Back when I was in the middle of my chocolate chip cookie frenzy (more to do with the technical and scientific side of cookies than eating them; it’s calmed down at the moment), I made up a recipe for these chocolate chip cookies made with almonds and they were a winner, as well as immediately becoming my Dad’s favourite chocolate chip cookies.
Not only are they my Dad’s favourite out of all the chocolate chip cookies I’ve made so far but also the preferred over all the rest. If I’m making any chocolate chip cookies, I have to make at least one batch of these ones as well for him.
I had written down the recipe, a prototype of sorts (sometimes I just write recipes, measurements and all, in much the same way as I’ll write a poem or start a story and they surprisingly often work) and it only needed a few tweaks after I’d made it as written.
These chocolate chip cookies are a soft cookie with a crisp outer edge and moist and chewy inside, oozing with melted chocolate chips. The olive oil and coconut oil play off each other, resulting in an intriguing flavour that can only be described as being at once fruity and buttery. The vanilla extract balances the two oils.
It’s mere hours now before Prince William and Miss Catherine “Kate” Middleton are wed, a wedding that everyone has been highly anticipating. While I don’t know what the level of excitement must be like around the rest of the world, the Royal Couple has received a great deal of media attention here in Canada and I can only imagine what it must be like in England, especially London, right now.
The media frenzy surrounding Price William and Kate has also has seemed to cause great demand and interest in British cuisine. By the time I got round to thinking of making something in honour of the Royal Wedding, it was kind of too late even for something simple so instead I’m posting a recipe round-up of primarily English, or inspired, food that should hit the spot wherever you are if you’re watching the ceremony, which can be watched online (it’s being steamed live on YouTube) or TV. Click over to the official Royal Wedding website for more info on that.
For more recipes, check out my recipe index.
More British fare from other bloggers
If you have any British food recipes on your blog, leave a link to your recipe in a comment and I’ll add them.
I’ve wanted to make a yogurt cake for absolute ages, and when I had the opportunity to make it I turned it into something else that could only be reminiscent of a soufflé.
This is a recipe I’ve been promising for the better part of this month, so I’m happy to be finally sharing it with you.
It all started when I said that I wanted to make a yogurt cake with some fresh blueberries we had. It quickly turned into an idea of a lemon yogurt blueberry cake. It was on a whim but as I ate a bowl of lemon yogurt, I got that baking itch and I acted on it. Going my way again of feeling out what felt right, at that crucial moment when I would add flour I thought that the batter already looked so lovely, what if I just baked it?
As I took photos and followed along with my artist’s temperament that day, I virtually jotted down recipe notes in my shorthand: simplified instructions, details minimal since it’s for me. Most of my recipes are written like that, before I flesh it out. It’s quite a contrast to how I write recipes for this site. This was just one of those times I decide to write it down as I go along, so that I can recreate it again when I want to without trying to remember what I did.
This soufflé, really a flourless cake, is a wonderful thing. Puffed up and beautifully domed, shortly after being pulled out of the oven it sinks into itself. A golden brown exterior makes a striking and elegant contrast to the sunny yellow inside. The lemon flavour itself is delicate; it’s light and satisfying, a lovely way to end a meal.