Tuesday, 16 August 2011
'Rustic' is the key word here. Very rustic. So rustic, in fact, that it bears no resemblance to the image I had of it in my mind, when I dreamt it up one boring lecture. Still, browned butter, rosemary, a dash of truffle oil and pastry = delicious any way you slice it.
This is, of course, B.T. As in before Trufflapocalypse, in which I spill half of my expensive bottle of truffle oil all over the inside of a cupboard and have to mop it all up *sob*.
Sunday, 7 August 2011
I've been a busy little bee. I'm on the final stretch of my app, you see, so I'm rootling through all my notebooks to find recipes which I've written down, only to find such things as: "85 flour 1/4 b.powder 25 cocoa 25 icing sugar 90 butter" without any indication of what it makes, or whether it works. Thanks, past Emily! So helpful!
It turns out that the above code does in fact make a lovely chocolate tart dough, which I utilised to make some mini nectarine frangipane tarts. Four, in fact. Have they all been eaten in two days? Yes, they have. To be fair, dear readers, the chocolate tart dough is really nice.
I also roped in my flatmate to take some photos for my 'About' section of the app. Which I feel a bit weird about. It all reminds me a bit too much of the whole 'personal statement' drama involved in applying to University, where everyone is awkwardly showing off their achievements while trying not to sound like a dick.
Hope everyone else's weekends are passing by in less of a hectic rush than mine is!
Wednesday, 3 August 2011
Toffee. Butter. Caramel. If there were ever three words to make you shiver with longing, those would be them. Warm it up with milk and spoon over ice cream. Use to fill cupcakes and macarons. Flavour frostings with it. Spread it on toast. Eat it with a spoon.
The limits are only as far as your mind can reach. Translation: by God it's tasty. I've been asked by my flatmate to hide it in the fridge because it's tempting her every time she opens the door. I know how she feels. Recipe after the jump.