Recipe Search ResultsResults 81 - 100 of 147 Keyword: "PASTRY" Cuisine type: All Chef: All Main ingredient: All Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | Previous | Next Braised stuffed leg of rabbit with cracked wheat chickpeas raisins and onions - by Redouane MokhtariChop half the onion into small dice and sweat in 25g butter. Add the cracked wheat and chicken stock. Simmer gently on low heat until all the liquid is absorbed and put aside to cool. 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. Mante, a lamb pie - by Michael ConnorTo make the pastry rub the oil into the flour and salt. Add the water and knead to a soft dough. Cover and leave for one hour. Roll out and cut into 2in squares. Tomato Pot Au Feu with Garlic, Olive Oil and BasilHeat oil together with garlic and shallots and cook slowly for five minutes. Add tomatoes salt pepper and chilli and cook until garlic is soft Pigs Cheeks in Pork PastryA pork cheek has a chunky muscle of meat and a thinner strip of covering skin fat and flesh. Separate the outer flap from the chunky muscle. Pistachio Creme Brulee with Orange CookiesLine 4 x 4 individual tartlet tins with sweet pastry and bake blind. Strawberry Spring Rolls with Creme Fraiche Ice and Lemon Thyme SyrupFirst mix the diced strawberries with the caster sugar and green peppercorns. Macerate overnight. Drain off resulting liquid reduce it until syrupy cool and then add back to the strawberries. Millefeuille of Chocolate Maison and Coffee CreamCut the filo pastry into 30 x 6cm ovals plus 10 Taj Mahal cut-outs from a template. Sprinkle with icing sugar and caramelize both sides. Pissaladière of tuna Nicoise
Siu Long BaoSift the flour into a bowl and pour over boiling water. Mix until smooth then knead until quite stretchy. Rest for at least one hour. Schiacciata della vendemmiaDissolve the yeast in water and then the salt. Combine with the flour and work into a supple dough. Divide into two balls, cover with a cloth and leave 30 minutes in a warm place to start fermentation.
Basic blini recipe - by Martin Blunos
CalzoneRoll pizza dough into six-inch disc fill with tomato mixture herb onion and cheese and fold over and seal like a pastry. Can be frozen "en place" at this stage if desired. Strawberry club sandwichMake a large "well" of flour on your work surface. Put the softened butter in the middle. Rub the flour into the butter bit by bit. When it is crumbly add the sugar. Robert Mey's le trifle au sherryPrepare sufficient layers of light sponge biscuit sandwiched with raspberry jam. Line the inside of a dariole mould with the thin slices and brush generously with sherry. Sherry trifle from the DorchesterPlace the diced vanilla sponge in the bottom of an 8in glass bowl. Soak with sherry. Black pudding, trout and mustard sauceBreak up the black pudding in a bowl. Sweat the onion in butter. Combine with black pudding. Rhubarb custard cream tart with marshmallow meringueCut the rhubarb into 30-40cm pieces poach gently until soft in elderflower wine sweetened with a little honey. |
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