pastry

My Favourite Chocolate Mousse: an American Recipe.

My Favourite Chocolate Mousse: an American Recipe.

I have to start this post off by saying this recipe isn’t mine. Like the recipe for Crème Caramel, (in the recipe section) I can do no better, this chocolate mousse, is simply the best. For someone who’s not a chocolate lover, I make this mousse a lot, one of my daughters will eat it for breakfast, (it covers all the food groups, doesn’t it), and every time I post it on Instagram, I have several requests for the recipe, so, for those of you who don’t have Thomas Keller’s fabulous book Bouchon, here it is. He also uses it in a tart, with the most delicious hazelnut crust (see below): a gorgeous crumbly, nutty pastry with a lovely saltiness to it that compliments the mousse perfectly. 

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Blueberry Pie

Blueberry Pie

Fresh blueberries are so good, with such a unique flavour, that even though sometimes tempted, I really don’t like to put anything in this pie that would take away from their flavour. So, my blueberry pie, never a tart, is just blueberries, with a little sugar, some flour for thickening the juices, and a bit of butter for lusciousness.

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Twice Tomato Tart

Twice Tomato Tart

It’s summer, and that means tomatoes. So when I was at my farmers market last week it came as no surprise there were lots on display. I was particularly attracted to a pile of tiny Roma tomatoes - the colour was incredible! When they’re this small they roast perfectly as they’re not too fleshy, so I thought maybe I would make a tart: something slightly organic, with a little spice.

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