Day 51 – Sousing and Strawberries

Today I made : Soused mackerel. Sousing – cooking in vinegar – is a method of preservation. Very medieval Scandinavian. Not something I would order myself, but a good way to practise filleting fish, and I think the shiny silver skin is beautiful, like a slinky disco dress. Strawberry tart. I used Friday’s puff pastry…

Day 44 – Strawberries and Cream

Today I made : Almond meringue with strawberries and cream. The toasted almonds make it crunchy and toasty, a nice contrast to the juicy berries.  I had extra meringue so I made these little babies with mashed strawberries and cream. I like it when there are leftovers to play with because you can present them…

Day 41 – Happy Hour

Today I made : White yeast bread. You have to make most things on the technique list three times. I had only done this once so wanted to tick the box again. I made a plait and dinner rolls, so I also got the ‘shaping dough’ box ticked.  Lemon balm and lemon verbena sorbet. The recipe…

Day 32 – Elderflower

Today I made : Cardamom and yoghurt cream with green gooseberry and elderflower compote. This dish is ideal for a place like Ballymaloe – it is simple but so luxurious thanks to the high quality produce used. My teacher Sue and I went outside to pick elderflower straight from the trees for this. One of…

Hummingbird Cake

It had been a long time since I baked a cake. I wanted to try something new and didn’t care about it being healthy! Enter Hummingbird Cake. I would have tried it based on the name alone but luckily it combines two of my favourite fruits – pineapple and banana. It also has chopped nuts…