Showing posts from December, 2012


Yesterday I fulfilled a long-held wish, to eat at an Ottolenghi establishment. I have been intrigued and delighted by Ottolenghi's food ever since I first walked past the deli/cafe on Ledbury Road in trendy Notting Hill, where I work on Mondays. The window was filled with delicious-looking confections, including pillows of snow-white meringues. When I bought the first Ottolenghi cookbook a few years ago, I was able to indulge my love of this simple, flavourful and colourful food at home: it's a book I often cook from. A good friend, who is a regular at my dinner table, kindly gave me Ottolenghi's latest book Jerusalem when it was published a couple of months ago. I wallowed in Yotam's Mediterranean Feast, recently aired over four mouth-watering episodes on More 4, declaring at regular intervals "I could eat all of that!".

After a rather frantic morning at work, during which the aged laptop decided to conspire against my need to be on the tube, heading toward…


I'm throwing my hat into the frenzied ring of Christmas food preparations by offering a quick and easy method for what is possibly the best coffee ice cream I've had outside of Italy. It comes from the kitchen of the Domestic Goddess par excellence, Nigella, and is great for a dash of Italian style to finish a meal. (It is in her new book Nigelissima). It is delicious on its own, or paired with something naughty and chocolatey, like flourless chocolate brownies. The basic recipe contains only two ingredients - double cream and condensed milk - and can be adapted to incorporate other flavours.  And because of the high fat content (from the cream), it requires no churning, and the end result is luscious and melt-in-the-mouth. It never lasts long in my house.....

Makes 800 ml (serves c6)

300 ml double cream
175 g condensed milk (about 2/3 of a standard can)
2 tbsp instant espresso powder
2 tbsp coffee liqueur (such as Tia Maria - optional)

A plastic box to freeze the mixture in