Classic Vintage 6 results

Dessert tonight ? Ile Flottantes of course…

Ile Flottantes, floating islands of poached meringues on a "sea" of creamy crème anglaise adorned with a crunchy almond topping, what more could you ask for ? A dessert that has stood the test of time and needs very little adornment, no changes and definitely no modern twist. Go ahead give them a try, this is how: For the crème anglaise: 1 Vanilla pod 400 ml full cream milk 100 ml whipping cream 5 large egg yolks 80g caster sugar Into  a medium sauce pan place the milk and ...

Think Torte….Chocolate Torte

At your next dinner party try something dark, decadent and sinfully delicious, try my Chocolate Torte. Good quality dark chocolate will ensure that you have a winner. "Justteddy"  Chocolate Torte: Ingredients: 200g dark chocolate, cut into pieces 150g butter, softened 100g caster sugar 5 extra large eggs, separated 1 teaspoon vanilla extract 50g flour 100g ground almonds Topping: 1/2 cup smooth apricot jam, warmed 150g dark chocolate, cut into pieces 200ml ...

Feeling French: Part 3

What can be better than a mouth watering French tart?  The answer is simple, two French tarts of course!  In this edition you will find the recipes for two French tarts using one basic short crust pastry. Basic Short Crust Pastry 170g Flour, sifted 100g Cold butter, diced into small cubes 25g icing sugar, sifted 1 egg yolk 1 tablespoon cold water In the bowl of a food processor place the sifted flour and icing sugar , pulse for a few seconds to combine. Add the cold butter ...

Feeling French: Part 2

Choux Pastry or Pâte à Choux as the French say is the topic of today. This twice cooked pastry (once on the stove and then in the oven) is a thick paste that rises twice, thanks to the high egg content. Once baked we are left with a hollow, airy centre just waiting to be filled with a  savoury or sweet filling.  Choux Pastry forms the base of many French delights and today we will create three mouth watering bakes using one Choux dough. We  start with with a basic Choux dough: Ingr...

Feeling French: Part 1

You've just got to love the French , nobody does baking quite like them.  Having French blood might make me a bit biased on the topic but just follow my series on French baking and I guarantee by the end you will be just as convinced as me that the French are born to bake, it must be in the genes. In this episode I have chosen three of the easier French classics to get you started with.  By just following a few simple tricks I promise you will achieve results that are sure to impress. 1. ...

When in Dubai: EAT

My return to Dubai brought with it the opportunity to settle some unfinished business.  I refused to to leave this glorious gastronomic paradise without doing the following: Firstly  breakfast at Ladur'ee situated on the breathtaking Dubai Marina. Eggs Benedict to start, Croissants: plain , chocolate and pistachio to follow and to end freshly baked baguettes to enjoy with a selection of french cheeses. With no room left for their famous macarons or tarts I paid the bill and left satisfied....