Easy pork and cabbage dumplings, a recipe filled with juicy minced pork and finely shredded cabbage. Pan steaming the dumplings allows them to form a crispy bottom and a soft, chewy texture similar to gyoza. They have more ‘bite’ than you would get with using just a steamer basket. No Rules! There are no rules… Read More Pork & Cabbage Dumplings
Sometimes the simplest recipes like chocolate mousse can cause a lot of confusion. Some recipes are as simple as melted chocolate folded into whipped cream. Others use gelatin to set the mousse or whipped egg whites to lighten the mixture. There is no right or wrong way, it just depends what you want to do… Read More Chocolate Mousse
Whats the difference? It’s about crystallization, sweetness and texture Whats the difference? It’s about crystallization, sweetness and texture. REGULAR SUGAR is made up of glucose and fructose molecules which are linked together and like to re-connect. Stray grains of undissolved sugar can trigger a cascade effect of reconnecting the molecules which causes your sugar to… Read More Glucose vs Corn Syrup vs Sugar
As much as I love a good ol’ buttercream, sometimes it’s just too much to smother onto a small piece of cake. This is where swiss meringue buttercream comes to the rescue – it’s light texture and mild flavour wont make your cake taste sickly sweet, it is super fluffy and decadently delicious. Perfect for… Read More Swiss meringue buttercream
If you haven’t tried making your own rough puff pastry, rest assured that it’s simpler then you may think and it really opens up a world of delicious treats!