meringue is a favourite of mine and whenever i’m cooking for friends i often consider whether or not a i can squeeze a meringue pudding into the menu. eton mess is a particular favourite and i now have something that i can use when the soft fruits of summer are not available.

this meringue stack was inspired by a nigella lawson recipe although she uses a chocolate crème patisserie filling and sprinkles her stack with shards of pistachio. my version is definitely not a healthier option but it less time-consuming, relying on a filling of double cream whipped with a bought chocolate sauce.

and what a chocolate sauce – i used napa valley belgian chocolate sauce with cabernet sauvignon, a gift from a well-travelled friend. the alcoholic kick added an additional touch of decadence making this the perfect dinner party dessert.

hopefully it is also perfect for foodie chickie ani's event in honour of her passion for nigella lawson. it’s not a nigella recipe but i think it fits perfectly with her philosophy of decadence and short cuts where practicable!

Click to read more ...

mary from alpineberry chose this month’s daring bakers challenge – bostini cream pie. this is not a dish i’ve ever come across. nor do i know boston cream pie from which this recipe is derived.

in summary it involves making a vanilla custard which hopefully sets so that you can turn it out of its mould. this is then topped with chiffon cake (not heard of chiffon cake before? me neither – apparently it’s a light moist cake which uses oil as its source of fat) and a chocolate glaze.

the original recipe calls for 10 eggs, 80ml vegetable oil, 200g of each butter and chocolate plus almost a litre of double cream. this is definitely not a recipe for those among us who’re concerned with watching our weight! still, the rules of being a daring baker means getting on with it and following the recipe. i decided to scale everything back and made four individual bostinis.

so, how did i get on?

Click to read more ...

so, mo’s bacon bar, what’s that all about? apparently it’s a combination of milk chocolate, crunchy, chewy pieces of applewood bacon and alder wood smoked salt.

this chocolate bar was a gift from cheryl, a friend from san francisco, and amazingly it has been sitting, untouched, in my kitchen since early september. no matter, it has now been opened and will be disappearing very soon no doubt.

it’s an intriguing combination. salty, smoky, sweet-but-savoury are all appealing facets of bacon, which could make it a good partner with chocolate. and smoked salt has to be a winner. however, since trying a marmite and guinness truffle based on similar reasoning i’ve been feeling a bit nervous of exotic chocolates.

Click to read more ...

we’re off on holiday to italy next month and somehow i think i’m already there. i keep indulging in baking sessions for random italian biscuits and other sweet fancies. today’s delight was panpepato which, according to the recipe i found, is a darker version of panforte.

panforte is one of david’s christmas favourites but the panpepato , despite it’s similarities and wonderful xmassy flavours, is just fine on a bright summer afternoon, washed down with some wonderful tokaji and shared with friends.

and, having been made with brockwell park honey, which is made from bees who live just down the road from me in south london, despite its italian roots this pudding is a local food of sorts. at least i hope so as this is my submission to johanna’s sugar high friday which has the theme of “something local.”

Click to read more ...

so, you’re a foodie and someone presents you with a stilton and port chocolate truffle, what do you do? if it’s been made by paul. a. young you eat it* and hope there’s more where that came from!

 i have finally paid a visit to yorkshire choclatier paul. a. young’s shop in islington. it is a chocolate delight - a chic opulent interior with dashes of purple everywhere. incredibly helpful assistants. and best of all, superb and interesting chocolates.

i have to be honest, it wasn’t the port and stilton chocolate that drew me to the shop, it was another of paul’s specialities – his marmite and guinness truffle...

Click to read more ...