Rustic Apple Cake

img_9562It’s not the first time I cried over cake.  Things go wrong in the kitchen – an oven you’re not used to, a scale that’s out of battery, ingredients that go off, and you’re not attentive and you misread, you mismeasure, you misunderstand it all – and you fail.  Now, it’s not that you’ve made a cake that’s a bit flat, that tastes a bit bland or looks a bit odd, because you’re more than disappointed.  Maybe it’s the end of a long already-bad day.  Or maybe it’s a surprising end to an exceptionally good day.  Either way it all goes tumbling down and you’re overwhelmed with the sense of worthlessness and incompetency because you can’t even make a simple apple cake.  Continue reading “Rustic Apple Cake”

Halloumi with Courgette & Beans

My affinity for halloumi came late.  As with lots of people, my first few experiences with it was beyond unpalatable – they were cold, dense, rubbery superflous additions to salads.  I mean I still don’t like it cold, I don’t get why people eat the stuff cold.  Anyway, then I discovered grilled halloumi.IMG_9424.jpg
When halloumi is heated, instead of it melting and becoming stringy like other cheeses, it becomes soft and silky, and if you do it well with a thin crispy curst.  I’m salivating right now.  Continue reading “Halloumi with Courgette & Beans”

Preserved Lemon & Sumac Risotto

Hi, how are you?  You’re reading the first ever post on fork this.  You may or may not know, but I had another blog, Happy Belly, and after 5 years of that I’ve decided to do a more… “grown-up” blog..? “Proper”, “mature”, “sophisticated” – I don’t really know what adjective I’m looking for.  Making it”grown-up”, however, has been a process of immense stress and frustration.  I should have done more research before I just dived in with my credit card.  With the first blog it all seemed to just fall into place, like I don’t recall spending days on finding the right font.

Anyway, here I am with a fresh start!IMG_9360.jpg Continue reading “Preserved Lemon & Sumac Risotto”