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 →
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. Manuale di Nonna Papera 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… Read more →
Those toasted butter wild berry muffins 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… 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 →
Pissaladiere is a typical nicoises dish, sold in many bakeries as a starter or snack. Made of typical Mediterranean ingredients such as onion, anchovies and olives. I made the Pissaladiere in small bite sizes as canapés for 100 guests at Saint Paul de Vence “Mayor’s Wishes for 2017” speech. They were easy to pick without getting your hands messy with… Read more →
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There is no excerpt because this is a protected post.
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 →