According to the letters of the Marquise de Sévigné, the cookie was created for the first time in Sablé-sur-Sarthe in 1670. The French word sable means "sand" which is the French term that takes the place of the English "breadcrumbs" in the context of baking: at the beginning of the recipe, the baker rubs cold … Continue reading Sable Breton
Here is a simple recipe to make sexiest chocolate almond spread at home. It can be applied on toast or used to make babka or just lick it from the spatula. INGREDIENTS: [yield= 160-180 gm] Almonds (unpeeled,unsalted) - 150 gm Coconut oil- 1 tsp. Cocoa powder- 2 tbsp. (unsweetened) Honey - 1 tbsp. sea salt- 5 … Continue reading Dark chocolate almond spread
Here is a recipe for basic sponge cake but with an added ingredient called GMS or Glycerol monostearate which is an emulsifying and anti caking agent and helps giving a body to the cake and makes it more spongy. this sponge cake can be used as a base for many cakes. INGREDIENTS: Refined flour- 115gm Grain … Continue reading Classic Sponge Cake
A simple recipe of potatoes to go as a side dish with any kind of meats. INGREDIENTS: Potatoes: 1 Kg (boiled) Olive oil : 2 tbsp Dried rosmery : 1 tbsp Sage: 15-20 leaves Salt: to taste Pepper: 1 tbsp Butter 50 gm. METHOD: 1.Place a pan over heat and let it get very hot. … Continue reading Herbed potatoes
