Damson Plum is the queen of all the plums and Damson Butter is the king of all the fruit butters. Even though a palatable fruit butter…
This refreshing, light cream is the second dish I have made with matcha, Japanese powdered green tea. It has become my staple throughout the Summer…
What you see above is a complete outsider in the world of jams and other fruit preserves. At least in my pantry. I had this crazy…
“Elle à table” is the only food magazine I regularly buy. It is modern, creative, interesting, doesn’t feature only recipes, but also food-related articles and,…
Every year, when jam making season arrives I realise once more I have made too many jars which would better be finished to make space…
ANZAC stands for “Australian and New Zealand Army Corps”, created during the World War I and the biscuits bearing this name were created at…
Peaches and gin go hand in hand. When I made my first jar of Peach Jam with Gin I discovered peaches and gin go hand in hand.…
As an avowed coffee addict I also adore desserts containing my favourite drug. Last week I thought it was high time I tried to make…
Apart from the very practical home-cooking books I also buy those written by famous – usually French – chefs or confectioners with breathtaking, state-of-the-art photos…
Crème brûlée or burnt cream is probably the most frequent dessert I make and my favourite along with chocolate mousse. It is light, it is…