From the category archives:

Baking fug

Sometimes only the hot fug from that sacred mix of eggs, flour, butter and sugar will do. I’m not sure whether the finished product is better than the batter licked directly from the mixing bowl, but cooking instructions are provided nonetheless.

Alsatian apple tart

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Mr. R&R doesn’t cook. No interest whatsoever, in fact left to his own devices he cheerily admits to existing on tomatoes, bread and shop-bought ice-cream with possibly the odd gricia pasta (olive oil and pancetta) in extremis. So he has a bit of difficulty describing food in technical terms – all he remembered about the [...]

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Lime and pistachio swiss roll

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I keep meaning to establish an international code to communicate with other kiteboarders as to the nature of the marine wildlife that you’ve just encountered. The wind and the distance you have to keep away to not get the kites tangled up mean that handsignals are the only option, but we really need to set [...]

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Hazelnut meringues with gianduia crème patisserie

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This week has been rather dangerous in my kitchen. Firstly I made my very own homage to the Gulf of Mexico oil spill by creating a large volcano while attempting pomegranate molasses. The thick black lava exploded and took a clean-up crew of one a good hour to prise off the hob. Then I learned [...]

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Orange and polenta cake

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I am a total recipe nerd and use Evernote to keep everything organized. I clip in recipes I find on blogs and websites, preserving their source URL, as well as keep long lists of what we’ve eaten at home everyday and ideas of things to try. Perfect for those “what on earth am I going [...]

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Swirly chocolate cookies with seized chocolate

OK, so you know that frantic sense of efficiency that comes over you every now and again? That little voice of perfectionism that says “You can update your blog, clean the fridge, write a stunning essay on the Sienese renaissance, organize three international removals and prove your undying love by making creme brulee and chocolate [...]

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Cheese and Marmite scones

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I’m still cooking in a practically unequipped temporary kitchen. It’s a bit better than the last one where the dishwasher wasn’t actually attached to anything useful but I’ve only got one mixing bowl and one enormous Pyrex thing that goes in the oven. When the baking urge took hold, there was only one real option: [...]

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Viennese striesel

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Viennese striesel a plaited, glazed fruited buttery brioche-style bread suggested by Katie of Thyme for Cooking for the Bread Baking Babes group (I’m just baking along for the ride as it looked gorgeous!). As I’m gathering my thoughts, equipment and baking mojo for the challenge of panettone, this seemed like a good intermediate step and [...]

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Date and oat slice: a kiteboarder-approved, homemade energy bar

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It has proved a lovely, lovely thing to cook some of my childhood favourites for Mr. R&R, and I’ve also (with not a little trepidation) cooked some of his remembered dishes from growing up (see my italian meatloaf, or polpettone). I suppose it’s a way of cementing our two histories together, of saying that yes, [...]

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Taralli – brutish bagel biscuits from Puglia

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As you can see from the picture, they’re not exactly delicate, pretty morsels. My homemade version of these pugliese biscuits are dumpy and lumpy, browned from baking. Indeed, when I cooked them yesterday evening, they seemed to lurk menacingly in the oven, as if saying “Just wait ’til I get crispy, sunshine…”. But I have [...]

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Abe’s extremely fruity blueberry streusel muffins

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I’ve recently started to play golf, or more accurately to take lessons. I’ve been told golf is the most technical sport there is, that it’s a very “deep” game, that once one starts it’s impossible to stop… All I know is that my pro annoyingly never seems to perspire, even under the Nassau midday sun, [...]

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