Awhile ago I posted about the word "bespoke," and how I was starting to see it used everywhere.
My latest word discovery is "moreish." I stumbled across it again in Annabel Langbein's newest cookbook "Simple Pleasures." She was waxing lyrical about a "Sunshine Carrot Dip" being incredibly "moreish."
So what does this word mean? The definition is "so pleasant that you want to eat more." Okay, we've all learned something today, right? At least I have.
I recently took a cooking class at The Fat Pigeon Cafe in Piopio taught by visiting chef Wayne Good from Cambridge. One of the desserts featured was for easy Banofi tartlets. A simple crust is made of crushed digestive biscuits and melted butter, which is then pressed into little tart pans and chilled. The tarts are filled with caramel (from a can/tin!), sliced ripe banana, and topped with whipped cream. The tart is then garnished with grated dark chocolate and dried banana slices.
Couldn't be easier, and definitely "moreish!" Here's the tart showcased on my beautiful new antique cake stand:
(Not sure that something antique can technically be new, but it's new to me.)
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