[Blueberry clafoutis] The recipes I make don’t come in printed words. They come in barely-readable letters that I’ve written too fast. Felt-tip pen codes, more often than not smudged with water, or… Read more.
[Not unlike lost property – My grand-mother chocolate loaf cake] Last week I told you about… Read more.
Pâte brisée [shortcrust pastry] is a staple in every French home. For us, the recipe comes from my grand-mère, and of course, before I came around, it wasn’t much of a recipe.… Read more.
That morning, I woke up early and very unusually rested. I think the last time I had felt like this was when I woke up next to him, with his back beautifully… Read more.
It’s the light, a cold blue grey. It’s the window, adorned with pearls. It’s the wind, carrying the scent of moss and ocean. And just like you don’t even have to think… Read more.
Some days are ok. Others are grand. I remember that day when we felt like we owned the world. Kissing at every street corner and not even noticing the happy dance snowflakes… Read more.
[A midsummer dinner – Apricot and pistachio tart] I had a pâton of pâte sucrée in the fridge. And a little bag of roasted pistachios a friend brought back from Lebanon. And… Read more.
Yesterday, two am. Tonight, we ate al fresco. In our garden. Who said you’re not allowed to play make-believe anymore? I made dessert. One strawberry tart, only it’s so much more. Black… Read more.
One of the first things you see through a boulangerie-pâtisserie window in France is a herd of glazed éclairs and choux. Pretty in pink, brown, white, and more often than not, green… Read more.
[Not unlike summer morning dew – Cucumber and vanilla jam] I walked in mud and bought some vintage tupperwares at a vide-grenier. I saw waves bigger than life. I felt them too.… Read more.
So it seems I’ve told you I’d see you soon with tips for the perfect scones. Apparently, soon can hold different meanings. A birthday to the sound of drum n’ bass, and… Read more.
An hour ago, I took a whole – 1,5kg kind of whole – chicken out from the oven. Just for myself. You see it started this morning when I first opened my… Read more.