cheesecake combo

It was a good week for girlfriends and conversations.

The first piece of cake (all good conversations involve cake, at some point) I shared with a school friend. We have known each other for 30 years and resume our friendship like a favourite pair of shoes - instant fit and you wonder why you don't wear them more often.

The last piece of the cake I shared with a (relatively) new friend; someone who's blog i have followed for 2 years, through her highs (so much fun!) and the lows (which she carries with such grace). We have much in common (including an appreciation of men) and i have been drawn to her warmth and vivaciousness ever since i was pointed in her direction (thank you Freddy).

The gorgeous Trixie let me talk .. i talked myself hoarse about men, stockings and drama, and went home with a huge smile and a sense of kinship. Thank you Trix, for a great day.





Try these: caramel ripple brownies. A combination of dense, bittersweet chocolate brownie rippled with veins of sweet vanilla-scented baked cheesecake.

This is one of those useful recipes which uses only a small amount of flour and converts superbly to gluten-free. I swapped 50g of plain flour with 40g of all-purpose gluten free flour (i like Dove Farm's version), and there was no difference from the straight version i had previously made. A small piece is all you need as it is stunningly intense, although it worked very well as the second course of a lazy lunch, following this glorious gratin by Peter Gordon.

As much as i adore potato dauphinoise, i can't contemplate eating much of the rich cream bake. As an alternative, i prefer a gratin made with layers of potato, celeriac and leek with a salty note of feta and sage, cooked with only a small amount of water in a carefully sealed parcel. Light, and gloriously moreish without that sinking feeling.