BF Bites – December Roundup
[…] Diana Henry’s episode of the Food Program on BBC Radio 4 earlier this year. Ice Cream Obsession – Unframed Ice cream Where the best in design and flavour collide. I […]
[…] Diana Henry’s episode of the Food Program on BBC Radio 4 earlier this year. Ice Cream Obsession – Unframed Ice cream Where the best in design and flavour collide. I […]
[…] about every cloud? Half term holiday started this week with an abundance of leftover soured cream in the fridge (over purchased when making my current favourite icing). These chocolate drop […]
[…] It is dangerous. But the solution to all your home styling “needs”…….. Kitchen Aid Ice Cream Maker Something happens to me as soon the heating in the house gets turned […]
[…] in heaven. The addition of the savoury tahini to the dark sugar produces an intense creaminess and depth of flavour, while simultaneously cuts through some of the occasional excessive sweetness […]
[…] next day or in a frittata for breakfast. I love to serve them with soured cream and a good amount of dill to give the retro potato skin feel, but […]
[…] perfect excuse for more stationery. The Perfect Scoop Last month I talked about my ice cream maker. This month I am revealing my secret weapon behind the gallons of ice […]
[…] delicious consumed in any form: raw, cooked, overcooked-and-crispy, frozen-and-raw (thanks Ben and Jerry's), cooked-and-frozen (ice cream sandwiches), underbaked-and-melty, or simply piping hot straight out of the oven. As such, they […]
[…] use the most recently harvested ones you can find. If you don’t have an ice cream machine you can make this into a delicious granita instead. Just follow the notes […]
[…] olive oil for brown butter. The added bonus is that it also eliminates the traditional creaming of the butter and the sugar required for most recipes, making this a one […]
[…] had a mayonnaise base, packed with herbs and a few anchovies. Almost like a blended, creamy, salsa verde. Now, while I may have loved this as a child (I had […]
[…] S was home from NYC. We spent many days last August making nut milks and creams in many varieties, and after a little finessing, this is the final version that […]
[…] or feta. For the dessert version simply top with a scoop of your favourite ice cream or creme fraiche. No need to stick with vanilla here – get creative with […]
[…] They obligingly follow me around cities, where I drag them to every market, bakery, ice cream shop, cafe and restaurant on my list. My childhood vacations were spent in museums […]
[…] 1kg (2.2lbs) leftover turkey or roast chicken torn into big chunks * 2 tbsp single cream (I use coconut milk for a dairy free version) 2 tbsp leftover gravy (don’t […]
Granita is a year round freezer basic. Without the need for an ice cream maker or any fiddly custard base, it is simple to throw together and the ideal dessert […]
[…] farm and eaten under the beating sun, surrounded by blooms and of course with a scoop of vanilla ice cream. Nothing quite beats a good pie in all its sunshine glory.