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* Rhubarb Mess
4 dessertspoons sugar
the juice and finely grated zest of 1 orange
200g rhubarb cut into inch-long pieces
2 individual meringue nests broken up
a small handful toasted almonds
2 tbsp double cream, softly whipped
Put sugar, orange juice and zest into a pan and bring to boil (the pan should be big enough to contain the rhubarb in one layer)
When sugar is dissolved, turn heat to medium, add rhubarb put on a lid and poach for a couple of minutes, or until the rhubarb has softened, take off the heat and let it cool.
Carefully remove the rhubarb with a slotted spoon, put into a large mixing bowl with the broken meringues, whipped double cream, and half of the almonds, combine gently.
To serve, spoon the mixture into glasses or ramekins and sprinkle over the rest of the almonds
some olive oil
8 slices of bread, crusts removed
7oz robiola cheese
1 tablespoon grated Parmesan
1 lightly beaten egg
2 tablespoons double cream
Pre heat oven to 350 F. Grease a baking sheet with butter. Cut each slice of bread into two triangles, drizzle each with olive oil and a pinch of salt.
Mash the robiola in a bowl and stir in the Parmesan, egg and cream until fully mixed. Spread the mixture on the bread triangles and place on the prepared baking sheet, bake for about 10 minutes – serve hot.
A man should swallow a toad every morning to be certain of not encountering anything more disgusting in the course of the day. Nicholas de Chamfort