This cake is so super it should have a big fat S insignia on its chest. If it had a chest. Which is doesn’t. Maybe a cape? It’s not just super. It’s also serious. Seriously ALL. ABOUT. THE. CHOCOLATE. Why Le 400? It packs around 400 calories per serve, and that’s when the servings are on the small side. Stingy...
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They look pretty innocuous with the swirl of cream cheese icing and berries on top. Ah, but underneath that light summery exterior lurks a heart of darkness, full of rich, luscious chocolate brownie. The brownie recipe below is my basic brownie recipe that I’ve used for years. After mucho tiempo experimenting in the brownie lab (aka my...
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Brace yourselves dear readers. This is a long post. It follows on from Festive Christmas Panettone – Part I – The Fruit Mix. I have included lots of photos to hopefully make sense of what I’ve done along the way. I hope they will make it easier to follow for anyone who is not used to working with yeast or if you’ve not...
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Praline paste is an ingredient used in pastries and desserts, but commercially prepared ones are often hard to track down. It’s easy to make at home and the flavour when freshly made is so good, it’s worth the effort. Actually, it’s usually less effort than trying to find where to buy it I’ve made the praline with pistachios...
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If I’m being honest, I have to admit that my heart belongs to pandoro not panettone. Maybe it’s my Veneto roots (pandoro hails from Verona). Or because I think it’s streets ahead of panettone in texture and flavour. For as long as I can remember it’s been my traditional birthday cake. A few years ago I found a beautiful...
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