Confiture de tomates
You can use green or red tomatoes — red tomatoes result in a lovely colour, but the jam is very sweet. All the usual rules for jam-making apply.
22 February, 2007
22 February, 2007
Chi Chi
A sumptuous cocktail, to be enjoyed on a palm-fringed tropical beach …
22 February, 2007
Carthagène
A recipe for grape harvesters …
22 February, 2007
Caramelised Cherry Tomatoes
These really are an “amuse-gueule” — when you bite into the crisp caramel coating, the sweet tomato inside explodes with juice. We had the recipe from one of our favourite local restaurants, the Relais du Val d’Orbieu.
22 February, 2007
22 February, 2007
Orange sauce for roast duck
Worth making double quantity and freezing some.
22 February, 2007
Caramel au beurre salé
This sauce is utterly divine poured over vanilla ice cream …
22 February, 2007
White chocolate and lime ice-cream
… inspired by a recipe for white chocolate and lime mousse. The flavours complement each other surprisingly well. Use good-quality chocolate with a high proportion of cocoa butter (i.e. 25%), not the Milky-Bar type which won’t melt properly.
22 February, 2007
22 February, 2007
Tiramisu with pain d’épices
We used pain d’épices, which is a kind of gingerbread, for this. It makes a nice change from a classic tiramisu. Makes four generous helpings, or six daintier ones.
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