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 →
Category: Pastry
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 →
BEEF WELLINGTON
It is the ultimate show-off beef dish, for high days, and holidays. Our “must have” on New years eve. INGREDIENTS 10g dried porcini mushrooms 50g butter 2 shallots, finely chopped … Continue Reading →
COURGETTE AND HERB FILO PIE
Filo pastry pie stuffed with courgette, feta and cheddar! Smells good, and tastes good. Like so much of Greek food it tastes good at room temperature, and even cold next … Continue Reading →
PORK PIE
In Nigel Slater’s introduction to the Pork Pie in his article for Guardian he observes:- “it has never really occurred to me to make my own pork pie. I mean, … Continue Reading →
MINCE PIES
I love a mince pie – that tiny, pie that somehow manages to catch the very essence of Christmas; the flavours, scents and spices, the luxury and richness of it all. … Continue Reading →