Rich, silky vanilla sauce for ice cream, fruit, bread pudding, cakes and tarts. There are many different recipes for this standard, basic but oh-so-good custard sauce, but this one comes from one of my favorite cookbooks, “Baking” by James Peterson, a tip from my brother Jasper.
french
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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 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.