Give me a good tarte aux pommes over apple crumble any day. Having said that, I do still have an old man’s love for the classic crumble, thanks Grandma…and Dad! So here’s my solution. An apple crumble, flipped literally on it’s head. A crumble base, filled with a baked custard and crowned with thin slices of …
Month: March 2018
The age old desire: I wish I could make this at home? The answer, of course, is reverse engineering Today, I’m going to attempt a recreation of the classic sweet/biscuit: The Tunnock’s Teacakes, or munchamallow snack, as any copyright lawyer would tell you. For the full story of how this recipe was conceived, head over to the …
Food manufacturers…they’re a secretive bunch, and for good reason. The world wouldn’t be the same if the 11 Original Herbs and Spices were printed out as nutritional information for the world to see. Even then, reverse engineering Tunnock’s Teacakes was hard work! Given that all I had to go on was this: Indeed, these food manufacturers …
If, like me, the very though of whipping egg whites to a delicate meringue sends shudders down your spine, then I’m sure I’m not alone in having full on nightmares over Italian Meringue. Luckily, I’ve been doing my homework recently along with plenty of experimenting and I can now give reveal to you the secret …
How’s your banana? If your bananas are more freckles than fruit, fear not, and follow me. Today, we’ll be pushing the unfortunate fruit to the very limits of what it means to be solid. This is banana bread…with a microwave. Click below for full recipe and measurments.
Is it possible to create a sourdough, using only oats? Below is a full laboratory report of the experiment. Highlighting the results, methodology and the science behind it all. Abstract A 50%hydration wheat based sourdough starter was refreshed with oats and water over a four day period. The aim was to establish a stable …