Ode to the British Isles

EpicureanPiranha | July 7th, 2010 - 18:27
Espresso Cupcakes & Whisky Espresso Buttercream

Cupcakes for the coffee and Irish whisky lover, these are made of delicate sponge cake flavoured with concentrated espresso, topped with a buttercream flavoured with espresso, Glenlivet single malt whisky, and a touch of vanilla.

Baked Fennel, Olive & Lemon Pasta

EpicureanPiranha | July 5th, 2010 - 14:47
Baked Fennel Olive & Lemon Garganelli

The combination of fresh egg pasta, golden, slightly caramelised fennel, black olives, and zesty lemon is perfect when topped with Taleggio, a delicious, nutty cheese that melts beautifully when baked. This is a great dish for an easy alfresco meal with friends.

Fresh Lavender and Lemon Scones

EpicureanPiranha | June 28th, 2010 - 01:39
Fresh lavender & lemon scones

Lavender adds a delicate flavour to both savoury and sweet foods. Fresh lavender and lemon zest add a wonderful flavour to these scones which can be eaten with both sweet or savoury accompaniments or dishes.

Scones That Melt in Your Mouth!

EpicureanPiranha | June 27th, 2010 - 17:53
Rich lemon scones 4

If you hate scones, chances are the only ones you’ve ever tasted were mass-produced, stale, or were home-made but the dough had been over manipulated. When prepared the right way, scones are tender & light! The bonus is they’re quick & simple to make! Find out how & try these simple Rich Lemon Scones.

Scones & Cream Teas

EpicureanPiranha | June 26th, 2010 - 15:39
Scones & Cream Teas

Scones have been enjoyed by many cultures in one form or another for centuries – although thankfully, now they’re much lighter since the discovery of leavening agents! Discover these lovely, simple, and quick to prepare buns, true Devon clotted cream, and the pleasure of a Cream or Afternoon tea…

Seduction Through Pasta!

EpicureanPiranha | June 1st, 2010 - 01:25
Pappardelle w Scallops & Pesto

Fresh, golden pasta ribbons, fresh pesto and sautéed scallops… now this is a fabulous recipe, worthy of the finest tables! Make it for your sweetheart, for special guests, or why not just to treat yourself!

Making Fresh Pasta

EpicureanPiranha | May 31st, 2010 - 17:33
Making Fresh Pasta

All you need to make fresh pasta is large, fresh eggs, flour, and a rolling pin! OK, kneading and rolling by hand is a wee bit harder, but if you have a food processor and a simple pasta machine, then it is really simple, and oh so worthwhile! Nothing beats the taste ♥

Chestnut Mousse Meringues

EpicureanPiranha | May 12th, 2010 - 23:23
Meringue au Marron

If you love chestnuts, then this is the dessert for you! It’s quite light (because it contains a high proportion of egg whites which are very low in calories). It’s also elegant when decorated with a few fresh mint (or other green) leaves and tiny fresh flowers.

Perfect Meringue: Tips for Success!

EpicureanPiranha | May 7th, 2010 - 17:15
Meringue: Simple Rules to Success

This article provides simple rules for making perfect meringues, as well as the general proportions and baking methods to use. You’ll also find useful hints and tips.

Meringue Types & Techniques

EpicureanPiranha | May 7th, 2010 - 17:12
Making Swiss Meringue Stars

Do all of the different ingredients and techniques for making meringue seem like one big mystery to you? Meringues are very easy to make if you follow simple rules and a good recipe. Click the link or article headline for more…