The Joy of Recipe Testing – Part 1
Right. The Fig and Yoghurt Cake is in the oven and I have a spare 20 minutes to write a blog post. About bloody time!
I’ve been neglecting my blog musings of late as I’ve been up to my ears in recipe-testing for my book. I’m currently spending my days tied to the kitchen stove, stuffing squashes, blending soups, rolling meatballs and writing recipes inspired by my foodie travels through Iran. Submission date to my publishers is less than 7 weeks away (eek) so I’m into the final stretch of cooking, tasting, tweaking (and repeat until you feel a bit sick). Some of the recipes are Iranian classics, some are fusion dishes and some are just ones that let a particularly magnificent Persian spice shine.
So far, so good. It is certainly a process that is keeping my partner and friends happy. Everyone I know within a 5 mile radios is being force-fed vast amounts of Persian food at my behest and then aggressively grilled for feedback. What did you think of the sweetness levels? Was it a bit too bitter? Do you think it could do with a bit more citrus? What about the texture? Average response from people, “Umm, I don’t know, but it’s delicious“. Sigh. An artist in the kitchen desires more detailed feedback than that. But I’ll take it. As long as the eaters are happy, I’m happy.
The only complaint so far has come from my waistline. I can’t fit into my skinny jeans any more but that’s ok, it’s practically summer and my flowery, floaty, dresses are a lot more forgiving. And anyway, aren’t skinny jeans over yet? Nonetheless I have joined a gym for the first time in 4 years, determined that if I need to make four versions of Saffron, Rosewater and Pistachio ice cream to perfect the recipe then damn am I going to enjoy eating it.
Right, the cake is almost done. Best get back to it. More soon.