My first challenge completed for 2013 is for griddled flatbreads. These can be served straight off the grill or kept until cool.

Griddled Flatbreads

My first challenge completed for 2013 is for griddled flatbreads. These can be served straight off the grill or kept until cool.

This recipe for pane Tuscana or Tuscan bread, comes from Paul Hollywood's recipe book and it is easy to follow and tastes great. It needs to be started the day before you want to eat it, so keep that in mind when you make it,

Tuscan Bread

This recipe for pane Tuscana or Tuscan bread, comes from Paul Hollywood's recipe book and it is easy to follow and tastes great. It needs to be started the day before you want to eat it, so keep that in mind when you make it,

Peppadew Pasta

Peppadew Pasta

I have used these piquante peppers to make my Peppadew Pasta. This is a uniquely South African ingredient which you should be able to find easily.

When the season was longer I used crayfish in my macaroni and cheese but now, I take care to make a special meal with the crayfish. This is one of those meals. You can substitute the crayfish for any shell fish, so use whatever is easily accessible to you.

Crayfish Ravioli With A Bisque Sauce

When the season was longer I used crayfish in my macaroni and cheese but now, I take care to make a special meal with the crayfish. This is one of those meals. You can substitute the crayfish for any shell fish, so use whatever is easily accessible to you.

This recipe for Arancini Di Carne is adapted from Giorgio Locatelli and results in a crunchy exterior and soft rice bite with a flavour burst centre.

Arancini Di Carne | Rice Balls With Meat

This recipe for Arancini Di Carne is adapted from Giorgio Locatelli and results in a crunchy exterior and soft rice bite with a flavour burst centre.

This recipe for Baumkuchen has been adapted from a Victorian Sponge recipe I found in James Martin's recipe book. It is time consuming but worth the effort.

Baumkuchen

This recipe for Baumkuchen has been adapted from a Victorian Sponge recipe I found in James Martin's recipe book. It is time consuming but worth the effort.

Béchamel Sauce is most commonly known as a white sauce, which is a classic basic sauce. It is widely used, particularly for egg, vegetable and gratin dishes

Béchamel Sauce | White Sauce

Béchamel Sauce is most commonly known as a white sauce, which is a classic basic sauce. It is widely used, particularly for egg, vegetable and gratin dishes

Tangzhong Bread

Tangzhong Bread

Following the challenge, my tangzhong only weighed and I needed for the recipe, plus extra for glazing. Despite that, my Tangzhong Bread worked.

This recipe for apple and fennel sauce came about when I wanted to use up some left over fennel fronds. It is extremely tasty and is the perfect accompaniment to any pork dish.

Apple And Fennel Sauce

This recipe for apple and fennel sauce came about when I wanted to use up some left over fennel fronds. It is extremely tasty and is the perfect accompaniment to any pork dish.

I have used pork as my basis for the Pork Patties, and as I am all about healthy eating at the moment, I made smaller ones than I usually do.

Pork Patties

I have used pork as my basis for the Pork Patties, and as I am all about healthy eating at the moment, I made smaller ones than I usually do.

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