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Results 81 - 100 of 167
Keyword: "PASTRY"
Cuisine type: All
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Scallop, tomato and filo pastry tart - by Simon Haigh

Take four sheets of filo pastry, brush with melted butter and stick together to form one thick sheet. Repeat method until you have four thick sheets.
Posted: 11 September 2006

Potato pie - by Shaun Hill

This dish puts potatoes centre stage. There aren't many occasions that this is possible, but here the pie gets equal billing with whatever is served alongside.
Posted: 11 September 2006

Roasted pineapple with coconut ice-cream and a vanilla butter sauce - by William Drabble

Peel and core pineapple. Cut four 2cm-thick pineapple rings. Save remaining pineapple and trimmings. Put the 500g sugar 300 water vanilla pod and Malibu in a pan and bring to the boil to make a caramel.
Posted: 11 September 2006

Flan aux pruneaux - by William Hamelin

Preheat the oven to 150ºC. Heat the milk. Beat the eggs sugar and custard powder. Pour over a third of the hot milk and combine well.
Posted: 11 September 2006

Tarte aux amandes - by William Hamelin

Preheat the oven to 190ºC. Fill the pastry case with the frangipane. Sprinkle almonds over the top and bake for about 20 minutes. Brush with hot apricot glaze.
Posted: 11 September 2006

Tarte au chocolat - by William Hamelin

Preheat the oven to 150ºC. Whisk the sugar and eggs over a bain-marie to make a light frothy sabayon. Add the chocolate and butter (and Curaçao if you use it). Pour into a pastry case and bake for about 15 minutes.
Posted: 11 September 2006

Tarte financière - by William Hamelin

Beat but don't whisk the sugar and whites. Combine almonds and flour and fold into the egg/sugar mixture.
Posted: 11 September 2006

Linzer raspberry and apple torte by William Hamelin

Linzer pastry incorporates almonds and lemon for a distinct flavour. This raspberry and apple combination from William Hamelin.
Posted: 11 September 2006

Tarte soufflée - by William Hamelin

Preheat oven to 190ºC. Pour the crème pâtissière on to the beaten yolks and custard. Stir in the Poire Williams. Fold in the egg whites and sugar.
Posted: 11 September 2006

Connaught tarte au citron - by William Hamelin

Preheat the oven to 150ºC. Whisk the lemon eggs wine and sugar together. Heat almost to the boil stirring to prevent any risk of curdling.
Posted: 11 September 2006

Tequila and lime tarte - by William Hamelin

Preheat the oven to 150ºC. Combine juice/Tequila zest and royale. Pour into a flan case and bake until set (about 30 minutes). Glaze.
Posted: 11 September 2006

Gordon Ramsay's tarte tatin of pears

Peel trim and cut each pear into six segments. Stew the pieces in the dark sugar and water caramel until slightly soft then drain.
Posted: 11 September 2006

Michel Roux's rice tart scented with lapsang souchong and lychees by Michel Roux

For the pastry case, roll out pastry on a lightly floured surface into a circle 3mm thick. Use it to line the flan ring and place on a baking sheet.
Posted: 11 September 2006

Broccoli and stilton tartlet with a red onion marmalade on dressed seasonal leaves - by Philip Gilder

Make pastry in the usual way and line tartlet case.
Posted: 11 September 2006

A trio of summer desserts - by Paul Kitching

First prepare the base by mixing together the icing sugar and butter. Add the egg and mix slowly while adding the sifted flour. Chill for half an hour.
Posted: 11 September 2006

Thyme-seared sea bass with pan-fried prawn beignets and vanilla butter

RecipePlace a small hotpan on a stove. Put in 100g butter and melt until nut-brown. Add half the lemon juice and the thyme and seasoning.
Posted: 11 September 2006

Wok-fried chilli squid with vegetables à la grecque

RecipeHeat the marinade ingredients to simmering point. Remove and leave to infuse.
Posted: 11 September 2006

Salad of dressed crab and avocado with lemon oil

RecipeSeason the avocado and tomato and mix with a little lemon juice. Using four 75ml x 50ml pastry rings, spread the mixture on the bottom of each ring.
Posted: 11 September 2006

Rhubarb assiette

RecipeTo make the crumble, combine butter and sugar. Rub in flour with a dash of water to obtain a crumble texture. Put on a baking sheet and bake till golden, about 20 minutes in a moderately hot oven.
Posted: 11 September 2006

English Meat Pie - by Michael Connor

o make the pastry rub the lard into the flour and salt and finish in the normal way. To prepare the filling trim and cube the beef place in a pan and cover with water.
Posted: 11 September 2006

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9th February 2012