Whipping up aquafaba (the water chickpeas have been boiled in) is not that difficult.  But you have to know a few things before you get started. Then you will be certain you will get nice airy yet firm peaks. I use whipped aquafaba in many…

This is how I shape my Christmas stollen on page 117 in my Dutch book Dosia Bakt Vegan in a traditional way. I also give a tip that makes sure that everyone gets a nice bit of marzipan when the bread is sliced.

If you use this technique to shape bread rolls, they will end up beautifully round and keep their shape after rising and baking. I use it to make the Mexicaanse concha’s on page 110 and Zweedse semlor on page 104 in my Dutch book Dosia…

Even if a recipe for pretzels is well written it can still be difficult to understand how to form the dough in the pretty shape. In this video I show how I shape the pretzels in the recipe for pretzels on page 145 from my…

A good apple pie is always delicious. But sometimes it is nice to make this classic pie look a little different. For the Dutch recipe appeltaart met karamel on page 58 in my book Dosia Bakt Vegan I cut the apple pieces in a special…

This is how I roll and fold the dough for puff pastry on page 169 of my Dutch book Dosia Bakt Vegan. I make a tomato tarte tatin with olives (page 142) and a roast carrot wellington (page 139) from the dough. I use the…