Eton mess reinvented with sweet ripe peaches, fresh raspberries & toasted hazelnuts
Where do you stand when it comes to freezers? Are they a baker’s best friend, a modern monstrosity or simply a necessary evil?
If you like to bake as much as I do, you’ll be familiar with the issue of leftovers. While our household has as large an appetite for sweet treats as the next (ok, possibly ever so slightly larger), sometimes there’s simply more than we can manage. And while one of the best things about baking is sharing the spoils with family and friends, if they’re not around the freezer can be a lifesaver. Continue reading
This simple frozen dessert showcases nectarines at their best
A couple of weeks ago, my ice cream machine broke. Having poured a simple peanut butter custard into the turning bowls, I sat back to watch it churn into the soft, smooth, scoopable consistency I have learned to expect. The mechanism whirred unreasonably loudly, plastic paddles slapped pathetically against the sides and forty minutes later my ice cream attempt was in as liquid a state as when it started.
With work, holidays and everything in between, it’s taken some time to get it off to the manufacturer for (a luckily within warrantee) repair. Last Friday I finished up early, packed the two-bowled beast into a large cardboard box and headed off to the post office in the afternoon heat. After a twenty minute walk and twice as long waiting, I was told I’d taken it to the wrong place. No ice cream for me that day (but at least I gave myself a good arm workout).