Those original crispy asparagus will make a perfect warm spring starter. You can also serve them as canapés. I choose small asparagus dip to make them. 6 brick sheets 24 small green asparagus 3 egg yolks Vegetable or sunflower oil to brush the brick 300ml vegetable
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Shavouot recipe, Rhubarb, Chantilly and caramelised biscuits trifle This light, bittersweet trifle makes an original change of the traditional cheesecake 1kg of rhubarb 100g of caster sugar 600ml of double cream 30-40g of icing sugar 250g of caramelised biscuits (the
Read more →Thin apple, cinnamon, and chestnut cream tart For the pastry 250g of plain flour 125g of butter 10cl of cold milk 75g of caster sugar Cinnamon For the filling 1kg of apples (I prefer sweet ones, jazz or 200g of chestnut cream 6/8 cooked chestnuts roughly
Read more →Fabienne Viner-Luzzato’s Tunisian petits fours made on Purim and festive days Yoyo – Tunisan doughnutsFor 12 yoyos1 egg3 TBS of sunflower oil25g of caster sugar1 tea spoon of vanilla sugar+/- 150g of self raising flour 150g of liquid honey for the coating Method• In a bowl, add the
Read more →Braised vegetables in rainbow colours Serves 6-8 Ingredients 1.5 l of chicken or vegetable stock 2 courgettes 4 fresh beetroot 2 carrots 2 turnips 2 parsnips 2 red large onions Pepper Salt Olive oil Method Pour the stock into large pan large enough to hold all
Read more →Please take a few minutes to read this article about private catering mentionning Home Cooking By Fabienne in the latest London edition of the Exclusive Magazine. Click to download – Exclusive_magazine_Home_Catering_november_2012
Read more →Please take a look at my new Hanukkah recipe published on the Jewish Chronicle this week. Savoury spicy mini doughnuts INGREDIENTS: For 20 turmeric doughnuts and 20 paprika doughnuts +/- 500g of flour 14g of dried yeast 2 tbs of vegetable oil 1 egg 25cl of warm
Read more →For six/eight individual pots 5 egg yolks 75g of caster sugar 500 ml of double cream 1 vanilla pod 3 apples 3 pears Cinnamon (optional) 2 table spoons of caster sugar 6 tbs of cassonade or demerera sugar METHOD Peel and cut the apples and the pears.
Read more →How To Make French Truffles At a glance Serves: 10 Preparation Time: 2 hours 10 minutes Total Time: 2 hours 10 minutes You Will Need 200 g dark chocolate 100 ml double cream 1 vanilla extract 30 g unsalted butter 50 g unsweetened cocoa powder Method Boil the cream. Once
Read more →How To Make Dark Chocolate Mousse At a glance Serves: 8 Preparation Time: 6 hours Total Time: 6 hours You Will Need 6 large eggs 200 g dark chocolate extra chocolate for decoration 3 bowls electric whisk tablespoon grater Method Melt the chocolate in the microwave for two minutes. Separate
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