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Recipes

Lemon Curd 3.0

Yes, we’re on take 3 of lemon curd. Take 1 was making it in a bain marie, standing up and whisking endlessly till the curd formed Take 2 was Engeline’s lesson – put all the ingredients together and whisk slowly. Take 3? The ‘reverse creaming’ method is what I like to call it from Fine […]

Recipes

Lemon puree

For me, the best lemon puree starts with the best lemons – and I defer to organic, unwaxed lemons. I’ll share some steps to take if you have lemons that are waxed, not organic – don’t worry. One of my biggest approaches to food is exploring how much of the whole ingredient I can use […]

Recipes

How to make any jam glaze

Glazes bring amazing shine to bakes, from breads to fruit and bakes. While apricot jam glaze is very popular other jams and jellies work. I like to use ginger when I want a hint of spice. For berries, I use redcurrant jelly but there is a world of options. A ginger jam glaze is one […]

Nigerian Cuisine

Akara, with Bean Flour

And also with gram/ besan/ lentil flours or powders. Think of it this time as using flours of convenience, whatever they bean :). I first used these flours when I lived abroad, several moons ago and found it tricky sometimes to get black-eyed beans or didn’t want to expend the energy required to peel them. […]