Steamed Fruit Sponge: Combine 1/4 cup sugar, 1/2 cup sherry and 3 well-beaten eggs and beat until smooth. In another bowl sift together 1/2 cup cake flour, 1/2 cup whole…
Paris-Brest Recipe: Line a large baking sheet with non-stick baking paper. Draw a 20.5cm (8 inch) circle on the paper while using a plate as a guide. Put the choux…
Hochepot Recipe: Wipe beef, mutton, veal, pigs' feet, pigs' ears and pigs' tails with a damp cloth. Place meat in a deep earthenware casserole. Cover with cold water and add…