From cold tomato noodles slicked with chilli oil to crunchy smacked cucumber and silky spinach with tofu sauce, BAO’s co-founder Erchen Chang shares three fresh, flavour-packed recipes made for summer, writes Hannah Twiggs
Miso brings a level of mouthwatering complexity to these otherwise simple cookies Everyone has different ideas on what makes the perfect chocolate chip cookie, with everything from thickness and chewiness to the amount of chocolate up for debate. In my opinion, no cookie is worth eating if it’s not well salted; without it, everything feels a little off balance and flat. My not-so-secret way of sa…
Buttercream wool and jelly bean eyes: The art of the Easter lamb cake
As Easter approaches, people around the country will be dyeing eggs, preparing baskets, attending Easter Vigils… and baking lamb cakes. These aren't cakes made of lambs, nor standard sweet cakes iced with pictures of lambs.
Rather, the cake itself is baked in the shape of a lamb (usually a nestled lamb with folded legs), and to…
The first time I heard of Kouign Amann, an intricate, French pastry was when watching the Great British Bake Off some time ago. In the episode, contestants had to recreate this challenging style of French patisserie, and it wasn’t easy. Kouign Amann is less well known than its well-traveled cousin the croissant, but is made […] The post Kouign Amann – Science of a French Pastry appeared first on…
