Here is my recipe for pasteis de nata – Portugese custard tarts. This is my version of it and because I don’t want to forget it, I’m posting it here.
We had some very good Korean food on Friday. On Saturday we had to give it a try ourselves. Sunday I have to tell you about it.
When I visited London a few years ago Doro and I shared a Heidi pie we bought from pie minister’s stand. It was delicious. Their Heidi pie combined the intense flavour of goat’s cheese with the richness of sweet potato and the freshness of herbs and spinach. A delight I missed ever since.
I love sandwiches in any form. Be it a proper cheese and ham sandwich, a burger, a falafel, an egg benedict or just some filled pita bread. Today however I felt like giving a Döner a try, homemade. Of course I had to cheat a little bit, as I don’t have a spit roasting thing, but I came quite close to what I wanted to get to.
it came to my knowledge that you were in need of special information concerning the creation of what is known as cake icing with the help of the tears of lemons.
To achieve this noble quest Thou shalt do the following, in this precise order. Any and all disturbance during the process will result in unforeseeable consequences that might quite possibly destroy the earth. Don’t be fooled by your eyes and senses, use precise measuring equipment and you shall succeed.
I recently became a big fan of the show “The Great British Bake Off” where a bunch of contestants is baking to win the prize of best baker of the year. The show is drama-free, relaxed and makes you wanting to bake so so much. One of the hosts is Paul Hollywood whose recipe I gave a try. The Apricot couronne is a ring shaped yeast dough with a filling of dried apricots, walnut and raisin, glazed with apricot jam and iced with powdered sugar. It tastes so so delicious.