This is a traditional tart from the island (dating from the 17th century), still known as the ‘bride and groom’s pie’ because it is eaten on wedding days. The recipe uses products that cannot be described as local, but which … Continued
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
