Month: November 2011
This is hot off the press this one. I made this cake last week and it’s already gone down in the family annals as legendary. I had bought a huge tin of Tate & Lyle’s Golden Syrup for one reason or another, probably just because I’m in England, and so I’ve been meaning to bake something to utilise this enormous tin of syrup. After searching the internet for recipes, I was in one of those moods where I don’t really feel like creaming butter and sugar, so I went with the easiest option. This recipe is easy, easy, easy and …
Well, it’s been 6 months now and I have had the odd good coffee here in London. Bullet Coffee down the road does serve a good drop but it is a very fruity blend and doesn’t quite warrant the walk [lazy I know].
I have had a decent cup or two at Costas and even Pret Manger…but it’s not quite the same as some of the really excellent coffees I’ve had in Sydney. Funnily enough they are only just catching on to the ‘cafe’ here. Cafes here are typically local little joints that sell fish and chips, burgers and full …
Everything from the pastry to the filling to licking the beaters covered in butter, rum and sugar, this recipe is smashing! With these proportions of rum and butter – how could this tart not be decadent and delicious?
I make this every year and have experimented making smaller pies, but due to the delicacy and shortness of the pastry, this recipe is best as one large tart. Serve it up with ice cream or whipped cream, but is just a good without any adornments.
Christmas Tart Recipe
Icing sugar 75g
Zest of mandarin 1
Egg yolks 2…
I love a good fish pie and it took me a couple of recipes and a few goes to perfect my own version. I like to keep it simple, mainly because I usually forget all the ingredients I should have bought.
Fish Pie Recipe
2 x pieces of smoked fish (cod, haddock etc).
milk, butter, flour
whole grain mustard
1 onion (cut in half)
2 bay leaves
Pop the fish pieces, bay leaves and the onion into a pot and cover with milk.
Bring to the boil, then turn off heat and leave lid …
As most people in the western world, I’ve spent a good many meals chowing down at the local Chinese restaurant. I’ve also been into China town to try out some of the places in the heart of the Chinese population.
But I’m going to trump most of you when I can also say that I’ve eaten my way around China. With a local girl leading us by the hand, I’ve eaten Chinese food with Chinese people in Shanghai, Xian, Beijing, Changzhou and Wuxi.
I’ve eaten the smoothest cold silken tofu, the most wholesome, tasty mutton stew, the hottest of hot …
My Australian readers might not be familiar with the name Pierre Herme…we’re a little behind on the food front, besides the elusive Frenchman only has stores in France, England and Japan.
We might know him as the Master of Macarons but Pierre is known in France as legendary pastry chef with four generations of skill behind him. He was involved in the expansion of Laduree, another famous name in macarons and makes chocolates and cakes to die for. He is world renowned for his pastry and chocolate genius. It was pretty cool to meet him today. I asked …