Martin Mbetse

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My favourite dish: Eric Lanlard's pear tarte tatin recipe

Pears make for a delicious twist on the traditional tarte tatin<p><i>For the master patissier behind Cake Boy, a London café and cookery school for budding bakers, the key to a great tarte tatin is timing. “I bake mine during the main course so it’s ready to be turned over at the table, with all the</i> …

Patricia Michelson: how to prepare a cheeseboard

The cheese expert and owner of La Fromagerie shares her tips on styling a seasonal board<p><b>Build up flavour</b> <br>Choose five or six varieties for your board – eight maximum – so your taste buds are not muddled by too many flavours. Buy about 30g per cheese, per person. Your first taste from the board …

Blue Cheese

The Best Gluten-Free Pastas

Gluten-free pasta doesn't have to feel like a sacrifice. To prove it, a panel of Bon Appétit editors gathered in the Test Kitchen for a blind taste test.<p>Gluten-free pasta doesn't have to feel like a sacrifice. To prove it, we procured 35 types (in five different shapes) from over a dozen producers: …

Guy's Guide to Green Juice

Asparagus and Poached Egg Salad

<i>StyleNest are loving egg salads this spring, if you would like to see what all the fuss is about try this recipe for asparagus and poached egg salad.</i> …

Recipes

How to Make Mozzarella at Home

<b>You chop up the cheese curds</b> with a knife. I just slice it up, make little pieces — three by one inch slices — and put it in a stainless steel bowl. It's got to be stainless steel because you put in the boiling water, and stainless steel keeps the water hot.<p>You put boiling water inside — cover the …

Recipes

My favourite dish: Michel Roux's chicken breasts with fennel

A flavoursome dish of chicken and fennel with a honey and lemon dressing.<p>“I love this kind of food,” says the world-renowned French chef Michel Roux of this simple supper. “The flavour of all the ingredients comes through incredibly well in this dish because they are not drawn into a sauce. It’s …

Rose Prince's Baking Club: olive oil and carrot cake

Our weekly column shows you the way to beautiful bread and consummate cake. Today: extra virgin olive oil and carrot cake.<p>One of the many reasons to dislike the use of <b>margarine in baking</b> is that it deodorises a cake. Because its flavour is removed during processing, it has none to contribute. …