The dry fruit cream can be used as a base recipe for any dehydrated or sun-dried fruit cream.
Author: Chef M
The Canteen brownie is squidgy in the middle, not cakey. To achieve this, it’s important not to overcook and follow conventional cake-testing directions. Use good-quality chocolate for the richest flavour we use Valrhona.
The classic British sandwich cake, this was – as you would expect – named in honour of Queen Victoria. We haven’t tinkered with it and ours is quite traditional, being light but firm and filled with good jam and whipped unsweetened cream.
Edamame beans are green soybeans that are usually cooked in their pods and eaten as a snack with beer in Japan. Here, I use the bean and other greens to make edamame rice cooked in a dashi and soy saucebased broth. A fragrant, springtime dish.
Japanese short-grain rice is a versatile ingredient that works brilliantly in dishes such as rice pudding and risotto. Here we use white miso and mascarpone with a medley of Japanese mushrooms to create an umami-laden risotto that is creamy, rich and full of flavour.
A little different and a whole lot tasty.
You will go “plum bananas” over this taste bud titillating treat.