Today’s guest post is from my slightly insane sister-in-law, Dawn. We are a lot alike, in that we share a love of cake, hair dye, and nutella. Dawn has become quite the dab hand at producing giant cupcakes, and they are always well received at family gatherings. She has kindly written out a tutorial including…
This recipe is different to the fudge recipe I usually make. I generally go with just cream and sugar then add extract and chocolate for flavouring. There are many methods, but that is just the one I am most familiar with. From the Sugar and Spice book I reviewed yesterday, one of the first recipes…
The author of this book, Gaitri Pagrach-Chandra, has a unique background. Ethnically Indian, she was born in Guyana, educated in US and Spain, and now lives with her husband in the Netherlands. The content of the book reflects this varied background, with recipes influenced by Spain, North African, India and the Americas. All the recipes…
1 Basic Recipes 2 Basic Kit 3 Tips & Tricks When people say meringue, they may not realise it but they are usually referring to French Meringue – a mixture of stiffened egg whites and sugar. Though there are a few different types of meringue, they all start off by beating egg whites until they…
Another guest post. This one is from Andy, who I met at work. Sadly, he has moved on to pastures new, but he is a thoroughly lovely chap, and fellow foodie. This recipe was taken from a 1930s cookbook, and is best served with freshly baked crusty bread.
Ashöka is a chain of Indian restaurants found throughout Scotland, particularly around the Glasgow area. They are synonymous with great Indian food and excellent curries – the true national dish of Scotland. Jiggy Majhu owns the chain, along with her husband Sanjay. They also run the Ashöka Cook School in Motherwell, but if you can’t…
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