The Renaissance Girl Cooks...
Recipes, cookery books, and restaurants...
Pages
(Move to ...)
Home
Restaurants
Books
My Other Blogs
Loves...
About
▼
Fregola Sarda, with a Salsa Verde Dressing
›
Fregola Sarda is a form of pasta from Sardinia, similar to Israeli couscous, or giant couscous, but toasted in an oven which gives it an a...
Tangilicious Tamarillo Tart Tatin
›
I'm crazy about tamarillos, but since I've tried them cooked, I'm coming up with all manner of ways of using them... Their hi...
Doughnuts, made the Justin Gellatly way...
›
Amazingly, I've only made doughnuts twice before and both times the results were very disappointing, and certainly not worth repeating....
Tamarillo's - a tangy mouth teaser...
›
I've been madly in love with tamarillo's since I first tasted them, about 14 years ago, in a fruit box at Ubon. That was it - from ...
Burrata, Tamarillo and Fennel Pollen...
›
I have a whole post on the delights of tamarillo's , so I shan't bore you again, except to say that they must be in your top 100 foo...
Pain Perdu, Pineapple and Coconut
›
We haven't been to Marcus Wareing's eponymous restaurant since it was re-branded. It's a little art-deco jewel-box of a re...
Coconut Milk Creme Patisserie [Thermomix]
›
I use the standard Creme Patisserie recipe on the blog a lot, but in a recent recipe (which contained a coconut curd), I thought I might ma...
Coconut Cream Ice-Cream, with Lime Zest [Thermomix]
›
There are lots of recipes for coconut milk ice-cream, especially with the rise of the "raw" diner (where a dish is not cooked in a...
The Meringue Girls Meringue Kisses...
›
I love the Meringue Girls on many, many levels - they're cute, and they're cute ! They've taken something basic and created a n...
Baked Mercenaria Mercenaria... Aka baked Clams, or Quahogs
›
I have a fabulous supplier, close to me, of all manner of delicious goodies. Oakleaf European actually make twice weekly visits to Rung...
›
Home
View web version