The Victoria Sandwich is possibly the only time where I will promote putting jam on first and then cream. If one is using a buttercream filling, the jam goes on second but when using double cream, as you should for a traditional Victoria Sandwich, the filling is so soft that putting the jam on top…
Author: That Cooking Thing
Pan-Seared Salmon
I am a recent convert to crispy fish skin. If cooked correctly, it can be delicious – great flavour, great texture, what isn’t to like? The one downside is that cooking fish in a pan to achieve crispy skin is a bit of an act of faith. Once the salmon is in the pan, you…
Foolproof Meringues
Unlike most foods in baking, meringues are not cooked as much as dried out in the oven. A very low temperature should be used when making them to prevent the meringues from colouring in the oven – they should come out a brilliant white. They are also incredibly versatile as meringue can be used not…
Tomato and Red Pepper Soup
“Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad” – Miles Kington The same could be said of the bell pepper. The entire family of peppers (bell peppers, chillies etc.) are technically fruits but you would never see them on a dessert platter – except possibly in…
Apple Tart
Pink Lady, Granny Smith, Bramley, Gala – the list of different types of apples has thousands of varieties (which you will be glad to know I have neither time, patience nor space to write out here). Apples are one of the most widely eaten fruits and have been cultivated and eaten for millennia. They appear…
Basic Beef Stir Fry
The most important things when making a stir fry are heat and speed. The oil must be hot enough to cook the ingredients quickly so that nothing turns mushy and any meat you put in doesn’t become rubbery. Woks are ideal for something like this as they concentrate the heat in one area but also…
Choux Pastry
A common misconception in baking is that it is difficult to make profiteroles or éclairs. This stems from the use of choux pastry as the base of these delicious goodies. Choux is famously finickity and problematic to bake but this is just not true. As long as you follow the recipe, it should work every…
Spinach and Ricotta Lasagne
Lasagne is a comfort food. Layers of steaming hot pasta and filling with a crispy cheese topping; what is there not to love? It’s so versatile too as you can put whatever you like inside. My two favourite fillings are the one given below and also bolognaise (as is given in my recipe for Beef…
Chocolate Fondants
A hot, gooey chocolate fondant is one of the most indulgent ways to end a meal and, like many baked goods, they are not as hard to make as most people think. There is something exciting about cutting into a cakey looking dessert only to have a chocolatey soup pour out ready to act as…
White Chocolate and Raspberry Tart
One of the essentials in the home baker’s arsenal is shortcrust pastry. This crumbly pastry is quick and easy to make and is so versatile that it can be used in almost any situation. From quiches to pies to tartlets and petite fours, shortcrust pervades the baking world. Like most things in baking, shortcrust pastry…
That Cooking Thing 