Catgory: recipe inside
Pâte feuilletée [puff pastry] is one of those things that people don’t make, ahem, very often. You might, which you should be blessed for; but so far, I haven’t met anyone who doesn’t rely on store-bought puff pastry. I guess this is okay for most of us; I have to admit that whenever I have a tart craving and no time to make puff pastry, I prefer to quickly put a simple pâte brisée together and get on with the filling comme si de rien était.
However, come over on a Sunday morning and you’re likely to find me making pâte feuilletée […]
This is all quite a surprise to me. I originally thought I would have to skip this month’s daring bakers challenge – again – because of my so-not-working internet connection. But what first appeared to be a never-ending story did find an end yesterday, as a France Telecom monsieur dropped by without warning and fixed […]
[I never ate sweeter pyjamas than yours – Very vanilla cheesecake]
Saturday. 8am.
The soft noise of the raindrops hitting the window gently wakes me up, making me more and more aware of the pressure of the thick duvet cover (love*love that word so much; reminds me of someone special who taught it to me) against my […]
[Hoping for happy accidents - My grand-mother’s clafoutis]
It all happens on purpose. A few months ago, I came across a couple of old notebooks. Notebooks I once valued as precious. Notebooks I wouldn’t go anywhere without. Notebooks I recorded my food-related ideas into. Notebooks that I thought would turn into a book.
Then, I suddenly realised […]
[The science of sleep – Cloud-like banana whole-wheat cakes]
Michel and his terrific movies. Bruno and his delicious goat cheese. Gaspard and his pretty face. Pierre and his outstanding pâtisseries. These are some of the not so many things that make me realise I’m not that damned to be French.
Le Neuf definitely isn’t one of them. […]
Subscribe to foodbeam through your favourite news reader.