I believe that some things are bound to happen. Things like a major failure.

A failure that shows that wine might be good in your risotto, but not in your glass when baking.

A failure that makes those red macarons – kept in the freezer for a couple of weeks – quite helpful. Even though they don’t really belong here, on a taste point of view.

But as my Pentax taught me, failures can be good. Because we shared the trimmings, but also because it involves mascarpone, Tahitian vanilla, confiture de lait, roast banana, and milk chocolate.

It was a day before the winter solstice. The service finished late. But we quickly threw our whites to the piling laundry, only to venture into the real white.

The wild white.

Many glasses of champagne later, we went home. I slipped twice. He couldn’t stop laughing. He slipped once. I burst into tears; of the happy kind.

Warm and scarfless. He took my hat off. My hair was electric.

We had a couple of peanut butter fudges. And had a race to bed. I won, because he always lets me to. We fell asleep without brushing our teeth.

And somehow, I’m still amazed about how it’s sometimes the smallest details that matter the most.

Those fudge squares, even if they’ve already been made three of four times in the past, will – from now on – remind me about that night. The night when autumn turned into winter. And the snow into rain.

And rather evidently, the night I forgot about my advent calendar. Blame the champagne for this.

But I’m making up for this. Today. With little squares so good that lovers would choose to eat them before they even got a chance to kiss.

Fudge au beurre de cacahuètes
Adapted from Sophie Dahl.

Those are sweet. Too sweet for some, perfect for the rest of us. I like to use crunchy peanut butter for the texture. And I’m almost certain they would make a lovely gift, if wrapped into pretty paper.

I cut mine into 4×4cm squares, but you could as well make smaller cubes for an guiltless treat.

Two days, four bowls of Thai chicken soup, twenty hours of sleep, and a singing cab driver later, I’m finally emerging from the nightmare that flu is.

Only to let you know, I loved all of your ideas. Some made me laugh, some made me think.

The secret ingredient was beetroot.

And believe me, this cake has become a number one favourite.

You see, when I first made it, I wanted to try two new things – because, after all, this little journal here is made for things that I can’t experiment with at work.

A beetroot cake.
And this lovely sprinkle and bonbons frosting.

I had more eggs, butter, flour and sugar in my cupboard that I can admit; a couple of raw organic beets sitting in the fridge. And a major disappointment: every recipe I’d found called for cooked beetroots.

Now, I’m not saying I didn’t want to spend three hours waiting by the oven for the precious little rubies to become soft and sweet, but I knew – deep-inside – I could just grate them finely.

So I did.

Gâteau à la betterave

This recipe is a keeper. The texture is out of this world and the cake will keep moist for days. Here I made two small cakes, one for now, and one kept – tightly wrapped in clingfilm – in the freezer, for later.

But really you could bake it in a 24cm pan or in a loaf tin. Just make sure you adjust the baking time accordingly: a small knife, inserted in the middle of the cake should come out clean.

The fresh beets add so much more than just colour. They make the cake moist – the same way carrots do in a carrot cake – and bring a lovely yet subtle earthiness.

I’m giving you the recipe for the cream cheese frosting, because we all need a good reliable one in times of need. But keep in mind that the cake is equally delicious cold and frosted than it is slightly warm – from a short trip in the microwave from frozen – and naked.

And just for the record – and for your personal enjoyment (read: burst into laughs with tears and all), when I say stand-mixer, I really mean mixer standing on a loaf of sliced bread.

Please don’t try this at home!

At times, things seem a little less easy. An unheard alarm. A lost friend. A worrying thought.

But we adapt. Not because we have to, but because we believe in what we do.

Right this second, my very own form of adaptation will materialise into laughs that bring tears and a good night of sleep.

The perfect cure. For almost everything.

So instead of the plan, which was to show you this rather delicious bonbon cake, I will now ask you a question.

What do you think is the secret ingredient for this moist and delicate sponge?

And evidently, the recipe will come soon.

It sure sounds slightly awkward and long in English. I mean, line a tart ring with sweet pastry? Foncer seems so much easier.

And it is in fact. Especially when you know this one tip, given to me by a pastry chef friend.

Simply butter your ring before lining it with your rolled out dough.

It will make the pastry slide more easily, to avoid it from tearing apart. And it makes sure the sides brown nicely during the baking process.

Easy peasy, right?

And for the record, foncer also means: rush and darken. So for those of you who are trying to learn French, I send you my warmest wishes.

And for the off-the-record, here are facts that possibly underline how random I feel right now.

I want pink hair. I could photograph the everyday with a mamiya universal. I love the smell of his skin, it’s like a drug. I miss my sister. I miss my bed. I drink one actimel and three lattes before 9am every morning. I could live in the short moment that follows the dawn. And I love you very very much.

I wish I could talk about how much I love recreating classics or old favourites. I find it’s the perfect way to highlight the beauty of what was once created and eaten with great joy.

It’s a bit like being in love. For real. You get both the comfort of having someone so close and the excitement of discovering him everyday under a new light, which you happen to be completely crazy about.

Oh yeah, I wish I had the time to develop. But right now, my alarm is set in just a little over five hours. So it’s going to be brief.

An awaken dream before the actual ones start to take over.

An idea. Just because I could have made it perfect, but was once again short of time, short of a good pecan pie recipe, and slightly short of rational thoughts after the bottles of wine we’d shared before I started plating the dessert for our very own little party.

Just the two of us.

But this version tasted delicious. The creaminess and subtle floral flavour of the bavaroise stood against the sweet crunch of the nuts rather beautifully.

Tarte aux noix de pécans

I can’t really call this a recipe, but more a guideline to follow. I have no records of the proportions. But I can only urge you to try.

Or even better, come up with your very own twist on a favourite. Because, pastry should be fun and fearless.

And please, someone give me your absolute go-to pecan pie recipe. Please, please, please!
`

The house smells like mulled wine. Fairy-lights have been plugged. Cookies have been sent in a jar. A wreath has been hung at the door.

It really start to feel like Christmas around here.

We’re only missing a tree and perhaps, a dinner back home, with our families. But hopefully, one of those will come true next week if I find the courage and super-powers to carry a Christmas tree back home.

And while I’m on the subject, anyone knows where to find one around Clapham?

I definitely wouldn’t want to miss on this tradition. Ever so more that I’m already eight-day late on this.
At my home – the one in France – we always decorate the tree on the very first day of the month. Then the presents start piling up as they are bought.

At night, we watch movies, while sipping through a green tea for me, or camomile for my mum and sister, and a (cold) coffee for my dad.

During the day, we bake. Christmas cake, brownies, and cookies. My mum also makes the best pain d’épices, while my sister writes the labels for the jars to be sent.

Jars filled with flour, light brown sugar, chocolate chunks, nuts. And perhaps, mostly filled with love.

They’re so easy to make. And you can be certain they always please. So there you have them: cookies in a jar, with a new 2010 addition: crushed pretzels. Because, deep inside, I think that your heart looks like a pretzel.

This year, I’ve used those beautiful jars from Jme.

But really, you could use any recipe you like. Just make sure the total content fits your jar and leave out the butter and eggs for the lucky recipient to add.

Snow can fool us into believe winter is here. When really it’s not.

And even after it came and went, the sharp winds still  gives us goosebumps no matter how many layers of mittens, hats and scarves we’re wearing.

I’ve found a relief in the shape of a hot bowl of soup.

Slightly spicy, full of flavour, and damn good.

So good in fact, that I’ve made it four times in just a short eight days. Just when the sun goes down, my flat starts to smell of ginger and lemongrass.

Evidently, it’s always too dark to take a picture. But, who needs it anyway. You have my promise.

Make this – or as a matter of fact, any of the listed things below (which I see as a winter edition of my culinary obsessions chronicle). And feel better. Warmer. And possibly, happier.

Oh and while I’m at it, I’m wondering what are the foods that help you make it through winter? Please tell me. We can never have enough comfort in our kitchens.

And for the record, I realise it’s technically still autumn, but my frozen cheeks tell me it feels like winter. Hope you stick with me on this one.

One. Thai chicken soup. Grab a couple of chicken thighs, with all the trimmings: bone, skin and organic. Pan fry the chicken, skin-side down until golden, flip around and deglaze with a litre of water and a mini-can of coconut cream.
Add two spoonful of sweet chilli sauce, a dash of toasted sesame oil, and soy sauce. Squeeze the juice from one lemon, and bring to the boil. In the meantime, roughly chop the soft end of a lemongrass stick and grate a fat piece of ginger. Add o the soup. Simmer for 20 minutes. Remove the chicken thighs; then using two forks, shred the meat from the bones and skin. Place back into the pan and add a handful of each: frozen peas, rocket, and rice noodles. Divide in between two bowls, and top with chopped red chilli peppers, two sliced spring onions and fresh coriander. Eat with a spoon when still piping hot. Preferably with good company and a movie.

Two. Eggnog lattes. Be lazy and go to the closest starbucks. Order a venti eggnog latte. And burn your tongue while drinking it. Or make it at home. Bring 250g of milk to the boil along with 2 cinnamon sticks, a couple of cardamom pods and a little grated nutmeg. Add a dash of vanilla extract, the one with the seeds. In a bowl, mix 2 eggs yolks with 50g of caster sugar. Strain the boiling milk onto the eggs, mixing as you do so. Then place the bowl over a pan of simmering water and cook, stiring all the time until the anglaise reaches 84°C. Add a double shot of espresso or a heaped teaspoon of your favourite instant coffee. Drink. From the comfort of your own home. And perhaps, with a dash or two of rhum.

Three. Roast garlic. Preheat the oven to 200°C. Line a baking tray with foil. Take four heads of garlic and chop their top off by a centimetre or two. Place on the prepared baking tray. Drizzle with oil and season with Maldon sea salt. Cover loosely with foil and bake for 40 minutes. Make sure you have some bread close by.

Four. Gü chocolate banoffee. Walk to your kitchen. Open the fridge and reach the black Gü chocolate banoffee package. Open with your hands. Grab a spoon, preferably small. Lift the foild cover away. Eat the chocolate layer first. Then sink your spoon into the goo. And wonder if they’re is anything sweeter – literally and figuratively – in this world. Don’t even think about having the second one.

Five. Molly’s waffles. Before you go to bed, visit Molly. Read her words. Fell in love and in hunger. Then make the recipe. The first one, Marion Cunningham’s raised waffles. Except, switch the dry yeast for 5g of fresh yeast. Because your heart tells you to. Sleep. Wake up half and hour before your alarm goes off. Cook the waffles. And eat plain, thinking about sending Molly a thank you note later.

Thank you Molly. x

There is no way I could phrase the following in a pretty and grammatically-accurate way, so let’s get it out straight away. And please get over my use of exclamation marks.

Because, I have been qualified for the annual awards of excellence !

And I fell asleep yesterday night. And it felt good to sleep for ten hours. Without having to snooze ten times in between six am and 8 am.

In the process of establishing a special connection with my bed, I forgot to publish the post I had planned.

A lovely gift guide. Which will shortly make its way around here over the next few days. Because, right now, we have to discuss about weddings and countryside and rhubarb.

In fact, I thought you might like to have a peek at my application.
It totally feels out-of-season. And possibly is the less Christmassy thing you could ever come across. But I’m too excited not to talk about it.

I called my parents, I called my friends, I called my chef.
So consider this, a call from me to you.

For this country wedding, I wanted the dessert to recall fields of wild flowers and the fresh breeze of a late spring afternoon.

I created it with the location and season in mind. Starting from Yorkshire forced rhubarb – which is cultivated indoors by candlelight and couldn’t feel more appropriate for early April – I built layers that would highlight the beauty of such a delicious product by adding a deeper flavour, and a satisfying range of textures and mouth-feels.

A soft vanilla bavarois is surrounded by a crisp meringue, a stick of bright-pink poached rhubarb, a couple of violet jelly cubes, a quenelle of rhubarb sorbet and some sugar-coated violet flowers; as a free-interpretation of the usually summery Eton mess, eaten when the first strawberries are just starting to grow.

And then, I continued blah-blahing about how each component interacts with the others. But really, let’s hope this dessert brings me luck, because it’s going to be a tight six hours of work with: puff pastry, galette des rois, cheese straws, meringue, poached rhubarb, vanilla bavarois, violet jelly, carrot cake, cream cheese frosting, marzipan carrots, chocolate writing, and more.

Se you tonight for the actual 8th bauble. x

Today felt short. It was frosty. And made of more mise-en-place making than you could imagine.

I’m now in love with my bed; its million pillows and triple layer of blankets. So I just want to share three things. A moment. A kitchen tool I love. And a recipe idea for the winter.

The moment was early this morning, when the sun was barely here yet. I saw frost on my window. It was gorgeous.

The kitchen tool I used the most today was a pastry cutter.

At work, we have two sets, with many missing-and-found rings. A perfect mismatch of plastic. At home, I have the same two sets, strangely still neatly kept in their boxes.

The recipe idea comes from fond chilhood memories at my parents’ best friends’ house. They had the tallest tree, from which kilos of golden and soft fruits would fall on the ground.

Obviously, we would eat them like this, with our fingers getting cold with the wind and the juices staining our shirts. We didn’t even bother washing them. The fruits and the stains.