Currently touring: Provence, France
History has it, that in the South of France a cheap and healthy way to feed the family was to stuff vegetables and serve them as a complete meal.
These Portobello mushrooms are hearty enough to be served as a light, main meal with a salad or vegetable side dish. They can also be served as they are as an appetizer.
This recipe is a bit time consuming because it’s made by using three layers to build this tasty stuffed mushroom.
This tart delivers an impressive dessert which isn’t just colourful, but has an exceptional flavour of the lemon curd coming through the creamy mixture which isn’t a heavy filling.
The French use seasonal vegetables to create their “stews”, and here we have a collection of their Spring vegetables.
These ingredients come together to create an amazingly flavoursome dish.
This dessert cake was first made to satisfy the taste buds of the sophisticated people of the French court. The Dacquoise is served chilled and usually accompanied with fruit.
This dessert cake is made up of layers or discs of baked meringue, which is made up of, egg whites, sugar, almonds and hazelnuts. In between these layers we have ganache and a creamy, coffee buttercream. Although this whole process is a bit time consuming, it is really quite simple. It’s important to have each step prepared well in advance so you can give yourself time for assembling.
The natural sweetness of corn makes this soufflé muffin ideal for a morning tea treat or to have as a light brunch.
Normally souffles start to deflate when they come out of the oven, but this corn soufflé muffin will keep its shape quite well. If it should collapse a little, don’t despair, the flavour is still delicious.
To help a soufflé stand tall, butter the inside of the ramekin or muffin tray you intend using, then add dry bread crumbs, shaking off the excess.