400g sweet potatoes (peeled & diced) 4 small white onions (salad / spring onions) finely chopped Small piece of fresh ginger (grated) 1 pack of Brick Pastry (8 sheets) Small amount of chilli powder (to your taste) 50g (appox.) melted … Continued
Serves 6 to 8 3 to 4 Rillauds (or Rillons) about 400g 20 cl crème fraîche 300 g button mushrooms 2 eggs 180 g shallots 1 tablespoon mustard 30 g butter 1 tablespoon flour 1 shortcrust pastry Slice the shallots, … Continued
Ingredients 170g wholemeal self-raising flour 170g plain flour ½ teaspoon salt ½ teaspoon bicarbonate of soda 290 ml buttermilk (or yoghurt) Process: 1. Preheat the oven to 400 C fan/ 200C/ thermostat 6 2. Tip the flours, salt and bicarbonate of soda … Continued
Ingredients: 1 can of tuna in brine (approx. 150g) 2 shallots 3 eggs 150g white cheese (cottage cheese) 50g thick cream 2 tablespoons of breadcrumbs 2 parsley strands 1 lemon Process: Preheat the oven to 200 C (thermo 6/7) Peel … Continued
Ingredients 200g Minced Beef 200g Minced Pork 50g bread crumbs 68g onion or shallots 2 cloves garlic Sprig Thyme handful Parsley 6 Sage Leaves (or any herbs you prefer) Salt and pepper to taste 1 Egg Olive oil (small amount … Continued
Rissois de Camarao are delicious small savoury pasties, half moon shaped, from Portugal. They are stuffed with a creamy prawn filling, before being breadcrumbed and deep fried. Preparation 45 mn Cook 30 mn INGREDIENTS PASTRY 500 g plain flour,sieved,and put … Continued
Preparation 30mn————-Cooking 15mn—Oven 180° INGREDIENTS 1 sachet of semi-dried fruit, we’re using apricots 1 pack feuille de brique , or filo pastry circles 50g softened butter 2 egg yolks 60g ground almonds A splash of rum and almond essence A … Continued
