Another from Mark Hix which sounds enticingly interesting. It originated from a pastry chef at The Ivy (wherever that is). It might sound a bit of a wacky dessert, but M. Hix thinks it’s absolutely delicious. Planning serves: 4 preparation…
Category: Desserts
Clafoutis aux Fruits
A classic French batter dessert with embedded fruit, often cherries but you can use many alternatives such as apricots, apples, blackberries … Planning serves: 4-6 preparation time: 20 mins cooking time: 30 mins Ingredients 500g black cherries (or …) 100ml…
Normandy Pear Tart
This is one of few recipes from Supercook that has withstood the test of time. (How styles change.) It’s one of Carol’s standby favourites and has always proved very popular with recipients. What makes it special/unusual is the walnut pastry,…
Almond Tart
One from Rick Stein’s Long Weekends series – Lisbon, in this case, hence the Portugal tag – which was great if you could avoid the title music. Mr. Stein said he doesn’t do complex desserts and this certainly isn’t. IMHO,…
Pineapple with Lime & Chilli Syrup
Finding a dessert to follow a rich, spicy meal, such as a Beef Rendang or a Thai style curry, can be a little challenging. Just look in most Indian restaurants, whose offerings usually stretch to ice cream, ice cream or…
Pignon Tart
My hero doesn’t just do well with fish but he does a very creditable job with desserts, as well, particularly tarts. Pine kernels are certainly not cheap but lashing out on loads for this is well worth the investment. Planning…
Pots au Chocolat
Untried as yet, this one is from Waitrose Food Illustrated . Few peiople can resist a chocolate rush, though, so it should be good. Planning serves: 6 preparation time: 20 mins cooking time: 12 hrs Ingredients 200g plain chocolate (70%)…
Torta de Naranja
A superb Moorish orange and almond cake from Moro – The CookBook . This is a very useful recipe for those with a wheat difficulty since it is just almonds, eggs and caster sugar that provide the substance. Planning serves:…
Soufflé Au Grand Marnier
This is a transcription of a recipe from The French Cookery School published years ago in parts in The Observer Magazine from Anne Willan of La Varenne, in Paris. Planning serves: 4 preparation time: 30 mins cooking time: 15 mins…
Prune and Almond Tart
One of the more successful recipes from Rick Stein’s French Odyssey. Planning serves: 8 preparation time: 1 hr cooking time: 1 hr Ingredients 225g plain flour, sifted ½ tsp salt 130g butter, chilled and diced 1½ – 2 tbs cold…