The basic recipe for creamy, silky custard-based ice cream This very classic and basic recipe is from the NY Times news paper, which in itself is a incredibly useful and highly recommended source for all kinds of recipes. I like the simplicity of their basic ice cream recipe.
Recipes
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Continue ReadingSoft, flaky and very traditional British scone recipe “That’s the badger,” says the Devon local, looking at the cream tea, with tea and traditional, crumbly, “lush” scones, with jam and clotted cream. That’s the real deal. This recipe with give you just that. A quick and easy, ridiculously soft and…
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Continue ReadingOne of the most iconic, famous and tasteful breads from your own kitchen Baguette, flute, pain –all words for the wonderful, French long bread with a crispy crust and a wonderfully soft, crumbly inside, with large holes and beautiful taste. It gets stale quickly, so bake and eat, and repeat.
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Continue ReadingA centuries old dish that is still good, any time of day. I take pizza very, very seriously. I have been to Italy many times, and have tasted the most amazing pizza pies ever created. Even when not in Italy, I have found some remarkable examples. I don’t mind people…
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Continue ReadingCrunchy on the outside, and soft and chewy on the inside. I have written a post on the history and differences of the various meringue recipes. Today, we will be making the French (or Dutch) meringues –the least difficult version of the ultra sweet treats.
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Continue ReadingLight-yellow, dense buns for juicy hamburgers and relatively clean hands These soft buns are perfect for hamburgers, brisket, pulled pork or fried chicken. They hold together much better than regular white buns, including homemade ones, but for sure better than what you get from the super market. With the added…