Tea Experience…little differently: Darjeeling-Ginger-Honey Macarons

“I say let the world go to hell, but I should always have my tea.” Fyodor Dostoyevsky   Darjeeling is a Chinese tea that grows in India with flavours of French grapes and Himalayan mountain air. It can tastes fruity, wine like. It originates from the Darjeeling district in West Bengal, India. It creates a […]

A perfect companion for Dunking: Nut Biscotti

“If your slave commits a fault, do not smash his teeth with your fists; give him some of the (hard) biscuit which famous Rhodes has sent you.” Marcus Valerius Martialis It seems that modern day dunking has its roots in naval history. From about the sixteenth Century onwards, biscuits were used as nutrition aboard ships […]

Sweet Winter Purity: Snowy Mountain Cookies

“Snow was falling, so much like stars filling the dark trees that one could easily imagine its reason for being was nothing more than prettiness.” Mary Oliver In life almost nothing is exactly what it appears to be. The soft snow being a really hard material is one of nature’s greatest contrasts. What hides behind the magical snowflakes floating gently […]

Baking as Education: Quick Gingerbread Biscuit

“Children are gifts. They are not ours for the breaking. They are ours for the making.” Dan Pearce   Praise is an important aspect of interpersonal communication with young children, aimed to motivate achievement and expected behaviour. With regard to young children the praise from adults provides a basic knowledge, on which basis children will learn […]

The Sous-Pastry-Chef in training: One-handed Snowy Nut Linzer Biscuits

“All chefs are like Jewish mothers. They want to feed you and feed you and impress you. It’s an eagerness to please.” Padma Lakshmi Every self-respecting professional would know when to train the next generation…    The Sous-Chef de Cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the Chef de Cuisine […]

Forever Foraging: Hazelnut and Buckwheat Crackers (Gluten and Dairy Free)

“Have nuts and be nuts.” Criss Jami Hazelnuts are important nut for foragers because of their quick maturing, high yields and their widespread wild growth (can tolerate most soils), they can be found practically everywhere. Encountering hazelnuts in the wild almost certainly limited to the fresh and green: the squirrels don’t generally miss wild nuts […]

Forever Foraging: Sloe and Cheese Savoury Shortbread

“Sour, sweet, bitter, pungent, all must be tasted.” Chinese Proverb Foraging is not just a simple means to survival. Learning to forage for just a few basic things is tuning into the the local nature (including the nature of one’s soul) in a more respectful and sustainable way, that provides mankind with the ability to […]

French Jewels: Coffee and Almond Madeleines

“If you don’t know history, then you don’t know anything. You are a leaf that doesn’t know it is part of a tree.” Michael Crichton   Madeleines are associated with a little French town, Commercy, whose bakers were said to have once paid a large amount of money for the recipe of the little cakes […]

Chocolate, Cinnamon and Honey Macarons, the Italian Way

“If you are ever at a loss to support a flagging conversation, introduce the subject of eating.” Leigh Hunt Macarons can be made following the French, the Swiss and the Italian Meringue method. Some bakers swear to one, some to the other. Originally fancied in boulangerie of Paris, it has now gained so much popularity all […]

Nothing Further Beyond…Non Plus Ultra Biscuits

“And said, ‘Thus far shall you come, and no farther, and here shall your proud waves be stayed.’…” Bible, Job 38:11 “Ne plus ultra” or “non plus ultra”, is a descriptive phrase meaning the best or most extreme example of something, the ultimate. The biscuit named with this expression is a little labor intensive in its […]