Food & Drink

Here’s How To Make Bisexual Pride Cake

P1020165Pride season is just around the corner, and that means parties. 

Parties means cake. Here at Biscuit we are not cake bakers, but we are cake eaters, and that’s why we had our in-house culinary expert (she has a GCSE in Food Technology) develop this easy bisexual pride cake that even the most noviscular of novices – ie your Biscuit eds. – can manage.

You might notice that the bisexual element of the cake is hidden – some might say invisiblised – beneath a completely innocent looking facade. We couldn’t possibly comment.

Here’s how it’s done.

For the cake:
340g (12 oz) plain flour
340g (12 oz) caster sugar
340g (12 oz) room temp butter
six medium eggs
1.5 teaspoons baking powder
Food dye in pink, purple and blue
butter for greasing

For the buttercream filling:
375 (13 oz) icing sugar
225g (8 oz) softened butter
pinch… Continue reading

"Not so much a party, more a gathering…": How to decode that dinner invite

We love Pinkie Pie. We really do. And she's © Hasbro in case you were wondering.

We love Pinkie Pie. We really do. And she’s © Hasbro in case you were wondering…

• “It’s not so much of a party, it’s a gathering.”
I am holding this event out of some kind of feeling of duty. Probably because you invited me for dinner previously and have made several comments about it “Having to be my turn”. Frankly, I can already feel the resentment bubbling. I really don’t want you in my house, I will feed you, but you will also be topping up your own wine glass all night. If you stay any longer than 10pm, I will be calling a taxi for you.

• “It’s not so much dinner, more of a party.”
I neither trust my cooking, nor enjoy doing it. I am secretly hoping you will all be too pissed to care or notice that the first course isn’t brought out until 9.45pm.… Continue reading

Food & Drink: Jo Singer plays the gooseberry…

 

Gooseberry-spring

“Translucent green, veiny, spiky balls were growing everywhere in the bushes…”

I was only five when I saw my first gooseberry. The school had taken us on a day trip to a farm (where did they find this farm? – the school was in Plumstead) for a bit of P.Y.O.

Everyone, typically, headed straight for the early strawberries. But I was fascinated with the gooseberries.

Translucent green, veiny, spiky balls were growing everywhere in the bushes. I hadn’t seen anything like it before. But it was the 80s. And if you couldn’t pick it, pop it or dip it, we didn’t have it.

So I filled my bag to the brim. Convinced that my mother, the queen of Lean Cuisine, would not only be thrilled, but would be able to rustle up something delicious that very moment with them. I could barely contain myself for the rest of the… Continue reading

Lip service: Table manners around the world

 

Freja_Beha_Erichsen_eatingI do confess, I love a “bit of a moan”. In fact, my favourite place is up on my high horse.

Generally, I like to have a good ol’ bitch about people’s manners or lack thereof. Especially when I’m abroad.

So there I am, sat in a lovely restaurant in Dubrovnik, getting more and more infuriated with the Japanese man slurping his food loudly, when it suddenly occurs to me “Well what if my eating with my mouth closed is offending him?”

This prompted me to look up people’s eating habits around the world.

First thing I came across was about Japan. Not only is it rude to not finish everything on your plate, it is said slurping your food enhances your eating experience by keeping the food hotter and bringing out the flavours more. That explains a lot.

Japanese are also all about the chopstick etiquette. Never leave… Continue reading

Winerist visits the Rhône Valley…

rhone winerist2

WHY GO?

The region has so much to offer from a cultural point of view, with Lyon being a UNESCO World Heritage Site. Its simple, authentic gastronomy has that special modern twist: the saucisson de Lyon and the saucisson aux pommes are a true signature and the local cafés, world renowned restaurants and bistros will give you a real taste of the locally-sourced ingredients. This is also a wine lover’s heaven with Crozes-Hermitage, Hermitage, Côte-Rôtie and Châteauneuf-du-Pape being the darlings of the region.

WHAT TO SEE?

Lyon – You can walk through the city and enjoy the renaissance buildings and the medieval façades or visit the modern part of the city. No matter what your preference, don’t forget to visit the Basilique Notre-Dame de Fourvière: like the Sacre-Coeur in Paris, it built on a hill and offers great views over the city.

Vienne – Interested in art and… Continue reading

Winerist visits… Puglia

horse_riding_at_Le_Fabriche-880x455Caught in between two seas, Puglia is the land of beautiful architecture, some of the clearest waters on the European continent, and a mouth-watering food and wine culture. Even today Puglia is an undiscovered part of Italy, making it the perfect destination for a beach holiday or for a spring/autumn long weekend escape.

Puglia is the home of rich history and the purest Moorish-Italian baroque architecture. It hosts hundreds of striking frescoes, baroque churches and relics which reflect a diverse artistic development as well as its military past. As you drive down the peninsula, the striking faces of Lecce, Ostuni – also known as the white city, present the perfect place for people watching and seafood abundant lunches. From here, you can drive through iconic villages where men and women grin at you as they drink lemon water leaning against whitewashed buildings. The expressions on their faces will speak of… Continue reading