When Parmesan isn’t Parmigiano Reggiano…..

  As a Brit and a keen cook, I was confident I knew a thing or two about Parmesan labelling. I believed that,like champagne and many more foodstuffs, the ability to be accredited with the name derived from being produced in a tightly designated region using specific ingredients or methods. This is all true within…

Crème Pâtissière

Owning a Thermomix is a joy every day of the week but there are some things which you know your non-thermie friends slave over and often fail to produce satisfactorily. One of these is crème Pâtissière . With a Thermomix you chuck all the ingredients into the bowl set the heat 90° and timer to…

Rich chocolate mousse

More chocoholic therapy from the Thermomix book I Love Chocolate. I will alter this recipe next time I make it as it was a bit too dense for my liking- taste was Devine but I like the mousse to be, well, a lot more feather light. I also experimented with chocolate transfer sheets I have…

Farmers’ markets

I have been travelling recently so home bakes have been out of the question. Now that all the travel gremlins – in the guise of French baggage handlers, open skies airline, Amtrak cardinal delays, dollar car rental fiasco, and Chicago April freezing snow- are behind me it's time for a posting. The sun is shining…

The iconic Aga and training of a future King’s Nanny

Some of today's British newspapers are detailing the credentials of the new Spanish nanny for Prince George. Not sure why I bothered to read through the article but glad I did when I had a laugh out loud moment at the list of things you are (allegedly) taught at Norland College. The Norland girls look…