Priscilla So

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Amelia Freer's olive and rosemary chickpea flatbreads

Make up a batch of these gluten-free flatbreads if travelling and dip into hummus, pesto or tapenade.<p>MAKES<p>Seven triangles<p>INGRIDIENTS<p>140g chickpea flour<br>• 250ml water<br>• Olive oil, for greasing<br>• 2 tbsp garlic-infused olive oil<br>• 1 sprig fresh rosemary, leaves picked<br>• 25g pitted green olives, finely …

Flourless chocolate cake with Irish-coffee cream recipe

A rich, dense chocolate cake to serve with whisky-laced whipped cream<p><b>SERVES</b><p>8<p><b>INGREDIENT</b><p>320g (11½oz) plain chocolate (70 per cent cocoa solids), broken into pieces<br>• 160g (5½oz) butter<br>• 145g (5oz) caster sugar<br>• 5 medium eggs, separated<br>• 40g (1½oz) ground almonds<br>• icing-sugar for dusting<p><b>for the cream</b><p>½ tbsp …

Miso-marinated mushrooms

Portobello mushrooms might seem like a tired choice for long-term vegans but may I urge you to slather on this rich marinade and give them yet another whirl? This marinade is also sensational with roasted aubergines, on tofu and even as a coating on roughly chopped roasted …

Preserved lemons: Discover these golden orbs from the Middle East - and make them yourself

Sometimes it isn’t the taste of a food you fall in love with, but the idea of it.<p>I’d never had a preserved lemon, despite owning <b>Claudia Roden</b>’s <b>Book Of Middle Eastern Food</b> for many years, until, in my 20s, I read a passage describing an Egyptian breakfast in <b>Palace Walk</b> by Naguib Mahfouz. Beans and …

Stout and chocolate fondants

Stout is a seasoned favourite of bakers and cooks alike, and sits perfectly alongside chocolate. These fondants, while rich and indulgent as any fondant should be, have a bitter tang which perfectly cuts through the sticky sweetness of the molten centre. While Guinness is a good and obvious choice, …

Dessert