Pavlova: is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. Advertisements
Winter is really dragging isn’t it? I’m not sure I can even deal with jumpers, boots and knits any more.
The magnolia will always stick in my mind.
I don’t know about you, but I’m feeling 22.
Herbs are so underrated in sweet goods. We’ve done salt and we’ve done pepper, so why not thyme? Or basil? OR freekin’ marjoram (shit’s serious)? Well, just because I suppose.
Ladies and gentlemen – I, Rachel Southwood, have cold hands.
My life is a constant struggle between my love of food, and my wish to be skinny. Let’s just avoid the whole female body image shabang (that I talk about here) and take note that these cookies have wholewheat flour, dark chocolate AND fruit in them. If that’s not a health food then I don’t even know. On that note we are also definitely avoiding new years resolutions to be skinny, eat well, go to the gym 8 times a week and generally look like Miranda Kerr. Continue reading
Lately I’ve been feeling uneasy and less assured. Like life is hanging in the balance, a constant see-saw of pleasing everyone; am I fun enough, do I work enough, is this too much pasta, do I have enough friends, am I smart enough?
I’m not entirely sure when this began. As a teenager I never felt like this. I had boyfriends that maybe elicited this kind of reaction, but I always had people to fall on. It was always ‘everything is perfect…but X’ now it’s more ‘what the ‘eff is going on?’. When did everything get so complicated? Continue reading
My life is currently 100% consumed by 30 Rock, I’ve watched 3 and a half seasons in just over a week. I’m denying to the death an addiction but I’m pretty sure I’ve become Liz Lemon. Continue reading
I really like books, I love books in fact. My uncle used to complain that I always had my head in books; it made me feel like Matilda. This recipe comes from one of my favourite books; my mums handwritten journal of recipes, it’s lost it’s covers but when I was younger I would flip through it. Mostly with disgust, as there were a lot of fish recipes in there and beyond tuna I did not care for fish at all as a child.
Strawberries and champagne scream early British summer to me. Wimbledon, the early sun, 99’s, the softest grass you ever did lay your head upon and bright, long days filled with the scent of ripe strawberries are constantly in my dreams; not that I like Wimbledon. Things just always seemed a tad more civilised whilst it was on. The grunting annoys me. Continue reading
When I was in primary school we had to bring in a strange fruit and do a class presentation on it, I chose a kumquat. Kumquats are about the size of an olive and completely edible; with the inside being quite sour in flavour and the peel being sweet. They are in season beginning of spring, which is now! These were gifted from a neighbour and aren’t as oval as a normal kumquat.I cannot for the life of me figure out how I researched for my presentation, did Wikipedia exist in 1999? Maybe I looked in the dictionary? How on earth did people function without the internet? How did people complete degrees without the internet?
This is hurting my head, I want to cry. I love you internet.
Sorry, that got a bit heavy. This cookie is pretty heavy, it’s pretty major. It’s delicious. Usually you would pair orange with dark chocolate, to balance out the sweetness. However kumquats already bring the bitterness so this time we are going to pair it with milk chocolate.
Kumquat and Chocolate Cookies –
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1 cup brown sugar
5 Kumquats, zest and juice (keep half of the juice)
2 tablespoons Nutella
2 teaspoons vanilla
100g Milk Chocolate chopped into pieces
In a small bowl, mix flour, soda and salt using a whisk and set aside.
In another bowl, cream butter and dark brown sugar until light and fluffy.
Add the zest and nutella, then slowly add the remaining juice. Add eggs and vanilla and mix until combined. Add flour mixture to creamed mixture and mix until combined.
Roll dough onto baking paper into a log shape and freeze. Leave to freeze for at least 2 hours. Once dough is frozen slice and bake the dough at 180C for 10 minutes.
Bake until still soft, and slightly browned. Remove and scatter chocolate pieces onto the
still warm cookies.