Cheesecake with Quince Paste
Ingredients: 250g/8¾oz of frozen shortcrust pastry 200g/7¼oz of quince paste 200g/7¼oz of soft cheese 3 eggs 4 spoonfuls of sugar Method: Line a cake tin with the pastry. Prick the pastry with a fork. Preheat the oven to 200ºC/390ºF. Cut the quince paste into slices and lay them in the tin. Lay the slices of
Sultan’s Delights
Ingredients: 400g/14oz of Emmental cheese 500g/17½oz of quince paste Flour 2 eggs Breadcrumbs Oil for frying Method: Cut the quince paste and cheese into fairly thin slices and make “sandwiches” by placing one slice of cheese between two of quince paste. Beat the eggs while heating the oil, and coat the “sandwiches” in flour. Dip
Quince Crème Caramel
Ingredients: 8 eggs ½ litre/17½fl oz of milk ½ litre/17½fl oz of cream 200g/7¼oz of quince paste 200g/7¼oz of sugar Lemon juice Method: Mix the chopped quince paste and the milk to an even paste. Add the cream and eggs and mix well. Do not beat. Make the clear caramel syrup using the sugar and
French Emmental and Quince Crêpes
Ingredients: 200g/7¼oz of flour ¼ litre/8¾fl oz of full-fat milk 4 eggs 2 spoonfuls of sugar 1 spoonful of brandy A knob of butter 200g/7¼oz of grated French Emmental 200g/7¼oz of quince paste 1 orange A little whipped cream Method (crêpes): Mix the flour, sugar, milk, beaten eggs and the brandy in a bowl. Whisk
Cheese, walnut and quince salad
Ingredients: 1 lettuce 1 tomato 150 g cheese (cottage, soft or cured) 100 g quince paste 50 g walnuts, shelled Salt, olive oil and cider vinegar Method: Slice the lettuce and tomato. Dice and add the cheese and quince paste. Chop and add the walnuts. Finally dress to taste.
Autumn salad
Ingredients: 200 g of mixed leaf salads (endive, lamb’s lettuce, etc) 100 g feta cheese (other soft cheese may also be used) 100 g parmesan 100 g quince paste 1 pomegranate, peeled 20 g walnuts, shelled 20 g blanched almonds Salt, olive oil and balsamic vinegar Method: First, chop the mixed leaves. Separate the pomegranate
Summer salad
Ingredients: 200 g lamb’s lettuce 12 cherry tomatoes 150 g cottage cheese (Manchego cheese can also be used) 100 g quince paste 2 walnuts, shelled Salt, olive oil and balsamic vinegar Method: Cut the cheese and quince paste into cubes. Mix with the lamb’s lettuce. Decorate with the walnuts and cherry tomatoes, and dress to
Salmon and quince salad
Ingredients: 1 lettuce 100 g smoked salmon 150 g cottage cheese 50 g quince paste 20 g pine kernels 5 sp olive oil 1 sp tarragon vinegar Salt Method: First chop the lettuce. Cut the smoked salmon into small pieces. Next, cut the quince paste and cheese into cubes. Mix with the lettuce and then
Brie, quince and anchovy canapés
Ingredients: 8 pieces of toasted bread 150 g Brie (Manchego cheese can also be used) 150 g quince paste 8 tinned anchovies Method: Cut the quince paste and the cheese into equal sized cubes. Place a piece of quince paste and a piece of cheese on each piece of toasted bread. Place each anchovy on