The Kitchn’s Baking School Day 5: All about dessert soufflés. Join The Kitchn’s Baking School: Sign up and see all The Kitchn’s Baking School assignments Soufflés tend to get a bad rap for being fussy and finicky — so why bother making them, you ask? Are they worth all the trouble? The answer is a resounding yes, and as you’ll learn in today’s lesson, they are not nearly as difficult as you might think.
A beloved Greek snack, a classic favorite treat with kids and adults alike!
Here we have it, by popular request, the next in the School Dinners Puddings recipe collection. D'you know, I didn't actually remember this one. Not at
Golden flaky pastry filled with a smooth and creamy butterscotch filling, this beautiful school dessert recipe will transport you straight back to your childhood!
These Milo Weet-Bix Balls couldn't be easier! Made from just 4 ingredients and only 10 minutes prep time, they make a fantastic lunch box snack!
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When the theme “Sweet as Pie” was announced for this months Sweet Adventures Blog Hop hosted by KC of the Capers of a Kitchen Crusader… apple pie came to mind. Warm apple pie with…
Celli Ripieni are traditionally vegan, jam cookies from the Italian region of Abruzzo. Ours are filled with rhubarb jam. Join our vegan retreat in Abruzzo!
This easy tart, a classic British dessert, uses sweet cornflakes for texture.
Found in bakeries throughout the Philippines, egg pies are distinguished by their bronzed, toasty surface and silky interior custard. This creamy, not-too-sweet dessert makes use of pantry staples like evaporated milk, sweetened condensed milk, and, of course, eggs: A yolk adds richness to the buttery, flaky crust while softly whipped whites are folded into the custard just before baking.
Here's what happens when you turn childhood party favourite fairy bread into a no-bake cheesecake slice. Oh, did we mention it's made with condensed milk and Tim Tams?
The Kitchn’s Baking School Day 3: All about pastry cream. Join The Kitchn’s Baking School: Sign up and see all The Kitchn’s Baking School assignments Take your standard vanilla pudding. Now imagine that pudding taken to the next level — even richer, creamier, and more luxurious. That’s pastry cream. It is so good, you could eat it with just a spoon — or better yet, use it as filling in a multitude of pastries and baked goods.
An Australian classic you can make at home
Caramelised crunchy snack heaven! Aussie Crunch is actually a British recipe for a decadent chocolate coconut slice with crushed cornflakes. Super quick prep, easy to batch and freeze!
You don't have to be a pro baker to make pastry cream from scratch. This recipe comes together quickly and can be used as a filling in so many desserts.
This is a matching activity. Students match the name of the kitchen utensil to its picture. - ESL worksheets
John Allison, proprietor of Scary-Go-Round and Bad Machinery, has a recipe that will turn us all into excellent housewives.
"They both slow you down. They’re both transportive. They both smell good. They can both be enjoyed at the same time" - Laurel's words, when I asked her what she likes about the connection of food and books. I've enjoyed sweet treats made by Laurel's hands for many years, but it took a wh
Have fun, learn stuff, eat tons: a schmoozy foodie’s guide to the city’s best cooking classes
119 p. ; 20 cm
These light, fluffy, sweet custard buns are reminiscent of something from an old-school bakery. You can make the dough ahead of time and leave it in the fridge until it’s time to roll and bake - just be sure to give yourself enough time for the second proving.
Cheese rolls have always been a favourite of mine. Hot out of the oven, dipped into a nice bowl of soup. Or even just eaten alone for lunch or afternoon tea. A creamy cheese and onion mixture rol…
From the thousand layers of delicate puff pastry, to the creamy clouds of vanilla pastry cream, to the decorative marbled icing, mille feuille is an indulgent dessert worthy of a special occasion. Learn how to make this classic European pastry in your own kitchen—no complicated ingredients or pastry school diploma needed. Recipe and tutorial on sallysbakingaddiction.com
Step-by-step method for making Salmon coulibiac yourself.
My School Dinner recipes have been very popular lately, and here's the recipe for School Dinner Cheese Flan, which I promised to share. Also called Cheese & Egg Flan, or Cheese Pie, it has JUST four ingredients in it. Namely cheese, eggs, milk and pastry. I remember it well from my school days, when it was always served warm with chips and baked beans. It wasn't always popular with everyone, but as a pie and flan addict, I loved it! It's quite a rich recipe, but high in protein, so very filling. There was something about the slightly wobbly cheesy custard baked in shortcrust pastry, that was somehow very comforting. The recipe serves 10, which is great for large families. Or, this quantity would be perfect for a potluck supper, picnic, or for the freezer for future meals. You can of course halve the quantities to serve 5 to 6 people, and bake it in a square 6" x 4" dish or baking tin. It can be eaten cold, such as when taken on picnics, but to enjoy that authentic school dinner taste, it's better served warm. I hope you enjoy this recipe if you make it, it's a real blast from the past! Karen
Eclairs are how you win at brunch. Seriously — who makes their own eclairs? And yet, you can make a batch of eclairs in about the same time it takes to whip up a batch of cinnamon rolls. Here’s what to do. How To Make Pâte à Choux How To Make Pastry Cream How to Make Chocolate Ganache A classic eclair is made from three things: a crispy golden shell of pâte à choux, a rich pudding-like filling of vanilla pastry cream, and a chocolate ganache glaze on top.
Nothing quite compares to the elegant simplicity of a beautiful sponge filled with jam, cream and fresh berries. This no-fail version ticks all the boxes; light, fluffy, super soft and of course, requests for a second helping.
Today's Retro recipe for School Jam Tart is a huge hit with all the family. Remember those large jam tarts the school cooks use to make? You'd be served a large slice of School Jam Tart, just warm from the oven, doused in hot custard. And, there was something very comforting about the warm jam tart when eaten with custard. I suppose on paper it shouldn't work - I mean who eats a jam tart with custard? But it was utterly delectable and a real favourite of mine when I had school dinners. It was easy enough to replicate a large jam tart, but I tried a couple of times to get the jammy filling right - as it wasn't just jam I discovered. In an attempt to make the jam go further, the school cooks would add a little water and custard powder to the seedless jam and then heat it up together. This thrifty practice of making a pot of jam go further is based on wartime recipes, and I have actually made a jam tart using this method before here: Wartime High Tea Recipes, where I made a 100yr old recipe for Jam Tart.
It couldn't be easier to pull together and it freezes like a dream.
Many cultures around the world use distinct flavour profiles for every day cooking. This graphic will help you visualize some of these profiles.
Indulge in the taste of summer with our bakery-style berry fritters! These homemade treats showcase a golden, crispy exterior and a luscious, fruity interior bursting with the flavors of seasonal berries. Easy to make and utterly irresistible, our fritters are perfect for breakfast, dessert, or anyt
Chiko rolls, cob loaves, vanilla slice… try these classic Aussie foods we’re still loving today.
Big, fluffy and tender yeast rolls, reminiscent of those old school cafeteria rolls so many of us loved.
My School Dinner recipes have been very popular lately, and here's the recipe for School Dinner Cheese Flan, which I promised to share. Also called Cheese & Egg Flan, or Cheese Pie, it has JUST four ingredients in it. Namely cheese, eggs, milk and pastry. I remember it well from my school days, when it was always served warm with chips and baked beans. It wasn't always popular with everyone, but as a pie and flan addict, I loved it! It's quite a rich recipe, but high in protein, so very filling. There was something about the slightly wobbly cheesy custard baked in shortcrust pastry, that was somehow very comforting. The recipe serves 10, which is great for large families. Or, this quantity would be perfect for a potluck supper, picnic, or for the freezer for future meals. You can of course halve the quantities to serve 5 to 6 people, and bake it in a square 6" x 4" dish or baking tin. It can be eaten cold, such as when taken on picnics, but to enjoy that authentic school dinner taste, it's better served warm. I hope you enjoy this recipe if you make it, it's a real blast from the past! Karen
It feels so fancy to put them on a cookie tray for a spot of afternoon tea.
You know sweet and salty, sour, and bitter. But do you know what umami is?
Hungarian semolina milk pudding (tejbegríz) is a great favorite for breakfast and often served in the school cafeteria. Easy, creamy and delicious treat that the whole family will love. You do not ned to have huge cooking skills for this meal and it can be done in
