We’re all very excited in the breadfortheboys household as one of my lovely sister-in-laws is coming to stay with us from Australia.  She is going to have to sleep in the cupboard under the stairs as our house is tiny.  I hope she doesn’t mind.

I’ve been trying to work out what she might want to eat when she gets off the plane.  My mother-in-law always gets it right with a cool yet comforting bowl of vichyssoise and toast.  Great when you are going from freezing cold London to lovely warm (or cold, or wet, or scorching – depending on what mood the weather is in) Melbourne!

I think simple food is best most of the time, but especially when you’ve just got off a plane, so there will be toast, lots and lots of toast.  Fruit. And macaroons.

Not the pretty, ultra-sweet and brightly coloured ones that are all the rage at the moment.  I love them but my preference is for these Chewy Almond Macaroons (Nigella Lawson, Feast).  They are chewy, marzipany and scented with rosewater and cardamon.  They can also be out of the oven and on the cooling rack within thirty minutes of me deciding to make them which is definitely an added bonus.  They will spread out a little more and become flatter than the ones in my picture (see this picture) if you use larger eggs (mine were on the small side of large).  A bit of squidginess might be lost though, which would be a shame!

Now, what to do with those leftover egg yolks.

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