Lamb has to be about my most favourite meat and rack of lamb is one of my favourite cuts. I don’t eat this very often, as this little beauty is not cheap. But for a special night in, it’s worth it. I modified this ever so slightly from a recipe in Nigella Lawson’s “How to Eat” cookbook – because her recipe is pretty darn simple. I love cinnamon with lamb and in keeping with the somewhat Moroccan theme, I made a reduction of pomegranate to serve with roasted beetroot, cocktail onions, potatoes on the side, with some contrasting green beans for colour and garlicy toasted almonds for extra crunch. Continue reading
I’m always in absolute awe of Heston Blumenthal’s recipes and approach to cooking – he is a genius in modern cooking and makes everything so thought-worthy. Added to that, I love his reductionist methods that get into the basics behind the recipes he creates. As an ex-lab-rat scientist, this really appeals to me. I’ve seen this cake made on one of Heston’s TV shows, involving a spray paint can and requiring a lot of outdoor space… so like most of Heston’s recipes, I thought, not for me…. But from Heston’s original (I think) recipe, this sublime, rich chocolate mousse cake with a silky hit of chocolate glaze on the top and a bit of a surprise in the base, is surprisingly easy to make!
I was a bit nervous about making the chocolate mousse using dark chocolate with 55% cocoa solids, thinking it would be too strong for a dessert for kids, so I made a 50:50 mix of dark and white chocolate, using regular (35% fat) cream and created a marbled pattern. The cake is best eaten the day you make it, to maximise the effect from the popping candy. Using coated popping candy really helps to keep it ‘fresh’ and I wouldn’t recommend using untreated popping candy (such as ‘pop rocks’), as they will lose their pop pretty quickly. That said, if you buy ‘pop rocks’ or similar, it is not too hard to make your own coated popping candy using chocolate (instructions below).
Ahh Spring! How I love your clear, cool mornings and longer days. Makes me think of Summer that is coming, holidays and being warm again. Summer to me means fresh, light food and lemons are a wonderful addition to brighten a dish and add pizzazz. I love the bright zesty look of these macarons and fresh lemon curd with lemon zest is a must. It almost makes these lemon macarons healthy… Continue reading
I have two boys that I love to bake for (OK, and me. I also love to bake for me, but someone has to help me eat the bounty of my efforts). One has a thing for everything super sweet, especially white chocolate and the other prefers more tart flavours. Hence, a lot of my recipes are either super sweet or something about lemons… This recipe is an absolute hit with the lemon son. It’s delicious warm and although it is best eaten on the day it is made, I’ve had no problems freezing it and serving it later after a quick blitz in the microwave. Continue reading
When I went to the US of A to live after I finished university I gained weight. I was deeply homesick and I have Cinnabon to thank for giving me the best ever food hug and making me feel all comfortable and warm almost every single day….. When I returned to Australia, I thought I’d never eat a Cinnabon again and that made me sad. Then I found this recipe…. Continue reading
To anyone who knows me now, they might be shocked to learn that when I was a child, I didn’t really like desserts. My parents grew up in the post-war era and rationing was part of the way of life. Apart from being terribly thrifty (mum’s go-to dessert was a sheet of puff pastry smeared with jam, then baked), their tastes for food were typical British-Irish, that is to say – not very adventurous. We grew up in the country where there were two sorts of eating out: the pub and the Chinese restaurant (I now know that ‘chow mein’ is not really that authentic!). Continue reading