Stephanie Martinez-Hill, Author at Stephanie Martinez-Hill

#ThatTranslatorCanCook: Apple roses

An apple (recipe) a day What a year for apples! Our apple tree is now five years old, which means it has reached full maturity, resulting in a bumper yield this year. The question is, what to do which my hoard of apples? Well, I definitely worked my way through a number of options: tarte […]

#ThatTranslatorCanCook: Belgian Liège waffles

We’ve all heard of Belgian waffles, but did you know that within Belgium there are two distinct types? The light, airy Belgian waffles we all know and love are actually known as Brussels waffles, and there is a whole other realm of waffles originating from Liège known as, you guessed it, Liège waffles. Liège is […]

#ThatTranslatorCanCook: Kouign amann

You may know kouign amann from such programmes as The Great British Bake Off season 5, where none of the contestants (or viewers I might add!) knew what it was during the technical challenge, let alone how to pronounce it. Kouign amann (pronounced ‘queen a-mahn’) is a pastry from Brittany. With kouign meaning cake and […]

#ThatTranslatorCanCook: Clafoutis

What is Clafoutis? Clafoutis is French dessert usually made by arranging black cherries in a buttered dish and pouring batter over the top. Some recipes include a raising agent, resulting in a lovely sponge-like texture, but traditionally it is a dense mixture like a batter. Think toad-in-the-hole as a dessert, but in a good way! […]

#ThatTranslatorCanCook: Coq au vin

Cooking This iconic French recipe marries two main ingredients: the coq (rooster) and vin (wine). Although traditionally made with rooster, it is most often made with chicken nowadays, accompanied by lardons, mushrooms, garlic, herbs and wine, of course. The chicken is cut into pieces (or you can use chicken thighs like I did) and marinated […]

#ThatTranslatorCanCook: Swiss brioche

Brioche is what is known as an enriched dough, due to the addition of eggs and sugar to the dough mixture. It has an irresistible light, rich, buttery taste. Swiss brioche is brioche dough filled with vanilla crème patissière and chocolate chips, and cut into individual portions, resulting in the perfect snack. They are a […]

#ThatTranslatorCanCook: Tarte Tatin

We’ve all heard of the classic French Tarte Tatin, but do you know the history of it? Well, there are actually a few theories but my favourite is as follows. Named after the hotel of the same name (Hôtel Tatin), legend has it the dessert was invented by the cook who was having a bad […]

#ThatTranslatorCanCook: Flamenco eggs

Cooking Huevos a la flamenca or flamenco eggs is an Andalusian dish which typically involves frying ingredients such as peppers, chorizo and tomatoes, transferring them into individually-portioned earthenware dishes and is topped off with a couple of eggs on top and baked in the oven. The dish is very much open to interpretation so feel […]

#ThatTranslatorCanCook: Walnut pains aux raisins

Escargots aux raisins et noix Snails with grapes and nuts anyone? How about some walnut pains aux raisins instead then? They sound a little more appetising. A traditional pain au raisin is a classic French pastry in the form of a spiral, filled with crème patissière and raisins. This recipe also includes walnuts as a […]

#ThatTranslatorCanCook: King prawns with rice

Arroz con langostinos This week I decided to go down the cooking route for my Spanish recipe. Having just stocked up on some fresh fish from a local visiting fishmonger, I was keen to combine my tiger prawns with some paella rice I had in the cupboard. Cooking The recipe combines garlic, onion and grated […]