This is my variation on the renowned English Summer Pudding. It was originally created and tested for my book, but was omitted, along with other desserts, to make room for more savory recipes and also for the gorgeous Penny De Los Santos’ pictures.
It is neither Mediterranean nor an old and traditional British dessert. It seems to have been invented at a health spa at the beginning of the 20th century. (more…)
This is my variation on the renowned English Summer Pudding. It was originally created and tested for my book, but was omitted, along with other desserts, to make room for more savory recipes and also for the gorgeous Penny De Los Santos’ pictures.
Read more HERE.
Traditionally English Summer Pudding is served with double cream but mascarpone is for me the ideal cherry-on-top, though in this case it is white-on-red.
Conveniently, it is one of the sweets that have to be prepared at least a day in advance and can be left in the fridge for up to 3-4 days.
The recipe is based on one from the July 2007 Gourmet magazine.
Serves 6 (more…)
From my book The Foods of the Greek Islands.
Adapted from a 19c. recipe this pasticcio is enclosed in puff pastry and is quite different from the modern dish that is topped with a thick béchamel crust. Read HERE more about the history and variations of the dish.
Makes 8 servings
This is an unusual dessert from Provence where chard leaves are the main ingredient, complemented by pears and raisins or currants, soaked in Pernod, the anise-flavored liquor. The pastry has yeast, olive oil and eggs, and is scented with lemon zest.
My recipe is based on the Tourte de Blettes posted by Camille Oger. In her very interesting blog Le Manger she collects recipes from France and from Asia. She is an anthropologists interested in the roots and history of the dishes. Her introductions to the recipes are often fascinating, but unfortunately only some of them, the ones from Asia, are also in English while those from France are only in French.
Chards are used in sweet pies or turnovers in Catalonia and also on the Greek island of Tinos. In my book The Foods of the Greek Islands I have a recipe for the delicious Seskoulopita, the fried chard turnovers. In my head-note I write: “Cooks on the island of Tinos use the leaves of Swiss chard the way Westerners use rhubarb, tucking them into these festive turnovers. Traditionally made for Christmas, these turnovers are fried and sprinkled with confectioners’ sugar.”
This is an unusual traditional dessert from Provence where chard leaves are the main ingredient, complemented by pears and raisins or currents, soaked in anise-flavored drink. The pastry has yeast, olive oil and eggs, and is scented with lemon zest.
Serves 12-15
