Some of you will have been following my misadventures in ice-cream making – and know that I have ended up with iced cream. Or creamy ice. Not good. The revelation came when sofabrother asked me if I have been making a custard – before I freeze my mix. Well I be damned – I have not. Nor did I know you had to. But, this turned out to be just the advice I needed. Because my next attempt came out gorgeous.
Guilty pleasure #56 is watching Masterchef Australia: partly because I have a secret crush on Matt Preston – one of the resident judges. He makes me smile every time I…
Baking has always seemed like a science to me: I’ve heard stories of epic fails – and tasted epic successes – so entering the arena always felt daunting. And unnecessary.…
The year I spent studying in Florence is a blur of long nights in an old shared apartment in the center of town, walks along the narrow streets to the University building, the ice-cream cones from Vivoli and the double orders of pappa al pomodoro every time I sat down at the trattoria we used to call Unto (the Greasy one). Even then, the throngs of tourists cramming the cobbled streets and piazzas were a nuisance. Unlike Rome, Florence is rather small and it’s impossible to go about your everyday business without having to sidestep multitudes of Japanese, Americans, Germans and their umbrella-carrying tour guides. As beautiful as the city is, I never saw myself living amid that chaos.
It’s official: the Mediterranean diet will keep you healthy, it will lower the risks of clogged arteries and their consequences all the while allowing you to eat yummy foods, including chocolate. What it will not do is help you lose weight. I am summing up in two lines a rigorous study done by the University of Barcelona, Spain, over the course of seven years, a study that has made headlines the world over. As if we didn’t know that eating grains, vegetables, pulses, nuts and fish was good for us. And yes,
I we also knew dark chocolate is very good for you. And sofagirl we also knew a glass of wine a day keeps the doctor away.
It took me a long time to reconcile my palate with some staple American holiday desserts like pumpkin or sweet potato pies and pecan pie. As much as I love custards, pumpkin is not my go to for a satisfying slice of pie and pecan pie, the way I came to first know it, was a cloying, overly sweet and sticky mess I found downright abominable. The reason for it is that most commercial pecan pies are made with an ungodly amount of corn syrup and, regardless of which side of the fence you sit on when it comes to corn syrup, the end result in a pie is an unpleasant sweetness that overpowers the nuts.