Delicious, fast and cheap, this is the perfect comfort food, or serve it as a posh breakfast for all the family. Stale bread is commonly used in France instead of the brioche: there are always some pieces of leftover baguette which need to be used up!
Author: Chef M
I’m particularly fond of this dip because of its hint of sweetness and bright green color. The avocado makes it extra creamy, and the sunflower seeds give it texture and compliment the flavor of the tahini. Give it a try with the Seeded Apricot and Pecan Crackers on page 101. Make up to one day in advance, but don’t stir in the lemon juice until right before serving.
Gorgonzola makes this a blue cheese lover’s fantasy pizza, the dolce means “sweet”. This blue is milder, softer, and melts faster than regular Gorgonzola, but regular will do just fine.
Ciabatta, or “slipper” in Italian, is a wonderful rustic bread known for its light and airy holes. It’s perfect for dunking and makes the best panini sandwiches. The secret to ciabatta lies within both the recipe and method, so for best results, make sure to implement the techniques below. It’s well worth it, because this sourdough slipper will be unlike any you’ve ever tried. About the Dough: Ciabatta is a very wet, sticky dough, probably the wettest dough in this book. Using a stand mixer simplifies the preparation and adds a wonderful lightness to the finished loaf. Stretch and folds…
The night that Belle arrives at the Beast’s castle, her grief is so great that she refuses to eat. The invisible cooks use all of their creative culinary gifts to bring back her smile and appetite.
These make a great starter, or you could shape smaller ones to serve as canapés. If you find some wild sorrel, you can chop a few leaves very finely and use it instead of the lemon zest; it would be good in the herby mayo too.
Inspired by a well-known chocolate bar, this dense, chocolatey wonder is an adaptation of my mother’s recipe for a moist coconut cake. The coconut needs to soak for a couple of hours, so remember to start well before you’re planning to bake the cake.
“Punch” sounds so quaint and old-fashioned these days, but I remember it fondly from the ladies’ teas, showers, and wedding receptions of my youth. I can’t think when I last saw a big crystal bowl of punch at an event, but when I made a bowlful of this red holiday beverage for a recent children’s gathering, they fell upon it like dehydrated little monkeys and demanded more. It was bubbly and festive, a good way to avoid serving soda, and a nice change from juice boxes. You can add the frozen strawberries or raspberries as you like. In my house,…