I hunted, I baked, I tested recipe after recipe in search of that one staple cookie recipe that every baker needs in their repertoire… Scraps of cookie dough was crusted to my kitchen bench, even showing up unannounced on my elbow, mobile phone and left cheek (which managed to camp out there all throughout a dinner… [Read More]
If eggs yolks and full cream milk could make babies, I’d imagine they’d taste a lot like custard. The promiscuous mingling of these two key ingredients (and some other naughty bits thrown in) have resulted in an iconic sauce embraced the world over. Custard (creme anglaise) forms the foundation of many dessert favourites such as… [Read More]
Why all the fuss over poufy white fluff? The skill of meringue-making is a common kitchen artistry that all aspiring cooks should have in their back pockets. The ability to whip up a perfect bowl of foamy egg whites forms the foundation for perfecting a multitude of desserts/confectionery , some of which include the prevalent Pavlova,… [Read More]
Piping hot, moist and dangerously moreish, few come close to beating freshly baked homemade muffins.