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Blood Orange Olive Oil Cake with Rhubarb-Blood Orange Compote and Creme Anglaise
Olive oil cake is a baking miracle. Those of us (like me) who are used to classic French baking techniques reflexively think of olive oil as a savoury ingredient only. But when olive oil is substituted...
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Berry Almond Custard Tarts
My mother’s berry custard tarts are legendary, and always perfect. Whenever I make a berry custard tart, however, there is at least a 20% chance that my custard will spitefully and wilfully refuse to...
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Rhubarb and Custard Victoria Sponge
Many apologies for the long hiatus between blog posts. I have been travelling, eating, playing, and of course cooking. I’ve got fun posts coming up, including my new favorite restaurant in Paris and my...
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Raspberry Salted Pine Nut Brittle Ice Cream
So I had another post in the line-up to publish today, but with the east coast, England, and northern Europe choking in a heat wave, I felt that I should bump something cool, refreshing, and summery to...
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