I love all lemony things! Lemon bars(American), lemon tarts (French), lemon cakes, lemon pudding (English), etc. It is so popular in my family during tea time as well. This lemon bar recipe is lemony enough for any citrus lovers. Happy cooking!
Fruit glaze is for finition (finish) in making fruit tarts and brushing layers in cakes making. For fruit pies/tarts, normally red fruits jam such as strawberry jam is used. And for cakes apricot jam is recommended.
Hi, I have a very easy basic vanilla cupcake recipe for today.
For white chocolate lovers…
How can I forget this rich chocolate cake from Wien! Wien was the first city I visited in Europe. It was Christmas time. And of course I dropped by Hotel Sacher to taste this famous cake with coffee. I loved tasting Sachertorte at the bright hotel bar with friendly hotel staff. Enjoy this lovely combination […]
Satisfy your lemon craving with this sweet dessert with strong flavor and taste. This is a lemon tart without tart crust!
Generally there is no directions on Cordon Bleu Paris class recipe books and Ritz Paris kitchen recipes. There are only ingredients. And people make cookies all the time, so I guess most of people need only ingredients. And here goes my recipe. Enjoy!
Coffee Sablés Recipe – French Diamond Cookie. Sablé.. sable is sand in French. That’s why Sablé can crumble easily. Enjoy this slightly coffee flavored cookies. My recipe is not wicked sweet unlike other traditional French desserts. Perfect coffee accompaniment!
Today I am making red velvet cupcakes! I will add red food coloring in the batter, so we don’t have to add vinegar to balance PH (If you use beetroot for red color, add white vinegar mixed with baking soda to balance PH – it will prevent the chemical reaction between baking soda and alkaline beetroot). […]
Hi, here is the classic lemon Madeleine recipe. It’s quick and easy. It takes less than 30 minutes to enjoy this French butter cake. Madeleine is a classic French butter cake from Lorraine region of France. I learned how to make madeleines in the basic course of Le Cordon Bleu Paris. But I wanted madeleines in […]
It is a matter of cuisson. At Le Cordon Bleu, after every practical class chefs used to grade our work, food. And cuisson was the first thing they mentioned. Whenever a chef says “cuisson est parfait” (It is perfectly baked) I was so happy. Pate-a-choux (choux pastry) is the base for this Paris-Brest cake. And […]
Pan-Fried Tofu Hi everyone! In my fridge I have always two packs of tofu. It’s so versatile and a good source of pretein for my daily diet. There are three kinds of tofu: soft, semi-hard, hard. Hard and extra hard ones are easy to pan-fry but I chose semi-hard one because I love unique soft […]