I don’t often eat smoothie bowls. But when I do, it’s partly because I feel like something sweet and ice-cold with minimal chewing requirements (often somewhat hungover when this craving strikes) but also because [...]
If there’s one thing the English are good at, it’s puddings. The list of well-known desserts of English origin is remarkably long: Angel Delight and Arctic Roll, Bakewell tarts and Battenburg cake, Chelsea buns and Coconut Ice… And then there’s the peculiar names, too: Knickerbocker Glory and Spotted Dick come to mind. There’s a wonderful quote from Jane Grigson’s Fruit Book on the homeliness of English puddings:
“[Crumble] is always a great success with our French and Italian friends, who ask for an English pudding but whose pioneering spirit would fail if faced with Spotted Dick or Dead Man’s Leg.”
A long time ago a friend made me a simple bowl of yogurt and apricots for breakfast, all topped with a mysterious-looking syrup. It was rust brown in colour, fairly viscous and tasted of so many different things I had to know what it was. The answer: a combination of tahini and pomegranate molasses, inspired by her recent trip to Morocco.
Pomegranate molasses are similar to sugar cane molasses (aka treacle) in that [...]