Culinary Anthropologist

desserts

  1. Ethiopian affogato

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    On trips to Ethiopia one of my favourite things by far has been Ethiopian coffee, made in homes and cafes from freshly roasted and ground beans and served quite strong in small cups with sugar, and if you’re lucky, a sprig of rue.  Sometimes spices such as clove, cinnamon and cardamom are thrown in with […]

  2. Chocolate salami

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    By all means substitute different fruits, nuts and cookies according to taste or what you have in the cupboard!

  3. Brioche pudding

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    An indulgent version of regular bread and butter pudding.  Instead of brioche you could use stollen, panettone or any other enriched bread. This can be made ahead, even the day before, and then baked in time to serve.  Cold leftovers can be sliced thickly, fried in butter on each side and served with poached fruits […]

  4. Chocolate espresso pots

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    This dessert is really easy, yet really impressive, and what’s more can be made the day before.  If you can’t get espresso flavoured dark chocolate, replace 50ml of the cream with strong espresso.  In either case you may want to sweeten the mix slightly by adding a spoonful of sugar to the cream as it […]

  5. The World’s Best

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    This recipe comes from Mia Kristensen of CPH Good Food in Copenhagen, who I collaborate with to run New Nordic cuisine classes in London.  This recipe featured in our Summer 2012 class. Don’t be put off by all the steps in the recipe.  You basically need to separate half a dozen eggs and use the […]

  6. Rhubarb and yoghurt cake

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    This cake is so easy – you can throw it together in ten minutes.  It always goes down really well when we make it in cooking classes.  Rhubarb, orange and yoghurt make a delicious combination.  But you could omit the orange flower water, or substitute rose water, or just use vanilla.  Enjoy the cake warm […]

  7. Turkish poached apricots with clotted cream

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    Turkey is the world’s leading apricot producer, and the town synonymous with their production is Malatya, in eastern central Anatolia.  The orchards around Malatya provide some 95% of all of Turkey’s dried apricots.  I try to buy the dark brown dried apricots as the bright orange ones have been treated with sulphur. If you can […]

  8. Lemon panna cotta

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    Panna cotta is really easy – you just need to remember to make it in advance so it has time to set in the fridge.  You could use any combination of milk and cream, even crème fraîche or yoghurt. Panna cotta is lovely served with fresh, poached or candied fruits and something crunchy like a […]

  9. Baklava

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    The best baklava in Turkey comes from the southeast, notably the town of Gaziantep, which is surrounded by pistachio groves and known for its master baklava makers.  Traditionally it would be made with yufka, which is a super-fine dough rather like filo, and baked in a round dish called a tepsi in a wood-fired oven.  […]

  10. Clafoutis

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    This French pastry-less tart (actually more like a puffy, fruit-studded thick pancake) is traditionally made with unstoned cherries, but you can stone them if you like, or substitute plums or other fruits.  If you do stone the cherries, pop the stones in a jar and cover with the strongest, plainest alcohol you have (97% from […]

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