ONION TART
Described by chef Simon Hopkinson as “a classic among-st tarts”, this deliciously sweet recipe from Alsace-Lorraine is somewhere between a quiche and flammkuchen. The pastry method is a bit … Continue Reading →
Category: Pastry
QUICHE LORRAINE
Another classic French pastry which has been “overused” by mass production: however imaginative the filling. Any resemblance to the Quiche Lorraine is purely accidental. Only a home cooked one, can … Continue Reading →
HOT STRAWBERRY PIE
Sheila’s Mum used to make a soft strawberry pie, which according to Sheila always had a soggy bottom. So, it is interesting reading Simon Hopkinson’s introduction to … Continue Reading →
FILO TART WITH MEDITERRANEAN VEGETABLES AND GOATS CHEESE
We are always on the look out for some new and interesting recipes, especially using vegetables. Ingredients 1 large red onion cut into wedges 1 courgette cut into 2 … Continue Reading →
BEETROOT PIZZA WITH CHEDDAR
It is the star of Italian cuisine, Pizza is certainly the most consumed specialty in France and in the world. A nice crispy base and just a few simple ingredients BLUE … Continue Reading →
PIZZA WITH NEW POTATOES ROSEMARY AND BLUE CHEESE
I love pizza: with a good, thin, burnt-at-the-edges crust that seductively conspires to be both crisp and chewy at the same time. Spare me from those hefty, overloaded slabs favoured … Continue Reading →
PERFECT PIZZA DOUGH
I like pizza with only a few simple toppings (three or four at most), so the dough can shine, and this recipe certainly does just that…. and so easy. Don’t … Continue Reading →
TART AU CITRON
When it comes to lemon tart, keep it simple – this should be an elegant, rather than a fussy dish, with a silky, zingy filling encased in thin, delicate pastry, … Continue Reading →