A kitchen bible in many Australian homes is The Cook’s Companion by Stephanie Alexander. It’s a book I turn to when I have an ingredient which I don’t know how to cook or when I simply want to revisit the food of my childhood in Australia. Stephanie’s recipe for pikelets is one which I now make from memory, especially since it was one of the few things my little one would eat when he
I have previously professed my love for Kugelhopf in this post. And a quick browse through this website will reveal my admiration for Rachel Khoo and her delightful cookbook, The Little Paris Kitchen. So it is no coincidence that I have been just as smitten with Rachel Khoo’s new book, My Little French Kitchen, and particularly with her recipe for Kugelhopf with prunes.
In Switzerland, the Pasta Plausch is a favourite menu item for many. In my last job, Thursdays in the canteen was (and still is) known simply as Pasta Plausch, a day where the lunchtime menu would feature a large pasta buffet to the delight of the employees. On offer were usually a few different types of pasta with a selection of sauces including bolognese, carbonara, Napolitana and pesto.
For me, it was love at first sight. The moment I laid my eyes on a Sophie Conran casserole pot at John Lewis, I knew I had to have it. I loved its round and compact shape, and I loved even more the elegant and wavy ridges, somewhat reminiscent of fragile Japanese porcelain but with a distinct nod to handmade English pottery. Nevermind that I was in London for only 12 hours for
I ought to rephrase the title of this post because there is no such thing as a quick trip to Brittany. Set in the far north western corner of France, there is never a quick route to visit our family and a train journey from Zurich typically takes 12 hours door to door. And making this trip with an 11-month old baby somehow feels twice as long. But the trip is always worthwhile
This is the ultimate “minimum effort, maximum effect” dessert. Served in little pretty glasses, these deconstructed cheesecakes will fool your guests into thinking that you have been labouring away in the kitchen Top Chef-style when, actually, they require no more than 15 minutes to create from scratch.
Since my last post, I’m happy to report that our cocktail party went off without a hitch and the evening was a roaring success, if I may say so myself. Our large buffet in our dining room was actually used as a buffet for the first time ever, where we laid out bowls of homemade hummus and black olive tapenade with Swedish crisp breads. On offer was also my Chicken Liver Pâté with
We are hosting a small cocktail party this weekend or, as they call it in Switzerland, an apéro, where the evening will be fueled by lots of small canapés and finger food. Hubby is rather excited by all of the possible wine pairings and I have been quite content to bury myself amongst hefty volumes of cookbooks in the late evenings, comparing and choosing recipes for our little soirée.
As someone who squirms at the thought of eating livers or offal of any kind, I happen to love pâté. Perhaps because it is a crucial component of a Vietnamese Banh Mi, a staple in my childhood diet, that I have long-acquired a taste for this velvety spread. A Vietnamese pâté is one of many culinary inheritances from the French colonial occupation, and the Vietnamese like theirs with a bit of texture and
When I think of lemon tarts, I think of the French classic, tarte au citron. However, the following recipe happens to be inspired by the lemon curd of the English kitchen. A lemon tart is traditionally made with a shortcrust pastry base and filled with a tart lemon custard, and which is then baked in the oven until the filling is just set but still tender.
A (long) while back, I optimistically mentioned that I would be publishing a travel post on London. But when I went looking through my photos, I realised that I had actually very few photos of London. There is one of me standing proudly in front of the Australian Embassy for no apparent reason other than perhaps I was feeling a little homesick that day. And then there are a few shots of my
With summer in full swing in Europe at the moment, a chilled dessert is the ideal way to end a nice meal. That or a big bowl of ice-cream. And one can hardly go past the quintessential French classic, a mousse au chocolat. My husband’s grandmother is well-known for her chocolate mousse, a treat which she often served up when my husband was a wee little boy and well into his adulthood. Alas,