Tag: cream

Liaison
Cooking Terminology

Liaison

Liaison A Liaison in catering terms is a binding agent.Although a binding agent in cooking can be anything from bread crumbs to flour if the term “liaison” is used it will only refer to a mixture of cream and egg yolks as a thickening agent for soups or sauces.

Banoffee Pie
Cakes, Bakes and Pastries

Banoffee Pie

The origins of the Banoffee Pie date back to 1971, introduced to the world by the owner(Nigel Mackenzie) and the head chef(Ian Dowding) of a restaurant in East Sussex(England), who got together to amend an American recipe for a dish called Blum’s Coffee Toffee Pie. Not altogether satisfied with the American recipe, they tried many variations, they […]