Trust me, this is so ridiculously easy that I’ve felt the need to add an extra faffy bit with the Chantilly cream accompaniment, but you can of course just use pouring, clotted, or whipping cream instead. Just not squirty cream, please!
Author: chefalice
Not enough people cook mashed swede (aka neeps), which is a shame. Swedes have a unique flavour and, when matched with butter, nutmeg and lots and lots of black pepper, make a cracking partner for numerous meat and veg dishes. Haggis is, of course, the obvious thing to eat with neeps. But sausages with onion gravy, lamb stew and dumplings and even a smoked haddock gratin are well suited too. If you anticipate being particularly busy just before dinner time, you could make this in advance and reheat it in a saucepan with a little water, or bake it in…
Salsify doesn’t look like the most promising of roots. In fact, it resembles kindling for a fire – all dusty, thin, straggly and hairy – rather than something worth cooking and eating. But, peeled and then boiled, sautéed or roasted, salsify adds great flavour and texture to a meal. It’s like a cross between mild celeriac and Jerusalem artichoke, with a touch of oyster minerality. I’m thinking skate or ray wing, brown butter-doused sole or trout, or something a bit different to go with roast chicken or beef; not least because the gremolata (a dry mix of lemon zest, parsley…
A semi-sweet chocolate bar with delicious goodies on top.
Chocolate and toffee come together sweetly in this scrumptious frozen pie.
Make this yummy frozen dessert for your next picnic or cookout…it feeds a crowd!
Most pecan bars consist of a single layer of nuts dominated by a thick, gooey, ultrasweet filling sitting atop the crust essentially, pecan pie in bar form. Our ideal pecan bar would feature a buttery crust piled high with the star ingredient. The pecans would be held in place by a not-too-sweet glaze that enhanced their flavor and glued them to the crust. We tried making glazes from a variety of sweeteners, but most were problematic: Corn syrup coated the nuts nicely but had a flat flavor; maple syrup dried out and crystallized; and honey had a flavor that overwhelmed…
Great granola bars put the flavor of the oats at the forefront while supporting players back them up with a mellow sweetness. We found that toasting the oats with a little oil and salt before mixing them with the other ingredients really deepened their flavor. Honey provided plenty of stickiness to hold the bars together. We kept the other flavors simple: a little brown sugar for extra sweetness, aromatic vanilla and cinnamon, and chopped nuts for additional crunch. After multiple attempts at baking the bars resulted in a crumbly mess, we realized the key to making granola bars that held…