Buttermilk batters yield lovely soft bakes with moist, tender crumbs and a mellow zing that is very satisfying, especially when paired with fruit. The science behind this is that the acidity of the buttermilk inhibits the gluten and reacts with the rising agents to produce a lighter, more voluminous result. I came across this recipe for ...
Strawberries and balsamic vinegar are like a very rare celebrity marriage.Taste-makers in their own right, bring them together for a glamorous and starry partnership that will never twinkle out.
I call this the Strawberry Triple, as it’s exactly that; three layers of strawberried variation.
A falooda-inspired strawberry and cardamom buttercream.
Play with your food.
Something like a berry sorbet, but not quite.