If you ever need the perfect dessert to accompany a rich dinner, this tart is a winner! The pastry has a beautiful ‘burnt’ butter taste, the filling is zesty and tart, and the meringue is sweet with a beautiful soft center.Read More
I’ve tried a countless number of vanilla cupcake recipes over the years and have never been 100% happy with the result. I’ve searched through cookbooks, the Internet and asked people far and wide for a foolproof recipe where the cupcakes are fluffy, buttery and have an intense vanilla flavor. I’ve finally found the Holy Grail through a recipe created by Baking a Moment.
What makes this recipe so great is the fact that it makes 24 perfect vanilla cupcakes, which have the best texture, flavor and rise perfectly. But what do you ice these fantastic vanilla cupcakes with? I went with two different types buttercream; the first flavor was inspired by the classic EKKA strawberry ice cream and the second is just a simple Nutella buttercream. The recipe below is just for the EKKA Strawberry ice cream flavor, as it was a massive hit.Read More
This lamb shoulder recipe is the holy grail of all lamb recipes. Based on the famous slow-cooked lamb shoulder recipe from Ortiga (which sadly closed its doors over a year ago), the ingredients list is simple – however the cooking process is slightly fiddly but well worth the effort.
This recipe brings out the best of the lamb, it doesn’t have a stewed taste, the lamb flavor is still strong and the pan-frying gives the lamb a delicious crispy skin while the meat inside is incredibly tender and moist. You need to give this recipe a go, it’s a stable in our house for dinner parties and never ceases to impress.Read More
Although the name of this dish suggests it has fish in it, it is only referring to the type of Sichuan seasoning used – spicy, salt and sweet, or ‘fish fragrant’. I love eggplant, especially when it is cooked to perfection like in this dish. This dish has everything, well-balanced flavours, great texture and it is relatively easy to prepare. I’ve searched for ages for the best recipe for this dish and have settled on this recipe, which I have adapted from Sichuan Cookery by Fuchsia Dunlop.Read More