Introduction to a series of posts on the science behind making Italian ice-cream.
My go-to bread for nearly every meal: rustic, crackly-crusted and utterly unputdownable.
What do two non-drinking non-gamblers do in Vegas? Why eat, obviously...
Ottolenghi strikes again: sweet butternut squash and carrot jam paired with goats cheese and crunchy poppyseed pastry
I’m off for ten days or so to Las Vegas, the Grand Canyon and Bryce Canyon so no regular posting for a little while. (Hopefully some photos though, if I ...
Mum and I go head to head again: yeasted buns shaped with spirals of almond, poppyseed or cinnamon-sugar filling from the Nordic Bakery.
Macaroon cake flavoured with fresh orange juice, zest and liqueur.
