Recipes with no flour, mostly dessert-type stuff.
Hello. How are you? I’m okay. The world is really fucking grim. Let’s make ice cream. I love non-sequiturs! This ice cream is from Ruby Tandoh’s second book, Flavour, and it’s gorgeous. The base is fresh and milky, with the perfect amount of cinnamon to honey. The first thing you taste is the bright gold … Continue reading
A gentle, fragrant curd with freshly squeezed tangerines and their bittersweet zest. It was a good relaxing morning today: we listened to Drive-in Saturdays, a double-feature movie podcast by Dorian and Saoirse, Mr. Pear made me tea in my favourite mug, and I had crumpets with plenty of homemade tangerine curd. I was also at the same time reading a … Continue reading
Another wonderful preserve from Beatrice Ojakangas, this time a sweet, simple rose gold jam, one of my favourites. Perfect for brightening up the cold months. ‘You’ll love the aroma of this jam cooking,’ Ojakangas writes. Yes. Sour pink rhubarb, sunny pineapple and deep, rich vanilla come together in an unexpectedly lovely way: it’s truly lovely, so syrupy and … Continue reading
This chocolate-deep, star-topped cake formed part of my New Year’s spread, the first party I’ve thrown in absolute years. The rest of the menu: Massaman curry, half of Leela’s with chicken drumsticks Khanom jeen nam ya (rice noodles + curry chicken) – this is made to be served at room temp, which helps a lot Mac & cheese, … Continue reading
Another caramel thing, but who’s complaining? I’ve wanted to try this recipe for years and here it is: soft golden caramels with a cosy apple flavour. It’s coming up to Bonfire Night, which is when British people set things on fire when it is cold (as opposed to summer, when we set our food on fire to make the … Continue reading
A soft, beautiful pink-red jam where the fragrance of raspberry and lychee is underscored by a little rose. This was inspired by a collaboration between Pierre Herme and la fée des confitures, the incomparable Christine Ferber. Her confiture Ispahan is a two-layer jam with lychee, raspberry, and rose. As far as I know, this item is only available for … Continue reading
Well, what is there to say? I’ve spent the past few months being rather busy, and then the past month feeling acutely embarrassed about being British. The weather, at least, has been positively favonian, which won’t last. Best to appreciate the fleeting warmth with some iced tea. Thai tea, if you haven’t had it, is burnt … Continue reading
An orange ice cream lolly (what Americans neatly call a creamsicle) in soft set jelly form with just-sweetened creamy yoghurt, freshly squeezed mandarin juice, and fragrant zest. Still melt-in-the-mouth and refreshing, but even brighter. Recently I’ve been craving those orange yoghurt or milk drinks by Betagen and Dutch Mill that you get in Thailand. I am aware … Continue reading
A nutmeg-spiced custard which is light enough to drink, several of my favourite things in one mug. The first time I had eggnog was last year, when Mary and I made up a big frothy bowl of it for Christmas using Alton Brown’s recipe. It’s always a delight to try something new and delicious with … Continue reading
Vanilla is my favourite spice. Forget thinking of it as timid and beige–forget it, alright? It’s beautiful, dark, full, and rich, and should be respected. Marshmallows bear this perfume wonderfully. These ones have a fluffy egg white base, which means they melt slowly and perfectly into a mug of hot chocolate. There are a bunch of ways to make … Continue reading
The Furious Pear Pie 
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