These Mini mozzarella and Basil Caprese Appetizers are inspired by the classic Italian insalata Caprese which are served on skewers.
This Christmas Chocolate Carob Yule Log is made with sponge cake, filled with chocolate mousse and covered with a chocolate carob flavoured buttercream.
Bountry Cake is a luscious cake which mimics the chocolate bars as it is filled with coconut cream and topped with chocolate!
French Buttercream, which is a rich and velvety cream, is made using the technique called Pâte à bombe.
Pâte à bombe is a French term for a base which is necessary in many recipes which call for raw eggs.
Crème Caramel (Caramel Cream), is a French pudding made with cream or milk and eggs, which is baked in the oven. A caramel sauce is placed in the dish before adding the pudding and after it sets it is reversed so that the caramel is on top.
Caramel is when sugar is heated and becomes a liquid. As it continues to cook it becomes golden brown and has an intense, deep flavour from the caramelization of the sugar.
Greek Citrus Blossom Preserve Panna Cotta is an easy dessert to make but its flavour is unique that you will think that spring is captured in every spoonful.
Choux pastry, or pâte à choux, is a French light pastry dough used to make profiteroles, éclairs, gougères, croquembouches, etc.
An easy recipe for a variety of delicious Almond and Cinnamon Thumbprint Cookies with a video tutorial to help you make these cookies.
Sole Meunière is one of the most easy and delicious fish recipes from the French Cuisine.