Ben Viveur: marscarpone

“Bensoir! It's me, Benjamin. I like to eat and drink. And cook. And write.
You may have read stuff I've written elsewhere, but here on my own blog as Ben Viveur I'm liberated from the editorial shackles of others, so pretty much anything goes.
BV is about enjoying real food and drink in the real world. I showcase recipes that taste awesome, but which can be created by mere mortals without the need for tons of specialist equipment and a doctorate in food science. And as a critic I tend to review relaxed establishments that you might visit on a whim without having to sell your first-born, rather than hugely expensive restaurants and style bars in the middle of nowhere with a velvet rope barrier, a stringent dress code and a six-month waiting list!
”There's plenty of robust opinion, commentary on the world of food and drink, and lots of swearing, so look away now if you're easily offended. Otherwise, tuck your bib in, fill your glass and turbo-charge your tastebuds. We're going for a ride... Ben Appetit!

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Monday, December 20, 2021

Have a very cheesy Christmas!

You know it, I know it.

It's been another year consisting primarily of bitter disappointment.

A year when freedoms were routinely steamrolled by authority. A year when the goalposts were constantly being moved, and the ball of wool dangled constantly just out of reach.

A year when whatever you did was never going to be enough, and the only thing you had to look forward to was getting jabbed in the arm again. And again.

Anyway, here's my rubbishcunt Christmas present to you readers. A recipe for quite possibly the cheesiest pasta ever, not to mention the unhealthiest. Enjoy.