By E. Brandy
Updated Mar 13, 2017
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1 sheet of puff pastry
6/7 oblong tomatoes (Torino here)
1/2 lb (250g) mozzarella
2 large tablespoons of pesto
Salt and pepper
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3 1/2 cups (450g) icing sugar
3 cups (250g) almond meal (or finely ground almonds)
5-6 egg whites, depending on size
1/4 cup (50g) caster sugar
A few drops of yellow gel food coloring
1 coffee spoon cocoa powder
4 ounces (115g) good quality milk chocolate (I used Jivara from Valrhona)
1/2 cup (120ml) passion fruit juice
1/2 cup (120ml) of liquid whipping cream
2 tablespoons (30g) butter
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1/4 pound (125g) dark chocolate
(50g) butter
(150g) cashews, coarsely chopped
12 Biscoff cookies, cut in 4
2 or 3 tablespoons icing sugar
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2 1/2 cups (250g) all-purpose flour
1 stick (125g) softened butter
1 egg
3 cups water
A pinch of salt
3 eggs
4/5 cup (20cl) of heavy cream
3 leeks cut into thick slices
3/4 cup (100g) grated cheese (Gruyère or mild Cheddar)
Salt, pepper
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3 eggs
1/2 cup (100g) granulated sugar
1/3 cup (70g) flour
1 ounce (30g) ground pistachio
1 tbsp pistachio paste
1 vanilla pod
1/3 lb (150g) butter
7 ounces (200g) of white chocolate
1 cup (250ml) heavy cream
1 lb (450g) of frozen red fruits
2/3 lb (300g) fresh raspberries
1/4 lb (125g) blueberries
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We use the USDA Nutrition database to provide nutritional information for most recipes in our database. The presented values are approximate and shouldn't be considered as accurate. The information displayed should not be considered a substitute for professional nutrition advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.
