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Jan 10, 2025 | 
falstaff.com | Philip R. Khoury
Tiramisu ist so bekannt, dass man meinen könnte, es existiere schon ewig. Tatsächlich ist es ein relativ modernes Dessert, das in den 1960er-Jahren im italienischen Treviso erfunden wurde. Diese vegane Version von Star-Patissier Philip Khoury ist so einfach wie das Original und mindestens genauso köstlich.
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Jan 10, 2025 | 
falstaff.com | Philip R. Khoury
Tiramisu ist so bekannt, dass man meinen könnte, es existiere schon ewig. Tatsächlich ist es ein relativ modernes Dessert, das in den 1960er-Jahren im italienischen Treviso erfunden wurde. Diese vegane Version von Star-Patissier Philip Khoury ist so einfach wie das Original und mindestens genauso köstlich.
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Jan 3, 2025 | 
theguardian.com | Philip R. Khoury
Inspired by the flavours of the popular Kinder Bueno, these cookies are chewy, nutty and completely irresistible. If you have a used vanilla pod (ie, one from which the seeds have already been scraped), this is a great way to use it up. Zap the pod in the microwave for 20 seconds and watch it puff up as any remaining moisture escapes (you could also roast it in the oven for 10 minutes). This makes it easier to blend with the toasted hazelnuts, which add a deep flavour and nice crunch.
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Aug 3, 2024 | 
vegnews.com | Philip R. Khoury |Matt Russell
VegNewsRecipesThese fluffy sponge cake squares from the A New Way to Bake cookbook, coated in a luscious layer of chocolate and sprinkled with tender coconut, are a true Australian classic that bring joy to every bite. Whether enjoyed with a cup of tea or as a standalone treat, Lamingtons are a beloved emblem of Australian culinary heritage that’s sure to delight dessert enthusiasts around the world.
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May 2, 2024 | 
l8r.it | Fuchsia Dunlop |Chris van Tulleken |Jane Lopes |Philip R. Khoury
Food and drink A-listers gathered at The Royal Exchange in London this evening, to celebrate the annual Fortnum & Mason Food and Drink Awards. The prestigious awards champion the achievements of the UK’s current and emerging writers, publishers, photographers, broadcasters and personalities who encourage us to enjoy and discover more about food and drink through their work.
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Mar 17, 2024 | 
sbs.com.au | Philip R. Khoury
makes 12 prep 40 minutes cook 20 minutes difficulty Mid Ingredients 25 g (0.9 oz) bread (strong) flour (1) 125 g (4.4 oz) water 170 g (6 oz) plant-based milk or water, cooled 5 g (1 tsp) instant yeast 350 g (12.4 oz) bread (strong) flour (2) 50 g (1.7 oz) muscovado sugar 5 g (1 tsp) fine salt 2 g (1 tsp) ground cinnamon 2 g (1 tsp) ground nutmeg 1 g (½ tsp) ground cloves orange zest from ¼ orange 30 g (1.1 oz) extra virgin olive oil, plus extra for greasing 120 g (4.2 oz) tangzhong (see...
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Feb 16, 2024 | 
theguardian.com | Philip R. Khoury
Some science is quite literally baked into this recipe. It has no added fat and is designed to use the oils naturally present in toasted hazelnuts, which lend their beautiful flavour and aroma to these little cakes. As this is a plant-based recipe, the absence of eggs means you need less fat to achieve a beautiful, tender sponge.
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Feb 2, 2024 | 
theguardian.com | Philip R. Khoury
I call this tea cake the VLD: vanilla, lime and dill. It is a moist, round sponge with a gentle infusion of its eponymous ingredients, which together give it a beautiful, pastel-green colour. On top, I drizzle a zingy lime and vanilla bean icing, before serving with lime wedges for extra zing.
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Jan 19, 2024 | 
theguardian.com | Philip R. Khoury
Each spoonful of this pudding is a mosaic of textures. The softness of the crumb contrasts with the buttery sweetness of dates and the crunch of candied pecans. But the real magic lies in the lavish pour of decadent butterscotch sauce, a golden cascade that seeps into the cake, promising a gooey bite every time. Perfect for anyone seeking a little pleasure in the frosty depths of January – and a plant-based one, too.
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Jan 12, 2024 | 
bbc.co.uk | Philip R. Khoury |Ching-He Huang |Matt Tebbutt |Joe Wicks
Host Matt Tebbutt is joined by chefs Joe Wicks and Ching-He Huang, and by special guest Alan Cumming. There are some great moments from the BBC food archive, including clips from Rick Stein, The Hairy Bikers, Nadiya Hussain and The Two Greedy Italians (Gennaro Contaldo and Antonio Carluccio). Drinks expert Olly Smith picks the wines to go with the studio dishes.
