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Two pans and basic pantry ingredients make this a simple to make cake. The crumb is fragrant and dense and the
Posted 5 years ago
Perfect for serving with cocktails. They are salty, spicy, lemony and loaded with fresh herbs.
Posted 5 years ago
A rich short-bread like cookie using both cocoa powder and coarsely chopped semi-sweet chocolate. After baking
Posted 5 years ago
Pierre Hermes is the inspiration for this stunning, sublime lemon cream tart.. It has a delicate sweet buttery
Posted 5 years ago
This is my adaptation of a Daniel Boulud recipe. It uses the brilliant red pepper so prolific in the markets.
Posted 5 years ago
This recipe is the quintessential country French apple tart. This is a wonderful version that is great for beg
Posted 5 years ago
This pie should be eaten the day it is made, as custard does weep when it is stored in the refrigerator. But w
Posted 5 years ago
Delicious, moist, flavourful muffins liberally studded with blueberries.
Posted 5 years ago
A simple and quick no-fail apple cake perfect for morning coffee or afternoon tea.
Posted 5 years ago
A simple to make chocolate cake. It is rich, moist and keeps well. The chocolate ganache icing is sublime.
Posted 5 years ago
This old favorite is even better the next day. Make lots of gravy and mounds of creamy mashed potatoes and you
Posted 5 years ago
DREAM BARS is an old-fashioned recipe from a small Robin Hood cookbook. I started baking from it more than 53
Posted 5 years ago
This is an Italian sweet bread that requires no kneading.
Posted 5 years ago
A double chocolate brownie with ganache icing and sea salt flakes
Posted 5 years ago
Crisp and chewy buttery rich oatmeal cookies with raisins and dried cranberries. Store dough in your freezer f
Posted 5 years ago
Delicious mouthfuls of puff pastry filled with spicy sausage. Dip into honey mustard mixture.
Posted 5 years ago
Easy to make dips with readily available ingredients. Perfect for fresh vegetables
Posted 5 years ago
A quickly made carrot salad with endless variations and flavours.
Posted 6 years ago
Pickled dilly green bean are irresistible served with crackers and cheese. They are not complicated to make an
Posted 6 years ago
This really is comfort food at it's very best. It's easy to make. One generally has all the ingredients in the
Posted 6 years ago
A delicate light peanut butter cookie with an addictive sweet salty flavour.
Posted 6 years ago
Wholesome and delicious this soup comes together quickly and rewards you with an exotic flavorful winter soup.
Posted 6 years ago
A buttery rich, silky smooth chicken liver pate. It is easy to make from readily available ingredients.
Posted 6 years ago
Roasted vegetable and chicken are assembled with a puff pastry crust.
Posted 6 years ago
A brilliant French dessert made by pouring an eggy batter over roasted rhubarb and then baked
Posted 6 years ago
Cassoulet is a hearty combination of beans baked with meat - pork, lamb and spicy garlic sausage.
Posted 6 years ago
This dessert made with a rich creme anglaise (custard sauce) and topped with burnt sugar, can be made up to tw
Posted 6 years ago
Working with pàte à choux is almost magical. You combine milk, water, butter and four, add eggs,
Posted 6 years ago
A lemon nut bread with a fine crumb, studded with walnuts and flavoured with lemon syrup.
Posted 6 years ago
Off cut - pork cheeks braised and slowly cooked in a rich sauce and served with creamy mashed potatoes
Posted 6 years ago
A quick and easy cookie to make with a slightly crisped exterior and a soft chewy center. Can be frozen.
Posted 6 years ago
The best part of making minestrone is you can be very creative. Pasta, rice, and legumes are added to your veg
Posted 6 years ago
The butter tart recipe I used today came from THE HARROW FAIR COOKBOOK. It's filled with nostalgic photographs
Posted 6 years ago
Les Hales, this is where we ended our Paris adventure with bowls of restorative onion soup, crowned with bread
Posted 6 years ago
A simple savory quick bread recipe using just two bowls. It takes less than 10 minutes to put together and req
Posted 7 years ago
Once you make soup this way you will never go back to your old soup recipe. One roasting pan filled with every
Posted 7 years ago