Silikomart

19 Jan 19
Bewitching Kitchen

Fifteen years ago, if you arrived in our place anytime during the weekend, chances are the FoodTV would be on. Great selection of wonderful shows, a lot to learn in a very entertaining way. Not the case anymore. Even my favorite show, The Kitchen – which I still watch every Saturday – caters more and […]

12 Jan 19
Bewitching Kitchen

When writing a scientific article, every method used in the experiments needs a reference that gives credit to the scientist who came up with the technique. A little fun trivia for you: one of the most cited papers in our field is a method to analyze proteins on a gel, called sodium dodecyl sulfate-polyacrylamide gel […]

08 Jan 19
Cakers World

Make beautiful decorations for on cakes, cupcakes, cookies and more with the Silikomart Sugarflex Mould. With this silicone mould you can easily make two crosses. Size cross: approx. 3,6 x 4,8 cm.

06 Jan 19
Plateful flavors.

This succulent onion confit will delight lovers of sweet and savoury. Traditionally used to accompany foie gras, this homemade onion confit will give pep  to a goat’s cheese or to meat sandwiches. Ingredients: 300g yellow onions 300g red onions 1⁄4 cup rapeseed oil 75g cane  sugar Himalayan Salt 5 sprigs fresh thyme 2 cups full-bodied […]

28 Dec 18
WeilerBrandt

I set one New Years’ resolution for myself in 2018:  to try one new cake technique every month, and I ended up averaging nearly two per month.  I learned a great deal, I swore a great deal, I cried a great deal, I was overjoyed with most of the results.  Alas, there were some fails […]

25 Dec 18
Le petit renard

People living in Saigon is always fascinating to get Christmas cakes, especially “bûche de Noël” during this holiday season. I remember some of my friends, being extremely busy at work, but never forget to get at least one for family ,or friends or for “réveillon”. In the past we mostly used this word “réveillon”, i.e […]

24 Dec 18
Homemade Delights

I have been keeping Yue’s recipe, Earl Grey, Hazelnut and Chocolate Yule Log, for some time.  And so as a log mousse mold from Silikomart. But until this year which I am not working I’ve got the chance to give it a trial.  And it was served as one of the desserts for the Christmas […]

15 Dec 18
Bewitching Kitchen

I absolutely adore individual dome cakes. They are small, cute, and if you gild the lily with a mirror-glaze, they have the potential to seriously awe your guests. For this version, I paired two classic flavors, apple and caramel, but the caramel was perfumed with sobacha tea. As I mentioned not too long ago, I […]

08 Jul 18
The Baking Hermit

Sometimes it takes me forever to realise an idea in my head, or a recipe I read somewhere. Other times, I get to it almost immediately.

08 Jul 18
The Baking Hermit

Sometimes it takes me forever to realise an idea in my head, or a recipe I read somewhere. Other times, I get to it almost immediately.

08 Dec 18
LAPÂTISSERIE

Am zweiten Adventswochenende serviere ich eine Torte mit einer Mousse von Bergamotte und würzigem Apfelkompott und Schokoladenböden. „Von Earl Grey Tee und Bergamotte, hin zum Entremet.“ Während es zur Weihnachtszeit meist nur Plätzchen gibt, hab ich mir dieses Jahr auch einmal ein weihnachtliches Entremet einfallen lassen, dabei kommen allerdings nicht die üblichen Gewürze zum Einsatz. […]

08 Dec 18
Bewitching Kitchen

If you are obsessed with mirror glazed cakes, perhaps you’ve heard of the absolute goddess of the mirror universe, Ksenia Penkina.  The stuff she does is purely mind-blowing. Ksenia offers classes online and for a long time I dreamed about taking one.  I finally caved and got her introductory class, in which she explained how […]