Rum Babas
Grease and warm eight 10 cm/4 inch ring moulds. Sift the flour and salt into a warm mixing bowl. Cream the fresh yeast with the sugar, add the… Read More »
Brioches
In many French homes these sweet yeast sponges are ‘dunked’ into the breakfast bowls of café au lait (milky coffee). They can also be served with butter and… Read More »
Croissants
Hot croissants and coffee for breakfast are one of the first pleasures for visitors to France. Sift the flour and salt into a warm mixing bowl. Rub in… Read More »
Frangipane Barquettes
Frangipane has an interesting history. The word means ‘broken bread’ and refers to the crushed biscuits in the creamy filling. It is said that the Italian family who… Read More »
Amaretti
These macaroons are made in various sizes and in Italy are used in many ways — small ones for petit fours and decoration, larger ones crushed and incorporated… Read More »
Pea and Chervil Soup
Roughly chop the spring onions and pea pods or mangetouts. Heat the oil in a large saucepan and stir in the spring onions, pea pods and garlic. Cook… Read More »
