Pasta Frolla al Marsala

Makes perfect Decoy Cookies too ..

Makes perfect Decoy Cookies too ..

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This is a rich, versatile shortcrust pasty, perfect for baked cheesecakes, pies and tarts. Any leftover pastry can be rolled and cut out with a cookie cutter and baked. I often do that in the vain hope that the marauding family will leave the pie top alone 🙂

Chicken and Spinach Strudel

Chicken and Spinach Strudel

Chicken and Spinach Strudel

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When we think of “strudel”, the image of the classic Apple Strudel comes to mind. Thin layers of gooey, spicy, sweet apple rolled in layers and layers of transparent pastry. Heaven on a plate. However, why should such a simple and delicious idea be limited to dessert? If it works as a pasty, it can work as a strudel as long as you can spread it thin enough ..

Chickeninnabasket à la Hana

Chickeninnabasket

Chickeninnabasket

Looks fancy-schmancy, is actually ridiculously easy to make. Want a dish to impress dinner guests (or one special person)? Do you want to spoil yourself with a delicious blend of textures, flavours and aroma? Try this ..

Tart in Ymbre Day (Cheese and Onion Tart)

Take and perboile oynouns & erbis & presse out (th)e water & hewe hem smale. Take grene chese & bray it in a morter, and temper it up with ayren. Do (th)erto butter, safroun & salt, & raisouns corauns, & a litel sugur with powdour douce, & bake it in a trap, & serve it forth.

~ Forme of Cury circa 1390

Tart in Ymbre Day

Tart in Ymbre Day

Prior to the 1530’s, England was staunchly Roman Catholic, with all the trappings and rituals of that faith. Even after Henry VIII took control of his own marital affairs (and became a whole lot richer) by appointing himself the Head of the Church of England, Saints’ Festivals, Feasts and Fasts were observed.”Ember Days” were days in the liturgical calendar when the eating of meat was forbidden, but eggs and cheese were acceptable. As a result there are dozens (if not hundreds) of regional variations on this simple tart, the earliest recorded examples dating to the mid 15th century. I have taken two of these medieval recipes¹, sort of mashed them together, added my own twist and produced .. this.

Super Cheaty Apple Berry Flan

apple-berry-flan

Apple Berry Flan

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The onset of the Silly Season brings all sorts of pressures, not the least of which revolve around food. What to buy, what to serve, what to take to the many functions that cluster around the end of the year. Don’t kid yourself, “bring a plate” has become a full contact sport, with no quarter given. Celebrity chefs and gourmet outlets spruke all sorts of exotic delicacies to help you “win” .. at a price. Sod that. This dessert manages to look stunning and taste delicious while being super cheaty to make. Fast, fool proof and won’t bankrupt you .. the only real difficulty is get it there without eating it on the way 🙂