If the choux fits … go ahead, eat it and enjoy the experience! I love love love choux pastry. It’s possibly my favourite pastry of all. The silky satiny shine when it’s ready to pipe. The way it puffs up into magical, golden shells. Sigh. Endless possibilities for deliciousness. Ahhh, mon petit choux … Which begs the...
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This blog is giving me whiplash … does it do that to you? All this flipping between wickedness and protein bad%$#ness is getting me confused. Would help if I just redesigned the whole thing so it’s all sorted, right? It’s still on the TO DO list. Promise. For the record, I’m not procrastinating. Just have this pesky day...
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I consider myself extremely lucky. Relatives and friends share their garden harvests every year and this provides both inspiration and opportunity for me to cook and bake things I might otherwise not do. Over the past few months, I’ve been inundated with chillies, lemons, more chillies times a gazillion (and I’m not saying no), and now...
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I’ve seriously gone to town on pistachios in this blog and it’s only early days. You’d be forgiven for thinking that I really, really love them. I do! They are so wonderful at Christmas time with their fresh green colouring. Frankly, though, I think this post is about it for a while. I’m all pistachio-ed out. For now. ...
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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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