All In One Meringue Method

October 5, 2011
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I have a friend who’s complaint was she couldn’t make French meringues.   I can understand how people get in a muddle with pastry as the fat melts, breaks the pastry and so on, but with meringue it’s a simple matter of whisking and they’ve always performed for me.  This friend can bake so I […]

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Gooey Meringue Is Not Good & Is Not Pavlova

September 19, 2011
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At the beginning of my cooking life meringue had a defined role in the baking world, crispness.  Over recent years I’ve noticed it has become a substitute for pavlova and I would like to put my case why it shouldn’t.  Meringues when baked to the point the middle is still gooey and soft causes a […]

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Tortilla Espanola – Spanish Omelette

May 12, 2011
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I absolutely love tortilla Española.  It’s important I make it clear how much I love it because it will explain how pedantic I am about it and how it’s made.  The other person in my family who’s also very found of it is my mother.  Both my mother and I have had appalling versions of […]

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Eggs Make a Difference to the Colour of Cake

May 7, 2011
Eggs Make a Difference

I’ve been wanting to try different eggs in a cake recipe for a long time, all because of my Gran’s eggs in Portugal.  I’ve been aware for years that feeding yellow corn to your chicken feed gives the egg yolks a more vibrant deep yellow which will produce the most golden yellow cake imaginable.  My […]

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