littleworldtraveller:

Why making your own bread is AWESOME:

1. Eating it while its still warm from the oven.

2. Taking it to a friends house on the bus and having everyone stare it it longingly.

3. On that note, taking it on the bus and making the bus smell AMAZING.

4. Using the last pieces underneath cowboy eggs. Yum.

I used Michel Roux’s Sandwich Loaf recipe (the one with a couple of spoonfuls of Golden Syrup.) http://www.bbc.co.uk/food/recipes/sandwich_bread_loaf_93879
Oh! And Cowboy Eggs:

Eggs (duh) at least 3, mixed with Fresh Basil, Paprika, Chilli Flakes, Cheese, Salt + Pepper, SCRAMBLED! 

r3plicat0r:

Weekend.

We baked a tart with great success.

First Bake: Apricot Tart
pate sucree + creme patissiere + half tinned/half fresh apricots from Pastry by Michel Roux

The edges were slightly burnt but the pastry was good and crumbly. r3plicat0r:

Weekend.

We baked a tart with great success.

First Bake: Apricot Tart
pate sucree + creme patissiere + half tinned/half fresh apricots from Pastry by Michel Roux

The edges were slightly burnt but the pastry was good and crumbly. r3plicat0r:

Weekend.

We baked a tart with great success.

First Bake: Apricot Tart
pate sucree + creme patissiere + half tinned/half fresh apricots from Pastry by Michel Roux

The edges were slightly burnt but the pastry was good and crumbly. r3plicat0r:

Weekend.

We baked a tart with great success.

First Bake: Apricot Tart
pate sucree + creme patissiere + half tinned/half fresh apricots from Pastry by Michel Roux

The edges were slightly burnt but the pastry was good and crumbly. r3plicat0r:

Weekend.

We baked a tart with great success.

First Bake: Apricot Tart
pate sucree + creme patissiere + half tinned/half fresh apricots from Pastry by Michel Roux

The edges were slightly burnt but the pastry was good and crumbly. r3plicat0r:

Weekend.

We baked a tart with great success.

First Bake: Apricot Tart
pate sucree + creme patissiere + half tinned/half fresh apricots from Pastry by Michel Roux

The edges were slightly burnt but the pastry was good and crumbly. r3plicat0r:

Weekend.

We baked a tart with great success.

First Bake: Apricot Tart
pate sucree + creme patissiere + half tinned/half fresh apricots from Pastry by Michel Roux

The edges were slightly burnt but the pastry was good and crumbly. r3plicat0r:

Weekend.

We baked a tart with great success.

First Bake: Apricot Tart
pate sucree + creme patissiere + half tinned/half fresh apricots from Pastry by Michel Roux

The edges were slightly burnt but the pastry was good and crumbly. r3plicat0r:

Weekend.

We baked a tart with great success.

First Bake: Apricot Tart
pate sucree + creme patissiere + half tinned/half fresh apricots from Pastry by Michel Roux

The edges were slightly burnt but the pastry was good and crumbly.

r3plicat0r:

Weekend.

We baked a tart with great success.

First Bake: Apricot Tart

pate sucree + creme patissiere + half tinned/half fresh apricots from Pastry by Michel Roux

The edges were slightly burnt but the pastry was good and crumbly.

greggwallacelovesfood:

Sharing a moment over guinea fowl five-ways. greggwallacelovesfood:

Sharing a moment over guinea fowl five-ways.

greggwallacelovesfood:

Sharing a moment over guinea fowl five-ways.

sharashkina:

Eggs Cookbook

kaeskitchen:

Brioche. 

I was very kindly given an amazing book, The Roux Brothers on Patisserie, and I decided to make the brioche as my first challenge. There were a few steps to follow, stretched out over 8 hours, but the finished product was very much worth it. This recipe gives an extremely light, yet buttery bread which literally melts on your tongue. I decided to be a little experimental and made a few with chocolate- also delicious, success! kaeskitchen:

Brioche. 

I was very kindly given an amazing book, The Roux Brothers on Patisserie, and I decided to make the brioche as my first challenge. There were a few steps to follow, stretched out over 8 hours, but the finished product was very much worth it. This recipe gives an extremely light, yet buttery bread which literally melts on your tongue. I decided to be a little experimental and made a few with chocolate- also delicious, success!

kaeskitchen:

Brioche.

I was very kindly given an amazing book, The Roux Brothers on Patisserie, and I decided to make the brioche as my first challenge. There were a few steps to follow, stretched out over 8 hours, but the finished product was very much worth it. This recipe gives an extremely light, yet buttery bread which literally melts on your tongue. I decided to be a little experimental and made a few with chocolate- also delicious, success!

Homemade Pumpkin Tart !

Homemade Pumpkin Tart !

Bedford Cheese Shop Brooklyn NYC

Bedford Cheese Shop Brooklyn NYC

chefbradleyogden:

Serves 6

Ingredients:

Herb Crust:
½ cup fresh white bread crumbs
½ cup grated Parmesan cheese
½ cup grated Gruyere cheese
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil (or 1 teaspoon dried)
1 teaspoon chopped fresh thyme (or ¼ teaspoon dried)

Gratin:
2…

amyblogschow:

Early Sunday morning, I arrived in Parma in Italy on a sponsored trip to tour and experience the city from which prosciutto, also known as Parma ham, originated.

Here I was trying to combat jet-lag with some window shopping near the city center.

follow me on instagram