Creme patissiere is basically a delicious, sweet, creamy vanilla cream which has been thickened with starch. It is a very important component for many desserts, e.g. vanilla or chocolate pudding, the filling for eclairs or profiteroles. It is also used to fill up millefeuille (puff pastry with crème patissière and jam or fruit) and functions as a basis for many fruit tarts and other pastries. … Continue reading Crème Patissière
Summer is slowly on coming down to our islands as well and opinions are divided on what type of summer it will be. Some say that it will be another hot as hell, others say it will be changing weather mostly with lots of wind. Either way, opinions are always divided in Malta, and on anything.what does that have to do with my latest cooking? … Continue reading Potato pizza
Since I got myself a new fancy non – stick muffin pan, I have been experimenting with egg muffins. Easy to make, versatile and yummy, and also great for breakfast in the morning Ingredients: 3 medium sized eggs Seasoning Splash of milk Ingredients for the filling: you can add pretty much what you want to these muffins. Nice combinations are potato, tomato and gruyère cheese, … Continue reading Egg Muffins
Easy soft egg cake biscuits with cinnamon and apple – easy peasy ready in just 25 minutes Continue reading Apple & Cinnamon Egg Cake Biscuits
An easy recipe to whip up some Crepes, and how to flip them! Continue reading Basic Crepes Recipe (and how to flip one)
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