I did a post a few days ago on how to make a caramel sauce the right way. Now it’s time for its lazy cousin, the butterscotch sauce. The ingredients for a butterscotch sauce are the same as that for a caramel sauce (sugar, cream, butter), but the technique and quantities differ. Instead of starting by making […]
Why a post just on caramel sauce? Because a pot of really good, proper caramel sauce in your fridge is a brilliant standby for instantly elevating okay desserts to levels of serious yum. You’ll notice my use of the word ‘proper’. That’s because many of the recipes you’ll find online for caramel sauce are in fact anything but.
Yes they use […]
I think we can all agree that this Easter will be a first. Locked in our homes for our own protection as the world does battle with something none of us ever thought we’d see. I’ve probably baked more in the last two weeks than in the preceding year! Delicious carb (who cares) treats like Greek Easter bread, aka tsoureki.
My slow-food slide into autumn continues. This week I’m whipping up a rich beef short rib ragu. With it I’m making silk handkerchief pasta – largish sheets of fresh pasta informally torn by hand. Once cooked they drape beautifully, just like silk. If you’ve never made fresh pasta before, now is the time. A pasta machine helps of course, but […]
Yup folks, since yesterday it’s officially autumn. Now I know it’s still hot as Hades, but there is a decided nip in the early morning air. March and April are just my favourite, favourite months of year. Still some super sweet lush summer fruits like grapes on offer, but crisp apples are starting to make their appearance along with gorgeous […]