A versatile cream, good for piping flowers and other cake decorations. This recipe is from an old factory manual from the USSR “Manufacture of Cakes and Pastries” published 1971.
Lemon Yoghurt Celebration Cake
The sponge is a modified Mary Berry recipe from her book “100 Cakes and Bakes” published in 2011. I have halved the amount of sugar
Pavlova
After experimenting with lowering the amounts of sugar to egg whites, this is the lowest I have gone so far.
An Orangery of Citrus Curds
These curds can be used in pastry tarts, for sandwiching cake layers and to fill macarons.
Macarons: filling, flavour and colour notes
All proportions are for 1 egg white, which is 130g of mixture, which makes 15 macarons.
How to Pipe: basic tips and tricks
How to fill and use a piping bag. Also a break down of nozzle types.
Basic Macaron Shells
A basic macaron recipe, that once mastered can be modified to many different flavor and filling combinations.
Plov from Kazakhstan
Plov is a rice and meat dish popular in Kazakhstan. The meat in this recipe can be substituted to pork or chicken or omitted altogether. 10 servings
Canning at Home
After much research, I have combined several canning techniques that work for me.I like to re-use jars from supermarket bought condiments they are perfect size if you only want to… [Continue Reading]
Beef Stroganoff
A winter comfort food in any Russian household, serve with steamed rice and a green salad. This can also be done in a slow cooker. Ingredients: Beef, chopped – 500gOnion,… [Continue Reading]