You know those days when you are really up for a bit of a faff in the kitchen? When you want to enjoy some time gratuitously wasted in tinkering. To decadently fritter away a couple of hours making something wonderful but totally pointless. Well, that was me yesterday.
I was thinking about marshmallows (which is not as uncommon occurance as you might hope) and gazing out the kitchen window when I noticed that the lemon balm was taking over the flower bed. Something must be done. Quickly. It has had thoughts of flower bed domination before (see Lemon Balm Drizzle Cake and Lemon Balm Sorbet) and I learnt enough from those incidents to know that immediate action is required to prevent it taking over since it grows at a similar speed to Japanese Knotweed. Unsurprisingly given my marshmallow daydreams, that action became a recipe – lemon balm marshmallows with candied leaves.
Now, marshmallows are quite easy to make but do require a certain amount of faff, mess and precision. But, as I said, I was feeling like a faff. Also, marshmallows like something crunchy to accompany them – it somehow accentuates their voluptuousness – so I set about making some sugared lemon balm leaves as well. Which involves a paint brush – ultimate fussy cooking: perfect. And a final note, lemon balm smells like Jif diluted in limoncello when picked, but it becomes, fortunately, more mellow with cooking.