How To
How to: Choose flour
Flour from wheat is the most common ingredient in bread making. It contains large amounts of a form of protein that will absorb liquid and in turn produce the elasticity that we see when kneading...
Read MoreHow to: roast a buttercup
By roasting buttercups cut in half, face down, they steam as they roast, adding a depth to their flavour. The skins are entirely edible too. Wipe clean and cut in half down the middle. Scoop out...
Read MoreHow to: hollandaise sauce
Hollandaise sauce At first glance, making hollandaise sauce can look tricky but it is completely achievable if you follow a few tips. Like mayonnaise, hollandaise is an emulsion and requires the...
Read MoreHow to: poach an egg
Poaching an egg is an important art. If my children or I have a busy day planned, I will always cook for breakfast, two poached eggs on Vogel’s bread, often served with bacon. This breakfast gets...
Read MoreHow to: make icecream
The base of many icecreams is creme anglaise or English custard cream, which appears so often as a sauce on desserts. There are many recipes for this with varying combinations of milk and cream....
Read MoreHow to: make watermelon sorbet
Summer’s the time for fruit-based icecreams and sorbets and I think many of us have forgotten that it is possible to make them without the technology of fancy icecream machines. You can achieve...
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