We celebrated our 4 year anniversary this week. He got me this lovely handmade mug by Lesley McShea (via We Make London). I made him this pie, which has a buttery, flaky double crust holding fresh pineapple pieces bound in a light sweet lime-scented custard. Yes. I encourage you to make this pie if you like any of … Continue reading
Well, what more can I say? A deep, dark baked chocolate pudding, thin crust, a little sponge, and a rich, saucy chocolate middle. You only need half a bar of chocolate, and you can add caramel (or anything else) if you want simply by dropping a few candies or a spoonful of the set sauce to the … Continue reading
This is a full-fledged and deliciously vulgar red velvet cake. If you wanted a non-frightening cake, you’d go with this clever beet-based cake by pastry chef Pamela Moxley. That is not what happened here. Who allowed this? Who thought this was acceptable? I like this cake, but why? Why would you do this? Continue reading
A smaller, easier, quicker version of that famed orange tart. A little flaky, buttery pastry, 2 oranges, 2 spoonfuls of sugar, and you’ll have a stunning dessert. Let me tediously list some of the boring reasons I made them this way: My freezer is a shoebox which can’t always accommodate a whole tart, like the original recipe requires; … Continue reading
An aromatic, comforting soup which is like gentle sunshine in a bowl. This is similar to well-loved tom yam, only you add salinity with sea salt and there’s a finger of earthy, complex turmeric for colour and fragrance. I’ve never had this dish, never even heard of it until I was looking through Leela’s wonderful book, Simple Thai … Continue reading
The Furious Pear Pie 
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