Recipe Search ResultsResults 81 - 100 of 167 Keyword: "PASTRY" Cuisine type: All Chef: All Main ingredient: All Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | Previous | Next Scallop, tomato and filo pastry tart - by Simon HaighTake 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. Potato pie - by Shaun HillThis 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. Roasted pineapple with coconut ice-cream and a vanilla butter sauce - by William DrabblePeel 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. Flan aux pruneaux - by William HamelinPreheat 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. Tarte aux amandes - by William HamelinPreheat 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. Tarte au chocolat - by William HamelinPreheat 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. Tarte financière - by William HamelinBeat but don't whisk the sugar and whites. Combine almonds and flour and fold into the egg/sugar mixture. Linzer raspberry and apple torte by William HamelinLinzer pastry incorporates almonds and lemon for a distinct flavour. This raspberry and apple combination from William Hamelin. Tarte soufflée - by William HamelinPreheat 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. Connaught tarte au citron - by William HamelinPreheat the oven to 150ºC. Whisk the lemon eggs wine and sugar together. Heat almost to the boil stirring to prevent any risk of curdling. Tequila and lime tarte - by William HamelinPreheat the oven to 150ºC. Combine juice/Tequila zest and royale. Pour into a flan case and bake until set (about 30 minutes). Glaze. Gordon Ramsay's tarte tatin of pearsPeel trim and cut each pear into six segments. Stew the pieces in the dark sugar and water caramel until slightly soft then drain. Michel Roux's rice tart scented with lapsang souchong and lychees by Michel RouxFor 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. Broccoli and stilton tartlet with a red onion marmalade on dressed seasonal leaves - by Philip GilderMake pastry in the usual way and line tartlet case. A trio of summer desserts - by Paul KitchingFirst 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. Thyme-seared sea bass with pan-fried prawn beignets and vanilla butter
Wok-fried chilli squid with vegetables à la grecque
Salad of dressed crab and avocado with lemon oil
Rhubarb assiette
English Meat Pie - by Michael Connoro 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. |
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