tiers galore

March 15, 2018

Naked cakes are nothing new, but I do love their rustic charm. This pistachio cake is a beauty, and so is this classic vanilla sponge with raspberries and cream. One can never eat enough Madeira cake, and this one is pretty sweet. A fridge full of naked –– they’d last less than three days in this house.


March 13, 2018

As a child, I loved éclairs. What’s not to love? My Mum used to buy them often, from Richoux or Patisserie Valerie. I could eat two of three in one sitting. I seem to remember them being a weekend thing –– choux and chocolate on Saturday mornings. I’ve seen so many variations on the classic, lately. But the original is always best.


February 21, 2018

I’ve been flattened by flu twice this month, so I need to beef up my immune system. I’m starting with liver. It’s packed with nutritional gold, and I don’t mind the taste. At least I didn’t as a child which is the last time I ate liver. My Mum used to make it for us with a heap of wilted of spinach once a week. I looked up some recipes, but I think plain and pan fried is how I’m going to do it. Oh go then, add a few rashers of bacon if you must.

San valentino

February 7, 2018

On Valentine’s Day, my children are encouraged to make a card for every child in their class. If I can get my act together, I may suggest that we bake a bunch of heart shape cookies for their pals instead. This recipe looks pretty easy, and I can always cut a corner with a shop bought frosting. Love comes through the tummy.

toast francese

February 6, 2018

In a pinch, french toast is our go-to dinner. I don’t feel too badly about it either. It’s a couple of eggs, a few slices of freshly baked bread, (we live next to a bakery) and some good quality maple syrup. Chuck a load of blueberries on top, and at least the kids are getting their daily dose of antioxidants. I like to serve with a glass of cold milk. Dinner, done.


January 31, 2018

So many childhood memories are triggered by food. I saw a handful of lychee this morning, and within seconds I was sitting at Mr Kai in Mayfair, age seven, noshing on dozens of lychee. It’s where my Dad used to take my brother and I and his then girlfriend after work late on Friday nights. I’d start off with a pile of prawn crackers, and then make my way through sticky ribs, egg fried rice and Peking duck pancakes with all the trimmings. Vanilla ice cream was a staple for dessert, and so was a bowl of lychee. I don’t remember much else about the evenings, other than the food and how exciting it felt to be out at a fancy, grownup restaurant. At home, my Mum stocked the fridge with lychee, too. I scoffed them by the dozen in front of the tele, and they were a staple in my packed lunch. There was a brief Lycheetini phase in my early twenties, (although, I don’t recall ever calling them that, thank heavens) but that’s probably the last time I came into contact with one. To be honest, the thought of eating a lychee, makes me recoil a little. Maybe I just had one too many?


when life gives you lemons

January 24, 2018

Lemon curd is one of my favorite things to eat. I could eat it straight out of the jar. These delightful Dutch Babies –– pancake meets crepe meets popover –– are the perfect pillow for piles of lemon curd. This recipe says they’re a cinch to make. I think my children would fall off their stools if they came to dinner and found these at the table. My son is liable to scoff at the lemon curd, but I’m sure jam or crème fraîche will do.

Scone, baby

January 9, 2018

Is there really a lovelier mid-afternoon snack than a warm scone smothered in salty butter or clotted cream and Bonne Maman apricot jam? Of course, cheese and a cracker or a tangerine would do, but why not make tea time an event? With a cup of Earl Grey and a 20-minute podcastNow is it scone or scone? Well, that depends where you’re from.

guess who’s coming to dinner

January 3, 2018

I hear that staying in is the new going out, and with temperatures as frío as ours, I have no problem with that. But I do love to be around people. It’s one of the reasons that I am challenged by winter ––  opportunities to connect with people, even curbside, are often crushed by cold. Enter the dinner party. We rarely host, and nor do our friends. But I think it’s high time we brought back the dinner party. We need not serve soufflés or beef wellingtons. Dinner can be a bowl of pasta or a curried soup, just something warm and cozy that’s easy to make. It’s such a luxury, for me anyway, to be cooked for, and to break bread with friends in the their own homes. Likewise, I love to entertain, and although I’m not a super cook, I can rustle up a decent risotto. Besides, as a smart New York Times writer once said, “to me it has always been clear that a dinner party is about what is said, not what is eaten.” When in doubt, serve cheese, and lots of it.



January 2, 2018

In this house, we eat everything with a glug of good olive oil on it. I’m not a baker, but if I were one, olive oil would no doubt make its way into our cakes. This one here looks heavenly, and just the sort of cake I’d love to serve with Moroccan mint tea on chilly afternoons.

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