More often than not, I always share tips and techniques in my posts. Why clingfilm to the touch, how to fold cream when making a mousse, how to get a neat crack… Read more.
[A story of chocolate tart and blood oranges] The story of this chocolate tart is a simple one. It all started when a friend asked me to show him how to make… Read more.
Pâte brisée [shortcrust pastry] is a staple in every French home. For us, the recipe comes from my grand-mère, and of course, before I came around, it wasn’t much of a recipe.… Read more.
[A midsummer dinner – Apricot and pistachio tart] I had a pâton of pâte sucrée in the fridge. And a little bag of roasted pistachios a friend brought back from Lebanon. And… Read more.
So it seems I’ve told you I’d see you soon with tips for the perfect scones. Apparently, soon can hold different meanings. A birthday to the sound of drum n’ bass, and… Read more.