Chocolate Cherry Crumble Bars

It's been too long. 

It was nice to take Sunday afternoon off to just bake.  I like the hands-on stuff --- I like kneading a soft bread dough and have my fingers rub through butter and flour for that perfect shortcrust.  I like the anticipation of it in the oven whilst I make the kitchen spotless.  And I love the smell and the warmth and the happiness it brings to everyone.  I just think baking is the closest thing to love.  And I hate not being able to do it enough.

Shikumen - Shepherd's Bush (London)

Having grown up in Beijing, there's always a slight hesitation in visiting Chinese restaurants in London.  I hate being disappointed, especially when it comes to eating out, and with Chinese food, it's just more personal.  My heart sinks at the sight of soft wrinkled skin on Peking ducks, or the taste of oversweetened generic meat coated in grease.   I therefore had my reservations when I went to Shikumen -- the Chinese restaurant that has received praise by the likes of of Fay Maschler. 

Quail, Pea Purée, Carrots, Jus

I was seriously spoiled in culinary school.  We had kitchen porters and limitless pans that allowed us to make dishes with five different components in two hours.  Now at home when I try to be just slightly ambitious it takes me twice as long and I'm twice as stressed because I'm just washing the same two pans over and over again.

Multi-Seed Spelt Crackers

I have an obsession with these multi-seed Norwegian crispbreads or knekkebrød.  I went through a phase of oat cakes, then Ryvita and now these.  The crackers I made featured in this post aren't exactly like those but I tried.  My Norwegian boyfriend is my supplier of knekkebrød but he can't keep up with my demand unfortunately and so sometimes I resort to making my own cracker equivalent.

Rustic Milk Cookies (Biscotti al Latte)

It's approaching midnight and I'm contemplating what I should have for breakfast tomorrow.  If I were like my Italian peers, I'd have cookies and coffee.  But I'm difficult.  See, these would be the ideal breakfast cookies for Italians, especially the children, because of their simplicity.  They're uncomplicated in terms of flavor, texture and aesthetics, but they're perfectly lovely.  Plain but soft, light and delicate. Very Italian. It's what the kids would eat.  Or my mother, she loves them.