Making canneles, a typical Bordeaux pastry, in copper mounds brushed with bees wax. They take a while to make: you make the appareil (dough) the night before and leave it to rest overnight then bake them for an hour and a half. The best cannele are croustillant 'crunchy' on the outside. 🍷🇾🇪🍂#bordeaux#patisserie#france#baking#cookerylessons
Feedback from Friday's Indian cookery class where Nick prepared Punjabi chickpeas (Chole) curry along with Paneer tikkas, coriander chutney and Indian parathas (naan bread) - "Really enjoyed the cookery session yesterday. There was a lot to take in in 3 hours and I feel I've learnt a lot of techniques. We had a lovely meal yesterday evening curtesy of my "take away"! Thank you once again for the fascinating and informative session." www.breechlanecurryhouse.com
I prepared home made Chicken Xacuti today- a traditional Goan chicken curry prepared by roasting and grinding a mix of 15 different spices from the known ones to the lesser known ones such as poppy seeds, aniseed, fenugreek to name a few (pic 1). I used fresh grated coconut and tamarind in an onion, ginger and garlic gravy.