Recipe Search ResultsResults 61 - 80 of 167 Keyword: "PASTRY" Cuisine type: All Chef: All Main ingredient: All Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | Previous | Next Banana tuiles by Stuart PateMash the banana (but don't liquidize it). Add the sugar and flour. Beat thoroughly for about four minutes. Chill. Heat the oven to 200ºC, gas mark 6. Filigree spirals by Stuart PateLightly whisk the egg white. Incorporate sifted icing sugar and pastry flour. Beat till smooth. Chill down thoroughly to stiffen the mixture. Classic Tuiles by Stuart PatePut the sugar, glucose, butter, almonds and water in a pan and bring to the boil. Stir in the flour and incorporate thoroughly. Chill thoroughly. Tarte Tatin of spiced figs, chilled rice pudding, fig ice-cream by Clive DixonTo make the spiced figs, simmer all the ingredients, except the figs, in a pan for half an hour. Leave to cool, then pass through a chinois. Pork and date pie by Michael CarrollChill the bowl and blade of a food processor in the freezer. Put the butter, salt and flour in the bowl and crumb rapidly. Add the crème fraîche and pulse until the dough just holds together. Bourse royal filo parcel with ricotta, spinach and walnuts by Assen BelaidiCook the fresh spinach with a pinch of salt in boiling water for two minutes. Place in colander to drain off excess water. Brik à l'oeuf by Hayet LehssairiTo make the stuffing, chop the meat, then season. Put into a pan with the onion and water and cook until the water has evaporated. St John's eccles cakes by Fergus HendersonTo make the puff pastry, mix 125g butter with the flour and salt, add the water and mix to a firm paste. Pat into a square and wrap in clingfilm. Apfelstrüdel (Apple strudel) - by Georg FuchsNote on oven temperature: recipes give oven temperatures for baking strüdel as anything between 180ºC and 230ºC . If you have a professional baker's oven, work at the lower temperature, a convection oven at 200ºC and a domestic or similar unit towards 220ºC. Strudel with chanterelles by Georg FuchsPut the flour on a work surface or in the bowl of a mixer with dough hook attached. Work in the salt, oil and egg. Add water and knead to a smooth, supple dough. Brush with oil and rest.
Cherry and custard tart - by Samuel ClarkMake the pastry, then let it rest for one hour in the fridge. Place cherries in a small saucepan and cover halfway with anisette. Simmer until just soft. Feuillantine of raspberries, crème vanille and raspberry coulis by Stephen SmithRoll puff pastry out on work surface with the icing sugar until it is paper thin. Cut 12 discs with a 10cm cutter. Bake in oven at 200ºC for 12 minutes or until golden brown. Croustillant of pears and almonds with confit chicory ice-cream - by Simon RoganBoil the chicory beans, water and sugar until water has evaporated. Cool on a marble slab and then process to a fine powder. Beef Wellington - by Brian Turner
Bitter chocolate tart with a white chocolate ice-cream - by Jonathan Harrison Make pastry and allow to rest for two hours. Roll out and line 30cm tin. Chill and bake blind. Lime curd tartlet with yogurt sorbet and sugar shards - by Darren WightmanCream together the butter and sugar with the lime zest. Add the egg yolk and mix well. Mix in the flour. Cover dough with damp towel and allow to rest 30 minutes before rolling out. Duck magret, pithiviers savoyard and endive and mustard salad - by Bruce PooleWrap dauphinois circles securely in thinly sliced Bayonne ham and top with grated cheese. Make the pithiviers savoyard using thinly rolled puff pastry taking care that there is little or no air within the pithiviers. Stir-fried prawns with bean sprouts and Thai spices in a filo pastry basket on a light curry sauce - by Alan ReidButter the outside of four wide dariole moulds. Cut filo pastry into eight 10cm squares. Place one over the mould. Brush with melted butter. Lemon chiffon pie - by Garry HolliheadTo make the filling whisk lemons egg yolks and sugar together over a bain-marie until the mixture forms a sabayon. Add gelatine soaked in cold water and dissolved in very little hot water. Gooey caramel, pecan and chestnut tart - by Peter FlemingCream the butter and sugar together. Beat in the eggs followed by the flour and ground almonds. Line a 25cm flan ring with the paste and rest for 30 minutes. |
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