COOKING WITH GRANDMA CHRONICLES PART 82

CHOCOLATE SOUFFLÉ The richest possible chocolate soufflé, using no flour. Serves 4 125 g/4 oz dark chocolate, chopped. 125 ml/½ cup strong black coffee 3 egg yolks ½ teaspoon vanilla extract 5 egg whites 30 g/2 tablespoons caster sugar Confectioners’ sugar (for sprinkling) To Serve Chantilly cream made with 4 fl oz/125 ml heavy cream.

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COOKING WITH GRANDMA CHRONICLES PART 80

CARAMEL NUT PARFAIT Pecan or walnut halves are excellent in this parfait. Serves 6 300 g/1½ cups sugar 125 g/1 cup coarsely chopped pecans or walnuts 250 ml/ 1 cup heavy cream, whipped until it holds a soft peak For meringue 150g/¾ cup sugar 125 ml/½ cup water 4 egg whites For decoration 75 ml/1/3

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COOKING WITH GRANDMA CHRONICLES PART 78

APPLE SNOW Any garden with an apple tree has windfalls, damaged apples that are no good for the table but fine to make a purée. The apples are cooked to a pulp, whisked until frothy, then whisked again with a couple of eggs which transform the applesauce to a delicate pale mousse. For grownups you

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COOKING WITH GRANDMA CHRONICLES PART 75

APPLE CRUMBLE This recipe is good for any tart fruit, particularly apples, apricots, or plums; when we lived in Burgundy, we would add the wild peaches from our centuries-old walled vegetable garden. This was the children’s favorite recipe to make with the food processor, though of course the butter can be rubbed into the flour

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COOKING WITH GRANDMA CHRONICLES PART 74

CHOCOLATE PUDDING WITH MINT AND ORANGE Spices such as cinnamon seem the natural flavouring for chocolate to us, so this herbal and fruit combination with mint and orange comes a surprise. Leo blinked twice when he first tasted it, and then he grinned. “Cool” he said. Serves 6-8 3/4 cup/150 g sugar Grated zest of

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COOKING WITH GRANDMA CHRONICLES PART 72

CHERRY BATTER PUDDING It’s odd, really that the Yorkshire pudding principle of a baked batter so rarely extends to dessert in England. The French sweet batter pudding, called clafoutis, originated in the Limousin in central France but now it is found everywhere, adapted to local fruits and alcohols. Traditional for tart cherries in spring, when

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COOKING WITH GRANDMA CHRONICLES PART 69

CANDIED CHERRY CAKE When Grandma was a little girl, Candied Cherry Cake was her favorite treat. Quite often the cherries fell to the bottom of the cake so she could eat them first, followed by the squishy crumbs. The cake is cooked at a low temperature to encourage the cherries to rise. Makes an 8-in/20-cm cake

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COOKING WITH GRANDMA CHRONICLES PART 68

CHOCOLATE SORBET For the cook with one of those little electric ice cream machines, here is the perfect summer treat. Grandma usually uses 70% dark chocolate and leaves the sorbet overnight so the sorbet sets firm. Makes 1 qt/1 liter of sorbet to serve 6 to 8 5 oz/150 g dark chocolate, chopped 3 cups/750

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COOKING WITH GRANDMA CHRONICLES PART 67

XISCA’S MALLORCAN SPONGE CAKE WITH CHOCOLATE SAUCE Grandma’s friend Nikki goes often to Mallorca, where the treat of choice is a sponge cake, cut in squares to dip in hot milk chocolate sauce in the manner of cheese fondue. Serves 6-8 Butter for the pan 7 eggs, separated 340 g/2¾ cups sugar 200 g/1 2/3

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COOKING WITH GRANDMA CHRONICLES PART 62

SUMMER PUDDING Without her mother, Grandma would never have made this pudding, which depends on really ripe berries and, strangely, dry white bread. The riper the berries – raspberrries, strawberries, blackberries, currants — the better. After searching her mother’s personal cookbook dating from the 1930s, Grandma finally found the recipe and it is a winner.

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