The Swiss roll sponge recipe is a cake made with whisked eggs. It has a light texture, and it is used as the base for layered cakes or filled rolls. It requires a little bit of work, but its softness perfectly combines with a cream filling. Here I am using the buttercream version from the Almond Meringue served with Butter… Read more →
Manuale di Nonna Papera We all grew up watching American cartoons, and every time there was a celebration Donald Duck would cook muffins, pancakes, and brownies for his nephews, Huey, Dewey and Louie. They were everybody’s favourites and were always devoured with avidity and joy by all cartoons: Mickey Mouse, Goofy, Duffy Duck, Bugs Bunny….Walt Disney as well as Looney… Read more →
They are moist inside with a crunchy crust, and have a nice toasted butter taste sharpened by the fruits’ acidity. Toasted Butter (in french called beurre noisette) To toast the butter you need to clarify it first, which mean spooning away all the white components of the melted butter. They are organic components and burn at high temperatures, so once… Read more →
Saturday the 14th of January, I was commissioned by Mr Joseph le Chapelain, Mayor of Saint Paul de Vence, to provide canapés for 100 guests, for the “Mayor’s Wishes for 2017” speech. The event was held at Saint Paul de Vence Auditorium at 11am. After the Mayor’s speech, canapés and local wine from Saint Paul de Vence were served outside… Read more →
I am not a professional chef and I don’t have a professional kitchen or sous-chefs to rely on. Still, I had the courage to invite 2 Michelin Star chefs and cook for them, Lunch with LT …..if I can do it, so can you! Knowing how to cook a dish is only one step in the process. Save Save Save… Read more →
Hosting a party at home can be overwhelming! To lighten your load when entertaining at home, I can provide you with a unique combination of homemade delicacies to offer your guests. A selection of appetizers, mains, side dishes and desserts….. So fresh, you can claim you just made them yourself! Save Save Save I am not offering the usual charcuterie… Read more →
Meaning the floating island dessert, it is a foaming meringue floating in a crème anglaise (custard) and sprinkled with caramel and pralines. All photos by Paul Oatway Ile Flottante is one of my favourite French desserts, the first French dessert I discovered in Paris. I decided to master this recipe when my son Francesco told me he had it for… Read more →
This is a very simple recipe if you have a bread machine. You can prepare the dough in the bread machine using a timer, so they are ready when you need it. Then prepare the rolls 1 hour before you want to cook them. They are perfect for Picnics, buffets and children’s parties. Here I serve them with cherry tomatoes,… Read more →
Yum To make a thick crunchy meringue that doesn’t stick to your teeth I have a secret: “wine vinegar and corn flour” I know, I was also sceptical at first but I tried it once and never made a meringue again without adding these two ingredients. Brittle and crunchy it melts in your mouth. Calories per small meringue 34; Time… Read more →