Baked sago pudding with apricot jam and a feather light meringue topping… Hmmm. This is the stuff of my childhood – when Sunday lunch on gran’s farm was by far the biggest treat of the week. Out would come the snow-white crocheted tablecloth, big enough for a table that would seat grandma, grandpa, 9 kids and their offspring. She must […]
I have at least five different kinds of mustard in my fridge at any given time. Good old hot English, wholegrain (great for salad dressings), Dijon (great for anything) and some gourmet ones with exotic ingredients like black truffle and Chablis. Sophisticated stuff.
And then I have the other kind. The one of my childhood, the one that grandma made – […]
My introduction to Welsh rarebit was not exactly auspicious. We’re talking London many, many moons ago. I was slaving away in big kitchens for about two pence an hour. It involved hairnets and lots of frying. Enough said.
On this particular day in this particular kitchen in a VERY fancy department store (you know, the kind of place where Princess Di […]
About the most sinful thing you can do with fat and eggs… Yup folks, that would be those three charming French culinary cousins mayonnaise, béarnaise and hollandaise. Mayonnaise is the odd one out in this party as the fat content is provided by oil, whereas béarnaise and hollandaise use, you guessed it, butter.
I’ve seen many a competent cook blanch at […]
‘It’s the most wonderful time of the year. It’s the….’ You were singing that weren’t you? That’s OK because it’s perfectly acceptable to be nuts about Christmas. I am. Now I know Christmas is not about the bright lights, the pressies and the parties. But I really, really do so love the build up to and the bling that is […]
Meringue is my default go-to pud because on the zero-effort/maximum-impact scale, it measures a perfect 10. And there is none easier than French meringue.
No, it’s not called French meringue to make it sound extra fancy, it’s called French meringue to distinguish it from two other types of meringue: Swiss meringue and Italian meringue. French meringue is by far the easiest […]