Indulging in the world of hand-made butter based pastry at the Edinburgh New Town Cookery School.
A surprisingly easy pastry for making Eclairs, Choux Buns and my favourite, Profiteroles! This pastry can be made in advance, placed/spooned/piped onto a baking sheet and frozen before baking. You can then bake from frozen. Makes 8-10 Choux Buns 85g Butter, cubed 220ml Water 105g Plain Flour, well sifted a pinch of Salt 3 Eggs, beaten…
A classic sweetened pastry perfect for a chocolate raspberry tart. Recipe makes 120g of pastry. 110g Plain Flour a pinch of Salt 55g Unsalted Butter, softened 55g Sugar 2 Egg Yolks 2 drops of Vanilla Essence Sift together the flour and salt onto your work surface. Make a large well in the middle. Place the butter into…
An evening of sushi – my experience of the sushi course provided by Yo Sushi (Edinburgh).
My mother used to make this salad when I was much younger, but it took many years for me to truly appreciate it. I love the texture of the split wild rice, which sadly has become too expensive to make this often, although it also works well mixed with brown rice, and it is best…
The Food Obsessive 