Petite sponge bites, madeleines were made famous by the French novelist Marcel Proust who, after tasting one dunked madeleine, was inspired to write his work of art, Remembrance of Things Past. COOK’S TIPS • If you prefer not to use a spray then melt some butter and coat the moulds. Dust flour on top of the butter and tap the mould to remove the excess. • Madeleines typically bake with a hump on the surface so don’t worry when you see them rising.
Mint julep is an all-time classic! Any cocktail aficionado will have this recipe in his or her archive. The bourbon has given this refreshing beverage a reputation as…
Friend and fellow Gourmet Girl Tracy Foulkes produces NoMU cocoa. We modified the chocolate cake recipe that appears on the NoMU tin and created these chilli and lemongrass chocolate cakes with oriental ganache.
Coconut rice pudding with kiwi fruit is a deliciously creamy tropical pudding. Coconut lends a wonderful richness to the rice but still maintains a light flavour, which is…
Roasted peaches stuffed with argan amlou are sure to be unlike any fruit dish you’ve ever had before. Amlou is a Berber almond and argan oil dip which is traditionally eaten as a breakfast with flat bread. When it is served with roasted peaches it makes a light, nutty dessert. Have this delicious fruity treat for breakfast or pudding.
White chocolate and coconut slice It’s not quite cake and not quite coconut ice. This white chocolate and coconut slice is a delicious combination of the two, and…
Print Recipe Spinach and ricotta filling Serves: 50 tortellini Ingredients 300g cooked spinach, well drained 80g Ricotta 80g chunky cottage cheese 50ml Parmesan, grated 1 egg, lightly beaten pinch of ground nutmeg salt and freshly ground black pepper, to taste Instructions 1 Chop or process the spinach and place it in a mixing bowl. 2
Makes: 8 This is a cracking recipe for scones, which uses sour cherries as well as the more usual raisins. The cherries work fantastically well with the jam and clotted cream but feel free to substitute them with dried cranberries or any dried fruit you like. Don’t forget that just-baked scones freeze really well, so if you have any unexpected visitors, you can always put some straight in the oven from the freezer as a quick and delicious treat.
You might think that one of the biggest challenges for the executive chef of a game lodge in the Okavango Delta that has no phone lines but an…