Sadly I’m rather (very) late in posting about my foodie penpal package for July – oops! Primarily this was due to Royal Mail holding things up *grumbles*. But it was well worth the wait!
- Bieber bread/cake: Funny name aside, it is a spiced cake with marzipan in the middle – very tasty!
- Eimalzin: Sort of malt cubes wrapped in chocolate – think of a cross between Malteasers and halva in texture. Love them but can’t seem to find anywhere that sells them over here 😦 If you know of anywhere in the UK that sells it…!
- Kaserosti: Potato and cheese – a lovely savoury pancake!
- Maple and walnut chocolate: Yum!
- Swiss toffee: Basicly the bit on the middle of diam bars 😀
- Milk Chocolate moose bar: Also very tasty
- Snack up – fruit, chocolate and nuts mix
- Chinese cooking sauce – looking forward to trying this soon!
If you fancy joining in the foodie penpal scheme in Europe then look at Carol Anne Grady at This is Rocksalt.
In Edinburgh a wonderful thing has happened: a shop dedicated entirely to artisan marshmallows has opened. That’s right – marshmallows. Not the nasty little pink and white blobs of who-knows-what only fit to be melted in a fire, oh no! These are what marshmallows should be: springy, like the inside of a good meringue, and melt-in-the-mouth. The Key Lime Pie marshmallows are a particular favourite of mine 🙂
So, I got to thinking: just how difficult is it to make a marshmallow? Honestly, I had absolutely no idea how you would even start! Fortunately Hugh Fearnly-Whittingstall came to the rescue with this recipe in The Guardian. And you know what, it really was very simple! I varied the recipe by adding cherry concentrate to the gelatin mixture, and adding some cocoa to the sugar/corn flour rolling mixture. Simple!
In the words of one on my friends: “It tastes like an angel just pooped in mouth”. I’ll just leave you with that mental image, shall I…?