This homely looking pie gets back to what good, old-fashioned pies are all about: it's round, deep and has both a proper bottom and lid. The one small concession to modernity is the use of puff pastry for a lighter, crisper crust. The filling combines mushrooms, leeks and diced chicken in a cream... 88 K 1 hour 35 min.
This rolled brioche is made with a special dough, using a mixture of two flours: ordinary plain flour and chestnut flour. The prepared dough is then rolled up around a filling of apples sautéed with brown sugar. 70 K 24 15 hours 55 min.
A "friand" (the word means "fond"!) is a sort of French pasty. This pie-style version has two layers of puff pastry filled with a mixture of cheese, ham and bechamel sauce. 105 K4.2 1 hour 5 min.
Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have... 158 K4.2 50 min.
Towards the end of winter you can sometimes find purple cauliflower, as well as the usual white sort, or purple-headed broccoli (calabrese). Mix the varieties for a delicious, crunchy two-tone salad.
If the turnips you're going to use in a recipe still have their tops, don't throw them away and try making this atypical and very fresh pesto with tops, cashew and parmesan.
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