When a foodie mentions in passing that they are looking for really good biscotti, how can I not leap to the stove and bake some for a Christmas gift? Biscotti means “twice cooked” and that’s exactly what happens here. You make a big loaf of cookie dough, bake it through, then slice it up and bake it again to dry […]
Read moreThe matching of sweet with savoury has always intrigued me, particularly the South American favourite mole. I’ve never tried it but I really must get round to it. Whilst watching Market Kitchen the other day I saw cacao-magnate Willie Harcourt-Cooze injecting a pork shoulder with a spicy chocolate baste. Like him I am often disappointed with pork marinades: the flavour […]
Read moreThis was another foray into Jamie’s America. Sticking with the Navajo theme, the idea of little balls of fried batter with hot chocolate for dipping was too much to resist. Churro comes from the breed of lamb that the Navajo farm, and the dumplings are supposed to be shaped like sheep’s horns! It starts with butter and water boiled together […]
Read moreThat old wizard Heston Blumenthal has done it again. I’d seen a recipe on his Times column for a chocolate cake that contained popping candy in the base (also known as “star dust”, “space dust”, “pop rocks” etc depending on your generation). It sounded like too much fun not to do and the perfect opportunity cropped up this weekend so […]
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