By Stéan Kruger
Velvety rich and creamy, the ultimate sophistication when it comes to baked goods and especially cakes, to me, has to be a New York-style baked cheesecake – with the emphasis on “baked” cheesecake. In my books, an authentic cheesecake has to be baked and I …
Boeuf Bourguignon, originally a peasant dish from the Burgundy region in France, is a deliciously rich stew made from fat-rich steak cuts such as chuck or flank, browned in olive oil and bacon fat before slowly braised in best-quality red wine with onions, carrots, bay …
When it’s conversation, intimacy, and an instant festive feeling I’m after, I always turn to a Middle Eastern Meze. A while ago I had the opportunity to visit the United Arab Emirates, located partly in the Persian -and Oman Golf. I was not as much …
If you ever had a Middle Eastern- or Mediterranean meze, chances are you’ve had hummus before. It is this rich, earthy dip that ties so many Middle Eastern and Mediterranean mezes together. Made from mashed, cooked chickpeas, tahini paste, lemon juice and garlic, it is …
Walk into any French Patisserie and you’ll be amazed by the array of Pâte Sucrée Breton tartlets, impossible to choose from. In French, pâte means “pastry” or “dough” and sucrée means “sugar” or “sweet”, hence these are little tartlets with a sweet pastry (or shortbread) crust …
When it comes to cake, specifically sponge cakes, I’ve never been the biggest fan, that is until now – I might have discovered the perfect Red Velvet cake recipe. Although, I should probably say the best “cake” recipe, full stop. What I mean by this …
