Author: Paul Ashton
Krentenbrood
As a boy I used to enjoy Krentenbrood (currant loaf) in the Netherlands. That loaf is a white bread made with yeast. I especially looked
How to use wooden Speculaas moulds
Wooden speculaas moulds are lovely to use once you get the workflow right. Here’s a practical, step-by-step method that works with traditional stiff dough.
Pain Perdu – with custard powder UK style
Why custard powder works: It naturally thickens the milk → better coating + softer centreSlight vanilla note → classic dessert-like flavourHelps prevent “scrambled egg” texture
Pane Fritti alla Liguria
Pane Fritto con Sardine (Liguria-style) OK, first off, anchovies would be far more authentic, but in the rest of the world sardines are available in
Using up peperkoek batter
Delicious ways to use leftover peperkoek/ontbijtkoek batter.Here are ideas that work with the batter’s cake-like nature rather than against it. Spiced Breakfast Muffins Stir
Yeast
Yeast Yeast is a simple ingredients in bread, but with a big personality. It’s a living organism—a tiny fungus—whose only job is to feed on