I've always been hesitant to attempt a soufflé, for no sound reason other than it being one of those dishes you feel you should be afraid of. But a day at a French cooking class some years back debunked a lot of the mystery, and gave me more confidence in attempting to pull off what can be a bit of a tricky dish...
Read MoreThe cookie state
If you had to choose a favourite cookie, what would it be? That question is, of course, entirely unfair as any hard-thought response would (and should) begin, "well, it depends..."
Read MoreBitter accents
The Danes have a breakfast tradition called Pålægschokolade - a thin slice of dark chocolate that is used as a topping for rugbrød in a simple, indulgent breakfast. This combination of chocolate and rye is an absolute classic...
Read MoreCroque Moncrumpet
It's taken me a long time to come around to the savoury crumpet. As a child they were eaten exclusively with butter and honey. Vegemite or peanut butter were both definite no-no's, and in truth the only other approved topping to be added since then has been marmalade...
Read MoreJuly Nosh
Marmalade, French classics and a few tasty treats from the team behind London's Honey & co. - just some of the delicious things we've been trying this month here at Keeler & Spon...
Read MoreA spicy twist
Most times I feel like a cookie I'm craving something simple; say an oatmeal-based one with crispy edges and chewy centre, perhaps something buttery dotted with nuts and chunks of chocolate. But every now and then I crave something more elaborate, and that's when the two-for-one cream-filled variety gets a run...
Read MoreFlours & Frills
Alice Medrich's newest work, Flavor Flours, treats non-wheat flours in exactly the way that they should be treated. Not as gluten- or wheat-free substitutes, or self-labelled "superfoods" that have "health benefit this" or "antioxidant that". Instead, they are treated simply as ingredients that add a different dimension to baked goods through their various and unique textures, colours and flavours...
Read MoreAn unpretty pud
Last month some friends and I paid a visit to Walwa Park, a charming little family-run farm on the northern outskirts of town. Along with a tour of the property and some very insightful discussions about growing, rearing and processing your own pretty-much-anything, we were treated to the most amazing feast - an overly-indulgent lunch of slow-roasted roast pork with all the trimmings...
Read MoreBrowned Butter & Bay
Browned butter is, without doubt, one of my favourite ingredients. The smell it creates is indecently good, and the complexity and depth of flavour it adds to any dish is a wonderful thing indeed...
Read MoreJune nosh
Cakes, pastries and breakfasts aplenty - a quick look at what else has been cooking in the June kitchen at Keeler & Spon...
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