donna hay magazine

RECIPES``````GEORGINA ESDAILE``````MERCHANDISING``````EMMALY STEWARTWith its signature honey glow and toastyhazelnut flavours, brown butter adds a little splashof magic as it’s swirled through your sweets and sauces.A classic French method that has stood the test of time,butter is gently simmered until the milk solids separateand caramelise, creating a glossy, tawny liquid, speckledwith golden flecks and fragrant with nutty aromas.It’s an easy way to add a complex depth of flavour anddecadent texture to the most simple recipes – and aftertrying a few of these tempting desserts, you’ll begin towonder how you ever cooked without this liquid gold.photography CHRIS COURT styling STEVE PEARCEbrown butter