Whenever I post a photo of them on social media I get inundated with requests for the recipe…. Feel free to vary the mustard used and to add different herbs
Guinea Fowl withApples, Prunes and Armagnac Mustard Sauce (Pintade aux Prunes). I served this with some of my Spiced Red Cabbage withApples, which was in the freezer, and that and a glass (or two) of Cremant de Limoux completed our Sunday lunch
Full of autumnal flavours this is perfect as the weather turns colder, I’ve bought the flavours and textures of a classic apple crumble and mixed them with an utterly amazing cheesecake…and boy does it work
My healthy banana and oatmeal cookies are still a work in progress (watch this space) but I created this incredibly simple, healthy apple crumble recipe today as a follow up for Sunday lunch with the family
Cake – the very word conjures tea times at my Grandmother’s when I was a child, having a traditional Sunday tea with ham sandwiches, cake and may be some tinned fruit
For a twist, I’ve gone for a crunchy topping filled with nuts and seeds, but you can omit these and increase the amount of flour if you either don’t like them or can’t eat them
-Grate the appleand dry off with a paper towel and mix in well. -Fill the cake tin with the mixture and add the blackberries making sure you can still see the tops of them
I am sharing my Caramel Apple Pudding with the lovely Helen at Casa Costello. I decided that I wanted to combine these two flavours with a lightly spiced sponge to create a delicious pudding
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