The brioche tart dough is wetter than a brioche dough and a little trickier to roll out, but it works very well with juicy fruits like cherries. When the dough rises in the oven, it will absorb the juice released by the cherries during baking.
Author: Chef M
Pomegranate molasses (available in specialty grocery stores or online) is simply pomegranate juice and sugar that has been reduced to a thick syrup. Its slightly sweet and tangy flavor perfectly balances the crisp and spicy watercress in this salad. I prefer to use watercress, not upland cress, as its firm texture holds up better to the dressing. If you can’t find a striped, or Chioggia, beet, use a yellow beet instead. The dressing can be made up to two days in advance.
Shop in your garden or at the farmers’ market and pick some fresh vegetables, slice them and brush with olive oil, grill them quickly, then arrange them on a platter in a row with like vegetables. The mortar-and-pestle dressing is done in seconds and this small amount surprisingly dresses a large platter of vegetables. Instead of goat cheese, try crumbles of blue cheese, queso fresco, or feta. This makes lots, but is oh so good. Consider using some of the dressed veggies for your pizza topping, too.
Undeniably flavorful with a soft and chewy interior, these scrumptious rolls are a must-make. Enjoy them solo or with a bowl of velvety pumpkin soup. The best part is the cheese! Mounds of Asiago melt into golden, blistered shells that wrap around sweet apples and rosemary. Just wait until you try one. These rolls spark excellent conversation, too, if you’d like to present them at your next holiday gathering. About the Dough: This dough holds up well when chilled. Once fully risen, you can chill the bulk dough in the fridge overnight. This way, you can shape and bake the…
Be careful of what you wish for! If you think like a dragon, behave like a dragon, and by some chance end up sleeping in a dragon cave, you may well wake up one fine morning and find you have turned into one. Imagine what it would be like if you found yourself covered in scales, breathing fire, flying through the air, and guarding eggs like these!
This is the very last word in wild-food desserts and something of a revelation for those who cannot believe that seaweed could actually be useful in the kitchen. If elder flowers are out of season you can use elder flower cordial, or infuse the milk with a split vanilla pod or two and make a vanilla panna cotta instead. The quantities given here make enough to fill six small coffee cups or darioles.
Those Frankenstein eyes bobbing in a jar in the chippy are hardly the finest advertisement for the pickled egg (not that I mind them), but make them yourself and you’ll see just how fine they can be. These are fantastic in a salade niçoise in place of the usual boiled egg, or as a picnicky snack, or dropped into a packet of crisps to pick up some of the salty seasoning. A great recipe to make when you have an excess of eggs.
Florentines, bedecked and bejewelled with glacé fruit and nuts, are redolent of opulence and riches, and very high-ranking in the biscuit hierarchy. However, despite their overt flamboyancy, they are quick, easy and very satisfying to make. Appealing and rather special, half a dozen will delight any beneficiary lucky enough to receive them.
This is among the simplest wholegrain beers I know and it is very reliable. The brewing process itself is as straightforward as things can be in a wholegrain brew. If you are new to beer-making I strongly suggest you try this brew first, or at least read the recipe carefully as it gives an essential introduction to the basic process of wholegrain brewing. I have divided the stages to make what will still seem like a horribly complicated process a little less forbidding. Each of the subsequent brews will follow, more or less, the same basic process. Temperatures, quantities, timings,…