Qatayef also spelled Katayef are sweet, half-moon shaped pancakes with various kinds of filling, from white sweetened cheese to dates or nuts. They are fried in oil and like many Middle-Eastern sweets dropped in a cold sugar syrup. My recipe uses two different fillings: pitted dates and walnuts.
Perfect with a cup of coffee or tea. In France the ubiquitous Tarte au Citron is served more than often as dessert. It makes a perfect ending to any meal with its tart, sweet flavour and lightness of texture.
A light, crisp and tasty apple tart with a rich and creamy custard. Can be served on its own but also makes for a delicious dessert.
Try to find the ripest apricots in your local market They should have a deep orange flesh and a red blush on the skin. Avoid unripe ones. This tart is all about flavor!
A savoury dessert option for an elegant dinner. This recipe maximises the pears natural sweetness. For added drama I fill the core holes with a scoop of vanilla ice cream using a melon baller as a measure to form the balls.
Codornices en Escabeche is the Spanish name for a traditional Catalan dish often used for tapas. In Catalan it is called Guatlles amb Vinagreta. Instead of quails you can also use Rock Cornish hens (Poussins).
Escabeche is an age old technique used to preserve food. Fish, mussels, poultry or game are poached or fried in olive oil. Then they are marinated for at least 24 hours in garlic, herbs and vinegar and served at room temperature.