Easter Traditions and London Landmarks

I haven't actually cooked anything worth posting about in a couple of weeks. Mind you last week I made a very tasty dish of roast veggies that kept me fed for 3 days.  Oh and have you ever tried making a jacket potato with a sweet potato? Yummy...I did it this week. I didn't eat the skin...it's a bit too woody and earthy compared to a regular potato. But the inside was so soft and sweet. It's probably the ideal way to make mashed sweet potato. The flavour is so much richer than when you boil it.

But it's Easter week now and my thoughts are moving to sweet treats.  I'm a bit disappointed at myself for not having a go at making figolli again this year. Last year was so much fun. A full day baking then another day to decorate.

Fresh out of the oven

Artistry in action

Drying

My sisters-in-law and i took over mum and dad's kitchen and the result...20 of the best tasting figolli I've ever tasted.

The finished product...

....all packed and ready to go

 

 

 

For the Maltese among my readers, figolli need no introduction. For those of you not familiar with Maltese Easter tradition, these are rather large sweet pastry cookies baked with a sugary almond paste filling and decorated with icing or chocolate.

 

It looks like i am still going to have a sweet contribution to Easter this year just the same though. I have just volunteered to make the trifle for dessert at Easter Sunday lunch at mum and dad's. Mum has always made a divine trifle and it is one of dad and Paul's favourite desserts. So i have a lot to live up to. But I have a good feeling. I'd like to try to make the jelly and custard from scratch. That might be a bit ambitious but one piece of advice that dad has always given me that rings so true is that a job worth doing is worth doing well. And I'd say that dessert for Easter lunch is definitely worth doing. I will take some photos of trifle in production next Saturday and will share whether the extra work is worth the hassle.


I hear you pondering my madness. Jelly from scratch?! But I was reading through a new recipe book I bought today, The Bibendum Cookbook. In the reviews on the back cover there is a comment by renowned British foodie Nigel Slater, commenting the jellies made at this West London institution, and it triggered the desire I've had for a while to try to make my own jelly. The whole plan relies on one main factor...finding gelatin leaves here in Malta. But even if i don't manage it this weekend i will make jelly very soon.
Actually there is a lot in this book that I HAVE to try. The recipes don't actually look too complex but they do look totally delicious. I felt a little guilty about buying the book since Paul got all excited when seeing it. Home to Bibendum is the old Michelin building on Fullham Road. Paul has a special love of Michelin memorabilia so the book would make a great addition to his collection. I, on the other hand have a special love of the building, having lived down the road during my late teens and early twenties. So I bought myself the book after all. But the way i see it, we'll be living together soon so it will be ours to enjoy together.
Anyway...watch this space for attempts at the Bibendum recipes.
In the meantime....I'll share my trifling soon.