I am sure that you will agree with me on this: food and memories are linked. When I eat something, my brain starts remembering things connected to the taste I am enjoying. This happens to me all the time. Since moving to Australia though this connection has become somewhat stronger. It’s probably because I can…
LINZER COOKIES
When I was a child I was not a big fan of jam (nor honey for that matter)… in the same way, anything with jam in it would always go to the bottom of my “I want to eat that” list. It was just too sweet for me. I used to always choose chocolate or…
Marrons Glacés (Candied Chestnuts)
Soft, glossy Marrons Glacés with a delicate vanilla scent and gentle sweetness, slowly infused in syrup, perfect for serving at Christmas or alongside coffee after a special meal.
GENOVESI ERICINE – MY FIRST GUEST POST
I have recently been invited by the charming Jill to write a guest post for her beautiful site, Mad About Macarons… She has just created a section on her site to publish recipes that require egg yolks. The reason is simple: the more egg yolks you use, the more egg whites you are going to…
