My search for an extraordinary chocolate cake led me to a men’s room in Paris! From pastry chef-cookbook author David Lebovitz, author of The Sweet Life in
Coconut flour is one of the trickiest, if not the trickiest, most finicky, temperamental, fickle gluten free flour to work with. However, when you get it right,
How to bake with vegetables
OK, so baking a courgette into a decadent cake won’t make it super-healthy, but you’d be surprised what it can do for the texture. The same goes for this clever, low-carb pizza base
i made this gorgeous chocolate cake last night that consists of nothing but 6 eggs, 400 gr melted chocolate [45% cocoa] and a large cupful of ground almonds though half almonds /half spelt flour works too.
melt choc, add eggs, beat, add almonds/flour with a teaspoon of baking powder mixed through, stir gently, bake at 160 c for 40-50 mins.
i also made ganache with another 100 gr of choc and equal amount of cream.
In the heyday of 1970s vegetarianism, quiche was the go-to dish. Everybody was making them. When I taught vegetarian cooking classes then, quiche (not the classic quiche lorraine with lardons, of course) would be one of the first recipes I’d teach. I made them by the sheet pan for catering jobs; they were extremely popular, even though I now know that the crusts I made in those days weren’t very good, and the formula I used for the custard wasn’t nearly as satisfying as the formula I use now.