I love Speculoos biscuits (cookies) and speculoos spread (also known as Lotus spread after the best-known brand). In this delicious ice cream shake recipe from cookbook Wings and Things by Ben Ford and David Turofsky, speculoos biscuits and spread are combined with milk and vanilla ice cream to make a deliciously indulgent milkshake with some ... Read more »
Baked Alaskas are a little intimidating. This challenge garnered quite a few comments from those who loved the idea but were too nervous to give it a try. The response, from those of us who gave it a go, is that Baked Alaskas are not as complicated as they seem nor as prone to failure ... Read more »
When I first decided to make a baked alaska, I had plans to make everything from scratch. I settled on the idea of individual chocolate cherry versions with a chocolate sponge base, cherry jam and a chocolate cherry ice cream. Several weeks of poor sleeping and a rather nasty cold left me feeling sapped of energy ... Read more »
My sister and I share the same birthday, three years apart. And five minutes, if you want to be precise. When we were young, we’d have joint birthday parties at which we played all the usual games – musical statues, pin the tail on the donkey, pass the parcel… We’d wear our favourite party ... Read more »
Two Wednesdays ago, Pete and I enjoyed a wonderful afternoon at the Novelli Academy, the Cookery School run by handsome French chef Jean-Christophe Novelli. Located in Tea Green, a small village on the outskirts of Luton, not far from the airport, the Academy is located in a beautiful 14th century farmhouse where Novelli also lives ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]