Ganache is a great playground to experiment in. There are so many ways to personalize and adapt the technique. The first way is to try different liquid combinations. The gratuitous food porn shot abo...
As the glorious days of summer and strawberry season approach, I thought we could look over some recipes from the archives. First, I had to mention my Wild Strawberry Custards or une douce pour lété....
As a perfectionist, I struggle with icing cakes. I can never get it absolutely spotless. Theres always a slight line, a shallow hollow, an uneven surface or a bald patch caused by an overenthusiastic...
The creaming stage is often overlooked. Its not glamourous or innovative - its been a basic baking technique for centuries. Yet it does make a difference. Unless you have experience baking, its easy ...
Ginger is one of my favourite ingredients to bake with. As well as the traditional powdered ginger, I love using the fresh root, infusing it into syrups and grating it into pies and jam. When you add...
Beurre noisette is a way of life. Once youve started, you cant stop. I keep trying to just melt the butter for a baking recipe but somehow I always give into temptation. Before I know what has ...
When I first started making pastry, I was terrified of overworking it. I would sprint through the rubbing in process, obsessing about temperature. One day I actually chilled my hands in the cold tap,...
While Im away in California, Ive decided to detox from the internet. Ive spent a lot of time writing up posts for the eight weeks Im away. I left it late in all the chaos so there were several nights...
On a beautifully bright day a few weeks ago, we went for lunch at one of my favourite restaurants in Verbier. Its tucked away in the trees, up on the side of the bowl cradling our town. My friend B w...
Now the dust has settled and Ive had time to think, I want to talk about Le Cordon Bleu. From the day I announced that I was thinking of going to culinary school, Ive had a lot of emails about where ...
Happy Easter! As I promised last year, Im back with volume three of my quest to create a great hot cross bun recipe. I havent had much time for testing this year, so there are just a few minor change...
Sometimes the plate is empty. Sometimes it feels like youve got nothing left to give. The last few weeks have been a wild tumble of brilliant and bad news, huge life decisions, multiple lifelong medi...
These little cakes try to pretend theyre muffins or simple treats - but theyre not. Theyre deeply laced with dark muscovado and quality cocoa. Their hearts are soaked with spiced syrup, pushing them ...
When I decided to leave Cordon Bleu early, I erased the marks on May and June. I created two fresh, blank pages. Just before I made my final choice, I compared diaries with mum. She discovered a chun...
As I swept this pie out of the oven and placed it upon the wire rack with a flourish, mum happened to walk by. "Is that it?" A few hours after her skeptical remark, she was softly moaning as ...
Chelsea buns have been on my To Make list for ages. Theyre a very British bun - invented in London, at the Bun House in Chelsea, in the 18th century. A Chelsea bun is essentially a bit like a cinnamo...
I came across Remedy Quarterly on Design Sponge last summer. Remedy is an independent ad-free food magazine run by the lovely Kelly Carámbula of eatmakeread. Its filled with stories, memories, recipe...
On Wednesday I found myself sat on a train with Lac Léman speeding past. A wispy mist clung to the water, clouding the horizon so the lake looked endless if you looked backwards. The mountains majest...
I have some news. I’ve been avoiding telling you for a while. I’m not entirely sure why. I guess I’m worried that you will be disappointed. The truth is that since I finished my finals – even as I wa...
Do you like to play with fire? If so, this is the recipe for you. Do you like soft and wispy crêpes? Buttery caramel sauces? Bright and seasonal citrus? If so, you should make this dish. Its pancake ...
Velvety and rich. Utterly decadent. Seductive. Im not sure you can even call these brownies - theyre so soft and smooth theyre almost truffles. A few weeks ago I found myself in Paul A. Youngs Soho s...
As I was dusting off my bundt tin this morning, I realised that the last time Id used it was to make the Ginger Root Bundt Cake. In that post, I wrote about taking my friend Helen for a bon voyage lu...
When I first started getting interested in photography, about five years ago, my grandfather handed me his camera. Its a Nikkormat (Nikon) FT from somewhere between 1965-7. I thought it looked incred...
A proper British winter has descended. Grey, damp, and bone-chillingly cold. If you do want to venture outside for a walk, as I did this Sunday, youd better take a thermos and a snack. Nothing like a...
On a quiet rainy morning last week, I pulled out my biggest pan and made marmalade. Id found seville oranges a few days before at the market and knew it was finally time to try it out. I went to four...
What inspires you? My tastes have changed over time. I stumbled upon 101 Cookbooks when I first started blogging. I (insert collective gasp) wasnt too sure about it and clicked away - I guess I thoug...
I meant to post these in 2011 as I thought theyd be a good party dessert for the holiday season. I ran out of time. Youre just going to have to have a dessert party now. (Oh and no, Im not on a Janua...
I love foods that have a story and a tradition. Galette des Rois or King Cake is made to celebrate Twelfth Night or Epiphany on January 6th. The cake changes according to region and country - this is...
Happy New Year! Here are six picks from this years posts - chosen, like last year (see Best of 2010), for being fairly low-key but incredibly delicious. These are recipes I cant stop thinking about a...
When I was a girl, we always had pavlova for pudding at Christmas. Though it wasnt shrouded in flickering blue flames like its traditional rival, I thought it was the most exciting part of the whole ...
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