FIG CROSTATA
FIG CROSTATA For the Pastry – Pasta Frolla 1-1/2 cups plus 1 tablespoon all-purpose flour 7 tablespoons unsalted butter (at […]
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LEMON AND PARSLEY PASTA
LEMON AND PARSLEY PASTA 1 cup flat leaf parsley leaves (gently packed, 10g) 1 small clove garlic (green germ removed)
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GRANOLA
GRANOLA You can adapt this granola to suit your taste. It is wonderful and sweet with the honey and the
Confit of Peppers
CONFIT OF PEPPERS 3 tablespoons extra virgin olive oil 2 pounds peppers (trimmed, seeded, white pith removed, minced, 1kg) Fine sea
APRICOT BULGUR
APRICOT BULGUR This is a very, very simple version of a Turkish side dish that resembles pilaf. It is ideal
KURI SQUASH WITH CONFIT OF SHALLOTS
KURI SQUASH WITH CONFIT OF SHALLOTS If you can’t find kuri squash, use another of your favorites – butternut, hubbard,
QUINCE PASTE
QUINCE PASTE 2 pounds quinces (1kg) 4-1/4 cup vanilla sugar (850g) The zest from 1 large lemon (minced) Scrub the
LEMON MERINGUE PIE
LEMON MERINGUE PIE It is neither traditional, nor even that American. But it almost always finds its way into our
Leek and Potato Soup
Leek and Potato Soup 5 good-sized leeks (trimmed of all but 1-inch of their green leaves, well-rinsed, and diced) 3
