Arguably the easiest baked dessert for a non-baker (someone who not only dislikes but is slightly fearful of baking, as defined by this non-baker).
This is similar to a gratinee of leeks I make from time to time, but it's far less virtuous.
For me, this isn't a "starter" or an app, this whole thing is main-event-territory.
One does not look away from baby artichokes at the market. If you do, for a minute, the season will be over. All too soon, it's time to wrestle with their bigger, hairier brothers.
Here’s the thing. The le sauce baking academy started because I can’t bake, am/was not a baker, and I wanted to learn....
Even better. I favour this choux recipe over the last not only because it’s savoury, it’s also much easier. I found the batter a little looser, therefore a little easier to whip with all my might, the cheese gets mixed right...
Well, we’re back to the pastry recipes, here at the le sauce baking academy (my kitchen), so naturally, I started...
These eggs are light as air after being sieved and I love that this classic elevates two ingredients in one simple, classic dish.
It's the kind of recipe that I knew would be dangerous to make for our party of only two.
Your chances of finding a meat-free French onion soup at a restaurant are next to nil. But at home, a handful of dried porcini mushrooms steeped in hot water creates a full-flavoured broth that still lets the flavour of the onions shine through.
I totally get it now, all of that shushing that happens once people put a soufflé in the oven and, more gently than they ever have before, close the door. Soufflés are worth the tip-toeing, especially this cheese soufflé.
French onion soup doesn't call for much more than its star ingredient, and this simple (vegetarian) onion and fennel soup is delightful, if i do say so myself!