Frédérique m'offre souvent de succulentes pommes de son verger et c'est l'occasion de préparer des desserts fruités de saison. Ces pommes naturelles ne sont pas calibrées évidemment et donc l'idée de les râper permet d'obtenir une tarte uniforme qui change de l'aspect habituel. Pour une tarte de 24 cm 125 g de pâte brisée maison 500 g de pommes épluchées 1 noisette de beurre Sucre glace Crème d'amande 65 g de poudre d'amande 65 g de sucre vanillé maison 50 g de beurre 1 oeuf 1 cc de fécule 1 bouchon de rhum Foncer le cercle beurré de pâte brisée en nourrissant bien les angles. Piquer à la fourchette. Etaler la crème d'amande puis les pommes râpées. Enfourner pour 35 min à four préchauffé à 180°. Poudrer de sucre glace.
Say hello to the easiest tart crust ever! Not only is it gluten free, oil free and vegan- but it’s…
This Anzac biscuit-inspired tart has a golden syrup macadamia filling and brown sugar oat pastry.
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Try this charred spring onion tart as a celebration of spring's arrival
Bakewell Shortbread Bars Recipe buttery shortbread base covered in raspberry jam, topped with a light almond sponge and flaked almonds.
Portuguese Custard Tarts, or Pasteis de Nata, are a flaky dessert that migrated to Macau and became a local favorite. Our recipe has been extensively tested!
This thick & delish pastry cream can be used to fill cakes, layered desserts, and tarts. Or simply served on its own with your favorite topping.
In this whimsical Cornish dish, whole sardines poke their heads through the crust of a savory pie filled with bacon, hard-boiled eggs, and a mustard-laced custard.
We’re gettin’ piggy for sugaring-off season with this maple-soy-lacquered, tarted-up pork belly.
Adapted from many recipes combined. You'll need a pasta machine for this recipe.
Une tarte à tester d'urgence ! Caramel beurre salé et pop-corn se côtoient dans ce dessert hyper gourmand !
This super-simple custard tart recipe looks great, tastes amazing and is so quick to make - obrigado!
Last weekend I went to Faversham Night Market held just after the summer solstice and was inspired by all the wonderful tarts and savouries on sale. The following day I set about trying to make a h…
Bougatsa is a Greek breakfast pastry' consisting of either custard, cheese, or minced meat, filling between layers of Phyllo.
Tart fillings made from greens such as spinach are always difficult to salt properly: too much and the tart’s inedible, too little and you risk expiring from boredom after a forkful or two. Adding bacon to this spinach filling helps, because the spinach itself then may be very lightly salted since y
Fresh Fruit Tart with Mango Curd Filling, Pie crust recipe, tart crust recipe, mango curd recipe, fruit curd,Mango Mousseline
Délicieuse tarte aux pommes à la fois croustillante et fondante.
Hierdie lekkerny is eintlik perfek vir die somer, maar dit is een van die maklikste, vinnigste en lekkerste karamelresepte wat ek ken, daarom het ek besluit om dit hier in te sluit.
The perfect dessert for a brunch!
This is a delicious tart filled with warming ginger curd and topped with a moist frangipane and the most amazing poached quinces.
Egg tarts are made from an outer pastry crust that is filled with egg custard and baked. Chinese egg tarts developed in Hong Kong from similar pastries introduced to the region through the Portuguese colony in Macau.
There is nothing like a creamy custard tart, this indulgent treat is a twist on the classic with added Baileys, you won't be able to resist.
This sunshiny lemon tart recipe will make everyone smile. It is a simple treat with intense citrus flavors, and it can be easily decorated for elegant events.
Learn how to make Guyanese pine tarts in a step by step tutorial. This sweet treat is sweet pineapple jam in side of a flaky crust.
Heerlike konfytblokkies vir teetyd.
Sweet Cypriot tsipopita Τσιποπιτα
Easy raspberry curd recipe from scratch that results in a tart smooth curd.
Bederf jouself en jou gaste met 'n onweerstaanbare yskastert.
Faciles à réaliser avec cette recette expliquée pas à pas, les madeleines n'auront plus aucun secret pour vous ! A la vanille et au zeste de citron, ces petits gâteaux seront parfaits pour le goûter ou au moment du thé ou du café !
This Portuguese Custard Tarts recipe gives you many, perfect little sweet & creamy tarts that are enjoyed around the world.
London came and went. Even before I could digest it, reminisce in the warm memories and allow for the thoughts and the experience to settle in, I was packing again and heading for the slopes in southern Bavaria. What a difference a weekend makes! One weekend I was in an invigorating and pulsating city, full of life and power, the next I was standing on a quiet snow covered slope, the rich green confers, thick and abundant frosted with the white powder. London enlivened me, making me feel confident and inspired. Here, on this slope I was surrounded by nature’s beauty and the postcard perfection of the scenery around me should have made me feel free and liberated. Yet, as I looked down at my feet I was restrained by big heavy ski shoes and skis. Just lugging my gear to the bottom of the slope was enough and I was ready to hit the spa for a bit of relaxation. Looking over to the lifts I felt intimidated and yearned for the whirlpool we left back at the hotel instead. I am not much of a skier. I ski, but not with a passion some of my friends have for this sport. I even enjoy it but I lack the drive to really want to enthusiastically keep at it. I managed the first hurdle without making too much of a fool of myself and glided to the top of the slope on the tow lift. I had horror visions of trapping myself and being dragged halfway up the slope on my elbows and knees. Luckily, some other lady fell behind me and as all eyes were focused on her I was able to quickly adjust myself to look like I was born to ski. Phew! Once on top of the slope the next challenge was getting back down and as my husband instructed and tried to motivate me, my head was filled with strange static making it hard to understand anything that was being said. All I could view was the very long, slightly steep way back down. I wish I could click my red skis and find myself lounging by the pool. Soeren beamed at me and lunged forward - he shot down that hill fearlessly. I wish I was 10 years old again. With 10 fear does not exist - it seems. As a 40 year old mother, I was just brimming with fear. Fear for my son’s life and fear for my own life. Double whammy! As I saw my husband slide elegantly past me, I hung my head, took a deep breath and ordered my brain to chant some mantra to take away the angst. My grip around the ski poles tightened, my eyes quickly outlining the easiest route, I hesitantly thrusted myself forward, the chanting in my head getting louder, and off I went. The adrenaline pumped through me and I felt like a million dollars. I had survived the first run. Whether I looked good while I came down that hill is another question. I made my long S’s just like the instructor had taught me, imagining my belly was the light of a lighthouse and turning it left or right accordingly, then bringing my skis around and pulling my legs parallel to each other. The instructor also told me to think about everything else but skiing. That confused me! I was not exactly sure how not to think about skiing as I had to remind myself of each step I took. I chanted and as I was coming down the slope I realized the chanting in actual fact was Hindi songs. They started off in my head, as I picked up pace down the hill so did the chanting, becoming mumbles and finally by the time I got to the bottom I was singing fairly loudly. We spent the first couple of days skiing in lovely weather and with each run I felt more comfortable. I still was not going to become a ski fanatic but at least I was coming down the slopes with more confidence. On the last day, I took one last look down the slope. It was cold and the icy wind blew snow into my face stinging my skin. The weather had turned and I was tired. I had decided to do my last run and head to the hotel’s sauna. I earned it! Halfway down the slope I realized just how icy the slope was. That uneasiness I felt on the first day rose in the pit of my stomach again and as I turned my body to the left my skis hit a patch of ice and my legs decided to take a different route. I was unable to bring my skis together and as I tumbled my right ski got caught in the snow but my knee kept on twisting until I heard a hollow snap. The snap was presumably my ACL tearing or the bone on the outer right knee cracking. I spent a larger part of last week getting scans and x-rays done and visiting my knee specialist. He happens to be one of the best in his field and Tom got both his knees done by him. So I am in good hands. I will be out for a while as my bone needs 4 weeks to heal in which I will be wearing a mobile brace. After this I will have the surgery to repair the ACL, which will need another 4-6 weeks to heal. I limp around but am mobile and while I get frustrated at not being able to move fast enough, do things at my regular pace and dealing with the pain I am taking the advice of my friend Robin “slow down, breathe and heal”. Good advice! I might have a hard time with the slow down part though. This is a heavenly dessert that will force the fastest of us to take a moment to slow down and linger on the flavors. There is flakey phyllo pastry, there is luscious and smooth custard all infused with warming spices of cardamom, cinnamon and vanilla and finally the elegance of orange bring it all together. This custard pie is based on the divine Greek or Maltese Galaktoboureko, a semolina-based custard dessert layered with phyllo pastry that will make you want to sink yourself into. I based this recipe on Peter’s Galaktoboureko - a post that has stuck to my mind from the first time I read it. Ruffles of phyllo pastry are drenched in the custard and then gently baked to give a crunchy and sublime dessert. The perfect dessert for your Easter meal! Recipe: Greek-Style Creamy Custard Phyllo Pie Printable version of recipe here Prep Time: 45 minutes Total Time: 1 hour 45 minutes Serves: 8 Ingredients: 10 sheets phyllo pastry 60g butter, melted ¼ teaspoon ground cinnamon ¼ teaspoon ground cardamom zest of 1 orange 1 stick cinnamon 4 cardamom pods, slightly crushed 1 vanilla bean, split in the centre with the seeds scraped out 350 ml milk 3 eggs 95g sugar 2 tablespoons honey 150g pistachios, coarsely chopped Method: Pre-heat oven to 180 degrees C. Grease and line a 20 cm cake pan with baking paper. Spread out the sheets of phyllo pastry and cover them with a damp cloth to keep them from drying. Take on of the sheets and spread smoothly on the countertop, then brush generously with butter. Coil the sides of the pastry together in a rosette. Place the rosette in the middle of the cake pan and continue with the remaining phyllo pastry in the same way, placing them around the one in the center. Generously brush the tops of each pastry rosette with butter and sprinkle with cinnamon and cardamom. Bake in the oven for 25-30 minutes. In the meantime make the custard by placing the milk, cinnamon stick, cardamom pods and the vanilla bean and seeds in a saucepan and bringing it to a simmer over medium heat. Place the eggs and sugar in a bowl and whisk until thick. Gradually pour the warm milk over the custard mixture, whisking to well to temper the mixture to make sure the eggs do not curdle. Remove the cake pan from the oven and pour the custard over the top of the pastry and sprinkle with the orange zest. Place the pan back in the oven and bake for another 30 minutes until the custard has set. Take the cake pan out of the oven and drizzle the pastry with honey while still hot and sprinkle with pistachios. This tastes great while still warm and fresh on the same day. After that the phyllo pastry ends to get a bit soggy and the custard loses it’s creamy texture. Serve with a thick vanilla sauce. Verdict In all this hustle I totally forgot to raise my glass with you all … last week my blog turned 7! Yes I’ve been around here doing this for the past 7 years and I cannot believe the crazy path What’s For Lunch, Honey? has taken me on. It’s been all very positive and mostly a lot of fun. Blogging has come such a long way since then, it’s amazing how many new and awesome blogs I discover on a weekly basis. I’d like to say a huge thanks to you … my readers and friends who have supported me and are a part of this space, some have been around from the early days! I hope you all enjoy this space as much as enjoy filling it with my words and images. Cin cin! Did you miss the London Workshop? I’ll be hosting another styling and photography workshop in March here in Weimar. A package deal that includes tuition, accommodation, meals and a whole lot more - not to mention connecting with like-minded people and talking, taking and inhaling food, photography and styling for 2 days. Check out the Weimar workshop details! I have not had too much time to surf my favorite blogs and webistes lately. But I am thinking this will change soon as I spend more time resting the knee. I do have a few favorites this week and wanted to share them with you. Hope you enjoy browsing through them. Peter’s took me away with him on a lovely virtual weekend By The Sea Side I wanted to snuggle up in this Cozy Swedish Apartment A great way to take notes with these these adorable and colorful notebooks from The Magic Notebook. Lucky Weimar Workshop participants will each be receiving one. Nikole’s touching poem on the beauty of travel + southern italy with some stunning images Visual graphic: What is success? Color palette of the week a touch of South of France Quote of the week: Do it now .. In Darkness and Light with Jamie’s emotional post You might like these creamy custard ideas from WFLH: Bostini Cream Pie Chai Latte Cream Crème Caramel - Chocolate and Raspberry All photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First
Kouign Amann are buttery layers of bread dough folded with a generous sprinkling of sugar in between the thin pastry layers.
Tarte flambee, also known as flammekueche, is an Alsatian dish is similar to pizza. It's basically dough loaded with crème fraîche, onions and lardons.
Say hello to the easiest tart crust ever! Not only is it gluten free, oil free and vegan- but it’s…
Julle vra al lank vir ’n kookboek met ons Boerekos-tydskrif se lekkerste resepte en hier is hy nou! Ingedeel in hoofstukke volgens plaasprodukte en propvol trefferresepte, is Landbou Boerekos — van die plaas na die tafel ’n boek wat op elke boerekosliefhebber se kookboekrak hoort!
