Blog posts

Its been a little while since i posted last, but i was particularly pleased with my last effort this morning FRIDAY 13.

Recently i invited   an old working colleague who owns and runs a very good bakery nearby to join me for lunch at the college restaurant as numbers were down and we still needed bums on seats for the hospitality students to train on. I suggested that Nick might like to bring his wife, he said that she would be unable to make it but could he bring along some one else.

Delicious and easy-to-make PRETZELS

Recipe and more photos - you are invited to check at my blog
It's in Hebrew, Google translator is on top left side-bar 

I finally purchased Jeffrey Hamelman’s Bread. I have been resisting buying another cookbook but the constant references to Bread wore me down. I am now a convert. I took a few days to read the book and found myself saying “I didn’t know that” and “Wow” many times.

Much as I enjoy my Kindle for reading novels - e-cookbooks really suck!

My favorite baking books are full of scribbled exclamations, observations and suggestions. But try to enter notes in an e-book - and then IDENTIFY them again in their separate storage space on the e-reader - nothing is more cumbersome and annoying.

Hi all,

I haven't blogged for a while. (Lots of trouble uploading photos, which is a fairly big part of what blogging is about, I suppose; it could just be a problem at my end...Nevertheless, following all the directions on the site, implicitly, still does not work for me. I don't care why, any more...)

One of the most loved pastry items with multiple identities, Pain au Raisin. Though it is widely known as Pain au Raisins (or Pain aux Raisins), it is also called escagot and snail. Many Aussies know this item as snails due to its shape.

It has everything that ticks, slightly spiced juicy sultana (golden raisin), pastry cream wrapped in buttery and flaky croissant dough. Some are also glazed with apricot jam, and finished off with icing sugar.