Irish Potato and Apple Muffin
The Irish, in terms of potato cooking skills, are probably the most progressive part of humanity. Such a number of recipes with potatoes, as in Ireland, you will not find…

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Tarte Tatin - Apple Pie
Who among us has not tried apple pie? Everyone has their favorite recipe, which lifts up your mood with a cup of tea. French cake inside out - another modification…

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9 INCREDIBLE FACTS ABOUT CONFECTIONERY ART AND DESSERS
The world of pastry art is amazing and unpredictable! And before you and I first opened the book of sweet recipes, millions of amateurs and professionals, pioneers and inventors, left…

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Watermelon Dishes: Salad, Appetizer, and Dessert
Americans now and then celebrate something culinary. There is a carrot cake day, there is a homemade soup day, oatmeal day, and our most favorite day is Eat What You…

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lettuce leaves

How to bake English charlotte?

Charlotte has a long history with many plots. This dessert, originally English, in different countries has undergone its transformation and now the word “charlotte” in the world is called completely different from each other cakes and pies. The charlotte baked in Russia — the fast apple pie — is called Charlotte Russe in the English-speaking world — that is, the Russian charlotte.
It is believed that this very “Russian charlotte” was invented by the French chef Alexander I – Antoine Karem.
But the real charlotte, the one with which many experiments with dough and apples began – English. And this charlotte is not a pie at all, but pudding. Its basis is white bread. English puddings are often cooked in small, per one serving. We asked the English brand WALMER, producing bakeware, to share the traditional recipe of charlottes. Continue reading

Digest information

Do you want to work as a top-class chef or as a kitchen chef? Then you can not do without specialized basic or incomplete higher education. Do not want to be on the list of “cooks” loser? Then this article is for you.
What primarily determines the popularity of a cafe, restaurant, club, pub, sushi bar, pizzeria? No, not from the interior design style (although this is extremely important for the formation of a high institution rating), but from the professional skill of the kitchen staff. But how do you know if a high-ranking chef really fits him? The wise Japanese in this regard have an effective recipe: the cook is forced to eat the dish prepared by him right in front of the members of the examination board. It would seem that difficult? Continue reading