Friday, 28 October 2011

Gingerbread marshmallows


GINGERBREAD MARSHMALLOWS? WHAT IS THIS STRANGE NEW CHIMERA OF SEASONAL DELIGHTFULNESS? Behold: the love child of a gingerbread man and a marshmallow. It is orgasmic. 


I may be slightly biased, being a massive fan of both of the above, but this is possibly my favourite kitchen experiment ever. The absolute wizardry of combined whipped egg whites, sugar syrup and gelatine [and a few other bits and bobs] to create marshmallow-y goodness is enough to inspire child-like curiosity in even the most jaded of adults. And they're even better when added to hot drinks, creating a kind of layer of marshmallowy-gingerbread latte-ishness previously found only to occur in Starbucks.

Recipe after the break

Giant mojito cupcake


This truly was a labour of love for my dearest friend Anya. A couple of months ago her mother [Hi Sheena!] emailed me with the proposition of baking a cake for Anya's birthday, and I leapt on the idea like a wild leaping thing.

This little [giant] baby up here is the result of weeks of conference, days of preparation and curd making and cake testing and modelling chocolate making, but it has all been worth it - what a beauty it is.


A light rum sponge, soaked in a mojito rum syrup, sandwiched together with mint and lime curd, covered in lime cream cheese frosting, with crystallised mint leaves and a 'cupcake wrapper' of milk chocolate. Divine.

Thursday, 27 October 2011

Spicy pumpkin soup


Tis the season for pumpkins! Pumpkins herald the start of my favourite season for food - here come risottos, stews, hearty soups, filling crumbles, and all sorts of delicious and not-technically-good-for-you food. One of my favourite things to do with pumpkins [apart from carving them], is to save the seeds, pat them dry and roast with salt, pepper and smoked paprika. The crunchy pumpkin seeds make a wonderful topping or snack, and what's even better is that they're nearly free.

Tuesday, 11 October 2011

Chewy Chocolate Meringues


These are divine. They're moreish. I've eaten about 6 already. And what's better, they only require 4 ingredients, so I'm not dashing about buying new things before my trip home tomorrow. Dry and crispy on the outside, soft, gooey and chocolate-y on the inside, I couldn't ask for any better snack for packing.




Recipe after the jump

Sunday, 9 October 2011

Purple potatoes


Have you ever seen such a thing? Purple potatoes. It's called the Purple Majesty potato, and they look pretty majestic here - sliced thinly and packed into a tin with red onion and thyme, and baked until crispy on top and soft underneath. Lovely.