This time last year I rather perversely made an Easter bunny bolognese, which displeased me so much that it went straight into the freezer and there it stayed until we moved and it was chucked away. You’ll be pleased to know that the Easter bunny was spared this year and there was no seasonal symbolic cooking involving cute fluffy rabbits at all. They breed like wildfire, bite, spread vermin and wiped out a lot of native Australian wildlife so I’m not sure why people are so fond of them, but there you have it, we eat lamb but seem horrified at eating those poor baby veal despite the fact they’re killed at the same age sheep are for our Easter roasts. Our eating habits make no sense whatsoever which probably really tickles the French. The only concern I have about veal is that if you eat it it should be British as veal imported from Europe has in general had a pretty horrendous life and spent an awful lot of time in crates. I’m straying a little here seeing as I cooked neither lamb nor veal this weekend, but nevertheless it’s worth knowing.
What with it being a long weekend it felt only right to get stuck in to a bit of baking, using my dads oven. What with it being Easter I had to make something chocolatey, and craving some salted caramel I made Gizzi Erskine’s delicious salted and rosemary caramel millionaires shortbread. I made these last year and fell in love with the odd combination of rosemary and chocolate, yet didn’t quite manage to win anyone else around to them. I took these to a family get together and my cousins twin boys informed me that they would be much better if I used milk chocolate rather than dark. Chocolate is totally wasted on the young! However, I decided this time that maybe I should heed their advice and go for the less intense stuff. Kids, what do they know? While still utterly edible and moreish, these sweet treats need the slight bitterness of dark chocolate to take them from good to great, and being a bit richer its harder to over eat. With milk it’s oh so easy to just have one more. If adding rosemary to millionaires shortbread sounds like one step too far for you, I’d urge you to at least try it. The hint of rosemary stops the caramel from being too sweet and the slight umami taste alongside the chocolate and shortbread really adds something, but I can’t put my finger on what that is exactly.
As well as that, I made a lemon, mint and blueberry loaf cake from the April 2012 edition of Delicious. And Delicious it truly is. You make a simple loaf cake with blueberries, bake and while cooling pour over a mint and lemon sugar syrup and leave to soak up. The key to this cake is using real mint leaves instead of flavouring, and you end up with a soft, fruity cake that has a sharp yet minty crunch on top. Gorgeous, and tastes just like a mojito. In fact, I think this cake would be even better if the blueberries were replaced with raspberries, and the lemon with lime, resulting in what I’d like to call a raspberry mojito cake. Can you imagine anything more tasty than a cocktail turned into a cake? I can’t quite frankly and am now itching to make my own version. The blueberry cake itself is still very good and I love how it looks as though the blueberries exploded within the cake, leaving only a juicy blue stain as a clue that they were there. When you pour the mint syrup over the cake it looks like you’ve poured a delicious bright green sludge over it, but this soon gets absorbed into the sponge, leaving only crunchy sugar behind. Gorgeous.