Category Archives: PASTRY
Crumpets – golden and fresh from the griddle, a simple batter cooked until light and tender. In early times, they were hard pancakes cooked on a griddle, rather than the soft and spongy crumpets of the Victorian era, which were made with yeast. The crumpet-makers of the English Midlands and London developed the characteristic holes by adding extra baking powder to the yeast dough. The term itself may refer to a crumpled or curled-up cake, or have Celtic origins relating to the Breton krampoez meaning a “thin, flat cake” and the Welsh crempog or crempot, a type of pancake. They have a characteristic flat top with many small pores and a chewy and spongy texture. They may be cooked until ready to eat warm from the pan, but are frequently left slightly undercooked so that they may be cooled and stored before being eaten freshly toasted.
Many people make pastilla with pigeon but it is great to do it with the duck. Brik pastry is the correct one to use and can be bought ready-made from Moroccan shops, some French delis and food halls. You can also use filo pastry instead, but do be careful using filo this way as the pastilla can become greasy if you add too much butter. Pastilla is generally served as a starter at the beginning of special meals. It is a pie which combines sweet and salty flavours; a combination of crisp layers of the pastry, savory meat slow-cooked in broth and spices and shredded, and a crunchy layer of toasted and ground almonds, cinnamon, and sugar. In a round pizza pan, the first dough layer is added, and butter brushed onto it. The cook adds the sauce over the dough, and places two more sheets on top. It is then baked, sprinked with confectioner’s sugar and perhaps more cinnamon, and served.
This peach tartlets are excellent dessert choice for any occasion – birthdays, garden parties, Valentine’s Day, Christmas… The taste of peaches in combination with the white chocolate is a real treat for children and for any sweet lover. This recipe makes 7, but you can also use a big tart dish to make a one big dessert. Tarts are special treats that show off summer fruits so sweetly. The pastry is rich, tender and crunchy, almost like a cookie. Also you can adapt the recipe for every season, using the different fruits in a different time of the year. Serve the tartles with custard creme or a little sprinkle of the honey.
A rustic French onion tarts of braised onions mixed with a selection of finest cheeses and baked in a crispy puff pastry are perfect for brunch or a diner, or even a light diner for friends and family. When you’re cooking with onions, it’s vital to make the right choice between the tear-jerking white, the milder red or the sweet shallot. With garlic and thyme added, the onions have great Mediterranean appeal. There is so many French onion tart recipes around, and this one is only one possible variation of the dish.