Eggs. The backbone of the kitchen. Young and old, toddler to Michelin, we’re all ovivorous beings. Perhaps you’ve just had some scrambled eggs for breakfast, or braving the stink of an egg mayo sandwich for lunch. Or maybe there’s just nothing in the fridge, but it’s OK, because there’s always omelet, or a quick quiche, …
The morning after the party. Strange place to start a recipe, true, but bear with me. Arms heavy (thankfully no spaghetti or vomit), air even heavier, I trudge blind into the kitchen. It’s clean, a testament to OCD’s power over alcohol. However, a functioning kitchen is only the first step of the leftover re-purposing marathon …
Our daily brioche Pain bénit, the blessed bread. For the last 400 years, France has been at war. No, not with Germans, and no, not even themselves, but with butter. Yes, butter. Brioche, that soft, pillow miracle, was originally a holly bread. Up until a 17th century clergyman got a hold of the butter that …
I made a cheesecake…finally! But this is no ordinary cheesecakes. As an artisan-science-man, I’m contractually obligated to make this as convoluted and technical as possible. So get the bath ready, it’s time to bake. For the full recipe with measurements and techniques, click below
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 …
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 …
Gluten free(ish)? Healthy Oats? Coconut?! If, for whatever reason, some of these things appeal to you, you’re in luck. This week, I’ve been experimenting with using Wales’ earliest grain to make our latest treat: Craggy Oat Cookies This recipe is a trial of Momofuku Milk Bar’s Oatmeal Cookies by Christina Tosi. Ingredient lists and measurements are given below.
House empty? Nothing in the fridge but an egg, some bacon and a load of parmesan nubs? Pasta? Ugh… But what if I told you that in that bare kitchen of yours lay the potential for creating the greatest Italian dish that you’ll wow your friends and family with? The meal I’m referring to, is …
A traditional Welsh breakfast (as far as you know)! For centuries Welsh children have been scouring the local hills to collect blueberries (we did it before it was cool). Granted there aren’t as many foraging in the mountains these days (at least not for blueberries), it still won’t stop me from enjoying the best breakfast …
Welcome to the first video, for Artisaniaeth.com! This is my first series, looking at the science and techniques behind your culinary creations. For this first video, by popular demand of Google AdSense, I’m going to tackle macarons. Hopefully the video will deconstruct this beastly biscuit for you so there’s less guessing, more eating. This recipe …