Rhubarb Tartlets with Sake Poached Rhubarb, Miso Pastry Cream and Buckwheat Meringue

I did not have any particular reason to make these tartlets other than the fact that this past weekend was a bank holiday weekend and after a few busy weeks at work and weekends away I suddenly found myself not only with 1kg of rhubarb that needed taking care of but also with ample time on my hands. Time clearly best spent making pate sucree, poaching rhubarb, stirring pastry cream and whipping meringue (the laundry always takes care of itself, doesn’t it?). Also, there is hardly anything better than starting your Sunday with a large cup of coffee and a pastry. I don’t follow many rules when it comes to the recipes I share here. But one of my rules is that the recipes should have at least a hint of some inherent logic. So rhubarb is paired with buckwheat, as, botanically speaking, the two form part of the same family (together with sorrel and knotweed). In turn, buckwheat is

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Pistachio Cornmeal Minicakes

These last few weeks in London before the big move are flying by. It’s scary really that in a few short weeks my morning walk to work will no longer take me through Exmouth Market (and the ever tough decision whether to get my morning flat white at Caravan or to hold out till I get to Leather Lane where I can choose between coffee from the Department of Coffee and Social Affairs or Prufrock Coffee) but instead I will be meandering right through Rome’s historic centre, passing the Trevi fountain and the Spanish steps. At the same time it is also incredibly exciting. Although I have spent a lot of time in Italy since meeting Alessandro 5 years ago, I know that living in Italy will be a totally different experience and I cannot wait to start exploring Rome and get to know the city that will be my home for the next 6 months. Nonetheless, leaving London is hard.

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