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August Break 2013 Day 20

August 20, 2013

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Taste at Comptoir Libannais

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Recipe: Nigel Slater's Demerara Lemon Cake

Spring and Summer bring with them the beautiful fresh produce and one of my favourite things in the world: lemons. Juicy, tart and aromatic lemons. I love cooking with them, on fish, chicken, pork. They are so versatile lending their aroma so perfectly to both savoury and sweet dishes. Friday has become mine and Matilda's baking or pudding day. Last week we made the delicious Portuguese rice pudding. This week we had a friend over for tea so as the sun was out lemons sprung to mind. I found this fantastic Nigel Slater cake on the Guardian website, which I adapted a little as I didn't have all the ingredients in my cupboard. I substituted the demerara sugar for plain old caster sugar. Not having enough ground almonds but a lot of semolina I chucked it in and thankfully it worked. We had a slice with a nice cup of Lady grey and delicious it was too, light, moist with the lemon infusing each mouthful. Yummy and easy to make, why don't you give it a go over the wee

An Afternoon at the Shed Theatre

I'm afraid the Husband and I both bunked off our respective work places on Friday, to take Matilda to see the critically acclaimed dramatisation of The Elephantom running at the rather lovely temporary space The Shed at the National Theatre. The Shed is standing in for the Cottesloe whilst it undergoes extensive refurbishment, pioneering new challenging work, and showcasing fresh talent. Under the watchful eye of the marvellous Marianne Elliott, the co directors, Finn Caldwell and Toby Alie of The Elephantom have created a magical show that equally entertains adults and children. Full of surprises, charming, quirky and very very funny it makes everyone wish for a naughty elephantom in their lives. Brilliant physical performers, puppeteers supported by the spectacular toe tapping music composed by the fantastic Adam Pleeth , brought to life a special story of a naughty elephantom who causes havoc in a little girl's household. Sadly the show ended yesterday but do keep an e

Recipe: Ottolenghi's Hazelnut and Cinnamon Meringues

Despite being an experienced home Baker I've always shied away from meringues, notoriously hard to get right I tend to leave them to the experts. Having said that, in the hope that one day I would decide to take the plunge, I freeze egg whites whenever a recipe only calls for yolks. I finally plucked up the courage over Easter to attempt Ottolenghi's meringues that look tower so spectacularly on the counters in his cafes. Could I recreate these things of beauty? I must say I didn't do too badly. If you religiously abide by his rules you can also make take the risk and make the perfect meringue! In fact, they are extremely simple to make whilst giving the impression of hours of intensive labour. Go forth and bake! This is the recipe I used from his first book entitled Ottolenghi The Cook Book : Ingredients 200g Egg Whites (about 7) 140g dark brown sugar 260g castor sugar 1tsp cinnamon A small handful of chopped hazelnuts Combine both sugars and egg wh

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Copyright Fatima Malagueira

August Break 2013 Day 20

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