Whenever I somehow manage to gather an excess of apples in my fridge or want to bring a pie to celebrate a certain occasion, I tend to make apple pie. It’s that pie that nearly everyone likes, isn’t too hard to make and eats great with some whipped cream. So …
To be honest, I never thought I would ever try making croissants myself. Whenever reading about croissant dough (or puff pastry) I decided to stay away, it seemed far too much of a hassle. Folding in butter, cooling, folding, it just didn’t seem worth it. But then I got into …
Water can be a food’s best friend but also worst enemy. Water keeps cake moist, strawberries juicy and ice cream solid. But water can also make a cookie soggy and lack of water can make an apple hard and chewy. It can also make a pie crust soggy, especially if …
Clotted cream, jam and scones, a great snack with your afternoon tea, or for your morning breakfast. Making a good scone isn’t hard, but, you need to know a few simple tricks to create a perfect scone (dough). In a lot of cases recipes for baked goods have very specific …
If I say ‘clotted cream’, what’s the first thing that comes up? Scones? For me it certainly is, I wouldn’t actually know when else to eat clotted cream than with a scone! So, when enjoying my afternoon tea at the Bel and the Dragon, close to London, it got me …
Once I learned how to make a good short crust pie crust (the type that’s flaky and crunchy and makes perfect quiches, beef pies, chicken & leek pies) I got hooked on the pie crust recipe that I found worked best for me. But then, the other day, we ran out of …
Food chemistry is one of my favorite topics to discuss, especially when combined with actual food :-)! That’s why this month is food chemistry month. Gluten-free is currently a hot topic in baking and cooking, but gluten is too interesting to go without. That’s why this post is all about gluten …
Ever made a muffin without any baking powder or baking soda (=leavening agents)? Or had that one time where you simply forgot to add them and only noticed when they came out of the oven? You will have probably seen that the product turned out completely different without them in there. …
Ever wondered which molecules make your bread turn brown? Or what molecules might sit in a pear? Or what exactly fats and carbohydrates are? Ever wondered what molecules are nutritious and which aren’t? All of the answers to these questions start with molecules and a lot of them will be …
You can never have too much creme patissiere. If a recipe calls for it, it’s better to make a little more than too little, it eats great, just by itself. The name already signifies that, both in french as well as in Dutch the name stands for cream of the …
