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.
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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.