Hi, I am Eugenie. For this video, I am making Korean anchovy stock, which is the base of Korean cooking.
Hi, I am Eugenie. For this video, I am making Korean anchovy stock, which is the base of Korean cooking.
Here are little choux buns filled with whipped cream. Choux pastry is crispy, airy shell, which is cooked twice. And the filling is delicate and sweet white cream.
Hi, I am Eugenie. Today I am making Spaghetti Aglio e Olio. This is from Abruzzo region of Italy. It’s a simple express pasta dish. With a salad and bread, it can be an emergency meal. And I like it as an accompaniment to some chicken, duck, fish, etc.
If you are a huge fan of Reese’s peanut butter cup, here goes a homemade peanut butter cups recipe. It’s easy, egg-free and gluten-free. Enjoy!
Hi, I am Eugenie. There were so many questions, so I thought I should make one more video today about how to make caster sugar. Caster sugar is also known as baker’s sugar and superfine sugar and it’s good for baking because the sugar crystals are finer and dissolve easily and quickly.
Healthy and simple French vinaigrette for salads. I have green salad everyday with simple dressings such as today’s French salad sauce. The simplest dressing can be made with vegetable oil, vinegar of your choice and salt and pepper to taste.
To make frosting, royal icing, and macarons, there is one essential ingredient, confectioners’ sugar (= icing sugar). So here goes how to make icing sugar at home. * Confectioners’ sugar = icing sugar = powdered sugar; table sugar = granulated sugar
Hi, Happy Easter everyone! Joyeuses fêtes de Pâques! Here goes two videos I made for Easter 2012. Unfortunately I couldn’t finish editing in time due to the health reasons. But I wanted to share anyway.. it’s not really good but I gave it a try 😀
Hi, I am Eugenie. In France, hot chocolate, is popular breakfast hot drink along with coffee and tea. Today I am going to make chocolat chaud with dark chocolate.
Don’t you have cake flour? Don’t worry. You can make it easily with all-purpose flour and corn starch at home in no time. Cake flour contains less protein (8%) comparing to all-purpose flour (10-11%). So today I am going to make cake flour substitute by reducing the percentage of protein in flour and aerating by […]
Hi, I am Eugenie. This week I have two egg recipes for Easter. Today I have the first one: Les Oeufs Mimosa, Deviled eggs. This French stuffed eggs are really easy to make, yet it’s a great appetizer for any party.
Today I am gonna make basic yellow cupcakes. Then they will be decorated with buttercream frosting. Those simple little cakes are great for tea time, brunch, after-school treats, etc.
