Cantuccini

cantuccini recipe engagement siena

Two years ago, Sam and I visited Siena on holiday. And since then, Siena has been my favourite place in the world.

It’s quieter than Tuscany’s biggest city, Florence. It has a breathtaking palazzo, an incredible Gothic cathedral, sleepy streets lined with even sleepier wine bars. I thought it was unbelievably romantic the moment I saw it. And I discovered, soon after arriving, that it’s home to some of Italy’s best food. So when we found out we would be returning to Florence for a wedding this September, it needed no discussion: we were going back to Siena.

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Friand Easy

Banana friands

Oh how I long to be competent. A quick search of my blog throws up the word ‘competent’ no fewer than five times to date. Sam discovered early on that calling me ‘feckless’ (no matter how richly deserved, or warmly expressed) was the surest way to unjustified but unstoppable tears. I am sure that my desire to learn how to cook is at its base, simply a yearning to be competent, or at least appear competent. And for that reason I hold an abiding fondness for any dishes which are deeply practical: delightful in its simplicity, or ease, or using up leftovers that hang around the house: this no-knead bread, these vibrant braised spring onions, and, well, these friands.

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Gentlemen Prefer Blondies

Blondies

My intention to medicate all autumnal malaises and maladies with appropriate food has been… stalled somewhat.

I put my back out making meringues. Or rather, I thought I had put my back out making meringues. Last Sunday, I was making meringues and something very odd happened to my back and it hurt a lot.

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