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Nutmeg and Maple Cream Tart
Firstly, I'd like to apologise for the lack of food around here. It's not like I've stopped cooking or eating, but rather I just haven't had the time or the inclination to collect my thoughts and pen down a recipe. And secondly I just wanted to thank (read full article)
Recipe: Cumquat Marmalade
At this time of the year in many parts of Australia, cumquat trees are bursting with ripe fruit. Many suburban homes have cumquat trees in their gardens as an ornamental, but sadly the fruit is left to rot as it is too tart for most people to eat. (read full article)
Mozzarella, Tomato, Basil Tart
As one of my fridge clean out “Must Use” ingredients, I had a ball of fresh mozzarella pearls. I wasn’t really in the mood for caprese salad, which was actually what I’d bought it for before it got lost in the bowels of the (read full article)
Blueberry Pop-Tarts
Homemade pop-tarts had become just like sugar cookie bars. They were everywhere, calling out to me, insisting that I try making them. There are several different recipes, and really, you can make any pie pasty and cut it into rectangles and fill them (read full article)
Get Your Crunch On: Terra Chip Giveaway!
Well I had an interesting night! It was the third night in a row of storms (I finally heard them last night!) and just as one of the loudest cracks of thunder shook the house, a horrible noise started coming from a hallway. Kind of a loud, low scr (read full article)
No reblochon, no tartiflette – Fake Tartiflette with asparagus and brie
Pas de reblochon, pas de tartiflette – fausse Tartiflette végétarienne aux brie et asperges If you’ve been to Savoie (Savoy), you’ve probably tasted one of their specialties, la Tartiflette. Unlike what it may sounds, Tartiflett (read full article)
Fruity!
Happy Tuesday all! I woke up early to hop on the treadmill, then, hopped back in bed because it was dark outside :/ It’s summer, it’s supposed to be bright and sunny and warm….No worries, I made up for it when I got (read full article)
Pate Brisee Dough
One of the first things you learn how to make in Culinary school for pastry arts, is doughs. Here is a lovely recipe you can put together and use right away or freeze for up to a month, or keep in your refrigerator and use over two to three days. Pie (read full article)
Saporoso Riserva Balsamic Vinegar: A Review
When House of Balsamic sent me a bottle of their Saporoso Riserva Balsamic Vinegar to try, I wasn’t sure what to expect. I haven’t done much tasting in the area of vinegar. However, I have noticed a real difference in olive oils, so I sus (read full article)
RASPBERRY BLUEBERRY CREAM TART
Hallelujah! I had a great day today. I didn’t touch the garden, pull weeds or anything close to it. Well . . . I take that back. I did pick some fresh Raspberries to top this delicious tart. see . . . You better get a bit closer . This reci (read full article)
Pork Adobo
I know very little about Filipino cuisine. I know that they eat balut (do NOT click on that link if you’re squeamish), they have a sour tamarind based soup called sinigang, that they love pork, they call noodles pancit, and … that’s (read full article)
Authentic Lebanese Fattoush Salad Recipe
Most people think of tabbouleh when you mention Lebanese salads. It’s true, this parsley-bulgur combination is a classic (you can find a recipe in a previous post). However, fattoush is my favorite. It may be lesser known in the U.S., but (read full article)
I’m A Semi-Finalist In The Zespri Kiwifruit Kiwi A-Go-Go Bloggers’ Contest.
I’m so excited to learn that I’m an Official Semi-Finalist in the Zespri Kiwifruit Kiwi A-Go-Go Bloggers’ Contest – Thanks Zespri! If you have a Food Blog and wish to enter, the contest is still open.  If you don’ (read full article)
Fresh fruit pie with crumble topping
In the summer, when all of the best fruits are at the peak of their season, it is the ideal time to make a fresh fruit tart. This recipe is super versatile, because the best fruit to use is the ripest, sweetest fruit you have on hand. (read full article)
Red Currant Streusel Bars
Red currants are quite tart, but very juicy and delicious and can be eaten raw right off the stems or cooked. They have a high vitamin C and B1 content, and perfect for jams, sauces, tarts or as a simple accompaniment in salads, garnishes, or drin (read full article)
Apricot tart
I often use this pastry recipe for tarts, as it’s buttery and crunchy. You will need a 23cm tart tin with a removable base. For the pastry: 250g plain organic flour 1 whole egg 1 egg yolk 2-3 drops of vanilla extract 1 tbsp caster sugar a pinch o (read full article)
Hungerford Hill Semillon 2008
Hunter Valley is the place for Semillon, and I've been trying them, slowly, over the past couple of years. They aren't always easy to find though, so when I saw this at Oddbins I bought some.Low in alcohol (10%), it's quite tart and it's dry. I con (read full article)
Fresh from the Farm
Last night was the final session of my 4-week "Fresh from the Farm" West Hartford Adult Ed class. It's been a hot and sticky summer, so it seemed only fitting that we should end with a cool note and raw foods. I chose to do an Italian the (read full article)
tempo
Earlier this month new Italian restaurant Tempo, helmed by Japanese chef Yoshi Yamada (who trained in Michelin-starred restaurants in Sorrento, Sardinia and Florence), popped up along Curzon Street in swish Mayfair. Lured by the varied menu which in (read full article)
A Tasty Tomato Tart
Posted by SarahBegley This recipe would make an easy and delicious summer appetizer (read full article)
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