Desserts

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 […]

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

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

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