Pastry Cream

Rhubarb Tartlets with Sake Poached Rhubarb, Miso Pastry Cream and Buckwheat Meringue

I did not have any particular reason to make these tartlets other than the fact that this past weekend was a bank holiday weekend and after a few busy weeks at work and weekends away I suddenly found myself not only with 1kg of rhubarb that needed taking care of but also with ample time on my hands. Time clearly best spent making pate sucree, poaching rhubarb, stirring pastry cream and whipping meringue (the laundry always takes care of itself, doesn’t it?). Also, there is hardly anything better than starting your Sunday with a large cup of coffee and a pastry. I don’t follow many rules when it comes to the recipes I share here. But one of my rules is that the recipes should have at least a hint of some inherent logic. So rhubarb is paired with buckwheat, as, botanically speaking, the two form part of the same family (together with sorrel and knotweed). In turn, buckwheat is

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Fresh Peach and Fennel Tart – Mastering the Art of Baking

As I have mentioned before, my time in the kitchen is pretty limited (and more limited than I would like). I try to make the most of the time that I have by making No Knead Bread or preparing pizza dough before work. However, being pressed for time also means I tend to stick to tried-and-tested recipes. Yet, I long to learn new baking skills and become more adventurous in the kitchen. As much as I like baking brownies, muffins and cupcakes, I have made them a dozen of times. Yes, they are quick, easy and tasty, but other than coming up with new flavour combinations or making the most of seasonal ingredients, the thrill of baking these is gone. So yes, I have found myself in a bit of a baking rut lately. Thanks to watching the Great British Bake-Off I now have new found motivation to step outside of my comfort zone and try and master those recipes

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