Today I the recipe I have come up with is my own invention.  This is quite a departure for me, to try and make something, from my own ideas, with just the limited experience I have already gained. For a Mandarin tart I thought I would try a sweet pastry, and a custard filling, flavoured […]

Taking a break from baking today, I made some stuffed peppers, with a tomato sauce, and served them with rice. It is an easy to make dish, if a little time consuming.  The results, however, are well worth waiting for.  I served the peppers with some boiled rice, adding a little coconut at the end […]

For those of a nervous disposition, in culinary terms, you may wish to read no further.  What follows is a tale, not of Derring Do but of a woeful attempt to make a Raised Pork Pie.  Now the term raised, in this instance, is slightly false, since this pie is made in a cake tin. […]

This recipe is also from Christophe Felder’s book, Patisserie.  I thoroughly recommend this book, so I am posting a link here.   This recipe uses a Pâte Sablée pastry, which is sweet and crumbly.  It is another of those that is, for me, a little difficult, as it is so easy to overwork.  But I […]

Onto another savoury dish.  This time it is Quiche Lorraine, but I added some cherry tomatoes into the mix, which is not the way the purists would do it, I am sure. Having done some research I discover that some people put onions and cheese in Quiche Lorraine, but my readings informed me that these […]

Following on from the success of my Tarte au citron I decided to try another tart, this time with a chocolat flavour. This recipe is actually from a book by Christophe Felder, called Patisserie.  I bought the book recently and have enjoyed reading right through it looking for things to try.  The recipe in the […]

For my next bake I went back to some French recipes to find one that matched what I expected from a Tarte au citron.  This lovely lemony tart is just perfect with some whipped cream.  The pastry is a light, sweet shortcrust one, that can be difficult to roll, if over or under worked.  But […]

Yet another savoury bake, this one heavy on the meat filling.  It is also different in that it uses a water crust pastry.  That is the pastry used for raised pies such as the ever popular pork pie. This particular recipe is from Food.com courtesy of the delightfully named French Tart.   It does take a […]

Let’s get any confusion out of the way right from the start.  Courgettes are known in some countries, such as USA as Zucchini, which I guess is of Italian derivation.  In the UK we use the French name courgette.   This is another recipe from Nigella’s website.  I usually try to use those recipes that […]