Pâte Feuilletée (Puff Pastry) is, to me, the king of all pastries. I say this with confidence because personally, it has never disappointed me. The fact that it stores perfectly in the deep freeze and thaws readily are just some of the reasons why I always have a few sheets in my freezer at any […]Read more "How to make all butter Pâte Feuilletée (Puff Pastry)"
This is the wedding cake I made for my sister when she got married in 2011. Unfortunately this photo shows the cake that is not fully complete yet however this was the sharpest image I could find. The thing that took the longest to make were the roses as each petal was hand cut, shaped, […]Read more "Wedding Cake"
This is a Potato Rosti from Three Bags Full in Abbotsford. It’s not on their standard menu so I thought I would give it a try. Put simply, it was delicious. The thickly grated potato of the Rosti was crispy on the outside whilst still being moist inside. It paired so well with the cooked […]Read more "Three Bags Full"
Lunch today. BBQ’d meats and Persian rice.Read more "Lunch"
I went a bit crazy and bought the exact Emile Henry Lion’s Head soup bowls to make the amazing and easy chicken pot pie that Nigella presented in her Express series. I served mine with Herb Crusted Chicken Goujons and Kewpie Mayonnaise. Nigella used Dorset Pastry which is all butter. I used a local brand […]Read more "Chicken, Mushroom & Bacon Pot Pie"
These are some cookies I made the other day. I love how the spirals and colours make them look collectively fun.Read more "Fun"
Rice, to me, is individual and situational. Why do I say that? Individual – because for as many people that like their rice hard or al-dente, there are just as many people out there that like theirs soft and borderline stoggy. Situational – because depending on what you are eating the rice with, it could […]Read more "How to cook fluffy rice"
I used the cinnamon sugar from my previous post to make these delicious Cinnamon Pinwheels that I recommend everyone should try. I’ve posted the recipe link below. From reading the reviews at the website, it seems that people have been having some trouble with making them, for various reasons. I had no trouble at all. […]Read more "Cinnamon Pinwheels"
I love cinnamon. I always have some in the pantry, both in it’s native, quill form and pre-ground for convenience. I never really say this about a lot of things but freshly ground cinnamon is well and truly far superior than the pre-ground stuff. I was making cinnamon wheels which required cinnamon & sugar as […]Read more "Cinnamon Sugar"