This Spanish fig treat, known as pan de higo , pushes a lot of my buttons–the good buttons, not the ones our moms or bosses push that send us into immediate bouts of self loathing. For me, pan de higo is all about rainbows and unicorns. First it smacks my nostalgia button. With one bite I’m instantly transported to a cozy tapas joint nestled in the cobbled streets of Old Madrid. Then, as it softens in my mouth, my I Love Anything Figgy button lights up. The sweetness of the rich figs drapes across my tongue, while the spices cause it to gently quiver.
I learned how to make Pâte à Choux four years ago in the cooking school, I remember how great they turned out in the academy, they were soft, full of cream and covered with the most delicate confectioners sugar. I knew I must replicate them at home, so I organized a dinner (first mistake) with my mom and my boyfriend at the time (second mistake, you never try something out for the first time when you want to impress somebody) and I waited to the very last minute to start making them (needless to say this one was the third mistake) I mixed the batter and from the very start I knew something was wrong, but I continued cooking, so when they came out of the oven they were the result of a series of unfortunate events. They were hard, part burned part uncooked, with lumps, and completely flat, everything that could possibly go wrong went wrong.
Printer Friendly Marinated Wild Alaskan Salmon and Avocado Salad with Watercress . That name's quite a mouthful and I should know because I ate way more than a mouthful. From the first luscious bite of California Avocado, all the way through to the last nip of heat from whole mustard seeds.
This cocoa terrine is the epitome of all cocoa desserts. It is intense , it is dark , it highlights the brilliant bitterness of pure chocolate and just like Donald Trump, it is rich ! You'll be surprised to know that there's no chocolate in this recipe!
Cake is synonymous with joy, laughter, and togetherness. While warm cookies may accompany an afternoon snack or ice cream may be a treat for a weekend celebration, cake is for the moments we want to remember, the milestones we want to imprint on our minds and hearts. A frosted cake rests on a kitchen table, dotted with glowing candles and melted wax, as everyone gathers to sing a spirited, off-key version of Happy Birthday to the guest of honor. Towering cakes are sliced by a bride and groom as they feed each other their first mouthfuls as husband and wife.
There is really no comfort food like fresh baked bread warm out of the oven. Something about tearing off a piece of steaming hot ciabatta or sourdough, with its spongy texture from all the holes and bubbles on the inside, makes for an experience that can’t even be compared with eating store-bought sliced bread. For me, the best way to enjoy homemade bread is simply dipped in a good olive oil (and maybe a few seasonings like crushed red pepper flakes, dried oregano, and black pepper). And sometimes I add some grated parmesan cheese too :) I really could eat this all day! As much as I have always loved cooking and baking, for quite a while bread-making seemed to me like a special secret complicated process that required starters and “bread flour” and various stages of rising and proofing and measuring temperatures or even using a bread machine. Although those fancy things can be fun once you get the hang of baking bread, they aren’t necessary to make a good “artisan” loaf!
For a long time I was convinced I didn’t really like cauliflower. I thought it was just a boring, plain vegetable with a slightly musty smell. Luckily I discovered a few years ago that a different way of preparing really makes all the difference and now cauliflower is a real beloved ingredient in my kitchen. I like to turn it into a silky puree, a couscous-like side (lots of herbs, fragrant green olive oil, season well) and my favorite way with cauliflower is the one in this post: oven-roasted.
To make the best burger, Delia Smith says it has to be 20% fat. John Torode says 40% fat. Heston Blumenthal’s epic burger recipe has a formula of 2:1:1 of chuck, short rib and brisket. Donna Hay put this in her burger recipe: mince, garlic, tomato paste, sauce, parsley, salt and pepper. Jamie Oliver’s burger recipe suggests adding 12 cream crackers, parsley and an egg to minced beef. No one suggests a dash of horse meat.
This is nearly my first successful bread recipe! I took it from a dear friend "Naglaa" who loves baking & who is "for me" a bread expert :) This is an adictive no fail recipe , I did it 4 times in one week & we eat it hot as soon as it gets out of the oven without even filing it! my kids loved it & so did I !!! Hope you all try it beause I'm sure you will like it a lot :)
Here's another tribute to the new cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi , the two London-based chefs who grew up in opposite ends of Jerusalem and have teamed together to share classic dishes filtered through their very different perspectives. This is one of those dishes that just goes off in a new direction for most of us...fennel, clementines, anise liqueur and thyme is a potent mix of flavors. Then, because it's cooked at a very high heat, it all caramelizes into a masterpiece.
If your family, like mine, buys the entire orange plantation during Chinese New Year, then I'm almost absolute you've been having oranges daily, so much you're probably sick of them right now. This morning I peered into my fridge, looking for fruits to munch on after breakfast but of course, there were only oranges . Since my hands were itching to whisk and fold with spatulas, I decided I'd murder these oranges by baking an orange cake - with a hint of rum, because alcohol honestly adds a whole new dimension to everything, literally. The original recipe calls for 4 entire teaspoons of baking powder (whut?), of which 2 teaspoons were replaced with 1 teaspoon of baking soda.
Printer Friendly Are you ready for a little dessert? It's been quite a while since I brought one to these pages.
I feel happy today because I can finally invite all of you, my lovely readers, to my OFFICIAL BOOK LAUNCH at one of the most breathtaking bookstores I have ever seen, KINOKUNIYA! It's the largest bookstore not just in Singapore, but south east Asia too and is the kind of place I'd like to get unwittingly locked in, when everyone else has left for the night!! What bliss, to be let loose in book nirvana, just me and all those shrink wrapped new titles, waiting to be disrobed and read!