When a relationship breaks down. Does it revert to how it was at the beginning? At the start you ignore the little signs, because you want to feel in love, you want to make it work? Not major things, small little things that might have irritated you a in the beginning but you set them aside because of the bigger picture, romantic love… How come friendships seem to last yet relationships are so difficult. There are certain things that we don’t like, agree with, with our friends. We set them aside because we love them and understand them. But I guess we also don’t live with them and raise kids with them!
Its been a pretty hard week this week. The kind of week that I wish I could wrap up, chuck in the bin and forget about. In fact I think I might just do that!
I woke at 4.30 this morning, wrote an email to a lawyer (re separation) then watched 20 mins of a rubbish film on Love Film drank a cup of tea and fell back to sleep. Woke at 8.20am!! In fact all of us did. Girls threw on their school uniforms, I ran around barking orders, “jumper, shoes, hair”!. Rufus ran around shouting “get dressed get dressed”. We were out of the house in 15 minutes. It is a record. OK breakfast was compromised and with the promise that they would not tell their teachers, they ate millionaires shortbread on the way to school. We all shared high fives at the brilliantness of our getting ready. Tilda even asked if we could do it again tomorrow…Uhhhh No.
Amongst the drama this week, I spent a day with the Fabulous Baker Brothers, Tom and Henry. They are shooting their new series for channel four and I assisted Anna Ford as a food stylist. Really lovely people and a great experience. I also taught a couple of classes, Caribbean and Thai, which is always a joy.
Meals this week consisted of a melting pot of Thai and West Indian ingredients. I think my favourite was, chunky chips roasted with olive oil, bay, fresh and green peppercorns. I also made a rice noodle dish with chilli oil and shredded pork. To be honest the noodles were really just a vehicle for the chilli oil. I am totally addicted to it and eat it straight from the jar usually.
I also made a butternut squash and ginger soup. Totally healthy and delicious. You can find the recipe in this months edition of Fashion Affair Magazine along with a recipe for toffee apples.
Well here’s to a better week this week and and to sweeten up my week and yours I leave you with my recipe for Millionaires Shortbread.
Butternut Squash and Ginger Soup
Sauteed Jerusalem artichoke with garlic and callaloo
Almond and Salt Caramel Millionaires Shortbread
Born from a need to make people smile! This is an outrageously rich treat. The recipe makes a ton so make sure you have a lot of people you can donate too! Happy baking.
For the base:
- 225g plain flour
- 100g caster sugar
- 225g butter
- 100g ground Almonds
- 175g butter
- 175g caster sugar
- 4 tbsp golden syrup
- 1tbs Maldon Sea Salt
- 1 x 1Kg can condensed milk
- 200g milk chocolate, broken into pieces
- 100g dark chocolate, broken into pieces
- Set the oven to 160C/gas2. Lightly grease a regular size roasting dish. 20x30cms
- Place all the ingredients for the base into a food processor and whizz together until they form a smooth dough .
- Press the mixture into the base of the Swiss roll tin and prick with a fork.
- Bake for about 30-40 minutes until golden and firm. Set aside to cool.
- To make the topping, place the butter, sugar, syrup, salt and condensed milk into a saucepan and stir over a low heat until the butter has melted.
- Bubble the mixture gently for five to eight minutes, stirring all the time until thick and fudge-like. Pour over the cold shortbread in an even layer. Leave to cool.
- Melt the chocolate in a bowl over a pan of simmering water. Pour the chocolate over the toffee and leave to set. Cut into small squares and store in an airtight tin.