Palmiers
I love these things. They’re addictive. I never used to like them, but then the apprentice at work started making them out of some left over puff pastry. 1) It’s the best use for leftover puff pastry 2) Fresh out of the oven they’re utterly addictive. Crunchy, caramelized, simply delicious. Simply sprinkle sugar over a … Read more
The Balkans – Croatia, Bosnia & Serbia
It seems about time that I finally write about my adventures through Europe this last summer, starting in Croatia. Some culinary, others My tales are only nine or so months late after all… Wow, nine months ago already. I do not understand how the time has gone so fast! Our travels began in Split, on … Read more
Puff Pastry
As I’ve said in my tarte tatin post, and probably in the mille feuille one too, I absolutely adore making puff pastry. It’s worked really well both times I’ve done it, and is infinitely better than any bought puff pastry. Weird as this may sound, I love how it feels as well. There’s a point … Read more
Caramelized White Peach Tartlets
Work was quite quiet the other day, so we got to have a little fun and play with some left over pastry and peaches. We came up with these delicious things. Apprentice numero uno/sous-chef became my sous-chef and made the creme pat, simply because I couldn’t be bothered, and was also experimenting with beetroot sorbet. … Read more
White Peach Tarte Tatin
Thank god I decided to have a go at a tarte tatin before coming out to Aus. One of the first things my new boss asked me to make was a white peach tarte tatin for a dinner party he was catering last weekend. I love making puff pastry. Then again, it’s never failed, so … Read more
Millefeuille
Me and my very good friend Ele have a funny little ‘thing,’ where every time I get stressed out, am feeling a little down in the dumps, or just because she feels like it, she buys me a little bag of peanut M&Ms, because they are one of my favourite things in the world. Millefeuille … Read more
Pumpkin Pie, Pecan Pie.
On Sunday the halls’ kitchen was a hive of activity, to use the words of an onlooker / vulture. I started off making mincemeat for mince pies, then moved on to the pumpkin and pecan pies. Seems a little odd moving backwards – Christmas then Thanksgiving, but hey. Pumpkin pie is really really easy, especially … Read more
Baklava
First and foremost, let me apologise for the lack of photographs of the finished product in this post, and for the one only very vaguely decent one. My baklava pictures were the first food pictures I ever took – before I knew of the wondrous close-up shot mode my camera posesses – and as a result, … Read more
