Monthly Archives: March 2014

Green tea cake

This is a grown up cake, both in the making and the eating. The slight bitterness of green tea can be an acquired taste and the sponge is close to a genoise, with all the careful whisking that requires. The result is a delicate cake with a sticky sweetness that comes from green tea syrup drizzled over the top. Continue reading

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Beef Wellington

I’ve often fancied making a beef wellington but the cut of beef required is so expensive, and the risk of overcooking it so immediate, that I’ve never tried. Confessing this fear to a friend I was told that if I were willing to cook it for him, he’d buy me the meat. So I spent a tense afternoon cooking a fillet of beef that cost the price of a small car. Even the butcher seemed worried. Continue reading