As promised, another Schichttorte – but this time with a twist on the traditional recipe. For those of you who watched last year’s Schichttorte episode on the Great British Bake-Off, you’ll remember people commenting on the dryness of the finished cake. After all the amount of grilling, that didn’t really come as a surprise – one…
Apparently the most important market for the food industry is so-called convenience food. People want to come home to a home-made dinner, but without the inconvenience of having to cook it. However, convenience food does not necessarily have to come out of a tin, or a plastic pack: sometimes the packaging is completely biodegradable. Take a pumpkin:…
Last week’s food headlines proclaimed that the Mediterranean diet, according to an American study, may slow the aging process of our brains considerably. How fortunate for me that I had just purchased a kitchen gadget that would ensure my following of that particular diet: a churros press.Similar to donuts, churros are deep-fat fried and covered…
Buns / Cakes / Cupcakes / Events / Kids / Meringue / Strawberries / Vegetarian
Why not fill cupcakes, while you’re at it? Somehow I can’t resist punching a hole into the golden surface of the sponge, in order to add just a little extra – marmalade, chocolates, whisky-infused oats, you name it. Perhaps all those piñatas have gone to my head a little, but when it came to making…
When it comes to children’s birthday parties, there’s nothing more entertaining than a giant piñata! This year, as a friend and I joined forces for a combined 4rth birthday bash for our daughters, the piñata had to withstand not only hordes of kids, but also an equally eager gaggle of parents who wanted a go. Fortunately…
If you have an apple tree, chances are you are currently desperately offloading apples to friends and family, as well as to innocent bystanders. If you’re in such a fortunate position, steamed apples might be the answer to your apple glut: easy to make, simple to preserve, and incredibly low-maintenance to store: by sterilising the…
When I was making ceviche the other week it clearly marked the beginning of a new phase in my life: the raw fish period, as posterity will clearly call it. Fresh fish has such a wonderful texture that to cook it often comes close to a crime. The only way to keep it that way…
Autumn has arrived in England – we know this because it’s suddenly sunny and warm outside, unlike in Summer, when it was rainy and miserable for most of the time. Autumn means shorter days, giant spider webs, yellowing leaves and, for me at last, a change in my daily breakfast routine. Whereas in the summer…
Making friends across the globe has been one of the many pleasures of taking part in Angie’s Fiesta Friday events, friends who inspire me to try out new things – I even went as far as cooking for Elaine of Foodbod fame! Imagine! – as well as learning from them how to do things better.…
How many times have you bought postcards on your holidays and then forgot to either write or send them? To be honest, Rio de Janeiro would have been the most obvious place to buy too many, as few skylines in the world are more iconic, or more controversial: the iconic shape of the sugarloaf, rainforest-covered…
Every year, the British cancer charity Macmillan invites to a Coffee Morning to raise funds for cancer care, which takes place on Friday the 25th of September this year. The idea is simple: sign up, get a pack, invite your friends, bake cake, serve them coffee and get them to donate money. Here in Britain, Macmillan has become…
The first time I ate raw seafood was when I was around 8 or 9: sitting on a rock off the Greek coast, my new-found friends showed me how to pick sea-urchins, pull them of the ground, knock them against the rock to open them and suck the insides out, on the spot. Needless to…
Perhaps one of the most beautiful preserves, these turnips are a pickled showstopper! I saw them on our trip to Edgware Road, where you can buy them ready-made in many of the little Middle Eastern shops, and where Petra and I enjoyed them as part of our Lebanese lunch. They work perfectly with other mezze,…
If you like the idea of ‘party food’ as food that involves making the food rather than just eating it, this is the dish to go for! Last year, I had the privilege to watch two experts making filo pastry for the classic Bosnian Sirnica, and what started out as harmless fun has become a proper…
This dish doesn’t need much by way of an introduction: the intensely sweet combination of sugar, pistachios and crisp filo pastry speaks for itself. As it takes a few hours to seep through, making it perfect for a party, such as Fiesta Friday! Every Friday lots of bloggers join the fun, linking up their recipes or…
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