There is nothing more annoying than making a delicious pastry crust and see it collapse on the side of the mould... The second most annoying thing is probably when you don't want to be bothered pre-cooking the crust and it comes out gooey even if the fruits or veggies are very well cooked it not … Read More
Nothing, absolutely nothing beats eggs Benedict for breakfast or maybe more for a week-end brunch. Here I used smoked salmon, but you can choose ham or bacon. You may want to create a lovely layer of quickly cooked English spinach and/or button mushrooms. What makes good eggs Benedict is a perfect … Read More
(recette en français tout en bas) This cream is a wonderful base for fruit tarts called Almond cream or Crème d'amandes. It is a French basic pastry recipe; a competitor of crème pâtissière or pastry cream. When I want to make a quick tart I usually cheat and use apple sauce. I pre-cook the … Read More
I discovered home-made vegetable stock thank to my friend Peggy's Thermomix "show" :) I had no idea people made their own stock... Shame on me... Well, as soon as I got my own thermo-machine (Magimix Cook Expert) I made a large batch, tried it, loved it and shared with my large mob. This … Read More
Praline is a very old confectionery which was invented in France during the 18th century by the Count of Plessis-Praslin's cook Clément Jaluzot. It was a simple recipe: nuts caramelised in sugar. It is still a traditional "lolly" (sweet) or bonbon as we say, which French people still … Read More
Seriously très bon!! Please note that all photos and recipe belong to TheFloShow.com. If you need to use them, please contact me.
