Pate Brisée 2

Pate Brisée 2

Pate Brisée is a classic French tart dough but it is perfect for making any kind of pie. It requires a light hand and produces a crispy and layered dough. It’s my go to recipe for tarts and pies of all kinds.

Enough dough for a double crust 23 or 24 centimeter tart or pie pan which is quite large.

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Cherry Pie a Typically American Recipe

Cherry Pie a Typically American Recipe!

Not living in the US any more one thing that I really miss is cherry pie. It would seem the only way I’m going to get it, is to make it myself. It’s not a very difficult recipe and you can always use a good quality pre-made pie dough if you like.

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Ricotta Blueberry Pancakes

Ricotta Blueberry Pancakes

Light with crispy edges with a creamy texture on the inside, these pancakes are a delicious addition to your collection of breakfast and brunch recipes.  They are so easy to make and really impressive. Assemble everything and set it aside, beat the egg whites when you’re ready then simply mix.

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Crumble Topping

Making crumbles is easy and fast and always a treat. You get to take advantage of the freshest fruits right from the very first Rhubarb through to the end of summer.

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Cinnamon Buns

This recipe will produce super yummy cinnamon buns – these are wonderful, moist sticky. I make these often and they don’t hang around long. Truly worth the effort.

Posted in Baking, Bread, Buns, Scones & Muffins
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Raspberry Sauce

This is one of those few times when frozen berries really come in handy. They are usually not the best quality, meaning not picked at the best time. So they can be a bit tart. Adjust your sugar accordingly. The sweetness of this recipe I think is somewhere in the middle as I don’t like very sweet things so much.

Posted in Fruit Sauces


Poached Pears in Red Wine

This makes a great desert for when you have company. The pears have a glorious color and looks really festive. It can be made the day before and refrigerated. Serve each pear individually or place then all on a large serving dish, swimming in their syrup with sweetened whipped cream on the side.

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Vanilla Sauce / Sauce Anglaise

For some really interesting information about vanilla and the history of vanilla go to Nielsen -Massey Vanillas Inc.

Posted in Custard, Desert Sauces
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Apple Galette

This is a simple recipe that can be used whenever you find you have too many apples, berries, plums or almost any fruits. Another aspect is that you don’t have to have any particular pie form, a simple baking tray lined with parchment is enough. Perfect for the summer house where baking equipment is always at a minimum.

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Lemon Custard Tart

This is an all time French classic and is the perfect ending to a meal regardless of the season. This recipe will produce a thick creamy filling that is very lemony and nicely tart.

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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

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