A nifty way to make caramel pudding, but it takes two and a half hour. On the other hand there is hardly any work involved at all. Just checking the water level in the saucepan from time to time.
I love ice cream, there’s no way to hide it, no way to deny it. I don’t care if it is pistachio. brittle, strawberry or whatever other type of ice cream you can think of. I simply love it – Ted
A contemporary take on a traditional Spanish
dessert recipe found on meny.no
Crema catalana is a traditional Spanish dessert made from milk, egg yolks and sugar. It is considered by some to be the forerunner of crème brûlée. The crema catalana on the pictures is sevred with a citrus salad.
I’m a real sucker for deep fried bananas. When at a Thai or Chinese restaurant I don’t even bother to check the menu when it’s time for dessert, I know what I want, deep fried bananas
A historic tart recipe found on World Turn’d Upside Down
Stephanie Ann Farra who runs ‘World Turn’d Upside Down‘ writes: The Challenge: “Foods served at notable events in history.
What kind of food was served at the coronation of Queen Elizabeth? What did Benjamin Franklin eat at the Constitutional Convention? Find a food item that was served at a notable event in history, research the recipe, and recreate the dish.”
Stephanie chose the lemon tart served the first class
passangers on Titatic
A delicious dessert recipe found on allrecipes.com
If you love rhubarb-strawberry mixtures, you’ll love
this sweet rhubarb crisp.
Robert Carrier McMahon, OBE (Tarrytown, New York, November 10, 1923 – France, June 27, 2006), usually known as Robert Carrier, was an American chef, restaurateur and cookery writer. His success came in England, where he was based from 1953 to 1984, and then from 1994 until his death.
I must have posted several recipes for filled pancakes already, but the truth is I love them. Particularly with sweet filling like these ones. Austrians seams to have a particular sweet tooth as most of their sweets and dessert recipes tends to go rather heavy on the sugar. What do I care, I got a sweet tooth myself the size of medium battleship – Ted 😉
Traditional gâteau basque is a tart of unusual, cake-like pastry filled with crème pâtissière and the exquisitely flavoured cherries of the ltxassou region – Substitute 700 g /1 1/2 lb canned Morello cherries if you wish, removing the stones and drying the fruit well with absorbent paper.
Curd cheese is similar to cream cheese but with a lower fat content and it, like cottage cheese, has had a lactic starter added. This gives it a light acidity and a light flavour, colour and texture.
A 18th century dessert recipe found on revolutionarypie.com
Karen Hammonds who runs revolutionarypie.com writes: “Pudding” was once a general term for dessert (and still is in Great Britain), but there were plenty of recipes in old cookbooks for “cake,” so why wasn’t this one of them? The answer seems to be that although it was a cake, this dish was served with a sauce that was poured over the top, resulting in a slightly mushy, pudding-like dessert. The cake itself was also very moist.
As for the term “cottage,” it probably identified this dish as simple and affordable — suitable for farmers or laborers who lived in modest cottages. (It is similar in that sense to cottage pie, an early name for shepherd’s pie.)