The world of food and cooking

How to prepare the ultimate pate brisee for savory pies and quiches

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,

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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

Garlic knots

Raspberry flapjacks

Dark chocolate chip

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How to choose a good cutting board

and how to clean and maintain it, avoiding food poisoning

www.pacha-design.blogspot.com

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.

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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

Swedish meatballs

Dainty lemon cake

Saucepan fudge drops

Ottolenghi's carrot cake

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Flavour shaker

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

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