Crème brûlée A simple dessert yet so hard to master! When deciding to make this crème brûlée, I definitely did not know the amount of technique this dessert required. Crème brûlée, also known as burnt cream or Trinity cream, is a baked French custard with a slight wobble in the centre, topped with hardened and … Continue reading Crème de la crème
Sources: http://jamie oliver slow-cooked beef cheek ragu https://www.jamieoliver.com/recipes/pasta-recipes/royal-pasta-dough/ Ingredients Slow-cooked beef cheek ragù 20 g dried porcini mushrooms 5 beef cheeks , trimmed olive oil 150 g piece of higher-welfare smoked pancetta ½ a celery heart 2 red onions 2 carrots 5 cloves 8 cloves of garlic ½ a cinnamon stick 1 bunch of mixed fresh herbs (30g) , such as sage, bay, rosemary, thyme, … Continue reading Handmade pappardelle with slow-cooked beef cheek ragù
Handmade pappardelle with slow-cooked beef cheek ragù When mentioning the word 'winter', the reaction you will initially get from most people will be negative. And with freezing mornings, layers upon layers of clothes and dark nights, who can blame them? But don't worry, food is on your side. Luckily you have meals like this freshly … Continue reading A warm hug.
Sources Crème patissiere: https://www.taste.com.au/recipes/profiteroles/9eac530f-0a1d-42cc-aba4-b38efb1926c7Lemon curd: http://thepolkadotter.com/lemon-curd/ Ingredients Tart shells made from store-bought shortcrust pastry sheets.Assorted sliced fresh fruit; such as strawberries, whole raspberries, kiwi fruit, blueberries, etc.80ml (1/3 cup) apricot jam Crème patissiere 435ml (1 3/4 cups) full-cream milk1 vanilla bean, split lengthways, seeds separated (or 1 tsp vanilla bean paste)3 egg yolks70g (1/3 cup) … Continue reading Mini French tarts
Mini French tarts So you don't want to devour a whole a cake, but you don't want something boring (like a gluten free, dairy free, sugar free slice); I've got the solution. These mini and moreish French tarts are the perfect little bite to go with your cup of tea. They are not too big … Continue reading Bite-sized delights
Source: https://www.taste.com.au/recipes/profiteroles/9eac530f-0a1d-42cc-aba4-b38efb1926c7 Ingredients Choux Pastry 250ml (1 cup) water80g butter, at room temperature, chopped150g (1 cup) plain flour, sifted3 eggs, at room temperature, lightly whisked Creme patissiere 435ml (1 3/4 cups) milk1 vanilla bean, split lengthways, seeds separated (or use 1 tsp of vanilla bean paste)3 egg yolks70g (1/3 cup) caster sugar50g (1/3 cup) plain … Continue reading Chocolate profiteroles
Chocolate Profiteroles While I am slowing coming to accept the fact that it is no longer Summer, I can also accept that the upcoming months can give me the excuse to stay inside and cook! Yes, there’s no more beach swims, no more warm nights and no more soaking up the sun, but there’s cosy … Continue reading Fancy afternoon tea