Fianlly, the moment has come. I’ve mastered Amaretti, the ultimate coffee biscuit. But it didn’t come easy. From sugar choice to your perfect ‘almond’, this is the definitive, final chapter on how to make, and understand, perfect amaretti. Experiment 1: Comparing bases What makes a biscuit base? When it comes to choosing a …
I just wanted a biscuit! Caramel biscuits, hazelnut shortbread, every one a disappointment. Maybe I’m to blame here. Maybe attaining the perfect coffee biscuit was just too lofty a goal. Or maybe, I just need something simpler, something, like Amaretti. The archetypal coffee biscuit. Conceived, according to legend, in village of Saranno, up in the …
For some reason, I’ve been playing with caramel for a fortnight. It’s part of living with the internet isn’t it, one minute your looking at how many ounces are in a gram, the next your marathonning behind-the-scenes interviews with the Breaking Bad cast. In this particular case, it was after dinner biscuits that started me …
A lesson in pickling and plumbing! Giardiniera is what we have on the menu today. An Italian relish of sorts, it’s traditionally made using a mix of vegetables that are then preserved in vinegar or oil. Having recently been inspired to try my hand at some fermentation experiments, I’ve put a slightly lactic spin on …
I was in bed, and excited. Down stairs, in the fridge, sat over a litre of double cream, and it all had to go. Ice cream was therefore the only option, but having decided this, I was now obsessing over the much more pressing issue of flavour. Poblado Coffee and cardamom? Check. Rubarb a rosemari? Why not? But what …