Microplane
Tool of refinement: Microplane. A lot of people think that a microplane’s sole purpose is to zest or grate. What about cleaning the less than perfect edges of a pate sucree, as shown with the half pipes here?
Author: smoothiesandsundaes
Pandan Panna Cotta
While scrolling through Instagram, I came across a post from Naval Ravikant that resonated with me: “Inspiration is perishable, act on it immediately.” I mean that’s what these supper clubs are about. So while things were still fresh in my mind from a recent supper club, I combined various aspects and components that we liked from both desserts into one. Quality over quantity – rather than having extra courses that are so-so, why not combine the two to have one that’s excellent?
Read MoreSupper Club (2021-08-20)
With summer holidays coming to an end and the school year full of uncertainty, I want to do as many supper club as possible by the end of the month…but let’s face it, I might be able to get one more in before school starts. The plan is to continue working but slow down to once a month come September (I will re-assess once school gets rolling, I do enjoy it!). Supper club this week was all about learning new things: 1) Megan pushed me to go vegetarian this dinner (dairy ok); 2) mould-making for the corn dish; 3) seitan as a main and 4) testing new ice cream recipes because we are trying to only have homemade ice cream at home now.
Read MoreCold Noodles
Old recipes aren’t always the best, but there is an emotional quality to them that can’t be found anywhere else. They bring us closer to the past and allow us to relive special memories. Granted, just because you have grandma’s recipe, doesn’t mean you’ll be able to make it “just like grandma used to make”. In fact, a popular conspiracy theory on our end is that recipes from grandmas often “accidentally” omit some minor detail so that you can never get it quite right! Regardless, we enjoy re-discovering old recipes, especially ones dear to our hearts.
Read MoreHoney Whipped Ganache
A whipped ganache is a filling similar to a ganache but with a lower chocolate to cream ratio. When whipped, it gets a nice velvety consistency that makes a good filling/topping for cakes, cupcakes, pastries, macarons, the list goes on. Specifically for macarons, using whipped ganache is better than buttercream in my opinion, because it creates a better moisture migration between the shells and the filling. This leaves you with a tastier macaron, but because it uses chocolate it has a slightly lower tolerance to heat.
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Smoothies & Sundaes 