I purchased this beautiful, French style butter cake topped with nuts from a lovely lady at the new Palms market in Woodstock. "Eat this with champagne" she advised. The cake is slightly crumbly and freezes well. Pics by Catherine Scott
I really do travel to eat and sample the delicious. I unearthed these pictures last night, of myself in 2009 in London (two or so days after long and complicated root canal surgery). And what was I doing? Standing in a 25 minute queue, in the on-off rain, in Portobello road, Nottinghill (their first ever store) waiting for my turn at the counter of the Hummingbird Bakery. Have I mentioned that I seriously dislike waiting? For anything. But for this, I was determined. I even allowed my swollen post-surgery cheeks a smile.
Granadillas, translated from Spanish for 'little pomegranate' is the commonly known South African name for the passion fruit. Tart in flavour, the seeds crunchy and the fragrance tropical and heady, the skin shrivels as the fruit ripens. Granadilla pulp pairs beautifully when used in the frosting for vanilla chiffon cake , over Greek yoghurt with honey and toasted almonds, in layered muesli, fruit and yoghurt pots and in semi freddo with figs and saffron.
Showcase of beautiful, ripe tomatoes. Let the poetry flow
Artichokes- tender, mouth- melting. Allow me to show you the best way to serve them.
