“Mmmm”. “Oh God”. “I will die”. “Die-abetes, you mean”. Just a few of the choice phrases uttered through mouthfuls of chocolate by friends and colleagues on trying these morsels.
This take on a brownie is so rich that a slab baked on a Monday should last until Sunday, disappearing one sticky slither at a time with [...]
Triple Raspberry Pavlova
I really need to persuade Ben and David to write more frequently about BBQ beef ribs, the perfect mole sauce and other delicious umami things like that. Any munchmun.ch reader would think we’re trying to give them diabetes. Oh well, here is a pavlova recipe I’ve been working on over the last couple [...]
Summer Seafood Stew
Here is a great recipe for a light but flavourful summer stew. It’s based on a classic Spanish recipe called suquet de peix but with a few substitutions to account for our love of mussels, hatred of celery and what was available on the booze shelf. There’s a fair amount of preparation going [...]
I’m really keen to try and increase my knowledge of classic French gastronomy, starting with amazing sauces. Last night I pan-fried some trout fillets and served them with beurre blanc, based on a recipe by Valentine Warner. I don’t recall ever having beurre blanc before now, but it was rich and glossy, sweet and tangy, [...]
Sometimes you don’t have the time, effort or ingredients to cook something complicated. Getting back from work late to bare cupboards, with no inclination to make the damp and windy walk to a shop. On those days there are a few basic recipes I try and fallback on – rather than immediately order take-away. It’s [...]
Gravlax is made with a dry cure: a mixture of salt, sugar and herbs which both preserve and flavour the fish. Here’s a really easy, really quick little recipe that, if prepared in advance, will provide the basis of a luxurious minimum input/maximum yield mid-week dinner.
Ingredients
A side of salmon, halved, or [...]
My recent ‘Retro Puddings Workshop’ at Leiths School of Food and Wine was by no means ground-breaking in content. I can already whip up fairly respectable meringues, lemon curd and profiteroles and my pastry is improving with practice. Being back at cookery school was simply an excuse to mess around for five solid [...]
Adapting Tartine’s French Toast recipe with a savoury twist.
I’ve been a self-confessed foodie for years now, and after several suggestions from the usual authors in the past I’ve finally managed to find my way here. I hope that I can provide some interesting recipes and culinary adventures for your general cogitation.
Wanting to branch out from my usual beef stew favourite of Carbonnade à [...]
Brownies – and the content thereof - is a subject of much ongoing debate. A friend on Twitter recently asked for a good recipe and received a number of wildly differing recommendations. Some people vehemently argue the case for the use of 75% cocoa solids chocolate, others fight the corner for the addition of fruit or [...]