If I knew you were coming Iâd have baked a cakeâŠ
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âThe first thing to understand is that baking requires technique, attention to detail, and respect for processes. Talking about confectionery, small details make a huge difference in the final result.â Luciana CorrĂȘa
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In her previous feature, An Introduction to Cake, SĂąo Paulo-based pastry chef and cookbook obsessive Luciana CorrĂȘa looked at the role cake plays in our lives, and surveyed the plethora of different types of cake. Now in her latest piece she takes us further into the art of cake with 15 Top Technical Tips for Baking a Cakeâa fast track to-do list to ensure cake baking satisfaction.
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Find advice and information on how to prepare yourself, your ingredients, your utensils, pans and appliances, all to get the most from your cake baking experience. There are also plenty of tips as to how ckbk can help, including links to recipes across the site in which authors offer specialist advice.
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If all this talk of cake has you motivated to get started, weâve got the book for that. Newly added to ckbk Spectacular Cakes is a treasure trove of wonderful cakes, from cake maker to the great and the good, chef and broadcaster Mich Turner.
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If you have caught the baking bug, donât forget to browse our Baking Bookshelf.
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Pictured above:Â Chocolate Ganache Torte from Spectacular Cakes by Mich Turner
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Dishes to celebrate Navroze
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Navroze (also Nowruz in Farsi) is a celebration of the spring equinox in the Northern hemisphere. A Persian/Indian festivalâthis year falling on March 20âit is now observed by around 300 million people across the globe, most notably in the Middle East, and Central and South Asia.
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To herald the spring, and all its new beginnings, certain dishes are typical on the Navroze menu. Blogger, cookbook author, and expert on Parsi cooking Niloufer Mavalvala has put together a Jamshedi-Navroze recipe collection for us.
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Find out more about the traditions and meaning of this annual event, and find recipes such as this Persian Almond and Rose Cake, and this Sweet Yoghurtâsymbolising good luck and prosperity.
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For more Parsi dishes, explore Nilouferâs books, such as The Art of Parsi Cooking: Reviving an Ancient Cuisine.
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Ingredient focus: radicchio
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Radicchio is the Italian name for all types of chicory, but has come to be synonymous with the red-leaved varieties.
It is not the easiest crop to grow successfullyâshape and color can be inconsistent, and some plants resist developing that glorious dark pinkish red, dependent on growing temperatures.
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When grown in the right conditions, their tight, red-streaked heads are a particularly attractive crop. They make a delicious addition to salads, but are also very good braised, and in spring vegetable dishes. Available from mid-winter and early spring, they are a treat appearing before other leaf and salad crops are in season. The crisp leaves hold up to most cooking methods, as does the gentle bitter taste.
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6 of the best ravioli recipes
March 20 is National Ravioli Day! Pasta with a scrumptious fillingâthere are SO many reasons to love ravioli. Here are six of them.
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from A Sardinian Cookbook by Roberta Muir and Giovanni Pilu
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from The Good Table: Adventures In and Around My Kitchen by Valentine Warner
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from So Vegan in 5: Over 100 super simple and delicious 5-ingredient recipes by Roxy Pope
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from Limoncello and Linen Water by Tessa Kiros
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from Boronia Kitchen: The Cookbook by Simon Sandall
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from Pasta: Le Cordon Bleu Home Collection by Le Cordon Bleu
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