african vanielje on Jul 12 2008 | Filed under: how to
Cream cheese, like Ricotta is a dead easy thing to make. I generally make my own yoghurt anyway, especially if I have a surplus of milk, and this cream cheese was made with a surplus of yoghurt.
Line a sieve or perforated container with a piece of muslin.
Mix the juice of 1 large lemon into [...]
african vanielje on Jul 11 2008 | Filed under: how to
Aioli is a fresh made garlic mayonnaise. Sublime with a whole host of dishes, and delicious here with the addition of fresh, fragrant basil.
Peel one large clove of garlic and bash it in a mortar and pestle with a little maldon salt until it is a smooth paste.
Crack a large free range organic [...]
african vanielje on Jul 02 2008 | Filed under: how to
Making your own pasta is really quick and easy and you can’t beat it for thinks like tagliatelle, cannelloni and lasagne. I used to make it often even before one of my favourite people (and the person who taught me to make pasta) gifted me with the pasta rollers and cutters for my kitchenaid.
My point [...]
african vanielje on Jun 29 2008 | Filed under: how to
Day 1:The Chef (Chief leavening agent)
Make a fountain inside a handful (about 1/2 cup) of organic wholewheat flour
add about 1/2 teaspoon of milk, a pinch of cumin and 3 tablespoons of warm water
Mix together and knead with two fingers until your paste comes together as a firm dough, adding a little more water if [...]
african vanielje on Mar 17 2008 | Filed under: how to
Puff Pastry uses roughly equal quantities of butter and flour. Strong bread flour has a high gluten content which gives added strength to the pastry, which it needs for all that rolling and folding. Lemon juice softens the gluten just enough to make the dough more pliable.
Make sure everything is cold whilst [...]
