Writer, EaterOne of the difficulties of small scale artisan production is finding ways to supply customers who can't make it to the café during the (sometimes rather small) window of availability. I'm pleased to tell you that I can offer some pre-orders for collection on Monday 20th December. [QUOTA REACHED, BUT YOU CAN STILL REGISTER YOUR [...]
An updated peppermint and good ol' violet-aniseed for Tues 14th Dec, 2010
Tuesday this week is violet and green! VIOLA white: violet and aniseed and the return of HERBERT dark: subtle peppermint in dark chocolate. This is a more rounded version, with not a drop of essence in it! Look out for special news about the macaron schedule for next week, including a day for pre-orders!
Where are the good kitchen scales?
How hard is it to make a set of consumer digital kitchen scales that are reliable? Too hard, it seems.
In this article I write a little about some scales I tried and wonder what my readers have found to be reliable. There's also a list of the criteria I use in trying to choose good digital kitchen scales.
The return of ginger for Fri 10th Dec, 2010
I've been baking my heart out to get some pretty Christmas macarons ready, but I didn't forget to make some "normal" macarons for this Friday. Tomorrow sees the return of JUDY dark, all gingery. BIANCA white: pure licorice root. Small stock of this flavour. RASA milk: coconut in milk chocolate. and JUDY dark: ginger in [...]
Violetty and coconutty and black for Tuesday 7th Dec, 2010
Four flavours for Tuesday, but no surprises this time. ANTON white: pandan + coconut. RASA milk: coconut in milk chocolate. VIOLA white: the classic (perhaps my signature flavour?) violet and aniseed. and the recently well received BIANCA white: pure licorice root. I hope you like them! Congratulations to everyone who guessed that the recent MATEUS [...]
TASTY PRESERVES
A sense of humour at Eurostar
The train that thinks it's a plane seems to have a sense of humour. Putting to one side Eurostar's once unenviable reputation for tardiness and its legacy-airline pricing model, one can't help being impressed by this touch of humour on the company's website.
Read more Sat 24 Mar, 2007Violet jelly
Have you rummaged in your undergrowth recently? Did you see any deeeeep blue flowers? No? I guess yours might be one of the gardens I pillaged for a supply of violets. Sorry 'bout that. But it was worth it. Violet jelly. Beauuuuutiful.
Read more Fri 19 Sep, 2008Cakes to make you vomit
I just tripped across a very funny article about a US television cook, Sandra Lee, who seems to create all sorts of abominations. The commentary is funny and the pics and vid are great illustrations.
Read more Sun 11 Jan, 2009Luxuriously fragrant baklava
Nut pastries involving layers of thin pastry and ground nuts are eaten all the way from Greece through the Middle East to Egypt, Iran, Saudi Arabia and beyond, typically known as baklava/baklawa. Rather than making one of the many recipes I have, I combined the essence of a...
Read more Tue 04 Aug, 2009The macarons of Paris — 2008 review
At last I can present the second of two macaron review articles. It's time we visited the home of the macaron de Paris, alas frequently called 'French macaroons'. The macarons de Paris de Paris are plentiful and pricey, and not always superdooper (but...
Read more Sun 29 Jun, 2008
