Friday, January 17, 2014

The classic: Tiramisu

There are so many different variations on the classic Italian dessert. I'm not a purist and so I'm afraid to mix it up, substitute ingredients where need be. However, this recipe stays quite true to the classic. A friend once made an Earl Grey and Cointreau tiramisu as a nod to her English heritage. It was delicious, but I'm partial to the chocolate version. 
Mostly, I usually substitute the lady fingers, because I have yet to find a good GF version. But it could be with a version of speculoos, some homemade crumb topping, or even an easy pound cake. In this case, it's the crumb topping. 


Wednesday, January 15, 2014

Meeting the parents...

There's a time in every relationship where its time to "meet the parents." For me, this moment happened almost a year ago (and it went very well) but I agonised for weeks over what to cook for them. On one hand, it needs to be classic that you know you won't mess up and it has to be filling, but it also had to be neutral enough that everyone will like it. (And to prove to his mother that you're feeding him correctly!) 

Finally I settled on a veal roast with rosemary and potatoes cooked in the oven. I served it with a side salad and some cookies for dessert. Now that I know the meal was a hit (I wouldn't want to lead you astray!), it's time to share it with you. 


Monday, January 13, 2014

When I was small...

It's well known that Gratin is a comfort dish. (Or at least in my world it was) 
When I was small - and even older - one of my favourites was a zucchini one, dripping with b├ęchamel. The other day, I had a drawer full of vegetables and cheese and so decided to invent another version.