Puff Pastry Cheese Pockets are flaky, buttery, crispy miniature cheese pockets pies that are a crowd pleaser appetizer or snack. They are equally delicious when served hot or cold.
Puff pastry pie with beef, potato, onion and swede.
Puff Pastry Cheese Pockets are flaky, buttery, crispy miniature cheese pockets pies that are a crowd pleaser appetizer or snack. They are equally delicious when served hot or cold.
French Palmiers with Homemade Puff Pastry. I cannot imagine anything more scrumptious than a tray filled with buttery, delicious palmiers to accompany your tea time, dessert time, or -why not- sweeten up your breakfast. Pretty easy to make, you need puff pastry and granulated sugar. These ones, I made with homemade puff pastry and they literally melt in your mouth!
These amazing tie dye Passionfruit Macarons are filled with a tangy and delicious Passionfruit Ganache!
Peony Lorelei is a true gem that is highly sought after for its exceptional color and form. Its flowers open in a captivating coral pink hue and gracefully transition to apricot as they age, creating a stunning display of soft and ever-changing colors. Each blossom presents a slightly different hue, resulting in a bouquet of delicate shades that enchant both in the garden and as cut flowers. The beauty of Peony Lorelei extends beyond its captivating colors. This remarkable peony variety boasts large, richly filled flowers that command attention. Its blooms play with various colors, including apricot, salmon, and pink, creating a dynamic and eye-catching display. As you enjoy the visual spectacle, you'll also be delighted by its wonderful scent, further enhancing the sensory experience. Peony Lorelei is a long-lasting bloomer, providing you with an extended period to appreciate its beauty in the garden or as cut flowers. With a height of approximately 35 inches and long, sturdy stems, it is easy to cut and arrange indoors, allowing you to enjoy Lorelei's captivating presence for an extra long time. Whether displayed on its own or paired with complementary flowers such as alliums or other perennials, Peony Lorelei effortlessly enhances any floral composition. When you choose Peony Lorelei, you can be confident in the quality and performance of the plant. With supplied large roots of size 3/5, you are ensured beautiful flowers even in the first year of planting. This makes the experience of growing and enjoying Lorelei even more rewarding and fulfilling. Embrace the allure of Peony Lorelei and let its captivating colors, exquisite form, and delightful fragrance elevate your garden or floral arrangements to new heights. Its long-lasting blooms, versatile nature, and guaranteed beauty make it a personal favorite among peonies and a true treasure to cherish. Learn more about how to grow peonies Peony type: Herbaceous, double flowers Distinctive, A must have Outstanding Cut Flower
Rustic and flavorful, this cremini and shiitake mushroom galette is filled with sharp blue cheese and wrapped in a flaky sour cream pastry dough. This rustic mushroom tart is great for entertaining and can be served warm or at room temperature. The tender and flaky sour cream pastry dough can be prepared and refrigerated up to 1 to 2 days in advance.
By Roséline Lohr | Life Lately: Pink Peonies, Gordon's Wine Bar, Pastries and Chandeliers, chestnut trees, sailboats on the Thames
Puff Pastry Cheese Pockets are flaky, buttery, crispy miniature cheese pockets pies that are a crowd pleaser appetizer or snack. They are equally delicious when served hot or cold.
Ask any European foodie living outside Europe what they miss the most back home, the answer is most likely to be “Cheese and the variety of dairy products”. Ask any passionate foodie living in Europe what they love the most the answer is certainly going to be the same! There are so many different types of yogurts, milk based puddings, yogurt based drinks, cream cheeses, soft cheeses and hard cheeses that the dairy section at the grocery stores makes one giddy. We truly are spoilt for choice. There is one specific product that I have a special fondness towards – and that is quark. A smooth creamy creamy cheese readily available in Germany and very similar to the French fromage blanc or fromage frais. Some of my friends think it's a "strange ingredient" but for those who have experienced quark will know that it works magic in all kinds of dishes from salad dressings to puddings, from sauces to cakes. Today's post focuses on this amazing cheese and I will attempt to take the "strange" out of this ingredient for my readers and those friends ;-) Quark literally means "curd" and is a fresh unripe cheese prepared similarly to cottage cheese. It is a low-fat curd cheese made from skimmed milk and soured with a starter culture to generate lactic acid from lactose. I am sure my Indian readers will see the similarities to our own paneer. Quark comes in a range of fat levels from no fat, low-fat to 40 percent fat. You'll notice a visible difference between the low-fat and the 40 percent versions. Low-fat quark has a milky-white shade while quark with a higher fat content is slightly yellowish is color. This soft cheese is made without the aid of rennet making it an acid set cheese. In Germany in is sold in plastic white tubs with the whey. The texture is very much similar to sour cream, just a little dryer and in its basic form has a fat content of 0.2 percent. Quark available with a higher fat content is often made by adding cream to it. The eastern European version of quark is firmer as a small amount of rennet is added to the milk. The whey is removed by hanging the cheese in a cheesecloth and allowed to drip until the the whey has dripped off. The German quark however is creamy and smooth and can be eaten plain or with nuts, herbs and garlic. It is tangy in flavor and thick in texture. Seventeen lbs of quark per person per year is consumed here is Germany and you'll find it being used in several ways like for soufflés, as dips and for the famous German quark kuchen - German cheesecake. I often use quark in my recipes and promptly get emails or comments asking me what quark is. Living in Germany I have never found the need to make my own quark, but I too was curious about my favorite kitchen helper. So, I decided to make my own quark at home. To help me start off I turned to Tom's grandma, who has been making her own quark for decades and at the age of 86 she still makes the meanest quark cheesecake with homemade quark. The quark I made at home was nothing compared to the commercial stuff. It was more intensive and creamier than anything I have ever bought. I do not think I can go back to store bought quark again! The quark recipe below is the one I got from Tom's grandmother. It is uncomplicated to prepare, just takes a bit of time. The oven does most of the work and you are rewarded with a wonderfully tangy and flavorful creamy cheese. Homemade Quark Ingredients Printable version of recipe here. 3.5 liters buttermilk Method Pre-heat the oven to approx. 65 degrees C. Pour all of the buttermilk in a large ovenproof dish with a lid. Cover and place overnight in the oven. The whey and curd should have separated and there should be large bits or curd. The next morning line a sieve or a strainer with a large cheesecloth and pour the buttermilk into the cloth. You can place the sieve over a container to catch the whey, which can be used elsewhere for example in soups or to thicken sauces. Let the mixture drain for 1 hour, then take the four tips of the cheesecloth and twist to drain any remaining whey. Now it's time to drip the cheese. I normally tie the cheesecloth on a sturdy wooden spoon and place the spoon over a large pot or the sink with the cheese ball hanging into the pot/sink. In this way allow the quark to drip for 5-6 hours. Divide the quark into containers and refrigerate. Depending on the way you are planning on using the quark you can pass it through a fine meshed sieve and add some cream for a creamier mixture. This is a a basic recipe for quark. From here you can use it to make a peach cardamom tart, a rhubarb raspberry trifle, baked beetroot with an apple-horseradish dip or a cherry semifredo cake. If this is not enough browse through all my quark recipes for ideas and inspiration. I hope I was able to raise your interest in this wonderful cheese. If you've used quark in your dishes before let us know what your favorite dish is. Leave a link to the recipe here. If you are planning on making quark for the first time come back and share your experience with us. This week I'll be sharing another great recipe which uses quark as one of its main components. So, if you want to join me - start making that quark now ;-) Daily Tiffin Reading Tip: Farmers' Markets In Your Background - by Donna All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First
A guide and a Google map to Montreal's best pastry shops and bakeries.
A twist on the classic Greek spanakopita using puff pastry!
This Cheesecake is surprisingly fresh and tart. The apricots are a lovely balance to the creaminess of the cheesecake layer. You can of course use a normal crust but I like the fragrance of the Amaretti.
Puff pastry pie with beef, potato, onion and swede.
If you've been following this site for a while you will already have seen the Crystallised Blueberry recipe I decorated my Strawberry Ruffle Cake with. This recipe is a progression on from that. It really uses the same process (with a little more care). I have also since experimented with the kinds of berries you can use. In my experience they need to have a lightly waxy skin. Fruit like blueberries, currants, gooseberries, grapes, figs and physalis work really well. You can find a list of edible flowers to work with here. Flowers take their flavour from their fragrance so Lavender has a strong flavour while Rose is more subtle (but stronger from a scented rose).
Need a yummy Hostess Gift or a special tray of sweets to bring to a Tea or Shower? I gotcha covered! If you have 30 minutes I can show you how to create this beautiful tray of Amaretti and they're naturally gluten free! These Amaretti are soft on the inside and chewy on the outside. To me, they're better the next day because they become chewier the longer they sit! (Which isn't long in my house!!) Each different "topping" you roll them in gives them their own special flavor. I just adore these cookies! The cookie dough only takes 5 minutes to prepare, then all you have to do is form the dough into balls and roll in your favorite nuts, coconut (I used shredded unsweetened), sprinkles or sugars etc. So first, organize your "toppings." You need one small bowl for each "topping" that you want to use, then add them to the bowls. To make the cookie dough, whip the egg whites to stiff peaks then fold in the rest of the ingredients. Thats it!! Using a small cookie scoop, place mounds of dough onto a parchment covered baking sheet. You should get 24 cookies. Next, roll each mound into a smooth ball, then roll into your "topping" of choice. Place on another parchment lined baking sheet 1" apart and bake for 15-17 minutes. Let cool on baking sheet. AMARETTI 2 egg whites, room temperature 1 3/4 cup (190g) ground almonds 3/4 cup (150g) extra fine granulated (caster) sugar 1/2 teaspoon pure almond extract (or more - to taste) 1/4 teaspoon vanilla extract For Rolling in: 1/4 cup each of your choice of: chopped sliced almonds, sprinkles, nonpareils, coconut, powdered (icing) sugar, granulated sugar. Preheat oven to 350 degrees F. Line a baking pan with parchment paper, set aside. In a mixer with whisk attachment beat egg whites to firm peaks. Fold in the rest of the ingredients. Using a small cookie scoop (1 1/2"across) or your hands, form into balls then roll into desired toppings. Place 1" apart on a parchment lined baking sheet and bake for 15-17 minutes. Let cool on baking sheet. To serve, place cookies in mini cupcake liners, then arrange on a pretty plate or Afternoon Tea Stand. Makes 24 cookies. For an extra special look, I like to serve Amaretti in mini cupcake liners. Makes them look so fancy!! These are perfect in the morning with Coffee or in the afternoon with Tea!! Afternoon Tea in 30 minutes? You got this!! xo!!
Peony flowers are great cut flowers. Learn how to keep cut peonies fresh for longer in the vase, by providing the right cut peony care.
Buttercream peonies are easy to make and add elegance to your cakes. Read our guide to learn how to make buttercream peonies for the most beautiful cakes.
These Homemade Berry Pop Tarts are so incredibly goog :) The recipe is delicious and you can vary the filing to the one of your preference.
“Be cheerful knight: thou shalt eat a posset tonight at my house.” William Shakespeare, Hamlet Dating back to the middle ages, the posset is making a comeback. Like a custard crossed w…
