Lemon Bakewell Tart with Blueberry Compo...

450ml double cream 75ml pink grapefruit juice 115g castor sugar Place all the ingredients in a pan and bring to a simmer for about a minute or until the sugar has dissolved. Cool and pour into 4 glasses and set in the fridge for about 4 hours.Poached rhubarb More than you’ll need ... Show More

4 x 175g lamb leg steaks Oil for brushing Salt and freshly ground pepper Brush the lamb leg steaks lightly with oil and season with salt. Place on hot barbecue and cook for a few minutes to your liking on each side. Remove from grill, season with pepper and allow to rest for a fe ... Show More

Recipe150ml double cream 150ml whole milk 1 teaspoon vanilla paste 3 leaves gelatine 125g castor sugar 350g Greek style yoghurt Soak the gelatine in cold water for 10 minutes. Place the cream, milk, vanilla and sugar in a pan and simmer until the sugar has dissolved. Squeeze the ... Show More

Erin is an accomplished baker who regularly makes both meringue and lemon curd. But when she tried a lemon meringue pie recipe last year, it turned into lemon meringue soup. Chris and Shilpa are on the case to help Erin figure out what went wrong and make a citrus pie that will h ... Show More

To make this delicious recipe, you will need: a banana a spoon of coco You will also need a blender and a freezer bag. Peel the banana and put it into a freezer bag, then put the bag into the freezer. Put the banana into the blender with a spoon of coco. You can even add other fr ... Show More

My guest Sarah from MasterChef and I will be chatting in FRENCH about her love of COOKING and creating recipes. This week it's Poached Pears with Spicy Syrup - here is the link: https://acooksplot.com/2018-03-31-poached-pears-with-orange-and-cinnamon 

On ne peut aimer la France sans aimer ce que ses habitants mangent. Plus particulièrement, les desserts français sont connus dans le monde entier pour leur douceur et leur texture. La crème brûlée sera donc votre alliée gourmande ! 

Découvrez la recette, étape par étape, de la salade de pâtes au pesto rosso de Cyril Lignac. 

Dans l’épisode précédent, je vous parle des origines du flan.C’est terminé la part de cantoche toute gélatineuse et insipide. Le flan mérite de retrouver ses lettres de noblesse et les boulangers et pâtissiers lui font désormais la part belle dans leurs boutiques. Qu'il soit au d ... Show More

To make this simple recipe, you will need: a yoghurt pot of your favourite flavour You will also need a stick or a spoon. Put a stick or a spoon in the yoghurt pot and leave it in the freezer until frozen. Take the stick or spoon out of the freezer to eat. Join Fun Kids Podcasts+ ... Show More

Ecoutez La Recette de Cyril Lignac avec Cyril Lignac du 14 juin 2024