Shows how to make choux pastry eclairs. Contains recipes for making chocolate, coffee, mocha, raspberry and strawberry fillings and icings for eclairs.
Learn how to make delicious anish Pastries at home. Includes suggestions for fruit and custard fillings, step-by-step instructions, and a recipe for easy glace icing.
Using the microwave to cook white or brown rice saves washing up and ensures you achieve separate, fluffy grains not a gluggy mess! Shows how to cook long grain and short grain white and brown rice.
Want to learn how to make sponge cakes? Recipes for Victoria, chocolate, lemon, orange and honey sponge cakes are included.
Learn how to make croquembouche by following these step-by-step instructions for choux pastry and decorating tips. Pictures and videos will help guide you through the process.
How to Make Hollandaise Sauce Three Ways: In a Pan, In a Blender and Using a Microwave (includes Videos)
There are basically three ways to make Hollandaise Sauce; in a pan, in a blender and by using a microwave oven. Learn how to master these techniques with these easy-to-follow directions and helpful videos.
Learn how to make shortcrust pastry with these step-by step directions. Instructions include pictures of each step and a video.
Step-by-step directions for how to make choux pastry and shape it into eclairs or puffs. Pictures and a video help to illustrate each stage of the process.
French cuisine, as we know it today, is a combination of regional produce, distinctive foods and cooking specialties. Take a tour through each region and see what they have to offer. Includes videos.
Learn how to grate fresh ginger root (includes selection and storage tips for fresh ginger). Also includes a very quick to make recipe for Ginger Chicken Kebabs using grated ginger.
A collection of easy recipes for homemade face masks made from everyday foods that can be found in any kitchen.
An easy-to-follow guide for the preparation and cooking of dried pulses (edible seeds)of the pod-bearing family of vegetables known as legumes.