I haven’t been posting for the last few months – I seem to post more when I am working less and vice versa, so this should be taken as a very good sign. On top of making real progress with my PhD, I have been in Riga, Latvia for a conference, back in New York […]Read more "Almond and Lemon Cake with Pomegranate Syrup"
I am getting into the habit now of buying seasonal produce at our local farmers’ market, and then coming home and scouring our cookbooks to see what I can make with what I have bought. We received several new cookbooks as wedding presents, and one that has been particularly useful for this task is The […]Read more "Apple Alsace Tart"
Nils, my cousin, was in Australia recently with his sister Ellen. While staying with my parents they were exposed to a full range of Australian foods – paddle pops, tim tams, shapes, frosty fruits, (the magnificently-named) golden gaytimes. Nils took to Anzac biscuits*, which is not a great surprise as he has a great love […]Read more "Anzac Biscuits"
Sometimes, when you want to save a bit of money by eating and drinking out less, you need to provide a little incentive to rush home after work. I have a big sweet tooth (as does Nick) so baking something sweet is usually all the motivation we need to gladly accept the prospect of another […]Read more "Salted chocolate fudge brownies"
My Philosophy of Food course has finished for the semester – it went really well, and I hope to teach it again in the future. Because the students were so fantastic, for the last class I tripled this recipe, making a massive pile of biscuits (cookies). We spent our final session talking about the relationship […]Read more "White chocolate biscuit bites"
So here is what happened to the diet… I had bought a pineapple a week ago with the intention of making a pineapple version of my berry yoghurt smoothie. I have been wanting to cook with more seasonal ingredients, and knowing that pineapple is currently in season in New York, I thought I would make […]Read more "Apple and ginger upside-down cake with bourbon"
I have said it before (more than once), but I will say it again – I love Bill Granger. In fact, I use so many of his recipes, I am only amazed that I have not blogged more of them. This recipe, from the fantastic Bill’s Open Kitchen, is a great example of Granger at his […]Read more "Bill Granger’s caramelised onion tart"