It’s beginning to look a lot like Christmas.
Our flat is filled with sparkling lights, rolls of wrapping paper, the smell of pine and the sound of Mariah Carey (don’t judge me, you know you’ll dance around your tree to this at least once before the year is out). I’m the proud owner of a brand new gingerbread man jumper (eat them, wear them, I’ll take any form of extra baked goods in my life). And everywhere I look (granted I’m looking at food blogs, food websites and cookery programmes on TV), it’s all about festive food. 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
Chocolate marquise with a delicate mint crème anglaise
I can hardly begin to imagine a life without flour. Yes, it forms the basis of a lot of the food that I put in my mouth, but for me flour is so much more than that. It’s the foundation of baking, a hobby and passion I find therapeutic, relaxing, rewarding and escapist. I love the process of rolling up my sleeves, dusting down the work surfaces, sifting and weighing, kneading and shaping, folding and finishing.
Flour is a staple ingredient in bread, of course, but so much more besides; think biscuits and brownies, pastry and cakes, pizza, pancakes and puddings, even quietly playing its part as a subtle addition to something as simple as a white sauce. It’s the ultimate easy ingredient; long-lasting, cheap and filling. Continue reading