Photo: From Pastry by Richard Bertinet
This beautiful tart with creamy, soft filling is from the french “Pastry” cookbook by Richard Bertinet. The book is an amazing reference for anyone wanting to learn the art of pastry and comes with step by step details of any pastry you would ever need to make. It is my constant reference for salted and sweet pastries, and it has never failed me. This Chicken and Tarragon Tart is just the perfect example of a delicious savoury pie with the most delicious crispy pastry. The filling is heavenly with the beautiful addition of French Tarragon.
Isn’t it amazing that you can do things over and over again without a problem, but the minute you are asked to do something that you want to be extra special, everything turns to chaos. Our social media portrays a eutopian existence, with beautiful children playing on perfect white beaches, tables laid to precision and bedecked with the ultimate greenery display, and of course cakes that do not have a crumb out of place. But we all know that none of this is actually true, its just a ploy to make the next person envious of our “perfect” lives.
Making a sugary crust on the top of this silky smooth cheesecake is like placing the cherry on top of a cake. It finishes it off and adds a perfect crunch to a beautifully soft and decadent cheesecake made from ricotta, cream cheese and dark chocolate.
I bought Yotam Ottolenghi and Helen Goh’s book “Sweet” for Christmas and have been toying with the idea of making this cake ever since, but when I saw him making it on Masterchef last week, I just knew that I couldn’t put it off any longer. It has everything that I love about a cake with a difference. Firstly rosewater which is my all time favourite flavouring, ground almonds and pistachios, lemon, and the surprising addition of semolina.
My favourite cakes to make are Mini Layered ones. The ingredients that are required are minimal, and they are so cute and stand as high as they are round. The slices are teeny weeny and are just a few mouthfuls, which as far as I am concerned, is enough to fight off the sugar craving.
Micro greens have for a long time been the flourish that chefs and foodies have used to make an ordinary dish look more appealing. This year however, an extra panache will be added to plates with the addition of edible flowers, which are not only going to be a sophisticated garnish, but their flavours will be added as well. Taking centre stage will be Rose, Lavender, Elderflower and Hibiscus. But watch out for those forgotten favourites like Nasturtiums, violas , Angelica and Calendula. Although these floral infusions will be seen in teas, lattes, and cocktails both alcoholic and virgin, they will also be adding a sophisticated flavour to food.
What will be hitting the food fashion plates for 2018? I thought it fitting at the beginning of the year to start off with what the experts are predicting. Every year, like fashion, food has its fads which inevitably affect the way we think and see our food. Whether it is determined by environmental awareness, different cultural food, or just unique ingredients in a recipe, we are all looking for cleaner, healthier and interesting changes that will excite our senses.
If you are planning a party this festive season, make sure you cater for everyone , vegetarian, seafood lovers, meat and chicken eaters, and of course those of you addicted to delicious desserts and cakes. This is my “Best Ever” collection of Christmas Food and Drinks created by amazing Chefs and cooks from around the globe. Have yourselves a fabulous food filled Christmas.
The sweet smell of cinnamon, mixed spice and ginger are such a perfect complement to this vanilla butter cake. I love to make vanilla cakes, as the choice of frosting is endless and this beautiful chai spiced frosting is not only reminiscent of the festive season, but it enhances and improves the overall taste of this simple butter cake.
Meringues are such a deceptive dessert on so many levels, they seem so simple to make yet with their delicate crisp exterior you never know if you will be getting a gorgeous gooey centre or one that is dry. There are so many things that need to work together to get them to be just right. I personally love them to have a slightly chewy centre, and its still a bit of a guessing game for me as to how they turn out, but this is the recipe which I have found works the best for my taste.