#cook this

[westernyouths]

Chocolate cake with salted chocolate buttercream, fresh black currants and blackberries. A bittersweet cake for a bittersweet occasion (a friend’s leaving-London party)

[westernyouths]

I got to make my birthday cake this year! Fig leaf syrup soak, yuzu cream filling, pineberries, and matcha buttercream

[westernyouths]

I didn’t get a good picture of this cake but I’m very proud of it nonetheless. Olive oil sponge with lemon cream filling, raspberries, and a tonka bean buttercream. Topped with cherries and dried flowers.

[westernyouths]

Another nice meal in my nice bowl :) I think there’s something to your first nice purchase in a new category of item. My nice new dress can only generate so much excitement for me because I’m lucky enough to already have several nice dresses. But a nice set of bowls where I previously had none? That’s amazing. I’m thrilled every time I make a meal.

[westernyouths]

Yotam Ottolenghi’s mushroom recipes

Three super-savoury recipes that celebrate the unique flavour and texture of mushrooms: a traybake ragu, a spicy lasagne and a toast-topping confit of oyster mushrooms with a tangy aïoli

making the meatless ragu for dinner tonight, fantasising about a food processor as I finely chop all the ingredients

[westernyouths]

Vegan Chocolate Babka - Domestic Gothess

Vegan chocolate babka - this amazing vegan chocolate swirl bread consists of a soft, brioche-like dough swirled with a rich chocolate filling.

made this last night and it’s quite a hit. will be shocked if there’s any left by tuesday

[westernyouths]

I was making friands and had a bunch of egg yolks left over so I made one of my favoruite recipes from last summer: roasted peach and tarragon curd. recipe under the cut

ingredients:

3 medium ripe peaches

2 tbsp chopped tarragon leaves (roughly)

6 egg yolks

14 tbsp sugar

8 tbsp butter (1 stick)

1.5 tbsp lemon juice

1. Quarter the peaches and roast them either by putting them in a hot cast iron pan or grilling them in the oven. when they've started to go a bit brown take them out and blend them. I used an immersion blender but it would probably go better with a real blender. Add in tarragon and blend again. Taste along the way to make sure you like the peach to tarragon ratio.

2. Add in yolks, sugar, lemon juice, and butter (softened) and give it a whisk to blend. 

3. Pour into a saucepan and heat over low-medium heat. Most curd recipes say until 170F or so. 

4. Cool and then eat!