Monday, September 25, 2006

New Yauatcha Macaroons

I'm a sucker for Yauatcha any day of the week. Which is the reason why I force myself to stay in the office on my lunch- if I'm not lured into the super sized Topshop then I'm 'just happening' to stroll past Yauatcha and a bag of macaroons 'just happened' to look at me in a suggestive, come hither, you know you want to sort of glare. Well if it's ain't the macaroons than it's one of the delicious cakes. I know I'm having a crap day if the only thing to put a smile on my face is a macaroon.

I usually get my favourites, so one Friday The Boy presented me with a bag of the latest flavours. How do the new ones rate compared to my usual? Fig Violet (purple) was sweet but had a nice faint taste of violet, Strawberry Tagada (pink) didn't quite have the fresh strawberry taste I was hoping for, Coconut Saffron (light yellow)gave me mixed feelings. One bite would be too sweet for me, but then I'd taste it again and liked the rich saffron taste. My pick of the bunch however was Apricot Ginger (orange). It was fresh, fruity with the occasional bite of stem ginger. A perfect combination.

Sunday, September 03, 2006

Fennel and Pear Salad

In the mood for a quick salad for dinner after a long day at work and desperate to use up random bits about the house namely a pear, some fennel and some feta. It turned out to be a refreshingly light salad that just oozed late summer to me. The saltiness of the feta pairs well with the aniseed taste of the fennel and the honey sweetness of the pear.

One note of caution- it doesn't keep too well. Eat the same day and before the pear turns brown.

Fennel and Pear Salad

Serves 2


2 small fennel bulbs, thinly sliced
1 pear, thinly sliced
handful of crumbled feta
handful of walnuts, candied or unsalted

walnut oil, to drizzle

Mix the fennel and pear in abowl. Drizzle with a little walnut oil and toss. Add the walnuts and feta and serve immediately.