Despite what people say, this is not the downfall of Masterchef contestants. The problem there is that they don’t know their oven, the way its temperature fluctuates; and so they can’t judge whether the fondant, the dark chocolate centre, is oozing as it should. So the secret to these, know your oven, try them out before you use them for the important guests. I have given the general temperature, but in my oven they are in for 9 to 11 minutes. This really is a great desert, everyone loves them. The added beauty about these is that they can be made in advance, put in the fridge with just an extra minute or two cooking time if you are baking them cold and straight from the fridge. Add a spoon of vanilla ice cream and chocolate delight awaits.
Cupcakes are a sort of Amercianism to our ears, even if they have become uber-fashionable. We liked them as children, but we split them and stuck cream inside, they were called fairy cakes. Who cares what they are called, the moist cake base, with a light butter frosting can still be a bit of child-like comfort. Of course you can make the topping what you will – for adults halve a piece of in season fruit (raspberries are wonderful) for children do sprinkles or just a single chocolate button. I made these for a wedding and they work easily and turn out very well. The brownies are here. Continue reading
Trust me, I’m not searching the world for recipes that are a heart attack on a plate, but sometimes things are just too good not to try. Brownies (more about their history below) are one of those wonderful food creations that can be eaten at almost anytime. Great for tea-time, on picnics and even as a dessert after good meal (just add a spoon of ice cream). This one has extra chocolate chunks running through it – I used mostly dark chocolate but the choice is yours. I have a recipe for a brownie cake, squidgy on top with wonderful chocolate goo on the base. When I’ve tried it I will share it. Well, maybe.
Cuts into 16 squares or 32 triangles. Ready in 1 hour (inc cooling) Continue reading
This is a blog about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour – and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.