The last week has been amongst the most stressful ones I’ve been through this year. It had started to reach a point where I felt like the stress was starting to have an actual, physical impact on me, making me listless and unwell, like I had a hangover, except with zero alcohol consumption.
I bought the most average plums of the season the other day. They were lush and dark, and quite firm (most lush and dark plums that are purchase-worthy ought to be a little soft; I should have seen the signs), but were a little too tart to taste.
I haven’t set any major resolutions this new year, but I reckon starting the year off with a post (a strawberry and chocolate laden one at that) is probably a good way to start anyway.
Sometimes, I bake when I’m blue. As therapeutic as the exercise is, I think I enjoy baking and cooking as a celebration a lot more. I’ve had a pretty tough bunch of months in the recent past, and I thought I’d commemorate the (hopeful) end of this period (and the arrival of winter) with apple pie.
Eggs are amongst the most versatile ingredients for a cook with a limited pantry, equipment and time. They form the perfect medium to suspend and assortment of vegetables, flavours and textures in while still packing the satisfying fullness of a proper meal (even though they’re usually only considered breakfast-worthy).
After recently discovering that soufflés aren’t as difficult a deal as they’re made out to be, I’ve been dying to try cooking up a savoury soufflé. In principle it’s just about combining two parts, a flavour base, which is usually a liquid concoction with milk, yolks and the main flavouring elements and an light airy part, usually made with egg …
This is probably the second or third post (and surely not the last) I’ve put up that has been a product of a relatively sudden and massive chocolate craving. The humble soufflé has been made out to be this complicated thing that requires great finesse and skill and has a 50:50 chance of collapsing on itself and being an utter …