“Life’s too short to stuff a
mushroom” Prue Leith
The quickest way to separate
eggs is to crack them into a
bowl one at a time and lift the
yolks out with your fingers. It’s
easier than you may think
Tip Of The Week
Welcome to my kitchen!
“Taking the heat out of the kitchen”
Pastries and Savouries
These are my collected recipes for pastry and savouries
such as quiche and savoury pies
Brandy Snap Paste
You may never want to make a brandy snap, you may not
even know what it is, but this paste, once cooked, can be
formed into practically any shape, including cute little
baskets to serve desserts in
Choux Pastry
Choux pastry is what chocolate éclairs are made from
and so, too, are profiteroles. Few people make it, and yet
it is the easiest pastry of all to master. The trick is to work
quickly
French Onion Tart
Also known as Pissaladiére, or even Pissadiére, this is
my version of a classic French dish.
Quiche Lorraine
If there are such things as much mutilated dishes in the
restaurant trade (and there are!), Quiche Lorraine would
have to figure right at the top of the list
Quiche With Leeks
On the whole, quiche has become a travesty of its original
self, turning up in coffee shops as a stomach-clenching
slab of something cold and indifferent
Shortcrust Pastry
The basic ingredients for shortcrust pastry are very
simple; you need flour, fat and liquid. The proportions can
vary.
Sweet Pastry
This is the basic pastry for desserts, little tartlets and
some fruit pies, especially lemon merigue pie
Find what you want
using the menus
There are two. The one above my
head is for the recipe pages. The
one below gives you access to all
the Baking recipes. You will find
menus like these on every page in
this site.
More Useful Stuff
