Archive for the ‘Recipes’ Category

Mint Cioccolata Calda

On December 27, 2012   /   Home, Photography, Recipes   /   Leave a comment
cioccolate calda

If you haven’t had a real Italian hot chocolate, you need to get on this chocolate gravy train. And a thick chocolate gravy, as unappealing as it sounds, is a pretty accurate description of the feel of this drink. Its a perfect warm up in the winter weather, so cosy up to your central heating with it. This is not an after dinner drink, this is dinner! After I have this I can’t fit anything else in. And that is truly a feat of the most epic proportions. The recipe is supposed to serve two, but I can’t finish a

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Truffles. What to do with left over ganache.

On December 12, 2012   /   Recipes   /   Leave a comment
Truffles

After ganaching a cake, I sometime have a bit left that I don’t want to throw away. Its usually only a few tablespoons so I make little home made truffles with them. Ganache also freezes very well and can sit at room temperature for a few days, or so I heard from a Chocolatier. A firm ganache is exactly what truffles are,  and if you use a good quality dark chocolate they’ll taste just as good (if not better) then what you can get from the shops. So when you have some firm 2:1 chocolate ganache left over, just scoop,

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Chewy white chocolate callebaut cookies

On November 14, 2012   /   Photography, Recipes   /   3 Comments
cookies001

Its been a rather extended break but I’ve been working on some exciting projects and have some cool stuff  in store for next year so keep your eyes peeled. I’ve got a great post I’m working on, my prediction on wedding cake trends for 2013. But before I do a nostradamus, I wanted to share a favourite recipe of mine. These are the softest chewiest white chocolate chip cookies I’ve re-created in my kitchen so far. I normally use Callebaut couveture chips in them, which aren’t really chocolate chips because they don’t have the additives to help keep their shape

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The easy way to make your own butter

On October 1, 2012   /   Photography, Recipes   /   Leave a comment
Homemade bread and butter

Following the 1 litre of cream I used for the eclairs (It wasn’t the entire bottle!) I grabbed the opportunity to try making my own butter. Yes, butter is made with cream. In my youth I imagined fermenting bubbling cream, and maidens churning for hours in giant wooden vats. Clearly I didn’t have the faintest idea how butter was actually made. After googling ‘what to do with over-whipped cream?’ a long while ago, my chubby milk maiden fantasy was laid to rest. So that’s how you make butter! I had a epiphany and imagined making fresh butter every morning with

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Egyptian rose shortbread

On July 28, 2012   /   Recipes   /   6 Comments
Rose Shortbread

I love shortbread because its so easy to make. I’ve tried some absolutely terrible recipes though. Too much butter and you can’t handle it, not enough and its not ‘short’. Biscuits are also a good thing to bake right now whilst the strange British weather is warm. The rose water adds a fragrant, exotic flavour. The rose petals add beautiful red-pink flakes to the biscuit and deepen the flavour. Its a departure from the Scottish original, but I’m not Scottish so I don’t care! The rose petals are really Egyptian. We bought them on our trip to Alexandria last december.

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Simple Chocolate Tart

On July 18, 2012   /   Recipes   /   4 Comments
Chocolate tart

Pies, muffins, cheescakes, tarts. I feel guilty just typing them all. This very simple recipe that produces a lovely dense filling, lovely with Vanilla ice cream and some raspberries. If you already have a go-to shortcrust pastry recipe, use it. You can add a bit of icing sugar if you’d like but its not essential. If you want to buy shop bought and you aren’t in a squeeze time-wise, then give yourself a little slap for your minor cheat. This recipe is for a 9″/23 cm pie tin. On the subject of tins, I much prefer the ones with the

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