Singapore Tatler

1 min. di lettura

After two years in the Danish capital, the 31-year-old returned home in January, swapping his enviable culinary career for dreams of “a quaint little bakery” of his own. “I just want to make the things I like to eat—nothing fancy or trendy, just clas

Los Angeles Times

3 min. di lettura

LOS ANGELES - On a recent sun-shot afternoon outside the Manufactory in downtown Los Angeles, a crowd collected around tables loaded with ornate cakes, decorated with fresh flowers, piped frosting and buttercream slogans that read "mind your own uter

WHO

1 min. di lettura

Nobody can resist the call of a sweet chocolate cake, and you don’t have to with this version from Leah Itsines’ Plant Based Exploration e-cookbook, which contains healthy fats from coconut oil, cold-fighting vitamin C from strawberries and a surpris

Mollie Makes

2 min. di lettura

■ 350g (12oz) plain flour■ 1 tsp fine sea salt■ 300g (10½oz) unsalted butter, chilled■ 10-12 tbsp ice-cold water■ 1 large egg white■ Granulated sugar ■ Unsalted butter■ 8 tbsp mascarpone■ 8 tbsp apricot jam■ 1 tsp vanilla bean paste■ 1 large egg yol

Denver Life Magazine

2 min. di lettura

Renowned pastry chef and chocolatier David Lewis and his partner Gonzo Jimenez present their latest endeavor Miette et Chocolat, located in Stanley Marketplace. They say it’s the only place in Colorado that makes both French pastries and chocolate co

Taste.com.au

1 min. di lettura

makes 6 | prep 10 mins | cooking 15 mins Q E 1 sheet frozen puff pastry, just thawed3 x 56g Bounty chocolate bars1 egg, lightly whisked200ml thickened cream150g white chocolate, coarsely chopped85g (¾ cup) frozen raspberries, thawedPure icing sugar,

New Idea

1 min. di lettura

Serves 8, Prep and Cook: 1 hour, 10 mins 2 cups (250g) chopped rhubarb stalks250g strawberries, halved1 ripe pear (200g), peeled, thinly sliced1/3 cup caster sugar, plus2 tsps extra2 tblsps cornflourWhipped cream, to serve 1 75g unsalted butter, ch

Country Style

3 min. di lettura

I’M ONE OF THESE PEOPLE who worry that we are at risk of losing our culinary repertoire. My concern about this predicament might be compared with that of the early suffragettes and later proto-feminists who fought long and hard for equality between t

Woman's Day

2 min. di lettura

SERVES 12 PREP + COOK 55 MINS • 2 eggs• 3/4 cup firmly packed brown sugar• 2 tsp grated orange rind• 3/4 cup ground almonds• 1/3 cup wholemeal self-raising flour• 1/3 cup low-fat plain yoghurt• 60g light cream cheese, softened• 2 tbsp icing sugar•

Amateur Gardening

1 min. di lettura

Prep time: 35 minutes Cooking time: 35 minutes Ingredients: ■ 1lb (450g) onions■ 1lb (450g) beetroot■ 2tbsp olive oil■ 3oz (75g) caster sugar■ 2tbsp balsamic vinegar■ 2tbsp cranberry sauce■ Salt and pepper■ 4oz (100g) garlic and herb soft cheese such

Chicago magazine

1 min. di lettura

When chefs Tim Flores and Genie Kwon (pictured above) opened Kasama in July, they created a new concept: a hybrid Filipino restaurant and French bakery that’s open all day. Flores puts his own spin on savory Filipino classics like adobo, while Kwon m

The Australian Women’s Weekly Food

2 min. di lettura

PREP + COOK TIME 40 MINUTES MAKES 12 Preheat oven to 180°C/160°C fan. Whisk 2 eggs with 1 tablespoon milk in a jug; season. Grease a 12-hole (2-tablespoon/40ml) flat-based patty pan. Using a 7cm cutter, cut 12 rounds from 2 sheets of shortcrust past

Man Magnum

3 min. di lettura

HUNTING GUINEAFOWL IS fun, and to be successful, is best undertaken with a group of hunters. It verges on a military-style operation. You need to know where the guineas are; have knowledge of the terrain; what possible escape routes will be used; and

BBC Countryfile Magazine

2 min. di lettura

This is one of our favourite recipes to make in spring when the first of the wild garlic appears. We combine it with dandelion leaves and young stinging nettles, both of which are usually in abundance at this time of year, as well as lots of mature C

DestinAsian

1 min. di lettura

Bali-based pastry chef extraordinaire Will Goldfarb is having a moment. His cookbook, Room for Dessert, an intoxicating blend of sugar porn and pop culture, was published by Phaidon last year. He recently starred in an episode of Netflix’s culinary d

New Zealand Woman’s Weekly

2 min. di lettura

PREP TIME 40 MINUTES MAKES 12 Preheat oven to 180°C. Whisk 2 eggs with 1 tablespoon pouring cream in a medium jug. Season. Grease a 12-hole, flat-based patty pan. Using a 7cm cutter, cut 12 rounds from 2 sheets shortcrust pastry, pressing rounds int

New Idea

1 min. di lettura

Serves 6, Prep and Cook: 1 hour 1½ cups plain flour¼ cup polenta¼ cup finely grated parmesan125g cold butter, chopped1 egg, lightly beaten300g punnet tomato medley, quartered and halvedGround pepper and salad leaves, to serve 350g fresh ricotta2 eg

Indianapolis Monthly

1 min. di lettura

For Laura Lachowecki, at-home quarantine baking has been anything but amateur hour. The former pastry chef at The Gallery Pastry Shop has participated in competitions as far afield as Rimini, Italy, where she placed second in the 2018 Sigep Pastry Qu

Denver Life Magazine

1 min. di lettura

1 Yelich’s dough (basically flour, and butter, plus a little cornmeal for crunch and stability) works for all of the galettes on these pages. 2 Yelich rolls out her dough on a pastry cloth rather than slippery parchment paper. Make it¼” thick, thin e

Indianapolis Monthly

1 min. di lettura

SHE MAY SPORT a Pacers sweatshirt on her day off, but don’t mistake Ilana November for a Hoosier. A native of Los Angeles, the recently installed pastry chef at Milktooth grew up going to Anaheim Angels and Dodgers games with her family, as well as c

that's life

1 min. di lettura

The simplest way to make your own sweet or savoury pastry is in a food processor. Use the pulse button to avoid over-handling and mixing of the dough. For easier rolling, shape into a flat round disk before refrigerating, to rest the pastry. Roll o

Eat Well

2 min. di lettura

Serves: 4 20mL olive oil 3 red onions, finely sliced Salt & pepper 25mL red-wine vinegar 1 sheet store-bought shortcrust pastry 150g That’s Amore Cheese Lavato 4 black figs, halved 3 eggs 180mL cream 1 tbsp chopped chives50g grated Parmesan Salt

Olive Magazine

4 min. di lettura

Small is beautiful at this cool north London restaurant, where owner Vinny Burke handles front of house while in the tiny kitchen Emils Fjodorovs knocks up inventive wine-friendly small plates. The interior is all dark wood, dim lighting and grey wal

PlantBased Magazine

2 min. di lettura

Serves: 8 This tart recipe is so simple and brings smiles to the faces of vegans and non-vegans alike (no one will believe it is a vegan recipe!). • 1 x 400ml (14 fl oz) can of coconut milk• 1 x 400ml (14 fl oz) can of coconut cream• 100g (3.5 oz) ca

Fairlady

1 min. di lettura

FAAIZA OMAR is a self-taught baker with a passion for pastry. She runs the online pastry supply store The Stylish Baker, which sources specialist baking products from around the world. For more of Faaiza’s recipes, visit mysweetlife.co.za THIS EXTRAC

Indianapolis Monthly

2 min. di lettura

If there was a sweet side to 2020’s impact on Indy’s culinary scene, it was the emergence of top-notch new bakeries for excellent bread and pastries. None has drawn longer lines of hungry carb lovers than Leviathan Bakehouse (1101 N. College Ave., 31

The Australian Women's Weekly

1 min. di lettura

Don’t throw it, save it! Store your pastry or dough scraps and off-cuts flat in the freezer to use later. You can use any type of pastry or a combination to make these soup toppers, lunchbox fillers or tasty snacks. Bake puff pastry at 200°C (180°C f

Chicago Tribune

2 min. di lettura

Flamiche was devised when a farmer, en route to market, stumbled, dropping butter, cream, cheese and eggs. A quick thinker, she snagged a scrap of bread dough, wrapped up the mess and popped the proto-tart in the communal oven. Obviously, this origin

BBC History Magazine

1 min. di lettura

These delicious pastries have been enjoyed across the Middle East for hundreds of years. While there are many different regional variants of ma’amoul, their popularity transcends religious boundaries, being eaten by Christians at Easter, Muslims du

NW Magazine

1 min. di lettura

Serves: 4 • 1 sheet ready-rolled puff pastry (ensure dairy-free)• 1 tbsp sunflower oil• 1 onion, thinly sliced into rings• ½ tsp thyme leaves, finely chopped• 300g vacuum-packed cooked beetroot (about 3 small beetroots), drained of excess juice an