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
A Wimbledon Final: two Strawberry recipes fight it out for a steam-oven v stove-top ‘Best in Showroom’ prize.
Traditional Mince Pies Recipe. And if you think you have left it too late to make the mincemeat – think again and read on …
The final offering in our whistle stop tour of classic cookbooks worthy of a place on your cookery bookshelves, ‘Bouchon Bakery’ – a Thomas Keller ‘tome’ …
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
THE FIELD OF COMBAT While our title may suggest we’re about to engage in a battle of appliances, we’re not aiming for a fight to the finish – any ‘winners’ or ‘losers’ will depend on your priorities, circumstances, and choices – and individual judgments may vary. Our role is more ‘expert witness’ than ‘umpire’ – … Read more
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
A staple of Moroccan cooking, this flavour-bomb ingredient is traditionally created when lemons are salted, stored, and allowed to mature in the fullness of time (three weeks as a minimum). Making them via this traditional method is, admittedly, not especially ‘lemon difficult‘ – the difficulty arises in remembering to make them sufficiently in advance of … Read more