So the latest thing I’ve tried baking are macarons. Not macaroons, the coconutty biscuit things, but the french almond meringue biscuits with fillings. The ones they fly into Brown Thomas from Laudaree in Paris daily and sell for obscene amounts of money. I figured, if I could make Madeline, why not something else classic and French? How hard could it be?… Read the rest
I love pretzels – the large, soft, chewy kind, not the breakfast cereal wannabe crunchy things – but the only place I can buy them round here seems to be Marks&Spencer’s bakery and they don’t even sprinkle them with salt (there’s a fantastic shop that sells them in Kilkenny in the upper floor of the Market Cross shopping center on the main street, but none round here).… Read the rest
Now that’s what a yorkshire popover* should look like (on the inside). Stupid TV chefs and their “two large eggs”. It’s a cup of eggs you gits, in what mutant chickenland is “two large eggs” a full cup? (Hint; it’s four to six normal eggs).
Recipe:… Read the rest
A no-muss, no-fuss, no-work recipe for the best, juciest, tastiest turkey ever.
Okay, recipe time again, and again going with an American classic, this time meatloaf (yes, I know, we did it before, but this one’s different). And as with all recipes, we start with a history lesson. Born Marvin Lee Aday in September 1947…. ah. Right, sorry, wrong notes, give me a second…
… Read the rest
FINELY CUT PULP [of pork] IS GROUND WITH THE HEARTS OF WINTER WHEAT AND DILUTED WITH WINE.
“Igor? Igor! IGOR!”
“Bring forth the beef. Bring forth the unsmoked bacon. Bring forth the onions, the spices, the fresh chillies and the holy smoked new mexico reds. Bring froth the salt and the cumin seed, the paprika and the uncouth star anise.… Read the rest