I wanted to make an apple tarte tatin for dessert the other day, but my husband requested an Apfelwähe, Switzerland’s beloved open-faced apple pie. This recipe is very delicious and definitely much healthier than a tarte tatin! There’s a secret layer of crushed hazelnuts at the bottom of the buttery pie crust and a delicious custardy filling is poured over the apples before baking. Get your Swiss on and give this recipe a try!
Did you know that scallops can jump and swim? They swim by quickly opening and closing their shells, propelling themselves forward. That is why their shells are thin and lightweight when compared to oysters. They are the cleanest shellfish available because they do not filter water like clams and mussels. That is probably why their meat is so sweetly delicate and match perfectly with peas! This is such a quick an easy recipe – perfection in simplicity really! There is plenty of pea purée so fry up some fish and enjoy!
I bake bread for my family at least twice per week using my trusty Thermomix to make the dough. It’s so much cheaper and tastier than grocery store bread. This is one of my go-to breads. It yields a generous loaf, although my family almost devours it as soon as it comes out of the oven. The tender loaf, a Cookidoo recipe, is very soft with a beautifully crisp, golden crust thanks to the cast iron pot it is baked in. I prefer to use maas instead of buttermilk as I find that buttermilk is quite runny nowadays
Ok, you got me! This is definitely not diet food, but in autumn we find the most exquisite porcinis around that I simply cannot resist. Porcini & truffles are a marriage made in heaven! Just make sure you’re ready to stir the pot for about half an hour!
My youngest almost-four-year-old twin was hiding in the corner at the Tupperware cupboard yesterday morning (straight after breakfast), her mouth smothered in chocolate – not suspicious at all. She had stolen two chocolate brownies from the freezer, taken a bite and was trying to pack the rest in a lunchbox for school! Can this recipe get a better testimonial than this?! They are actually THE BEST BROWNIES I HAVE EVER EATEN. And let’s face it, brownies can get you so excited and suddenly bring you to tears when the first bite is either too dry or too gooey with no crust and chunky bits. You know what I’m talking about! I borrowed this recipe from my #culinarydiva friend, Alida, who in turn borrowed it from a guy who owns a deli in the Midlands. I made a few upgrades along the way: I use either Lindt Couverture Surfin Piccoli 52% Cocoa or Callibaut 33,6% milk callets for the milk chocolate and Lindt Couverture White Piccoli 36% for the white chocolate. Yes, it’s expensive, but trust me it’s worth it. The store-bought run-of-the-mill chocolate doesn’t melt properly. I quadrupled my last batch (at one stage it looked like a chocolate CSI crime scene in my kitchen!) to make sure I had a decent-sized batch in the freezer (don’t do this, the batter is too big for any normal kitchen equipment!). Make sure that you cut them with no-one around to you get all the off-cuts, because they are so more-ish that they will disappear in no time! Enough said: let’s bake!
