and everything you need to know about baking and storing tarts and quiches
We’ve said it many times – we love pies. And all types of savoury quiches, tarts and tartlets, too. Once you get the basic rules this kind of dish gives you an incredible freedom – every piece of cheese, ham, bacon, meat,
Continue reading How to prepare the ultimate pate brisee for savory pies and quiches
Summary of April 2011 recipes
We already started with our May menu but let us remind you what we cooked in April. Have a look and tell us what you think.
Pears and blue cheese mini pies
Asian style ginger chicken with honey
Wholemeal olive oil bread
Dark chocolate chip
Continue reading Summary of April 2011 recipes
and how to clean and maintain it, avoiding food poisoning
I bet you asked yourself at least once which is the best and safest type of cutting board. The short answer is: you have to decide for yourself – there is no consensus among the experts, whether they are scientists or government agencies.
Continue reading How to choose a good cutting board
Summary of March 2011 recipes
Take a look at what we’ve been cooking this month and share your thoughts with us!
Fresh spinach and quinoa salad
Irish soda bread
Dainty lemon cake
Saucepan fudge drops
Ottolenghi's carrot cake
Continue reading Summary of March 2011 recipes
This is one kitchen gadget we’re glad we have. Flavor Shaker has been around for few years now and it was invented by Jamie Oliver to substitute the mortar and pestle. We’ve had it for a couple of months and we’ve been using it quite often since then. In the same manner as the age-old
Continue reading Flavour shaker