I had some chestnut flour floating around that I impulse-bought a few months ago and never used. Since Christmas is coming and chestnuts are coming back into foodie fashion, I decided to do what I do best: turn it into cake.
Sunday, 20 November 2016
Sunday, 13 November 2016
Canelés or Cannelés? The spelling seems to be interchangeable. Either way, these crunchy-on-the-outside, custardy-on-the-inside bakes are extremely underrated. Having said that, I'm beginning to see them a bit more frequently in town... so I thought I'd have a go at making them before the trend explodes, just so I can say I knew about them first. Sad, right?
Saturday, 5 November 2016
I love the coconut pudding you sometimes get at dimsum houses. There are usually two kinds: the jelly type made with agar (the most common type), and then a more custardy type. My favourite is the latter, which I've created here with cornflour as a thickener. Plus my recipe's vegan-friendly, too.