If you need to find a use for egg yolks, portuguese custard tarts are a one dessert to try. If you have purchased them in a bakery you will be pleasantly surprised how little it costs to make. Essentially you prepare a custard, pour into puff pastry shells, bake and finish under … [Read more...] about Super Easy Portuguese Custard Tarts (Pastel De Nata)
Upstairs with the Crawleys
Individual Guiltless Strawberry Charlotte Russe
Charlotte Russe is a French chilled dessert made with ladyfingers, filled with a fruit flavored cream filling which has been set using gelatin, a favorite cooking ingredient of the Edwardians. My version cuts some of the fat by substituting half the whipping cream with yoghurt … [Read more...] about Individual Guiltless Strawberry Charlotte Russe
Welsh Glamorgan Sausages: A Veggie Delight
Glamorgan sausages are a traditional Welsh dish. Yes, there were vegetarians in the Edwardian era, and like other vegetarian dishes which came out of the era, they are made to look the meat version. While exact dating is a bit tricky we can point to Wild Wales, published in … [Read more...] about Welsh Glamorgan Sausages: A Veggie Delight
Grilled Salmon with Sherry Rhubarb Sauce
I have served this colorful and tasty meal for friends for years, using whatever colorful vegetables I have on hand. If you can find wild salmon it is worth the effort. The secret is in the sauce. Grilled Salmon with Sherry Rhubarb Sauce I have served this … [Read more...] about Grilled Salmon with Sherry Rhubarb Sauce
Rhubarb Syrup
Rhubarb was loved by the Edwardians. It went into a variety of dishes, from cakes to drinks. You can make this simple syrup as a base to make a variety of beverages to cool you off. Rhubarb Syrup 5 stalk rhubarb, washed (chopped into ½ inch pieces)½ cup sugar (or … [Read more...] about Rhubarb Syrup
