Butter makes everything better. These buns are proof. Lots of butter went into their little balls of fluffy goodness, otherwise known as brioche fruit buns. It may be Easter, but my buns are not cross. Quite the contrary - they are the happiest little buns I've ever made.
AAh, the quiet comfort of mashed potato. The right variety of potatoes, properly cooked and mashed to a smooth, creamy texture with lots of butter and salt. The secret ingredient for super-creamy mash is whisking in an egg at the end. I learned this when I was living in England many moons ago and asked
It's a good day when dinner is a bottle of French pink bubbles accompanied by fried potatoes, so slowly cooked they taste like salted caramel. So soft and delicious they melted in my mouth, perfectly matched with the strawberry notes of the wine. She's a keeper, my friend Michelle, for much more than her potato
Butter makes everything better. However, not all butters are made equal. My favourite butter is the beurre salé de Bretagne - salted butter from Brittany. Whatever the cows in the west of France are munching on makes delicious milk, which is then churned into butter. The butter is then liberally salted with tiny, crunchy salt crystals,