A few notes on blind-baking tarts

blind baking tarts

Butter the rings I like to butter my rings before lining with dough. It will slide down the ring more easily and won’t ever ever stick to it once baked. How to roll and cut the dough These days I always roll my dough in betwen two sheets of feuille guitare, a thin acetate. If […]

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Les biscuits de Noël


[Christmas cookies] This morning, I walked to the shop – warm boots, cosy jumper and wool scarf bigger than I am – and bought three kilos of flour, two of caster sugar, one of light brown sugar. There was eggs (twelve) and seven blocks of butter too. And ground almonds. And candied cherries. And candy […]

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I’ll be left with cinnamon croissants


I guess like all good things, Sundays have to come to an end too. Today was a good Sunday. We went to bed late enough to wake up mid-morning. Crumpets happened. I might have eaten two with homemade raspberry jam from last summer. And we braved the rain – the mostest perfect excuse for a […]

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La rhubarbe


I remember the rhubarb my grand-père used to grow in the garden. It was thick and green; and would be turned into jar-after-jar of compote which my grand-mère always kept in that little cupboard in the garage. On top of my grand-père’s tools, always neatly organised. One day, I’ll show you that garage. We would […]

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