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. Non-bakers do not own big, powerful s...
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 ...
Well, we're back to the pastry recipes, here at the le sauce baking academy (my kitchen), so naturally, I started to sweat again. I chose pâte à choux, the ...
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!
