A pasty is a baked pastry, which is associated with Cornwall, the westernmost county in England. It is made by placing uncooked filling typically of meat and vegetables on a pastry circle and folding it to wrap the filling, crimping the edge to form a seal. This Guava version is a sweet dessert in a petite size, making it the perfect little dessert for cocktail parties.
Potatoes Dauphinoise, a French Tradition
The humble potato originated in Peru and the extreme western portion of Bolivia. It is an essential crop in Europe (especially eastern and central Europe), where per capita production is still the highest in the world, but the most rapid expansion over the past few decades has occurred in southern and eastern Asia. China is now the world’s largest potato-producing country, and nearly a third of the world’s potatoes are harvested in China and India.
Floury, or mealy russet (baking) potatoes have more starch (20–22%) than waxy (boiling) potatoes (16–18%) and are better for baking or making french fries. The best varieties for potato salad are Yellow Finn, Yukon Gold, and red potatoes. Their high moisture content will give them a more pleasant texture when cold, and their waxier flesh holds up better to chopping and to tossing with dressing than drier, potatoes, like Russets. Fingerling potatoes are low in starch and tend to be good for potato salads as well as roasting.
In conclusion, before you make your next potato dish, give some thought to which potato will work best for the texture you are trying to achieve.
A strawberry tart with Pastry Cream is not only a beautiful presentation for any party, it has a springtime essence that everyone loves.
Macaroni and cheese Galley Chef style is, by far, the best macaroni and cheese I’ve ever had. Try this recipe once and you’ll never want a different recipe again. It’s creamy, tangy and nutty all at the same time with that little bit of buttery crunch on top. Make it as a side dish or put a tablespoon-full into a bite-size cup for a great little nosh with a cocktail.
A delicious, crunchy, buttery sandwich made with ham and Gruyère cheese. This could be my favorite sandwich of all time!
Pernod is an anise-flavoured, or black licorice flavoured liqueur. This beverage becomes cloudy when diluting over ice because it is aniseed-based. It contains oils called terpeness, which are soluble in an aqueous solution that contains 30% ethanol or more by volume. When the solution is diluted to below 30% ethanol, the terpenes become insoluble causing the beverage to become cloudy.