I couldn’t help it. Lenny left those blocks of delicious dark chocolate sitting there in the cupboard for weeks and weeks. Late one night I just had to have a nibble.
In the end, having not quite enough 70% cocoa dark chocolate to make these molten-centred puddings wasn’t such a big problem. Hidden away in another corner of the cupboard was some plain old Cadbury’s glass-and-a-half, and it probably took the edge off the cheek-puckering bitterness of the hardcore Green & Black’s Organic.
Go to the recipe for heart-melting chocolate pudding
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Lenny had been dying to cook this devilish delight after we had one at the rather posh St John restaurant in Clerkenwell, London. Continue reading ‘Heart-melting chocolate pudding’
Every Saturday I sit down to the task of writing out the weekly grocery shopping list. It starts off easily with the staples: bread, milk, fruit, white truffles …
But then comes the tricky part: what to eat for dinner for the next seven days. Sometimes inspiration hits and I easily come up with seven tasty, nutritionally balanced dishes with a combination of ingredients that’s both affordable and at least slightly adventurous. And that yields just the right amount of left-overs to pop into a plastic container for tomorrow’s lunch.
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Other times I enter into a flight of fancy that Waz might have some ideas for the week’s dinners: “Waz, can you suggest something for dinner this week?” Typical reply: “Twice smoked duck’s liver on a bed of wilted sea kale with smoked maple dressing.” Or, alternatively: “Fish.”
Yeah, thanks Waz. Continue reading ‘Ready, steady, spaghetti: Puttanesca Pronto’
We all want one of those chef’s blowtorches, don’t we? You know, the ones that you can use to blacken a capsicum (sorry, a pepper), blister a tomato … or make creme brulee!
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I’ve had a serious addiction to this oh-so-unhealthy French dessert for years now - probably since I saw the movie Amelie, with that pixie-faced leading lady who rates “cracking creme brulee with a spoon” as one of life’s greatest pleasures.
Most restaurants have it on the menu, and I’ve eaten all sorts of variations - fruit flavoured and the like - in different parts of the world. Continue reading ‘Cracking creme brulee’
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Cracking creme brulee
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