tell stories from our childhood holidays in Italy. The tale of choice for my brother involves a restaurant laid out for a wedding banquet, an excitable two-year-old boy, a table cloth corner just a little too enticing not to pull and . . . well, you can probably guess the rest (except, perhaps, the part where the restaurant owners forgave the devastating mess, whisked my brother into the kitchen and onto the counter, then proceeded to feed him as my mortified mother finished up her meal. God bless the Italians). Continue reading
If someone presented you with a ‘seriously nutty’ pistachio ice cream, what would you expect?
To me ‘seriously nutty’ suggests the presence – perhaps even an abundance – of nuts. And in the case of a pistachio ice cream, pistachio nuts. Call me an idealist, but if an ice cream is labelled as ‘nutty’, I’m expecting a whole load of the good stuff. Continue reading
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
Sweet banana, crunchy cocoa nibs & toasty maple walnuts
What’s your favourite thing to do with a blackened banana?
Breads, cakes, cookies, muffins and smoothies are all pretty wonderful ways to use up an overripe banana or two. The ice cream I’m sharing today is even better. But to be honest, I’d be happy if you made any of the items listed above, as long as your bananas don’t end up in the bin.
Soft, spiced gingerbread with the kick of sweet, sharp lime
When something goes wrong in the kitchen, what’s your default solution? Are you the inquisitive person who keeps consuming what they’ve made until over half is gone, trying to ascertain exactly what it is that doesn’t taste quite right? Do you shower everything in icing sugar and hope that no one notices? Do you calmly set the failure to one side and start the whole process from scratch? Or do scrape whatever it is into the bin in a fit of fury, never to be spoken of again?
Individual peanut butter ice cream bars cloaked in milk chocolate
Everyone wants to be happy. Whether it’s that lifelong happiness that comes with from great friendships and falling in love or a fragment of joy found in the briefest of moments, if you’ve ever wondered what life is all about, this is it. Happiness is what you need, guaranteed. Continue reading
Crisp, slightly chewy meringue stirred through a rich lemony custard
The first time I tasted this ice cream, I knew I had to share it with you.
The flavour of frozen lemon is something pretty much everyone is familiar with. Whether you first tasted it in lemon ice lollies, lemon sorbet or even a slush puppy (granita to those of you who are Italian or have ever tried the slightly more sophisticated version of the lurid slop on sale in cinemas around the country), I’m pretty confident you’ll be able to find at least one childhood memory filled with that mouth-puckeringly sharp sweetness, shards of icy lemon melting on your tongue.
Creamy peanut butter base with squidgy brownies & a salty caramel swirl
Living with just one other person has a lot of positives. At a stage where we no longer want to live in a university style madhouse but a few years before the patter of tiny feet turn our household into another kind of chaos, we’ve found a very happy lifestyle in our little flat for two. Whether it’s wandering naked between bathroom and bedroom or filling the fridge with whatever we want without fear of someone else eating it, the space is ours to do as we please. Continue reading
Salty, sweet, smooth, crunchy & chewy – the ultimate ice cream experience
‘Well,’ said Pooh, ‘what I like best,’ and then he had to stop and think. Because although Eating Honey was a very good thing to do, there was a moment just before you began to eat it which was better than when you were, but he didn’t know what it was called.”
I’m the kind of person who thrives on anticipation. I love nothing more than planning in a project at work, booking in my next holiday or organizing an event (don’t even get me started on the wedding . . .). But sometimes I look forward to the future with such a sense of excitement – whether it’s a weekend of activities or simply what I’m going to have for lunch that day – that I need to take a step back, to remind myself to live in the present and enjoy each moment as it comes. Continue reading