Category: Dessert

Orange Curd Crepes Suzette

Retro central.

2016-02-09

“Crepes Suzette” the very mention of them conjures up images of dinner parties replete with prawn cocktails and steak Diane and hostesses hovering around their hostess trolleys. But now retro is in and for your own “Abigail’s Party” what could be better.

The Crepe Suzette of course is a pretty nifty invention – a simple pancake (or crepe being the uber skinny Francais version) sozzled in a sauce dripping with booze, butter and sugar with a nod towards some oranges.

Here is my version which relies on making things in advance and appearing relaxed and effortless over the frying pan.

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Easy Cardamon & Star Anise Pear Tarte Tatin

A Tarte Tatin is often thought only for the fearless baker. With this recipe you assemble three parts and the result is truly more than the sum.

If you have some preserved pears, some very buttery pastry and some caramel sauce you can make a Tarte Tatin –  And because of the easier method you also do not need a specialist pan or to countenance the dangers of  forgetting that a frying pan handle direct from an oven is hot…very very hot. Continue reading “Easy Cardamon & Star Anise Pear Tarte Tatin”

Persian Halva

Eaten at funerals in its home country – this is nothing to be mounful about

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It is rare I am a recipe skeptic but so it was with the Persian halva.  I was skeptical that a dessert  made merely with flour would deliver the lovely texture of the semolina variety common to Turkey & Greece. But I bowed to this mighty cuisine and I decided to try it out.  Its smooth but almost chewy , its slightly candied, of course the rosewater and saffron has me at every bite and its sinful. A glass of real Persian tea with it was just heaven.  For me this is a very very small step in the glorious alchemy of syrups, nuts, perfumes, essences, pastries, puddings, spices and candies that is Middle Eastern dessert making.  I cant stop nibbling.

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