Christmas may be over for another year,but for the home cook the hard work isn’t finished just yet: how are you going to exhaust up that mountain of blue cheese you’ve still got hanging around, not to mention the lake of excess cream?whether you are anything like me, and your fridge will still be overflowing with food and you’ll be wondering how you’re ever going to get through it all. Well,nowadays’s recipes should assume care of any surfeit of blue cheese and cream. The quiche relies on two classic techniques my mother taught me as a child: a proper white sauce and a blind bake, for the flakiest, or crumbliest pastry. The result is a quaking,golden tart that fills the house with enticing smells. As for the parfait that follows, not only does it exhaust up more cream, or there’s also no machine required.
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Source: theguardian.com