Marble Cake
Marble Cake – a recipe for a classic cake baked in homage to the marblings of our new stone surfaces, read on for all the details …
Recipe
Bathtub Gin
A How To Guide … The OG: Cornershop Gin It’s no secret that there’s been an affinity between Day True and Gin since our first showroom opened in a corner shop in Maida Vale. We enjoy playing host, and a G&T featuring a London Dry has been something we regularly offer clients to help everyone … Read more
Strawberries in a Syrup-off: Sous Vide v Stove Top – two recipes and a Wimbledon Final
A Wimbledon Final: two Strawberry recipes fight it out for a steam-oven v stove-top ‘Best in Showroom’ prize.
Super Fluffy Pancakes: a recipe for a tried, tested, and elevated pancake
Origin Stories: Shrove Tuesday For those conversant with the Christian calendar, ‘Shrove Tuesday’ (aka ‘Fat Tuesday’ or ‘Mardi Gras’) marks the last day before the beginning of Lent. For those less observant with the religious aspects, it’s perhaps more commonly, known as ‘Pancake Day’: a tradition shared by many who otherwise have no skin in … Read more
Candied Peel – a recipe with Elf-kind in Mind
Candied Peel – As Elf Food – and a recipe, a Christmas treat, a sweet gift, or a use for a frequently wasted ingredient.
Christmas Mince Pies – Mincemeat made in a Hurry
Traditional Mince Pies Recipe. And if you think you have left it too late to make the mincemeat – think again and read on …
How to curate a classic cook book collection: part 2
Tucked in the back of Wimbledon Village’s Oxfam shop, this book was one not easily passed up …
How to create a classic cookbook collection: part 1
We’re revisiting some classic cookbooks to celebrate WimBookFest, and testing out a few recipes using our Wimbledon Village showroom appliances. First up: ‘River Cafe 30’ and the makings of a shared staff lunch
Lemon Curd: an easy peasy recipe with steam
Making lemon curd the traditional way is an exercise that would normally combine as much scientific pursuit and understanding as it does expertise and jeopardy. As for a crème anglaise (otherwise known as a custard), the trick is to combine a specialist pan, with precision of temperature, and the degree of experience, skill and patience … Read more