Benjamina Ebuehi

1 week ago | benjaminaebuehi.substack.com | Benjamina Ebuehi

Hello and welcome back to Extra Sweet Things, an additional newsletter at the end of the month just for paid subscribers. This week, I’m sharing some recent bakery finds, my favourite meals of the month and a recipe for wild garlic and feta scones. Let’s jump right in!One major perk about living in London is the sheer number of new restaurants, bars, bakeries and pop ups that are constantly opening.

1 week ago | theguardian.com | Benjamina Ebuehi

During my exchange year at university in Canada, I lived with a few Brazilians and we quickly bonded over our love of food. I’ll never forget the day one of them made me a carrot cake; he couldn’t quite understand the confusion on my face when he presented bright orange slices of cake topped with chocolate frosting. It was, of course, delicious, and arguably more of an actual carrot cake than the spiced version I’m used to.

2 weeks ago | benjaminaebuehi.substack.com | Benjamina Ebuehi

I’ve never made a proper baked alaska. By ‘proper’, I mean using the traditional method of assembling the components upside down in a large cling filmed lined bowl, filling with a tub of ice cream, somehow finding enough space in the freezer to firm it up (hint, there’s never enough space) and then covering completely in meringue. There’s something about the sheer size of them that has always felt a little overwhelming; how do you cut and serve without making a mess?

3 weeks ago | theguardian.com | Benjamina Ebuehi

Panna cotta is one of those desserts that looks more technical than it really is. But, in fact, it’s probably one of the easiest desserts you can make, and there are so many ways to infuse it with different flavours. Recently, I’ve been ditching individual moulds and serving it in large, sharing-style dishes, which means you can make it with a softer, silkier consistency, because it doesn’t need to hold its shape. Instead, you can just scoop and serve.

1 month ago | benjaminaebuehi.substack.com | Benjamina Ebuehi

Welcome back to Sweet Things! If you’re new here, it’s very lovely to have you. We’ve had about 7 days of consistently blue, sunny skies here in London and it’s put such a spring in my step. London is a city that thrives in the sunshine; despite it still being a little chilly, you’ll find that everyone is a bit more laid back, people actually smile at you, parks are packed and there are just good vibes all round. It makes me very excited for summer.