Simple tips with phyllo pastry… by Anna Montali Phyllo pastry Phyllo pastry is tissue-thin sheets of dough used predominantly in Greek and Middle Eastern pastries and pies. It…

Choux pastry with a differenceChicken mayonnaise with choux pastry Spoon 250ml (1 cup) good-quality mayonnaise into a bowl and stir in 1 chopped smoked chicken breast, 2 finely…

Simple tips for superb baking… by Anna Montali How to make easy cookie dough Make sure you are never short of quick baked treats by keeping cookie dough…

Simple tips for superb baking… by Anna MontaliIcing frozen cakes The easiest way to ice your cake is to allow it to cool down completely after baking and…

Simple tips for smart food… by Anna Montali How to make tempura batter Beat 1 large egg in a mixing bowl and add 250ml (1 cup) ice-cold soda…

Simple tips for smart food… by Anna MontaliHow to make quick lemon curd The trick is to make sure the egg doesn’t curdle by careful heating and constant…

How to achieve simple egg-cellence…How to make meringues Meringues are made by gradually mixing castor sugar into beaten egg whites. For hard meringues (macaroons) use 1 large egg…

Turn your fruit tarts and savoury pies into works of art. On a lightly floured work surface roll out enough readymade puff pastry to form a lid for…

Baked apples, shortcrust pastry, mince pies and roast potatoes… By Anna MontaliHow to make Grandma’s baked apples Preheat the oven to 200°C. Cut the apples in half and…

Blanch, peel, seed and quarter 6 plump ripe tomatoes. Heat 800ml olive oil in a pot and add the tomatoes, 3 sliced garlic cloves, 2 seeded and sliced…