Not Eating Out in New York (Free subscription) | 07/22/2008
This recipe started with a lot of leftover bread. I didn’t know what to do with it; it was stale, so I ground it into coarse breadcrumbs in the food processor. Okay, so now I have breadcrumbs, I thought. What to do? This was great fodder for, let’s see, meatballs? Frying batter? Savory stuffing? Nothing [...]
FizzyBrain (Free subscription) | 3 hours ago
The category Quiche Lorraine gathers informations about : Quiche recipes, Quiche supplies, How to make a quiche, french cuisine.Quiche Lorraine is a baked flan or tart with a savory filling thickened with eggs and cream. It also contain Bacon.ORIGIN French, from Alsatian dialect Küchen; related to German Kuchen ‘cake.’
The Green Head (Free subscription) | yesterday
Shapes and bakes pies, cakes, potpies, crisps, cobblers, tarts and other hot pastries into perfect wedge-shaped servings every time.
Accidental Hedonist (Free subscription) | 07/22/2008
When I posted the tart cherry crepe recipe last week, I mentioned the luscious homemade ice cream that accompanied it. But real French-style ice cream, like what I had at The Washington Hotel, is a two-day process. Since we all have different time tolerances, I present you with three vanilla ice cream recipes -- one for every level of patience. For the gourmet who plans ahead, the recipe below is courtesy...
Toast (Free subscription) | 07/21/2008
Could be that the solution is all about the pectin.* It came to me while I was making this zucchini and lemon tart, a Madeleine Kamman recipe from the delightful When French Women Cook. And I will provide you with that very recipe after I have secured your attention for my zucchini idea. Which is entirely untested by me, except in the case of this lone tart. But a big advantage of blog writing (for...
Easy Desserts (Free subscription) | 07/21/2008
This is one dessert that just NEEDS to be served with whipped cream. (Well, it doesn't need to, but I cannot imagine it served any other way!) This tart is simple and delicious; put down the pastry - make your own as per this recipe or use store bought - then fill with slices of apple and blackberries before pouring over the butterscotch. Sprinkle with icing sugar and serve with whipped cream! INGREDIENTS:...
Dine Online (Free subscription) | 07/21/2008
Celebrity chef Phil Vickery cooks up a pudding storm This month the celeb chef creates a mouth watering Lemon Posset Everybody loves a good pud! From homemade apple pie to granny’s spotted dick or mum’s treacle tart, everyone’s a winner. But how often do you make home-made puds and do you really know where to start? Well don’t [...]
cookreceipts (Free subscription) | 07/20/2008
Maple Syrup Tart Servings: 1 Ingredients: 1 1/2 c Maple syrup 1 c Whipping cream 1/4 c Cornstarch 1/4 c -Cold water 1 Pie shell, 9′;baked, crust Rich and simple, this delectable pie recipe belongs to Rose-Aime Dumais,who runs a maple syrup operation, Erabliere Dumais, at St. (...)
Tamarind and Thyme (Free subscription) | 07/18/2008
We had a friend over for dinner last week and what a perfect excuse to put that dulce de leche to use, no? Since it was on a weekday, I resorted to making a one large dish instead of a starter and a main and then followed that with banoffee tarts. How can one go [...]
CRAFT Magazine (Free subscription) | 07/18/2008
Shutterbean was making dinner, got sidetracked and ended up winging a rustic nectarine tart recipe . The pictures look great and she shared the recipe for the improvised dessert. [ Read this article ] [ Comment on this article ]
Food Wishes Video Recipes (Free subscription) | 07/17/2008
This cherry sauce recipe tastes like it requires many steps, and a fair amount of time and finesse. As you'll see, this is not the case. This may be the simplest wine sauce recipe there is. A decent red wine, a jar of tart cherry preserves, and in about ten minutes you have a truly delicious sauce. I used it on duck confit , but it would be perfect for turkey, chicken, game hens, pheasant, venison,...
My Dinner Table (Free subscription) | 07/15/2008
The strawberries have been in the market for the past couple of weeks. Local strawberries. Not flown across the world from somewhere in the southern hemisphere and lacking flavour. These are sweet and tart all at once. They filled the...
Food Stories (Free subscription) | 07/14/2008
The weather here in London is acting all silly. There are glimpses of bright sunshine and warm breezes but don’t even think about making the switch to flip flops, it’ll be raining as soon as you are too far from home to change. The garden is loving the conditions, it’s kind of humid, warm but [...]
Cream Puffs in Venice (Free subscription) | 07/10/2008
Monday was a great start to the week, but sometimes you need a little something to help you cope with the rest of it. Here’s a sweet little strawberry tart from Lori Longbotham’s incredible Luscious Berry Desserts. I bought this cookbook last year and indulged in some recipes both here and here. This one is a gem [...]
Now and Then (Free subscription) | 07/09/2008
I seem to get a lot of hits from people looking for milk tart recipes, so - since I don't think I've ever posted a recipe - I thought I'd share the two recipes that we use. We use the crustless recipe most often, but the second recipe reminds me so strongly of Bobby's mum that I make it when I'm feeling nostalgic for Pietermaritzburg. Crustless Milk Tart Ingredients 4 cups milk 2 tablespoons
