one-bowl no-microwave orange-lime curd

this curd, well. I had so wanted this to be a post on how you could successfully make a lip-puckering, citrus-loving curd in the microwave – no fire in this blistering heat – but no. it still turned out utterly delicious, beautifully set and the best celebration of citrus juice I can imagine, but that was after a bit of quick salvation and rapid whisking  – so, yes, still a success if not the convenient method I had hoped.

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marmalade-glazed orange madeleines

this is the third orange madeleine recipe here on andmorefood – and the best one. now my go-to recipe, it creates humps for me every single time, and stands up to any sort of citrus – and is always highly requested at home. not too sweet, tender, with a deeply-caramelized edge, I can’t say enough good things about it.

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(nutella!) swiss roll

I have a jar of expiring nutella – so be prepared for a deluge of yummy-chocolate-hazelnut-containing recipes! I’ve shared a swiss roll recipe with you guys before, and this one is a little better. less cracks, a finer-and-more-tightly-bound crumb – one step closer to the swiss roll recipe of my dreams.

and I promise, it’s not just better because it’s rolled up tightly with as much nutella as I could pack into it – I admit to a certain amount of sense-numbing induced by nutella consumption. everything else nievitably fades into the background.

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a cake consultation: shawn, part 3

here’s an update – if you don’t know what I’m talking about, have a look at part one and two – photos from a (supposedly) satisfied customer. that cake almost looks like the rehearsal product – and really, I’m so impressed he managed to arrange those pink dragées in a discernible problem. and furoshiki, too!, though that cake wrapping was likely more for subterfuge than aesthetic reasons.

now, anyone up for a cakesultation? I’ll even throw in a couple of amateur graphics (witness that gorgeous cake box)!

a cake consultation: shawn, part 2

this is part zwei of my cakesultation: read part one here!

after we got the batter in, there was a discernible escalation in excitement on his part – I got the impression that the baking session had only just started at that point for him – and out came the bottles of whiskey. I’m no drinker, and it was still rather early morning, but we had an taste-smelling: how else to see what would go with the other components?

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a cake consultation: shawn, part 1

this, you guys, is something I’m really excited to share with you. I did my first cakesultation – which really is a fancy way of saying I helped a friend with his vision for a special cake – meant for his girlfriend’s (hi gwen!) birthday – and it couldn’t have been more fun.

shawn’s a close friend – I’m not going to say more about this in fear of unnecessarily building his substantial ego – and I was pretty stoked when he asked for cake-ing help. it eventually evolved into something pretty awesome: drawing diagrams of cake is cool, you gotta admit. he’s rather clueless about baking – probably why I was enlisted – and the only things I had to go on were chocolate-and-whiskey, no berries or fruit, and three layers. let’s start – it’s a long storytelling!

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egg wash tips

I came across a lovely paragraph while going through the epicure asia magazine today – such lovely photos in this publication – about egg washes, and while I’ve known this sort-of-vaguely, I thought I’d share it with you guys in case you get down to some serious baking over the weekend – those cookies up there are a great start (photos rehashed from the archive!).

types of egg washes

whole eggs with salt create a shiny sheen – this is usually applied on breads
whole eggs with a splash of milk give you a matte finish – usually for cookies
whole eggs with a splash of water bring a golden hue – apparently usually for savouries
plain egg yolks only for a shiny brown finish – especially for pastry (this is my favourite one!)
yolks only with a splash of water will make for a warm golden finish
yolks with a splash of cream or milk renders a darker brown shade on your goods
egg whites only if you’re looking for a lightly-coloured and crisp surface

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taken from epicure asia, april 2013, adapted from a quote by thierry delourneaux, executive pastry chef at the fairmont singapore and swissôtel the stamford.

pear loaf

a twist on the standard banana bread recipe, this one incorporates grated pears and walnuts in a cinnamon-kissed dough – a one-bowl recipe that emerges from the oven with a lovely crack and the homey smell of cinnamon.

and isn’t it a beautiful brown loaf? it’s often difficult to photograph a rustic sort of cake, without the help of gorgeous frosting to mask that monotony – but when it comes out all glossy and shiny this way – it’s incomparable in appeal.

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