January is always a tricky month. It’s that after Christmas feeling, the broken new year resolutions, the rain and the freezing cold, the return to work and school. Citrus bakes seem to dominate the blogosphere at the beginning of the year as people use fresh flavours and bright colours to forget about the grey outside. The vitamins and zing of fruit desserts also fit into the spirit of January detox that some crazy people undertake. Today I stuck with the fruit theme, but used tropical pineapple to transport me away from the London grey to a Caribbean island beach far away.
This dish really did transport me far far away. The meringue was delicious with a marshamallowy centre and packed full of coconut flavour. The pineapple was sticky and caramelised, strongly spiced with cinnamon and mixed spice. The spices also added some warmth to the dish, which works really well for this time of year. The Cointreau cream added more tropical flavour and toned down the bite of the spice in the pineapple. The black sesame seeds added unexpected nutty crunch and contrasted with the colours of the rest of the dish. Perfect!
The dish was also really easy to make, so I think it would make a really pretty summer dinner party dessert. I made the meringue and the pineapple the day before, then whipped the cream and assembled the meringue right before eating. I halved the recipe so it was just a two-egg white meringue (it worked perfectly) that made four meringues, but I kept the full quantities of pineapple and cream. I loved the roasted pineapple and that alone with its sweet caramel spiced sauce would be a gorgeous breakfast treat once the meringues are finished. If you’re feeling a January low, or even if not, I would truly recommend this sunny sweet dessert – find the recipe here. Trust me, it will make you smile. Enjoy :) 
So I’m back from my holiday! Whilst I recover from jet lag and organise my photos, here is a post I wrote earlier (Blue Peter styley). A few weeks ago, on a rare sunny London summers day, my Mum and I visited Books for Cooks in Portobello Market. Books for Cooks is – as the name just about suggests ;) – a bookshop containing pretty much every cookery book you could imagine. Sweet and savoury, old and new, American authors and English authors, books for every country’s cuisine. But not only is it a fabulous place to browse and discover new gorgeous books (whilst trying not to buy everything you see) the shop also has a tiny restaurant at the back. From Tuesday to Saturday the resident chef chooses a three course menu from different books in the shop. You don’t know what will be served until you get there and you have to turn up early in order to bag a highly coveted seat. The day I went, the menu was this…
The trip really gave me a chance to try new things that from a bigger menu it is unlikely I would choose. The soup was amazing. I’d never tried prawns and still found their texture a bit strange for me, but the actual soup broth was so unbelievably full of flavour. There was garlic, lemongrass, chilli, tomato, kaffir lime leaves, all manner of different sauces – it was incredible! I’m gutted I was too busy eating to photograph it. Next came the chicken – again 
delicious, bursting with flavour and different to what I normally eat. Then, the puddings. There were four cakes to choose from: Chocolate Caramel Pecan Cake, Elderflower and Lemon Cake, Raspberry and Almond Cake or Mango and Passion fruit Roulade. I went for the roulade and, yet again, was not disappointed. The meringue was crisp on the outside and marshmallowy on the outside and there was plenty of bright fresh fruit tucked inside. The best lunch I have had and will have in a long time! 
Once home, I knew I wanted to recreate the pudding. I also want to attempt the fabulous soup – but am nervous it just won’t live up to the Books for Cooks version! I swapped the mango for strawberries because whilst I love mango I wanted to take advantage of some fresh English produce. On the way home from Portobello Market we passed a grocer selling large bowls of 12 passion fruit for just £1 – bargain! This meant I could be much more liberal with the number of passion fruit I used in the roulade which was great as I adore their sweet scent and tropical flavour (I think in the end I used 8-9). Meringue is so easy to make that I’ve vowed never to let a spare egg white go to waste again. Whilst the actual rolling of the roulade was a little tense, the finished product was delicious. I used this recipe, but used all cream (not cream and yoghurt) and added passion fruit. Enjoy!
This dish really did transport me far far away. The meringue was delicious with a marshamallowy centre and packed full of coconut flavour. The pineapple was sticky and caramelised, strongly spiced with cinnamon and mixed spice. The spices also added some warmth to the dish, which works really well for this time of year. The Cointreau cream added more tropical flavour and toned down the bite of the spice in the pineapple. The black sesame seeds added unexpected nutty crunch and contrasted with the colours of the rest of the dish. Perfect!
The dish was also really easy to make, so I think it would make a really pretty summer dinner party dessert. I made the meringue and the pineapple the day before, then whipped the cream and assembled the meringue right before eating. I halved the recipe so it was just a two-egg white meringue (it worked perfectly) that made four meringues, but I kept the full quantities of pineapple and cream. I loved the roasted pineapple and that alone with its sweet caramel spiced sauce would be a gorgeous breakfast treat once the meringues are finished. If you’re feeling a January low, or even if not, I would truly recommend this sunny sweet dessert – find the recipe here. Trust me, it will make you smile. Enjoy :) 
