I love love love soft-boiled eggs served with buttered toast cut into toast soldiers, and all my life I’ve loved them cooked exactly the same way. The white’s juuuust set and the yolks runny and creamy ready to be dunked by my buttered soldiers. One of life’s disappointments is when you flip the lid on your googy egg and it’s rock solid. The white’s are rubbery and the yolk is fully set and floury. When that happens, I just wanna go straight back to bed and start again.
Do you guys remember that episode of sex and the city when the girls talk about their secret single behaviour (better known as SSB). These are behaviours or habits (sometimes embarrassing) that you only do when alone. For Carrie it was stacking saltines (known as premium crackers in Australia) and putting grape jelly on them and for Charlotte it was studying her pores for 10 minutes a night.
This tart had a past life as a cherry tart. I made the cherry tart to take as a dessert to our friend’s Ben and Sarah’s place for dinner, and it was lovely but the next day I was left with extra pastry and meringue so instead of making another cherry tart I decided to do something different and give this tart a second life and turn it into individual rhubarb meringue tarts.
I’ve been reading all about David Lebovitz’s trip to Israel and all I want to do now is go to Israel and stuff my belly…have I not mentioned that all my travels are dictated by my stomach? Yeseree…The photos of those fresh vibrant salads, fall-off-the bone slow-roasted meats, creamy dips drizzled with olive oil…oh my…hang on a sec, I just need to wipe the drool off my keyboard.
Chouquettes were another discovery of mine when we lived in Paris. While we were living there I was studying french at the Alliance Francaise and opposite the metro stop that I would get off to get to the Alliance was a boulangerie (bakery) filled with all kinds of deliciousness. Each time after class on my way home, I would pop in to the boulangerie and sneak in a little snacky snack before lunch which initially was generally a pain aux raisins (one of my faves – recipe here). But every time I would get to the counter to make my pain aux raisins order there would be platter sitting on the counter with a giant pyramid of these little choux pastry puffs sprinkled with sugar whispering ‘pick me! pick me!’. So one fateful day I decided to forego my usual fave and try these little sugar puffs that were begging me to eat them. A love affair began…
Crackling gives me anxiety. Not eating it…god I love eating it (although it probably gives my arteries anxiety), but cooking it. It’s one of those things that you’re never 100% sure how it’s going to turn out and if it’s not good then it’s probably one of the biggest kitchen disappointments….ever.
I like to deceive people. But don’t think badly of me. I’m not talking about deception in the serious way, like crying game style but in the I like to cook things that look impressive and difficult but are really dead easy kinda way. Panna cotta is one of those desserts. I love it, you can infuse it with a million different flavours and best of all you can make it ahead of time, pop it in the fridge and bibbidi bobbed boo you have a super impressive dessert that will wow the pants off your guests.
I used to really not like yoga at all. I tried it a couple of times years ago but just couldn’t understand what the fuss was all about – for me to feel like I’ve exercised, it needed to be high impact and make me sweat like a drug mule standing in a customs line at the airport.