Frangipane mince pies from Richard Bertinet that l had to try, well I picked the recipe and Nicola cooked (Book – Richard Frangipane mince pies combine two of my favorite things, the almond cream/frangipane and mince pies. The result is a delicious and new (to me) twist on the classic British mince pie.
I served this onion pie with jarlsberg and thyme with a roast pork loin….
In Norway, this simple dish is usually made with Jarlsberg or Gouda, but I have has also made it with Parmesan or Gruyere. This dish goes well with meat or poultry.
The perfect topping for a savory pie…. For an average size pie 10oz Self Raising Flour 2.5oz shortening 2.5oz Margarine pinch salt Chilled water combine
Works well with store bought pastry shells. Get creative with the cheese… Ingredients 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury) 1 tablespoon olive oil 4
From Yotam Ottolenghi’s Plenty. Delicious, even the Fletcher & Matilda ate it. 1 red bell pepper1 yellow bell pepper100 ml olive oil1 eggplants or 1 aubergine,
300g plain flour, plus extra for dusting 240g cold unsalted butter, diced ½ tsp salt 150g soured cream Mix together the flour, butter and salt, and
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I am almost always restless, hungry and looking for the next playlist.
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